Description
Deliciously rich keto brownie-cookie hybrids that combine the charm of cookies with the richness of brownies, perfect for a cozy afternoon treat.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup sugar-free sweetener (such as erythritol or monk fruit)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it or lining it with parchment paper.
- Combine the almond flour, cocoa powder, sugar-free sweetener, baking soda, and salt in a large mixing bowl.
- Pour in the melted butter, add the eggs, and mix in the vanilla extract, creating a rich and creamy batter.
- Gently fold in half of the sugar-free chocolate chips and spread the mixture evenly into the prepared pan.
- Mix the remaining almond flour, sweetener, and baking soda for the cookie layer in a separate bowl.
- Add the melted butter, eggs, and vanilla, stirring until smooth, then fold in the remaining chocolate chips.
- Drop spoonfuls of the cookie dough randomly on top of the brownie layer and swirl together with a knife.
- Bake for 25–30 minutes until the top is set and a toothpick comes out with a few moist crumbs.
- Let cool in the pan before cutting into bars.
Notes
Allow the brownies to cool completely before cutting for the best texture. Experiment with flavors by adding spices or unique toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: keto, brownies, cookies, dessert, low-carb