Keto Brookies (Brownie + Cookie Bars)
Ingredients
For the brownie layer:
1 cup almond flour
½ cup unsweetened cocoa powder
½ cup powdered erythritol (or monk fruit sweetener)
½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup unsalted butter, melted
1 tsp vanilla extract
½ cup sugar-free chocolate chips
For the cookie layer:
1 cup almond flour
¼ cup coconut flour
½ cup powdered erythritol
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
½ cup sugar-free chocolate chips
Instructions
Preheat oven
Heat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.
Make the brownie batter
In one bowl, whisk almond flour, cocoa, erythritol, baking powder, and salt.
In another, whisk eggs, melted butter, and vanilla. Combine wet and dry, fold in chocolate chips. Spread evenly in the pan.
Make the cookie dough
In a clean bowl, cream softened butter and erythritol until fluffy.
Add egg and vanilla. Mix in almond flour, coconut flour, baking soda, and salt. Fold in chocolate chips.
Assemble brookies
Drop spoonfuls of cookie dough over the brownie layer.
Gently spread or leave chunky for a marbled effect.
Bake
Bake for 25–30 minutes, until edges are golden and the center is just set.
Let cool completely before slicing (they firm up as they cool).
Tips
For extra fudginess, slightly underbake and chill before cutting.
Store in the fridge up to 5 days, or freeze for longer.
Add walnuts or pecans to either layer for crunch.
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