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Brookie

Yields20 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Keto Brookie

Brownie base
 70 g Almond flour
 70 g Softened butter
 60 g Peanut butterCan also be almond butter or simply add 30 g of softened butter
 50 g Cocoa powder
 75 g Erythritol
 3 Eggs
 1 tsp Baking powder
 1 tbsp Extrait de vanille
 50 g Pecans nutsOr any other nuts
Cookie base
 120 g Almond flour
 30 g Peanut flour
 90 g Softened butter
 30 g Sukrin Gold
 30 g Erythritol
 2 Eggs
 1 tsp Baking powder
 1 Pinch of salt
 60 g Raw cocoa nibs or dark chocolate chips
1

Preheat the oven to 180°C.

Preparation of the brownie
2

In a bowl, cream the butter with the erythritol. Add the peanut butter and mix again.

3

Then add the eggs and the vanilla extract. Mix.

4

Add the remaining ingredients, finishing with the almond flour and crushed / chopped pecans. Mix until a homogeneous mixture is obtained.

5

Pour the preparation into a buttered baking dish. I use a square dish of 20 cm (5x5) but it is possible to use a larger dish to have thinner layers.

Preparation of the cookie dough
6

In a bowl, cream the butter with the sweeteners.

7

Then add the egg and mix. Add the baking powder, salt and flour. Mix until a homogeneous mixture is obtained.

8

Fold in the chocolate chips.

9

Place the preparation on the brownie dough and spread it gently to prevent the cookie dough from sinking into the brownie mixture. You can also use an ice cream scoop and simply place cookie dough balls on the brownie mix, they will sag when baking. You can also use a toothpick to create a marbled effect.

10

Bake 30 to 40 minutes at 180°C. In the case of thick layers, the baking time will probably have to be extended (once golden, place an aluminum foil on the dish and reduce the temperature to 150-160°C to cook through without burning the cookie layer)

Nutrition Facts

Servings 20