Keto Brookies
{THM:S, Low Carb, Ketogenic}
A deliciously chocolatey baked treat that is a cross between a cookie and a brownie, Keto Brookies are the best of both worlds – with macros that fit within a ketogenic diet.
I tend to run in patterns in the kitchen. I'll cook sweets for a while, then get burnt out on them.
So I'll switch to savory baked goods or entrees for a bit, before getting bored with that and moving back to sweets.
My husband often says it's a good thing I work for myself now, because when I worked in an office I was bored so often.
But anyway, back to these Keto Brookies:
If you haven't ever had a brookie before, you probably guessed that they're a cross between a brownie and a cookie. Lots of chocolate, the crumb of a cookie, chewy like a brownie, and of course in the nice handheld shape of a cookie.
And if you HAVE had a brookie before, then you exactly what I'm talking about.
Here's what you'll need….
For the cookies:
Butter, softened
Allulose
Lakanto Granular Sweetener
Eggs
Vanilla Extract
Almond Flour
Coconut Flour
Cocoa Powder
Stevia Sweetened Chocolate chips
Baking Soda
Cream of Tartar
For the coating:
Lakanto Chocolate Bar
Coconut Oil
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Directions:
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the butter, allulose, and lakanto sweetener until light and fluffy. Add in the eggs, followed by the vanilla extract.
Dump the almond flour, coconut flour, baking soda, cocoa powder, chocolate chips, and cream of tartar on top of the wet ingredients, then mix together.
Most likely, the dough will be too soft to scoop and roll into balls, so refrigerate the dough for 20 minutes, until it has firmed up a bit.
Using a cookie scoop, make individual balls of dough. Place the cookie dough balls 2” apart on the prepared baking sheet, then bake at 350 for 9-11 minutes until the tops just start to crack.
While the cookies are cooling, melt together the lakanto chocolate and coconut oil, then use a spoon to drizzle on top of the cookies.
Cool completely on the baking sheet & enjoy!
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Keto Brookies {Ketogenic, THM:S, Low Carb}
A deliciously chocolatey baked treat that is a cross between a cookie and a brownie, Keto Brookies are the best of both worlds - with macros that fit within a ketogenic diet.
Ingredients
- 1 1/4 cup Butter, softened
- 1 cup Allulose
- 1 cup Lakanto Granluar Sweetener
- 2 eggs
- 1 tsp. Vanilla Extract
- 1 cup Almond Flour
- ½ cup Coconut Flour
- 1/2 cup Lily's Chocolate Chips
- 1/4 cup Cocoa Powder
- ½ tsp. Baking Soda
- ½ tsp Cream of Tartar
- For the coating:
- ¼ cup Lakanto Granular Sweetener
- 1 T Cinnamon
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the butter, allulose, and lakanto sweetener until light and fluffy. Add in the eggs, followed by the vanilla extract.
Dump the almond flour, coconut flour, baking soda, cocoa powder, chocolate chips, and cream of tartar on top of the wet ingredients, then mix together.
Most likely, the dough will be too soft to scoop and roll into balls, so refrigerate the dough for 20 minutes, until it has firmed up a bit.
Using a cookie scoop, make individual balls of dough. Place the cookie dough balls 2” apart on the prepared baking sheet, then bake at 350 for 9-11 minutes until the tops just start to crack.
While the cookies are cooling, melt together the lakanto chocolate and coconut oil, then use a spoon to drizzle on top of the cookies.
Cool completely on the baking sheet & enjoy!
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Nutrition Information:
Yield: 18 Serving Size: 1 cokieAmount Per Serving: Calories: 100Total Fat: 9gCarbohydrates: 2gFiber: 1gProtein: 2g
xoxo,
Gretchen
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Leslie says
Can I use 2 cups of Swerve to replace the monkfruit and allulose?
Gretchen Lindow says
You should definitely be able to use Swerve. I don’t know the exact conversion, but Low Carb Yum has an awesome conversion chart that helps! https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/ {For the record, Allulose has the same sweetness as sugar}