These keto brookies are a delightful low carb treat with impressive macros for your keto diet! Only 4.3g net carbs per serving!
Brookies are simply the fusion of brownies and cookies, and the taste is nothing short of absolute delight.
That said, this yummy dessert takes a bit of work, but it is TOTALLY worth it.
What ingredients will I need to make keto brookies?
The ingredients list is simple. And you’ll likely have everything you need in your pantry already! Don’t you love when it works out that way?
- Almond Flour
- Brown Erythritol (Regular Granular is okay too)
- Powdered Erythritol
- Peanut Butter (you can substitute almond butter if peanuts aren’t your thing)
- Cocoa Powder
- Baking Soda
- Baking Powder
- Vanilla Extract
- Sugar Free Chocolate Chips (I prefer Lily’s)
Keto Brookies Notes
I wouldn’t try to substitute coconut flour in this recipe. I don’t think the taste would be great, but you’re welcome to try. Just know that you need much less (about 1/4 as much) coconut flour as you do almond flour.
Definitely use powdered Erythritol where the recipe calls for it. This significantly cuts the cooling effect of the Erythritol and makes for a better batter.
(If you don’t have powdered Erythritol, you can blend granular in a food processor!)
I know Peanut Butter is a bit controversial on a ketogenic diet, but if you use an unsweetened, natural peanut butter (maximum 2 ingredients: peanuts and salt) you’ll find that the carbs are very reasonable.
Keto Brookies Nutrition
The nutrition in this recipe was pretty exciting to calculate. It’s very reasonable for a low carb or keto diet. For one serving (recipe makes 12 brookies) you’re looking at:
Calories: 181.29 Calories
Total Carbs (including Erythritol): 19.52g Total Carbs
Fiber: 2.67g of Fiber
Sugar Alcohol: 16.5g of Erythritol
Net Carbs: 4.35g Net Carbs
Protein: 5.38g Protein
Fat: 15.58g Fat
Remember, NET carbs equal Total Carbs minus Fiber minus Sugar Alcohols
Here’s a breakdown of the nutrition of each ingredient I used.
Here’s how you make them!
- 1/2 cup butter, melted
- 1 cup powdered erythritol
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup sugar free chocolate chips
- 1 tbsp butter, melted
- 1 tbsp peanut butter
- 1/4 cup brown erythritol (or regular)
- 1 egg
- 1/2 cup almond flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 cup sugar free chocolate chips
Preheat oven to 350 and line a 9×9 baking dish with parchment, set aside.
- In a large bowl, cream the butter and erythritol. Mix in the eggs and vanilla.
- Add the almond flour, cocoa powder, baking powder and salt.
- Fold in chocolate chips and scrape batter into prepared 8×8 baking dish.
- In a medium bowl mix melted butter, peanut butter, erythritol, and egg until very smooth.
- Add almond flour, baking powder, baking soda, and salt. Mix until well combined..
- Add chocolate chips and stir until just incorporated.
Scoop spoonfuls of cookie batter directly on the brownie layer. Feel free to swirl the batters together, or just press the cookie layer in gently.
Bake for 20-25 minutes at 350 degrees. A toothpick should come out of the center mostly clean.
Allow brookies to cool completely before digging in!
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Serving Size:1 brookie
Amount Per Serving: Calories: 181.29 Total Fat: 15.58g Carbohydrates: 4.35 Net Carbsg Protein: 5.38g