Combine a crispy, crunchy cookie with a chewy, rich, chocolate brownie and you get delicious keto brownie cookies.
In our house, we LOVE cookies – peanut butter cookies, chocolate chip cookies, pistachio sandies, even Nutella cookies baked in a skillet! I especially love cookies in the cooler weather to have with a mug of hot tea in the afternoon.
We also happen to love brownies. Ok – let me correct that. I love brownies.
When I was a teen, I would find any reason to bake a fresh batch of brownies. Bad breakup? Rainy day? Feel like something sweet? Brownies to the rescue.
Back then I was using a box mix, so when I cleaned up my diet and started eating keto, brownies were no longer an option.
Not too long ago, I finally got the hang of making chewy, fudgy, chocolatey keto brownies. So it was no surprise really that I decided it was time to try my take on the keto brownie cookie recipes I had seen on Pinterest lately!
These keto brownie cookies are gluten-free, sugar-free, and low-carb.
What are brownie cookies?
Brownie cookies are a cross between a cookie and a chocolate brownie. They are thin and shaped like cookies, with a crispy outside. But they are gooey and chocolatey in the center, like brownies.
Serve with keto vanilla ice cream for a simple – but impressive – dessert.
[elementor-template id=”5612″]
Storing keto brownie cookies
You can store your brownie cookies in a sealed container for up to a week (although ours rarely last more than a couple of days before they are all eaten up!).
They can also be stored in the freezer – make sure to freeze them in a single layer, or stack between layers of wax paper, to prevent them from sticking together.
Keto Brownie Cookies
Ingredients
- 2 oz Lily's Dark Chocolate Baking Bar
- 2 sticks of unsalted butter
- 3 Eggs (room temp)
- 1 tsp Vanilla extract
- 2 cup Almond Flour
- 1/2 cup Lakanto Monk Fruit Sweetener
- 1/4 cup Cocoa Powder
- 1 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Preheat the oven to 350 degrees F.
- Melt the chocolate in a saucepan. Let cool.
- Combine the butter and Lakanto sweetener with a mixer on low.
- Slowly add in the chocolate.
- Add in eggs, one at a time.
- Add the vanilla.
- In a separate bowl, combine the almond flour, cocoa powder, baking powder, and salt. Stir to combine.
- Add the wet ingredients into the dry ingredients.
- Combine until incorporated.
- Line a baking sheet with parchment paper.
- Using a small scoop, scoop cookie dough onto the baking sheet, about 2 inches apart.
- Bake for 10-12 minutes.
- Remove from oven and cool on a cooling rack.
Notes
Serve with your favorite keto ice cream for an extra treat!
Nutrition Information
Serving Size 1Amount Per Serving Calories 110Total Fat 11gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 6gFiber 2gSugar 0gProtein 2g
More Keto Recipes to try: