Go Back
+ servings
keto brookies on a white backdrop

Double Choc Keto Brookies

Megan Ellam
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 35 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
Servings 22 cookies
Calories 109 kcal

Ingredients
 
 

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

Serving: 1serve (1 brookie)Calories: 109kcalCarbohydrates: 3gProtein: 3.5gFat: 10gSaturated Fat: 4.4gSodium: 33mgPotassium: 183mgFiber: 2.6gVitamin A: 3IUCalcium: 65mgIron: 1mgNet Carbs: 0g
Keyword brookie recipe, keto brookies, keto cookies
Tried this recipe?Let us know how it was!