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keto shortbread brownies
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Keto Shortbread Brownies

Prep Time35 mins
Cook Time30 mins
Cooling Time2 hrs
Total Time3 hrs 5 mins
Course: Dessert
Keyword: brownies
Servings: 24 brownies
Calories: 224kcal

Ingredients

Shortbread Base

Brownie Layer

Instructions

For the Shortbread:

  • Pre-heat oven to 350*F.
  • Combine all dry ingredients except sweetener in a medium bowl.
  • In another bowl add your butter, sweetener, and extracts.
  • Using a fork or hand mixer, beat well until light and fluffy (I recommend partially stirring in the sweetener before beating if using powdered)
  • Add the butter mixture to the dry ingredients, mix until a thick dough is formed (you may need to use your hands to get it fully mixed).
  • Line a 9x13 inch dish with parchment paper, spray or brush the paper with a little butter or oil then use your hands to press your shortbread into the bottom the pan to create an even layer. Poke holes in the dough with a fork.
  • Bake for 8min then remove from the oven and set aside (we are just partially baking it so don't leave it in any longer).

For The Brownies

  • Meanwhile, put together your brownie base by mixing together your almond flour, cocoa powder, cornstarch, xanthan gum and salt in a medium bowl. Set this aside.
  • In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.
  • In a large microwavable bowl, melt your chocolate-chips and coconut oil in 30s increments, stirring each time until smooth.
  • Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.
  • Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips if using.
  • Gently spread your brownie layer on top of the shortbread layer as evenly as possible then bake place everything bake in the pre-heated oven for 25-30min. You want a toothpick to come out relatively clean but be sure not to over-bake your brownies as they will still bake a bit as they cool in the pan. **(These took 35min in my oven but my oven typically bakes on the slower side so just keep that in mind).
  • Let the brownies cool in the pan on a wire rack for 15-20min before moving them to a fridge to cool for another hour or 2. Once fully cooled, you can cut them into squares and then store them in an airtight container on the counter or freeze them in a container between layers of parchment paper and take them out when you feel like a snack! Enjoy your Keto Shortbread Brownies!

Notes

  • I used an odd size of pan that's between 9 x 13 and 9 x 9 but I'd recommend using an 9 x 13 pan for this recipe. 
  • These squares can be a little crumbly if you aren't careful, so be sure to let them cool fully, don't over-bake them and use a sharp knife to gently cut squares. 
  • These two recipes are delicious together but feel free to make the cookies or brownies separate as well!

Nutrition

Serving: 1brownie | Calories: 224kcal | Carbohydrates: 4g | Protein: 4.2g | Fat: 19.8g | Fiber: 8g