Sugar-Free Brookie
Indulge in the best of both dessert worlds with this Sugar-Free Brookie recipe, a delightful mash-up of rich, fudgy brownies and soft, chewy cookies—all without any added sugar! Made with wholesome almond flour, sugar-free chocolate chips, and a touch of stevia for natural sweetness, this low-carb, gluten-free treat is perfect for those following keto or diabetic-friendly diets. The marbled swirl of cocoa-packed brownie batter and velvety almond butter-cookie dough not only makes these brookies visually stunning but also guarantees a bite full of decadent flavor and texture. With just 20 minutes of prep time, this guilt-free dessert is easy to whip up and perfect for parties, family gatherings, or as a satisfying snack. Treat yourself to a healthier twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- 0.33 cup stevia granules
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sugar-free chocolate chips
- 0.33 cup almond butter
- 2 tablespoons coconut flour
Instructions
Preheat your oven to 350°F (175°C).
Line a 9x9-inch baking pan with parchment paper and set aside.
In a medium bowl, mix together the almond flour, cocoa powder, baking soda, and salt. Set aside.
In a microwave-safe bowl, combine the unsweetened chocolate and butter. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
Stir the stevia granules into the melted chocolate-butter mixture and mix until well combined.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gently fold the dry ingredients into the wet ingredients until just combined.
Fold in the sugar-free chocolate chips into the brownie batter.
In a separate small bowl, mix together the almond butter and coconut flour until a thick dough forms.
Spoon the brownie batter into the prepared pan, spreading evenly.
Dollop the almond butter-cookie dough mixture on top of the brownie batter. Use a knife to swirl the two together, forming a marbled effect.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Allow the brookies to cool in the pan on a wire rack before cutting into squares.
Serve at room temperature and enjoy your sugar-free treat!
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 10.9 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 620 mg | 48% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1873 mg | 40% | |
*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.
