Tag: bake

These may be ARE the best keto cookie I have made to date (and I’ve made A LOT). Keto Brownie Cookies take the win!

Chocolatey, rich, fudgey and delicious. The combo of a brownie and a cookie creates perfection.

This don’t take long to make and are so worth the process. If you have a nagging chocolate craving, make these cookies now and you won’t be disappointed!

The special ingredient that gives these cookies their ultra soft, gooey, chewy texture is Vitafiber Syrup.

This is a low-carb, high fibre substitute, great for replacing corn syrup and maple syrup in recipes. It’s also a perfect addition to cookies, no-bake bars and candies.

You can find Vitafiber and many additional delicious recipes including it here:  Vitafiber IMO Website

Tips For Making Keto Brownie Cookies

• You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. 
• You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.

Keto Brownie Cookies Ingredients

• Almond – 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 and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Splenda & Truvia – Since I’ve re-made this recipe many times, I’ve switched over to using a monkfruit/erythritol blend instead of splenda and truvia. The reason being.. It’s much more keto-friendly in terms of it’s effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.
• Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture.
• Blackstrap Molasses – This is optional, it adds a brown sugar flavour to recipes very minimal carbs! I only use 1 tsp and it adds a ton of flavour. I highly recommend it but if you’d like to leave it out you can..OR you can alternatively replace half the sweetener in this recipe with Sukrin Brown Sugar Sweetener.

Tools I Used to Make Keto 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!

Keto Brownie Cookies

Serves: 12

Ingredients:

• 2 tbsp(30g) butter, softened
• 1 egg, room temperature
• 1 tbsp truvia (or 3 tbsp additional splenda)**
• 1/4 cup splenda
• 1/8 tsp blackstrap molasses (optional, creates the illusional flavour of brown sugar)
• 1 tbsp(15g) vitafiber syrup (helps immensely with texture!)
• 1 tsp vanilla extract
• 6 tbsp(90g) sugar-free chocolate-chips (I use Krisda or Lily’s Chocolate)*
• 1 tsp butter(5g) 
• 6 tbsp(42g) almond flour
• 1 tbsp(6g) cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp xanthan gum (optional, helps with texture)
• 1/4 cup(30g) chopped pecans (optional)
• 1 tbsp sugar-free chocolate-chips

Directions:

1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min. 
2. In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
3. Beat the melted chocolate into your egg/butter mixture until smooth.
4. Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
5. Place your batter in the freezer for 7-8min and preheat your oven to 350*.

   

6. Spray or grease a large baking sheet with oil.
7. Drop the batter by heaping tbsp’s onto the cookie sheet.
8. Lightly flatten each with the back of an oiled spoon.
9. Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
10. Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack. 
11. Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!

Print Recipe

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Fudgey Keto Brownie Cookies

Rich chocolate cookies that are dense and fudgey like your favourite childhood brownies.

Course: Dessert

Keyword: keto brownie cookies, keto dessert

Servings: 12

Ingredients

• 2 tbsp butter 30g, softened
• 1 egg room temperature
• 1 tbsp truvia or 3 additional tbsp splenda
• 1/4 cup splenda or another sweetener
• 1/8 tsp blackstrap molasses optional, creates the illusional flavour of brown sugar
• 1 tbsp vitafiber syrup 15g, helps immensely with texture!
• 1 tsp vanilla extract
• 6 tbsp sugar-free chocolate-chips ** 90g, I use Krisda or Lily’s Chocolate
• 1 tsp butter 5g
• 6 tbsp almond flour 42g
• 1 tbsp cocoa powder 6g
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp xanthan gum optional, helps with texture
• 1/4 cup chopped pecans 30g, optional
• 1 tbsp sugar-free chocolate-chips **

Instructions

• In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
• In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
• Beat the melted chocolate into your egg/butter mixture until smooth.
• Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
• Place your batter in the freezer for 7-8min and preheat your oven to 350*.
• Spray or grease a large baking sheet with oil.
• Drop the batter by heaping tbsp’s onto the cookie sheet.
• Lightly flatten each with the back of an oiled spoon.
• Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
• Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
• Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!

Notes

*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. 

**You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.

Links to ingredients I used:

• truvia
• splenda
• blackstrap molasses
• vitafiber syrup 
• sugar-free chocolate-chips, I use Krisda or Lily’s Chocolate
• almond flour
• cocoa powder
• xanthan gum
• sugar-free chocolate-chips

Nutrition per cookie: 94 calories | 8.5g fat |3g NET carbs | 2g protein | 5g fibre

Disclaimer: This post contains some affiliate links

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