Imagine sinking your teeth into a decadent, chocolatey treat that's not only mind-blowingly delicious but also completely keto-friendly! These Double Choc Keto Brookies are the ultimate dessert hack that will make your taste buds dance while keeping you firmly on your low-carb journey. Combining the best of brownies and cookies, these brookies are about to become your new secret weapon against sugar cravings – proving that healthy eating doesn't mean sacrificing flavor or fun!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 16 brookies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, ensuring the paper overhangs slightly for easy removal.
- In a large mixing bowl, cream together softened butter and erythritol until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together almond flour and cocoa powder to remove any lumps. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Fold in half of the sugar-free chocolate chips into the batter, reserving the remaining chips for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 20-25 minutes. The brookies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes. Then, using the parchment paper, lift the brookies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your butter is softened but not melted for the perfect texture. Room temperature ingredients blend more smoothly.
- Sifting the almond flour and cocoa powder is crucial – it prevents lumps and ensures a smooth, consistent batter.
- Don't overmix the batter. Mix just until the ingredients are combined to keep the brookies tender.
- Use parchment paper with slight overhang for easy removal and clean cutting.
- Let the brookies cool completely before cutting to help them set and maintain their shape.
- For extra richness, use high-quality sugar-free chocolate chips and cocoa powder.
- Store in an airtight container to maintain freshness and prevent them from drying out.
- If you prefer a fudgier texture, slightly underbake by a few minutes and let them set as they cool.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 4g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 40mg
