Low Carb Brookie
Elevate your dessert game with this irresistible Low Carb Brookie recipe—a decadent fusion of rich, fudgy brownies and soft, chewy cookies, all crafted to satisfy your sweet tooth without derailing your low-carb lifestyle. Made with wholesome ingredients like almond flour, unsweetened cocoa powder, and sugar-free chocolate chips, this recipe allows you to indulge guilt-free. Featuring layers of a smooth brownie batter topped with dollops of almond butter-infused cookie dough, each bite offers a perfect balance of chocolatey sweetness and melt-in-your-mouth texture. Ready in under 45 minutes and yielding 12 servings, these brookies are ideal for family gatherings, keto-friendly snacking, or a crowd-pleasing dessert. If you're searching for a delicious and easy-to-make treat that aligns with your low-carb goals, this recipe is the ultimate way to indulge. Keywords: low carb dessert, brookie recipe, keto brownie cookie, healthy chocolate treat, sugar-free dessert.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup erythritol
- 2 teaspoons vanilla extract
- 2 large eggs
- 0.5 cup sugar-free chocolate chips
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 cup almond butter
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or grease it lightly.
In a medium bowl, mix together the almond flour, cocoa powder, baking powder, and 1/4 teaspoon of salt until well combined.
In a large mixing bowl, melt the butter and allow it to cool slightly. Add 1/2 cup erythritol and 1 teaspoon vanilla extract to the butter, mixing well to combine.
Beat in one egg at a time into the wet mixture, making sure they are fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until a smooth brownie batter forms. Stir in the chocolate chips if using.
Pour the brownie batter into the prepared baking pan and spread it evenly.
In another medium bowl, mix together the coconut flour, 1/4 cup erythritol, baking soda, and 1/4 teaspoon salt.
Add the almond butter, 1 teaspoon vanilla extract, and remaining egg to the dry ingredients, stirring until combined into a cookie dough consistency.
Drop spoonfuls of cookie dough onto the brownie batter layer, spreading gently to cover the brownie layer.
Bake in the preheated oven for about 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Cut into squares and serve. Enjoy your low-carb brookies as a snack or a dessert!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 81.9 g | 292% | |
| Total Sugars | 12.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 523 mg | 40% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
