Fudgey Keto Brownie Cookies

Fudgey Keto Brownie Cookies
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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

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:

Keto Chocolate Peanut Butter Bars (No-Bake)

Keto Chocolate Peanut Butter Bars (No-Bake)
Keto chocolate peanut butter
Print Recipe
0 from 0 votes

Keto Chocolate Peanut Butter No Bake Bars

Prep Time15 mins
2 hrs
Course: Dessert
Keyword: keto chocolate peanut butter bars, keto dessert
Servings: 8
Calories: 221kcal

Ingredients

Peanut Butter Layer

Instructions

  • In a bowl, add your almond flour, sweetener and salt.
  • Add the peanut butter, coconut oil and vanilla extract.
  • Stir well until a thick dough forms.
  • Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, learned that the hard way) evenly using clean hands or a spatula.
  • Place the pan in the freezer for roughly 10min before topping.
  • Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.
  • Using a spatula, scrape out the chocolate on top of the peanut base.
  • Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat.
  • Freeze for another 2 hours before attempting to remove.
  • Cut squares using a sharp knife dipped in hot water.
  • Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack!

Notes

4.8 NET CARBS
*You can use a sweetener that isn't the monkfruit/erythritol blend.
*You can also use a sweetener that isn't powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.
 

Nutrition

Serving: 1bar | Calories: 221kcal | Carbohydrates: 4.8g | Protein: 6.6g | Fat: 19.5g | Fiber: 6g