It’s official… the next BakeToBeFit eBook will be a 100% KETOGENIC Dessert Cookbook! (EDIT: It’s available now! Click here to check it out.) Perfect not only for those who follow a keto diet, but for anyone wanting to reduce sugar or carb intake, and enjoy some seriously AMAZING desserts! (I may also be throwing in a few keto comfort food recipes as well – pizza and onion rings, anyone?!)
I plan to have the new book done in time for the holiday season this year! In the mean time, here’s a keto “brookie” recipe as a sneak preview. This combination of a fudgy, gooey brownie and chewy chocolate chip cookie is sure to please everyone in the room, and no one will believe they’re keto!
I HIGHLY recommend trying these delicious brookies, whether you follow a keto diet or not. After posting this recipe on Instagram, it was such a hit that I had to post it on the blog as well!
Just grab two bowls, make each layer simultaneously (both layers mostly use the same ingredients), layer them in the pan, bake, and you’ll have delicious brookies ready in less than 30 minutes!
by Sarah Lynn
Per serving: 170 calories 15.5g F / 2.3g C (net) / 4.5g P / 4g fiber
🍪1 ⅓ cups super-fine blanched almond flour
🍪⅓ cup sugar-free sweetener blend*
🍪½ tsp baking soda
🍪¼ tsp salt
🍪¼ cup unsalted butter, softened
🍪1 large egg
🍪½ tsp vanilla extract
🍪⅓ cup sugar-free chocolate chips**
🍫⅔ cup super-fine blanched almond flour
🍫½ cup sugar-free sweetener blend*
🍫¼ cup Dutch cocoa powder
🍫½ tsp baking powder
🍫¼ tsp salt
🍫3 Tbsp unsalted butter, softened
🍫1 large egg
🍫3 Tbsp sugar-free chocolate chips**
Note: do not replace almond flour with coconut flour. Coconut flour is very absorbent, and will make the brookies extremely dry if used. All flour substitutions must be made at your own risk.
*I use Lakanto sweeteners which are a perfectly balanced blend of erythritol and monk fruit. You can use their classic sweetener or baking blend sweetener in this recipe. You can use code SARAH for 20% off any Lakanto products.
If you do not need these to be ketogenic/sugar-free, feel free to use any granulated sweetener such as coconut palm sugar, cane sugar, etc. and regular chocolate chips.
- Preheat oven to 350 F.
- Line an 8×8 square pan with parchment paper.
- Start with cookie layer: combine dry ingredients in a large bowl. Add butter and stir until distributed. Add egg and vanilla and stir until combined. Fold in chocolate chips.
- Spoon about ⅔ of the cookie dough into the bottom of the pan. Use wet fingers to spread dough evenly over bottom of pan.
- Follow same instructions as cookie layer to assemble brownie ingredients.
- Spoon brownie batter into the pan, and use either the back of a spoon or wet fingers to spread brownie batter evenly over cookie dough.
- Take remaining ⅓ of cookie dough and distribute randomly on top of brownie batter. I formed the remaining dough into circle shapes to keep some brownie peeking through.
- Bake for 25-30 minutes.
- Allow to cool, slice, and enjoy!
Tag me on Instagram and use #baketobefit if you try this recipe! Check out the new Keto Dessert Cookbook for tons more ketogenic dessert recipes like this one – it’s available now! Click here to check it out.