Keto brookies are a sugar-free, low-carb, and gluten-free version of brownie-cookie bars, a.k.a. “brookies!" The combination of gooey chocolate brownies with a chewy chocolate chip cookie makes these treats irresistible to anyone with a sweet tooth, whether on a keto diet or not.
While many brookies recipes require you to make a batch of cookie dough and then a batch of brownie batter, this easy recipe begins with a “base batter” that is then divided between two bowls to create each of the components of this dessert.
The method simplifies the process of making brookies and also delivers a delicious, low-glycemic and blood sugar friendly treat.
a keto and gluten-free brookie
Why limit yourself to just chocolate chip cookies or fudgy brownies when you can have both in one decadent sweet treat?
These keto brownie cookies are everything you could want in a delightful low carb dessert: rich, chocolatey, and oh-so-satisfying.
To make these delicious brookies fit for a ketogenic diet, I used a mix of coconut flour, almond flour, and almond butter to create a low-carb, grain-free batter. The ratio is just right to achieve that perfect, chewy texture.
I also used low-carb chocolate chips to mix into the cookie dough and my go-to sweetener, granulated Golden monk fruit sweetener with allulose.
It adds just the right amount of sweetness. I find this particular sweetener has the least aftertaste and mimics the texture of sugar the best, but feel free to swap in your own fav.
why this recipe works
Unlike many other brookies recipes out there, I've got an easy hack that makes this great recipe even simpler!
Rather than making the cookie dough portion and brownie portion both from scratch, I begin with a base batter that is then divided into two bowls, so you only have half the work to do.
As a busy mom of three, making one batter or dough is enough dedication on its own. The less effort I can put into making delicious keto desserts, the better. So I hope you find this little tip as helpful as I have!
With such impressive macros for how rich, chewy, and decadent these keto brookies are, it almost seems too good to be true. It just goes to show you that no matter what diet or food restrictions you may have, there are always clever ways to make delicious treats that fit your lifestyle.
My keto brookies are:
- A great option for a low-carb, gluten-free, and grain-free dessert or snack.
- One of those easy dessert recipes that take the work out of enjoying homemade treats.
- Made with excellent keto substitutes like almond flour, monk fruit sweetener, and low-carb chocolate chips.
- Between the sweet cookie layer and the fudgy brownie layer, combined into one treat, these are bound to be a hit all around.
featured list of ingredients
- Coconut oil or grass-fed butter. Coconut oil (or butter) is a staple in many keto recipes due to its high fat content. It adds moisture and richness to the keto and gluten-free brookies. If you prefer a buttery flavor, choose butter instead.
- All-natural almond butter. Have you ever made my keto blondies? Almond butter is used in the same way in this brookies recipe. It adds a rich flavor and is protein-packed.
- Golden monk fruit sweetener with allulose. My go-to sweetener for keto desserts, this blend of golden monk fruit sweetener adds the perfect amount of sweetness without raising blood sugar levels.
- Eggs. Eggs bind the batter together and add moisture to the brookies. I used one egg and one egg yolk for an extra chewy texture.
- Cocoa powder. To make the brownies part of the brookies, I use cocoa powder for a rich chocolate flavor.
- Keto flour. I used a combination of coconut flour and blanched almond flour to create a grain-free and low-carb flour that still gives the brookies a great texture.
- Low-carb chocolate chips. Use sugar-free chocolate chips for a keto-friendly option. My personal favorites are Lilly's or Hu Kitchen baking gems, which are lightly sweetened with dates.
substitutions
Almond butter: You can swap almond butter for peanut butter or any other nut butter you choose. Just make sure to use one free of any added sugars or unhealthy oils.
Chocolate chips: Chop up a keto-friendly dark chocolate bar to create chocolate chunks. This will add delicious melty bits of chocolate throughout the brookies!
an easy keto brookies recipe
This low-carb brookies recipe is just as simple as making regular cookies or brownies, but you'll get the best of both worlds in one batch!
Here's a quick look at how to make them but be sure to scroll to the bottom of the page to view the printable recipe card.
Before you begin: Preheat the oven to 350°F. Then, line an 8x8 baking dish with parchment paper and set aside.
Combine the oil and almond butter in a medium-sized bowl and whisk well. Mix in the sweetener. Add the egg, egg yolk, and vanilla extract. Whisk until well combined.
Now divide the batter in half. Make the brownie mix: add cocoa powder, 2-½ tablespoons of coconut flour, half the baking soda, and half the salt to one of the bowls. Mix until a thick brownie batter forms.
To the other bowl, add the almond flour, reserved 2 tablespoons of coconut flour, and the rest of the baking soda and salt.
Divide the chocolate chips between the two bowls, mixing them in with a rubber spatula.
Use a large cookie scoop to scoop all the brownie batter into the prepared pan, spreading out the scoops. Repeat with the cookie dough, filling in the gaps.
Gently press the batter down evenly into the pan, swirling the brownie and cookie batters as much as possible.
Bake at 350°F for 15-18 minutes. Then, let the brookies cool for at least 15 minutes. Cut into squares and serve warm or at room temperature. Enjoy!
pro tips for the best results
- To divide the batter between the two bowls precisely, I recommend using a food scale, then pouring out half of the batter to a second bowl. If you don't have a scale, pour all of the mixture into a glass measuring cup. You should have approximately 1-⅓ cups total. Pour ⅔ cup of the mixture back into the mixing bowl you were using. Pour the other ⅔ cup into a separate bowl.
- If you are using coconut oil for this recipe, it is extra important that your ingredients are all room temperature. Cold eggs can re-solidify some of the coconut oil and leave you with a lumpy batter.
- Both of the batters will be thick, similar to the consistency of cookie dough.
frequently asked questions
Brookies are typically made with a combination of ingredients used to make both brownies and cookies. This usually includes flour, sugar, eggs, and chocolate chips.
In this keto brookies recipe, I use a combination of almond and coconut flour, golden monk fruit sweetener, eggs, cocoa powder, and low-carb chocolate chips.
Because all of those ingredients are free of grain and gluten, this easy brookie recipe also makes the perfect gluten-free brookie.
Brookies will rise a tad, but they are meant to have a dense and chewy texture, similar to brownies or blondies.
Your brookies may appear a tad underbaked when you pull them out of the oven, but it is best that way and will firm up as it cools.
Yes, you can use a different low-carb sweetener, as long as it's granulated and a 1:1 substitute for sugar. I love the combination of monk fruit and allulose in a granulated blend since it's free of erythritol which can leave a cooling aftertaste.
storage tips
Store your keto brookies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.
you might also love...
- These keto almond butter cookies have a crunchy outside and a deliciously chewy center. They're so yummy and easy to make. With dark chocolate chunks and a sprinkle of flakey sea salt, these low-carb cookies are extra special, but you can mix them up with your preferred add-ins.
- Another great cookie brownie combo, these keto blondies are the best of both worlds! Soft and gooey, loaded with chocolate chips and a dash of sea salt for extra flavor. Perfect for satisfying your sweet tooth cravings while following a keto diet.
- This keto chocolate pound cake is the ultimate chocolate indulgence. Made with one bowl and topped with a silky ganache and toasted almonds, this Julia Child-inspired Reine de Saba cake has a subtle almond flavor and rich cocoa taste. It's easy to make, gluten-free, sugar-free, and you won't be able to resist it!
- There's no dessert easier than this keto brownie in a mug. It's like a keto chocolate mug cake but with more richness and fudginess. And the best part? No eggs needed! So treat yourself to this single-serving delight.
Easy Keto Brookies (Low Carb, Gluten Free)
This keto brookies recipe combines two favorites- chocolate chip cookies and fudgy brownies- into one incredible bar!
Instead of making a separate batch of each batter, you'll start with a base batter, divide it in half, and add a few extra ingredients to each for the perfect brownie batter and cookie dough. This method simplifies the process but still delivers delicious results.
Ingredients
- ½ cup coconut oil or grass-fed butter, melted
- ⅓ cup all-natural almond butter
- ½ cup + 1 tablespoon Golden Monkfruit Sweetener with Allulose, divided
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- 4-½ tablespoons coconut flour, divided
- ¾ cup blanched almond flour
- ½ teaspoon fine sea salt, divided
- 1 teaspoon baking soda, divided
- ½ cup low-carb chocolate chips or chopped chocolate, divided
Instructions
- Preheat the oven to 350°F. Line a 8x8 baking dish with parchment paper and set aside.
- Combine the melted oil and almond butter in a medium-sized bowl, whisk well. Mix in ½ cup of the sweetener (reserve the remaining 1 tablespoon).
- Add the egg, egg yolk and vanilla extract. Whisk until well combined.
- Divide the batter in half. To do this precisely, I recommend using a food scale. If you don't have one, you can pour all of the mixture into a glass measuring cup. You should have approximately 1 and ⅓ cup total. Pour ⅔ cup of the mixture back into the mixing bowl you were using. Pour the other ⅔ cup into a separate mixing bowl.
- For the brownie batter: To the mixture in one of the bowls, add the cocoa powder, 2-½ tablespoons of coconut flour (save the other 2 tablespoons of coconut flour for later), a ½ teaspoon of baking soda, 1 tablespoon sweetener and ¼ teaspoon salt. Mix until a thick brownie batter forms. Set the bowl aside.
- For the cookie dough: To the other bowl, add the almond flour and the reserved 2 tablespoons of coconut flour. Add the reserved ½ teaspoon baking soda and ¼ teaspoon salt. Mix well.
- Stir in ¼ cup chocolate chips into each of the bowls, mixing them in with a rubber spatula.
- Use a cookie dough scoop to scoop all of the brownie batter into the prepared pan, spreading out the scoops. Repeat with the cookie dough, filling in the gaps. Press the batter down evenly with a rubber spatula, swirling as you can.
- Bake at 350°F for 14-16 minutes. It may appear a tad underbaked but it is best that way and will firm up as it cools. Let the brookies cool for at least 15 minutes. Cut into squares and serve warm or at room temperature.
Notes
- If you are using coconut oil for this recipe, it is extra important that your ingredients are all room temperature. Cold eggs can re-solidify some of the coconut oil and leave you with a lumpy batter.
- Feel free to use your own favorite low-carb sweetener, as long as it is granulated and a 1:1 substitute for regular sugar.
- Both of the batters will be thick, similar to the consistency of cookie dough.
- Store these keto and gluten-free brookie bars in an airtight container in the refrigerator for up to 7 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 210mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!