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Keto Brookies That Combine Fudgy Brownies and Chewy Cookies in One Bite - A Low-Carb Treat That Satisfies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter
  • 3 oz sugar-free dark chocolate, chopped
  • 1/2 cup granular erythritol or a 1:1 keto sweetener blend
  • 2 tbsp allulose (optional, for extra fudginess)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup sugar-free chocolate chips (optional)
  • 6 tbsp unsalted butter, softened
  • 1/3 cup granular erythritol or 1:1 keto sweetener blend
  • 1 tbsp allulose (optional, helps with chew)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/3 cups blanched almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup sugar-free chocolate chips
  • Flaky sea salt for topping (optional but recommended)

Instructions
 

  • Prep the pan and oven: Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper.
  • Make the brownie base: In a heatproof bowl, melt butter and chopped sugar-free chocolate together using short microwave bursts or a double boiler. Stir until silky.
  • Sweeten and emulsify: Whisk in erythritol and allulose while the mixture is warm. Add eggs and vanilla, whisking until glossy.
  • Dry ingredients for brownies: Sift in almond flour, cocoa, baking powder, and salt. Fold until just combined. Stir in chocolate chips if using.
  • Spread brownie layer: Pour the brownie batter into the prepared pan and smooth the top evenly.
  • Make the cookie dough: In a separate bowl, beat softened butter with erythritol and allulose until light and creamy, about 1–2 minutes. Mix in egg and vanilla.
  • Dry ingredients for cookies: Whisk almond flour, coconut flour, baking soda, and salt together. Add to the wet mixture and stir until a soft dough forms. Fold in chocolate chips.
  • Layer the brookie: Scoop small spoonfuls of cookie dough over the brownie layer, spacing them out. Gently press to flatten and connect, leaving a few brownie peeks for a marbled look.
  • Bake: Bake for 22–28 minutes, until the cookie top is golden at the edges and the center looks just set. A toothpick should come out with a few moist crumbs but not wet batter.
  • Finish and cool: Sprinkle with flaky sea salt. Cool completely in the pan (about 1 hour) before lifting and slicing. For clean edges, chill 20–30 minutes before cutting.