Simple Keto Brookies

Simple Keto Brookies

Easy Keto Brookies

This recipe is designed to teach everyone how to make easy keto brookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 20 slices
Calories: 94kcal


Brownie layer

  • 42 grams coconut flour (6 TBS)
  • 28 grams cocoa powder (1/3 cup)
  • 150 grams granulated sweetener of choice (3/4 cup) I used granulated monkfruit sweetener
  • 1/4 tsp salt
  • 4 large room temperature eggs
  • 6 TBS butter, melted and cooled
  • 1 tsp vanilla extract

Cookie layer

  • 6 TBS very soft room temperature butter
  • 25 grams granulated sweetener (2 TBS)
  • 50 grams brown sugar sweetener (1/4 cup)
  • 1/2 tsp vanilla extract
  • 3 large room temperature eggs
  • 42 grams coconut flour (6 TBS)
  • 1/4 tsp salt
  • 5 grams baking powder (1 tsp)
  • 2 oz keto chocolate chips (1/4 cup)


  • Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper and allow the paper to hang over the sides for easy removal. In a large mixing bowl sift together the dry brownie layer ingredients until there are no lumps. Stir in the eggs and melted butter until a thick batter has formed
  • Pour the batter into the prepared cake pan and use a spatula to evenly spread the batter throughout the cake pan. Set aside. Place the softened butter, sweeteners and vanilla extract from the cookie layer ingredients into a large mixer bowl. Beat on low 10 seconds to combine then on medium about 1 minute or until creamy.
  • Scrape down the sides of the bowl and add the eggs. Beat on low 10 seconds to combined then on medium-low another minute until fully combined. Set aside. In a separate small mixing bowl sift together the remaining dry ingredients except the chocolate chips until there are no lumps.
  • Turn the mixer onto low and gradually add in the coconut flour mixture until fully added. Allow the dry ingredients to beat in after each addition. Stop the mixer and scrape down the sides of the bowl as needed. Once added increase speed to medium-low and beat another minute until a smooth dough forms
  • Scrape down the sides of the bowl and massage the dough in hands about 1 minute to make sure of the texture. The dough should be moist but not sticky (my dough was a little too moist so I added 7 more grams (1 TBS) of coconut flour) Gradually fold in the chocolate chips until they are evenly distributed.
  • Scoop the cookie dough into piles on top of the brownie batter. Press the cookie dough piles down flat so the top of the brookie slab is flat. Place in the preheated oven. Bake at 350 degrees for 30 minutes or until the brownie batter is no longer jiggly.
  • Once done baking remove from the oven. Cool in the pan at least 1 hour to firm up. Once firm grasp the overhanging parchment paper and lift the slab out of the pan. Transfer to a wire rack and cool completely before slicing


Serving: 1slice | Calories: 94kcal | Carbohydrates: 1g | Protein: 2.6g | Fat: 8.9g

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