Keto Brownie Cookies

Keto Brownie Cookies.. yes I said it.

Two of the best desserts combined into one epic keto dessert.

These keto brownie cookies are fudgey, rich, soft in the center and perfect with some walnuts or additional chocolate chips added.

This is an easy way to get your brownie fix FAST! 

To start with, these keto brownie cookies contain a dry ingredient blend of almond flour, cocoa powder, arrowroot starch, espresso powder, xanthan gum, baking powder and salt. 

Almond flour helps thicken the brownie cookies while not taking away from their rich flavour. We use 1 cup because almond flour is much less absorbent than traditional white flour. 

The cocoa powder is of course there to add chocolate flavour. Quality matters. I really enjoy using the Costco Rodelle cocoa powder as I find it has a nicer flavour or Modern Mountain's Black Cocoa (as seen in these photos) for a unique look and deeper cocoa flavour.

As you'll see later though, these keto brownie cookies also contain melted chocolate to intensify the rich chocolate flavour.

Next we add arrowroot starch. If you haven't heard of it, it's extremely similar to cornstarch except it comes from a root rather than corn. It's so similar though that you can sub cornstarch 1:1 if you do not have arrowroot starch. 

The point of adding arrowroot starch is that it gives the keto brownie cookies an almost pudding-like consistency in the center (but not to the extreme).

 

It helps keep the keto brownie cookies soft and gooey while the outside bakes. 

The xanthan gum in this fudgey keto recipe is also optional but highly recommended. I use it in almost every keto dessert.

This ingredient helps improve the keto brownie batter's texture so that it can thicken and become more elastic like batter that contains gluten. This is super important in creating that signature “chewy” brownie texture. 

The last ingredients in our keto brownie cookies dry blend for this low carb brownie cookie recipe include baking powder and salt.

Baking powder is used in a small quantity to help give a little rise to the brownies. This recipe also only contains 1/4 tsp salt but if using unsalted butter, you'll want to increase that to 1/2 tsp. 

In terms of wet ingredients in this keto brownie cookies recipe, we use most of the basics…eggs, butter, vanilla extract and melted chocolate.

The chocolate chips I use in this “Keto Brownie Cookies Recipe” are called Krisda Chocolate Chips and are just 2g of NET carbs per tablespoon but you can also use Lily's Chocolate Chips, Choc Zero Chocolate Chips OR 90% dark chocolate if you prefer. 

Finally, we have our sweeteners. Sweeteners I think can make or break a recipe. That's why I highly recommend picking up one or both of my recommended sweeteners for this recipe (if you can). 

I've made this recipe with both a powdered monkfruit erythritol sweetener blend AND a combination of the powdered monkfruit erythritol sweetener blend + a sweetener called Allulose. 

My favourite is the combination of the two sweeteners together but if you can only get one, the powdered monkfruit and erythritol blend is still delicious on it's own!

Allulose simply adds a chewiness to the keto brownie cookies that you don't get with using the Lakanto sweetener on it's own.

They work well in combination because allulose offers a light sweetness while improving the texture of the brownies while the powdered monkfruit erythritol blend adds more sweetness similar to that of sugar.

All of these ingredients together are what make up these delicious fudgey and moist keto brownie cookies.

Ingredients In Keto Brownie Cookies

• Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands! But for this specific post I used Modern Mountain's Black Cocoa Powder for a dark chocolate flavour and a more unique look.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the keto brownie cookies a chewier texture.
• Arrowroot Starch – Optional. Arrowroot Starch makes your brownies a bit more soft and silky. It does have 7g of carbs in a tablespoon but when spread throughout a recipe like this one it adds less than 1g of carbs to each brownie. If you leave it out, be sure to replace it with 2 extra tablespoons of almond flour. You can also substitute it with cornstarch!
• Powdered Monkfruit Erythritol Sweetener  –   I use the Lakanto brand currently. This sweetener tastes the closest to regular white sugar and blends seamlessly into baked goods.
• Allulose – Optional, I use this in combination with the Powdered Monkfruit Erythritol Sweetener to create what I believe to be the best possible flavour and texture for these brownies. Allulose bakes more similarly to real white sugar and creates a “chewy” texture but it's also less sweet than regular sugar so the Powdered Monkfruit Erythritol blend is used to make up for the lack of sweetness.
• Krisda chocolate-chips are what I use for the chocolate in this keto fudge brownie recipe as they are just 2 NET carbs per tbsp.. but you can also use 90% dark chocolate, Choc Zero Chocolate Chips or lily’s chocolate-chips.

Tools I Used To Make These Keto Chocolate Brownie Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

• Spatula

• 8 x 8 Inch Pan

• Parchment Paper

• Mixing Bowls

 

Tips For Making The Best Keto Brownie Cookies

• You can use any dark chocolate or sugar free chocolate for this recipe.
• Make sure not to over-bake these brownies. If you are really unsure if they are done, turn the oven off and leave the door open with them inside for another 5min.
• Feel free to add walnuts or chopped pecans to your keto brownie cookies. These are also great served with low carb ice cream or sugar free whipped cream!

How to Store Keto Brownie Cookies

• Store these brownie cookies in an airtight container between layers of parchment or wax paper.
• Store them at room temperature for up to 5 days OR in the fridge for up to 7 days.
• You can also freeze these for a future snack!

Other Keto Brownie Recipes You May Like:

• The Best Keto 1 Minute Microwave Brownie
• Keto Shortbread Brownies
• Keto Cheesecake Brownies
• Keto Turtle Brownies
• Keto Peppermint Brownie Cheesecake
• The Best Low Carb Keto Brownie Recipe
• Keto Brownie Bombs
• Keto Brownie Bark

Keto Brownie Cookies Recipe

Serves: 18 keto brownie cookies

Ingredients:

• 1 cup  almond flour, 112g
• 6 tbsp cocoa powder, 36g
• 1 1/2 tbsp arrowroot starch, 10g
• 1 tsp espresso powder
• 1/2 tsp xanthan gum can try subbing arrowroot starch or cornstarch if you don't have it
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup melted salted butter, 60g
• 1/3 cup allulose sweetener, 64g
• 7 tbsp powdered monkfruit/erythritol sweetener, 84g (or 10 1/2 tbsp if JUST using this sweetener and no allulose)
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup stevia sweetened chocolate chips I use the Krisda brand, 120g
• 1/2 tbsp butter separate 
• 1/4 cup stevia sweetened chocolate chips (optional, keep separate from the 1/2 cup)

Directions:

1. Pre-heat oven to 350*F.
2. In a medium bowl, mix together your almond flour, cocoa powder, arrowroot starch, espresso powder, xanthan gum, baking powder and salt. Set aside.
3. In another larger bowl, whisk together your melted butter, eggs, vanilla extract and sweeteners until smooth. Set aside.
4. In a microwavable bowl, melt your chocolate-chips and 1/2 tbsp butter in 30s increments, stirring each time until completely melted and smooth.
5. Pour your dry ingredients into the butter and egg mixture and stir until partially combined.
6. Add your melted chocolate and stir again until everything is combined and the batter becomes thick.
7. Stir in an extra 1/4 cup of chocolate chips (optional). 
8. Line 2 large baking sheets with parchment paper (or grease). Roll your brownie batter into balls then flatten slightly on the tray. Space them evenly apart. 
9. Bake for 9-12min. The brownie cookies will still be a bit soft when they come out but set-up quite a bit once fully cooled. Don't over-bake!   
10. Let the brownie cookies cool for a bit before lifting them from the pan. Place on a plate to serve (they are great warm!) Enjoy your Keto Brownie Cookies! (*Pro tip: these are great with a scoop of low carb ice cream or homemade sugar free whipped cream!)

Nutrition (1 cookie): 118 calories | 9.6g fat | 2.6g NET carbs | 3g protein | 4.7g fiber

Store these brownie cookies in an airtight container between layers of parchment or wax paper.

Store them at room temperature for up to 5 days OR in the fridge for up to 7 days.

You can also freeze these for a future snack!

 

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