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  • Writer's pictureKeto Upgrade

Low Carb/Keto Brookie

Been wanting to try this recipe for awhile and it turns out it was as easy as combining my keto fudgy brownie recipe and my keto soft and chewy chocolate chip cookie recipe.


Keto Fudgy Brownie Recipe Video- https://youtu.be/rODTDqiEXsQ

Keto Soft & Chewy Chocolate Chip Cookie Recipe Video- https://youtu.be/DFRwyDXplC0





I used half of each recipe to make a 9x13 pan that I cut into 12 brookies and they were 2g of net carbs each. If you don't put any chocolate chunks into the brownies and use the same ingredients I used you can use a whole batch of brownies with a half batch of cookies on top and they would still be 2g of net carbs for a 12th of the pan. If you were to do this I would bake them a little longer at 325 still to just make sure the top doesn't burn before the brownies are set but soft in the middle. My brownies with chocolate chunks in them are only 1g of net carbs for a 12th of the brownie. If you want to know all about the ingredients I used for my keto fudgy brownies check out the blog post- https://www.ketoupgrade.info/post/fudgy-keto-chocolate-chunk-brownies or video linked above!





My keto soft and chewy chocolate chip cookies are a little higher in carbs because I used more coconut flour so that I wouldn't get too fluffy of a cookie from too much whey protein powder. I have since learned that you can replace coconut flour with equal weight of bamboo fiber and they will turn out. I'm not sure on what the bamboo fiber will do for the texture of the cookie though. I just know that it will turn out. It may give a fluffier texture to the cookie. I used half of the batter but it will be easier to make a full batch of my cookies since the recipe has one egg in it. I would scoop 12 one ounce balls into a separate bowl to chill then use the remaining dough on top of the brownie batter. After the dough has chilled for 30 minutes you can scoop, flatten and bake or scoop or flatten and freeze for later baking. How to do this and all about the ingredients in this cookie are in the video linked above and blog post- https://www.ketoupgrade.info/post/keto-chocolate-chip-cookies-no-nuts





The tricky part of this recipe is making sure not to over bake my keto fudgy brownies. You just want the top a little golden brown but the brownie to still be pretty soft. I refrigerated the brownie batter in the 9x13 pan while I made the cookie batter so that the dough was easy to spread onto the brownie batter. I'm not sure that is necessary and I think I liked swirling in the cookie dough a little bit into the brownie batter so I'm not sure how much that would make a difference in the long run. I found that doing them in 3 different ways all worked good and all tasted good. Which ever way you choose to put the cookie dough onto the brownie, the only key is to not overbake and you will have a delicious keto treat!









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Wilton 9x13 Pan- https://amzn.to/4ecH3nV


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Isopure chocolate whey protein isolate - https://amzn.to/3wczOWw 

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Keto Brookie Recipe


1/2 Batch Keto Chocolate Brownie Batter (can use a full batch, same net carbs but more calories and fat)


8 Tbs./4oz./1/2 Cup Salted Butter (softened)

80 g/about 1/2 Cup Allulose (can use any sweetener you like but allulose is less sweet than others and it won't be as moist)

72 g/about 1/2 Cup Powdered Erythritol Sweetener of choice

2 Eggs (room temp.)

1 tsp. Vanilla Extract

31 g/about 1 Scoop Chocolate whey Protein Isolate (Isopure Dutch Cocoa and perfect keto work well)

15 g/about 2 Tbs. Coconut Flour

24 g/4 Tbs. Dutch Cocoa Powder

3/4 tsp. Xanthan Gum

If not using salted butter add a 1/2 tsp. of salt to the dry ingredients


Keto Chocolate Chip Cookie Ingredients


16 Tbs. Salted or Unsalted Butter (1 Cup/8 oz. Room Temp.)

96 g Golden Monkfruit Sweetener (or any sweetener you prefer, approximately 1/2 Cup)

1 Egg (room temp)

2 tsp. Vanilla Extract

29 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 1 scoop)

42 g Coconut flour (1/3 Cup)

1 Tbs. Unflavored gelatin

2 tsp. Arrowroot Powder

1/2 tsp. Baking soda

1/2 tsp. Salt (if using unsalted butter)

7 oz. Keto chocolate chips (I used any keto chocolate that is 1g net carb per half ounce)


If not using salted butter add a 1/2 tsp. of salt to the dry ingredients


Instructions:

  1. Spray and line a 9x13 pan with parchment paper at least along the long side

  2. With a hand mixer or a stand mixer fitted with a paddle attachment beat the soft butter and sifted sweetener together for 5 minutes, scraping down the bowl a few times

  3. While that is whipping weigh/measure, sift and whisk dry ingredients together

  4. Once butter and sweetener are fluffy, add one room temperature egg at a time scraping after each addition then add the 1 tsp. of vanilla extract

  5. Add half the dry ingredients into the mixing bowl and mix to combine

  6. Add the the rest of the dry ingredients, take the bowl off the mixer and mix to fully combine all of the dry ingredients

  7. Spread the batter evenly into the parchment lined 9 x 13 pan and refrigerate until you make the cookie dough

  8. For the cookie dough, whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft

  9. Whip the sweetener and butter together for 8 minutes, scrapping down several times in the 8 minutes until almost white and super fluffy

  10. While butter and sweetener are whipping, weigh, sift and mix up the dry ingredients and measure out the vanilla extract and your chocolate chips

  11. Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip

  12. Add vanilla extract, whip and scrap

  13. Add in half the dry ingredients at a time, scraping down and making sure everything is combined

  14. Once all dry ingredients are combined well, take batter and fold in chocolate chips by hand, preheat oven to 325 degrees

  15. Scoop roughly 12, 1 ounce cookies into a separate bowl and refrigerate for later use (can scoop, flatten and bake after 30 minutes of chilling or scoop, flatten and freeze to bake later)

  16. Spread out the remaining cookie dough onto the chilled brownie batter in any way you like, can leave in flattened dollops, spread completely flat or swirl some into the brownie batter

  17. Bake at 325 for 17-22 minutes, spinning half way through to bake evenly, do not overbake, should still be soft in the middle but just brown on top

  18. Let cool completely on the counter before slicing, can leave in the pan to cut or run a spatula around the short sides and lift out with the parchment paper once cool, can freeze, refrigerate or leave on the counter, they are best at room temperature


Macros: 1/12th


220 Calories

20g Fat

18g Total Carbs

6g Fiber

10g Sugar Alcohol

2g Net Carbs

6g Protein


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Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.



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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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