The Best Keto Brookies Recipe

An amazing Keto Brookies recipe! At only 1g net carbs per serve. What is not to love!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

My chocolate keto brookies recipe was originally posted way back in July 2018. It needed a lot of love and a bit of revamp in both the recipe and the pictures. I have to say it was fun to remake and shoot these incredibly delicious surprisingly sugar free cookies.

Have a quick read through the post for some tips on the ingredients and baking. Plus, I have included a Top 5 of my best keto cookies on the website for you to discover too.

close up of chocolate cookies

Keto Brookies Ingredients

Making your own healthy brookies at home is easy. Most of the ingredients you will already have in your pantry.

I have used gelatin and collagen for good gut health. Plus, their addition to the keto brookies recipe make the brookie chewy and delicious. Please note you do not have dissolve the gelatin just follow the recipe steps as written.

As always, I use a double acting baking powder. Bobs Red Mill or Lotus Pantry do not contain aluminium so you do not get any aftertaste or bitterness from the baking powder.

For the sweetener, I use Sukrin erythritol/steviol sweetener. As erythritol recrystallizes upon cooling this also makes the brookies crisp.

Cell Squared have an amazing range of clean keto-friendly pantry items. I have used the unsweetened cacao, salt flakes and coconut butter in this recipe.

packets of ingredients on a white towel

How to make them step by step

The recipe for the brookies is super simple and even the kids can help make these at home. A simple “mix it together” roll and bake the brookies take less than 10 minutes to get into the oven. Honestly, the hardest bit is waiting for them to cool.

I have included a thermomix keto brookie recipe and method. We have a load of thermie fans and this recipe is incredibly easy to make in your mixer.

Why the addition of collagen and gelatin?

I have added collagen and gelatin for claimed health benefits but also to give a little bit of chew and crispness to these brookies. 

Collagen and gelatin are not only included in the keto brownie cookies but also quite a lot of my baking recipes.

Collagen has been mentioned to help with

  • joint pain
  • reduce hair loss
  • strengthen nails
  • improve metabolism
  • prevent skin dryness and wrinkles
  • improve muscle mass
  • decrease bone degeneration
  • help leaky gut
  • protect cardiovascular health
  • benefit liver health and function

The Best Keto Cookies Recipes are Right Here!

Aside from a great recipe for brookies we have the best keto cookies. I have been creating keto cookies for so long now and I really do think we have the best (and easiest) keto cookie recipes. Here are just a few of my favourites.

  1. Keto Monte Carlo Cookie – the BEST Sandwich Cookie
  2. Keto Choc Chip Cookies – the Best Crispy Crunchy Keto Cookie
  3. Keto Iced Vovo Biscuits – sugar free recipe
  4. Keto Anzac Biscuits | Sugar free recipe
  5. Keto Choc Mint Slice Biscuits – sugar free recipe
chocolate brookies on a white backdrop
Keto Cookbooks & Ebooks

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keto brookies on a white backdrop
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keto brookies on a white backdrop

Double Choc Keto Brookies

Keto Brookies are the perfect combination of keto cookie and keto brownie mashed together. Deliciously crisp and fudgy these cookies or better yet "brookies" are perfection!
5 from 36 votes!
Prep Time: 8 mins
Cook Time: 13 mins
cooling time: 1 hr
Total Time: 1 hr 21 mins
Course: Dessert, keto snack, keto sweets
Cuisine: American, Australian Keto
Recipe Category: Low Carb
Calories: 109kcal
Author: Megan Ellam
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Servings: 22 cookies
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  • Preheat oven to 170℃. Line 2 baking trays with baking paper.
  • Place butter over low heat or in a microwave to melt.
  • Mix all ingredients (except choc chips and nuts) in a large bowl until well combined. Rest for 5 minutes. Fold through choc chips and nuts
  • Using a small cookie scoop to divide dough into 22 balls. Roll until smooth and flatten just slightly onto the prepared baking trays. Allow room to spread.
  • Bake for 13-14 minutes. Brookies will still be soft. Leave. cool at room temperature for 1-2 hours until firm. Place into the fridge to crisp up completely. Drizzle with a little melted chocolate, if using.


  • Preheat oven to 170℃. Line 2 baking trays with baking paper.
  • Place butter into the mixer; melt 3 min/100°C/stir.
  • Add remaining ingredients except choc chips and nuts; mix 40 sec/speed 3. Rest for 5 minutes. Add choc chips and nuts, mix 10 sec/reverse/speed 3.
  • Using a small cookie scoop to divide dough into 22 balls. Roll until smooth and flatten just slightly onto the prepared baking trays. Allow room to spread.
  • Bake for 13-14 minutes. Brookies will still be soft. Leave. cool at room temperature for 1-2 hours until firm. Place into the fridge to crisp up completely. Drizzle with a little melted chocolate, if using.


Butter can be replaced with nut butter for a dairy free and paleo brookie recipe. 
Egg can be replaced with 1/4 of an avocado or chia egg for an egg free brookie.
To make a keto vegan brookie swap the ingredients as above and omit the collagen and gelatin. Add 2 tsp of agar agar instead.
Coconut butter adds a delicious flavour to the brookie. Extra virgin firm coconut oil can be used instead.
For a nut free brookie replace the almond meal with lupin flour or sesame flour. Alternatively omit the flour and butter and replace with 200g seed butter.
I use Cell Squared unsweetened cacao powder.
I use a fan forced oven. For a static oven increase the temperature to 190-200°C.
Allow a little room for the cookies to spread on the baking tray. 
Store in an airtight container in the fridge. Alternatively, these cookies can be frozen in a ziplock bag.

Your Own Notes


Serving: 1serve (1 brookie) | Calories: 109kcal | Carbohydrates: 3g | Protein: 3.5g | Fat: 10g | Saturated Fat: 4.4g | Sodium: 33mg | Potassium: 183mg | Fiber: 2.6g | Vitamin A: 3IU | Calcium: 65mg | Iron: 1mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Roswitha Macdougall says:

    Funny, FYI, the US Customary measures say- 50 cups of baking powder.

  • Meep says:

    Would these still work without the gelatine and collagen? I’m a vegetarian Keto-er. Thanks!

  • Karen says:

    I haven’t been able to find double active BP .where I do get some of my baking things online it’s out of stock

    • Megan Mad Creations Hub says:

      Hi Karen, you can go to a local health food shop or the recipe does have a link to an online store that sells it super cheap (along with loads of other keto products).

  • Nicole M says:

    5 stars
    I made these today and they are really easy and absolutely delicious 😋 the only thing I didn’t do was drizzle them with chocolate as I didn’t have enough but will try that next time… my husband loved them too so I’m having to hide them from him 😂 thanks Megan 🤩

  • Maggie says:

    5 stars
    So chewy and chocolate explosion. Whole family loved these.

  • Kathy Mitchell says:

    5 stars
    Love the new recipe. Great taste and texture. Definitely making these again and again.

  • Chantelle S says:

    5 stars
    So easy to make and absolutely delicious

  • BrigAnn says:

    Is coconut butter the same as the solid coconut oil? What would i use as a substitute if I can’t find it?

    • Megan Mad Creations Hub says:

      Hri BrigAnn, no coconut butter is not the same. It is made with the flesh of the coconut and is sweet and very coconutty. It is available in the gluten free aisle in the supermarket or you could make your own with desiccated coconut in a high speed splender.

  • Johanna says:

    Has anyone converted this to U.S. measurements? I used a converter that converted 100 grams to ~7 tablespoons. When I worked down to baking powder it was already converted from 20 grams to 2 tablespoons. If I followed that conversion then the first conversion should have been 10 tablespoons rather than 7. Now I really don’t think I know how to convert this recipe and it sounds so good.

  • Helen Jack says:

    5 stars
    Yummo!! These are sooooo delish! Not too sweet; I love the bitter taste of 95% dark chocolate that I used. I also used walnuts as I didn’t have hazelnuts. A delicious biscuit (brookie) that can be served to anyone as they won’t realise that it is refined sugar free. Thanks Megan.

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