These Keto Brookie Bars are totally EASY to make, have the perfect combo of fudge brownie + chocolate chip cookie, and are the perfect texture!
Keto Brookie Bars are the perfect dessert for that special, but somewhat indecisive, person in your life. No more asking yourself, “should I make a batch of keto cookies?” or “should I make a pan of keto brownies?” With this recipe in your kitchen arsenal, the answer can simply be yes, or if you’ve got a sweet tooth like I do, a Hell YES!
This keto dessert is the best of both worlds, it’s an ultra fudgy brownie recipe, topped with a layer of cookie that is the perfect combo of crunchy and crumbly.
Lauren used to make a sugar/carb filled version of these cookie brownies well before our keto-days. It makes me a little nauseous to think about how unhealthy I used to eat, not just unhealthy ingredients, but I’ve struggled with moderation in the kitchen nearly my entire life.
My eating habits consisted of living by the Pringles mantra, “Once you pop, you just can’t stop”. It didn’t matter what type of food it was, I would simply eat the whole package. I’ve come a long way from double fisting Hot Pockets, and I can honestly say following a ketogenic diet has caused me to positively re-evaluate my relationship with food.
Today I eat healthier (in multiple aspects) than I ever have before, and while sweets like this should be for special occasions and not the mainstay of your diet, a little bite of low-carb decadence is exactly what we need sometimes.
These delicious 2-in-1 bites are a perfect crowd-pleaser. If you are taking these to a party or family gathering they’re sure to be a hit, just make sure you grab one yourself because they will disappear fast!
Check out more deliciously low-carb desserts on Cast Iron Keto {Click HERE}
Keto Brookie Bars
Ingredients
Brownie Layer:
- 1 stick butter melted
- 1 cup powdered Swerve
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
- 3/4 cup almond flour
- ¼ cup Lily’s chocolate chips
Cookie Layer:
- 3 tablespoons butter melted
- 1/4 cup brown Swerve
- 1 large egg
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 cup sugar free chocolate chips
Instructions
- Preheat the oven to 350° F.
- Mix the brownie ingredients together in a medium bowl, pour the batter into a greased 8” cast iron skillet or brownie pan.
- Mix together the cookie ingredients in a medium bowl, place the dough on top of the brownie mixture. Spread evenly.
- Bake for 25-30 minutes, covering with foil halfway through. Cool completely before cutting into 12 pieces.
These some of the best brownies I’ve ever had, and definitely the best keto ones after trying several other recipes. I don’t taste the cookie layer very much but next time I might try doubling the recipe for the cookie layer to make it thicker. The brownie part is so fudgy, I love eating these cold out of the fridge with some milk. Amazing just like all your other recipes I’ve tried! Thanks for making keto cooking fun and accessible.
Wonderful recipe! I’ll be making these tomorrow for Memorial Day. Thanks for sharing.
Delicious and simple to make☺️I doubled the cookie recipe because I used a larger cast iron skillet
Can you substitute Swerve for liquid? Like Agave?
No, a liquid sweetener wouldn’t work here as written.
What are the white granules on top? Finishing salt?
Yes!
Hi, could you swap out the almond flour? If so, what would you recommend?
Hi Nikki, as we’ve only tested this recipe with almond flour we can’t advise on a sub for this ingredient. There’s not a 1:1 almond flour replacement but if you give it a go let us know how they turn out!
sesame flour works well.