Desserts: Keto Brookies

By JoFClark

Ingredients

• Brownie Layer:
• ?1 1/3 cups blanched almond flour*
• ?1/3 cup erythritol (or sweetener of choice**)
• ?1/2 teaspoon baking soda
• ?1/4 teaspoon salt
• ?1/4 cup butter, softened
• ?1 egg
• ?1/2 teaspoon vanilla
• ?1/3 cup sugar-free chocolate chips (I recommend Lily’s Sweets brand for stevia-sweetened chocolate chips)
• ?2/3 cup blanched almond flour*
• ?1/2 cup erythritol (or sweetener of choice**)
• ?1/4 cup cocoa powder
• ?1/2 teaspoon baking powder
• ?1/4 teaspoon salt
• ?3 tablespoons butter, softened
• ?1 egg
• ?3 tablespoons sugar-free chocolate chips
• *Note: do not replace almond flour with coconut flour. Coconut flour is very absorbent, and will make the brookies extremely dry if used. All flour substitutions must be made at your own risk.
• **Note: non-impact carbs from erythritol are not included in nutritional info. If you do not need these to be ketogenic/sugar-free, feel free to use any granulated sweetener such as coconut palm sugar, cane sugar, etc. and regular chocolate chips.

Preparation

Step 1

Preheat oven to 350 F.
Grease or line an 8×8 square pan with parchment paper.
Start with cookie layer: combine dry ingredients in a large bowl. Add butter and stir until distributed. Add egg and vanilla and stir until combined. Fold in chocolate chips.
Spoon about 2/3 of the cookie dough into the bottom of the pan. Use wet fingers to spread dough evenly over bottom of pan.
Follow same instructions as cookie layer to assemble brownie ingredients.
Spoon brownie batter into the pan, and use either the back of a spoon or wet fingers to spread brownie batter evenly over cookie dough.
Take remaining 1/3 of cookie dough and distribute randomly on top of brownie batter. I formed the remaining dough into circle shapes to keep some brownie peeking through.
Bake for 25-30 minutes.
Allow to cool, slice, and enjoy!