The BEST Keto Brookies Recipe

5 from 69 votes!

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!

Prep Time8

Cook Time13

cooling time1

Total Time1 21

Course: Dessert, keto snack, keto sweets

Cuisine: American, Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: cookies

Calories: 109kcal

Author: Megan Ellam

Ingredients

100 g butter
100 g sweetener I recommend erythritol
40 g unsweetened cocoa or cacao
40 g coconut butter
160 g almond meal
1 egg
30 g collagen powder
30 g gelatin
2 tsp vanilla extract
20 g baking powder (2 tbsp)
Pinch salt flakes I use Cell Squared
1/4 cup sugar free chocolate roughly chopped
1/4 cup hazelnuts roasted and roughly chopped
melted sugar free chocolate for drizzling (optional)

Metric - US Customary

Instructions

CONVENTIONAL METHOD

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.

THERMAL METHOD

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.

Notes

INGREDIENTS AND SUBSTITUTES

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.

BAKING TIPS

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.

STORAGE

Store in an airtight container in the fridge. Alternatively, these cookies can be frozen in a ziplock bag.

Nutrition