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The Ultimate Keto Brookies: A Decadent Low-Carb Fusion of Brownie and Cookie

The Ultimate Keto Brookies: A Decadent Low-Carb Fusion of Brownie and Cookie
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If you love brownies and chocolate chip cookies, these keto brookies bring you the best of both worlds in one delicious bite! They’re soft, gooey, chocolaty, and completely low-carb, sugar-free, and gluten-free. Perfect for dessert, snacks, or anytime you need a sweet treat without breaking your keto goals.

Ingredients

Scale

Cookie Layer

  • 1 ⅓ cups super-fine blanched almond flour

  • ⅓ cup granulated sugar-free sweetener

  • 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

Brownie Layer

  • ⅔ cup super-fine blanched almond flour

  • ½ cup granulated sugar-free sweetener

  • 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

Instructions

  1. Preheat your oven to 350°F (175°C).

  2. Line an 8×8 inch square pan with parchment paper.

Make the Cookie Layer

  1. In a large bowl, mix the almond flour, sweetener, baking soda, and salt.

  2. Add the softened butter and mix until combined.

  3. Stir in the egg and vanilla extract.

  4. Fold in the chocolate chips.

  5. Spread ⅔ of the cookie dough evenly into the bottom of the pan (wet your fingers to make spreading easier).

Make the Brownie Layer

  1. Mix the almond flour, sweetener, cocoa powder, baking powder, and salt in another bowl.

  2. Add softened butter and combine, then mix in the egg.

  3. Fold in the chocolate chips.

  4. Spread the brownie batter evenly over the cookie layer.

Finish & Bake

  1. Drop the remaining cookie dough on top in small pieces so the brownie layer peeks through.

  2. Bake for 25–30 minutes, until the top is set.

  3. Let cool completely, slice into squares, and enjoy!

Notes

  • Use superfine almond flour: Regular almond meal will make them dense and grainy.

  • Sweetener swap: Any granulated keto sweetener works (erythritol, allulose, monk fruit blends).

  • Cooling helps texture: They become firmer and easier to cut once fully cooled.

  • Add-ins: Try chopped nuts, a pinch of espresso powder, or swirl in sugar-free caramel.

Find it online: https://chocotune.com/the-ultimate-keto-brookies-a-decadent-low-carb-fusion-of-brownie-and-cookie/