Description
A delicious fusion of brownies and cookies, perfect for anyone on a low-carb lifestyle!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol or another keto-friendly sweetener
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, and baking powder.
- In another bowl, mix melted butter, erythritol, eggs, and vanilla until well combined.
- Combine the wet and dry ingredients until a thick batter forms.
- Pour half of the brownie batter into the prepared baking pan and spread it evenly.
- Top with half of the sugar-free chocolate chips.
- In a separate bowl, prepare the cookie layer by combining the remaining almond flour, erythritol, and one egg until mixed. Fold in the remaining chocolate chips.
- Spread the cookie dough layer over the brownie layer in the pan.
- Top with the remaining brownie batter and more chocolate chips if desired.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let it cool before cutting into bars and serving.
Notes
Serve warm with low-carb whipped cream or keto ice cream. Best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg