Keto Brookies (Brownies Topped with a Cookie)
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I put these keto brookies out at the Nolensville Farmer’s Market and people LOVE them.
I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.
Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.
Single Serve Keto Brookies
If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.
Ingredients
- Almond flour
- Coconut Flour
- Swerve Golden
- Eggs
- Butter
- Cocoa Powder
- Choc Zero Sugar Free Chocolate Chips
- Coconut Milk or Heavy Cream
- Baking Powder/Baking Soda
The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.
Brownie Pan Keto Brookies
You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.
Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.
Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.
Tips for Success
- Pre-bake the brownie mixture first and then add the cookie mixture.
- Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.
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More Keto Baked Goods
- Keto Chocolate Cheesecake
- Keto Triple Chocolate Cheesecake
- Keto Cookie Cake
- Keto Chocolate Chip Cookies
- Keto Pots de Creme
- Keto Cheesecake Brownies
Keto Brookies
Ingredients
Brownie Bottom
- 1 1/4 cups almond flour 151 grams
- 2 tablespoons coconut flour
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Swerve granulated
- 1/4 cup avocado oil or olive oil
- 2 small eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
- 1/3 cup boiling water
- 2 tablespoons sour cream
- 1/3 cup sugar free chocolate chips
Chocolate Chip Cookie Top
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 cup golden monk fruit
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
Instructions
- Preheat oven to 350 degrees F. or 180 C.
- I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
- Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
- Beat eggs in mixer.
- Stream oil in while mixer is running. This emulsifies the oil to the eggs.
- Add Swerve or erythritol of choice.
- In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
- Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
- Add this cocoa mixture to egg mixture.
- Add in dry mixture, and mix just until mixed. Do not over-mix.
- Add in chocolate chips.
Brownie Pan Instructions
- Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
- Add chocolate chip cookie mixture, using a small scoop.
- Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
- Cool Completely before cutting. Keep refrigerated. These tastes best served cold.
Single Serve Instructions
- Put brownie batter in paper liners, only halfway,
- Bake for 10 minutes.
- Top with Cookie Batter.
- Bake for about 10-15 minutes until golden.
Notes
Nutrition
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