Keto Brookie Bars with Sea Salt
These keto brookie bars deliver the best of both worlds with a fudgy base and a golden cookie top. A low carb treat worth every bite.
Ingredients
For the Brownie Layer
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 1/2 cup Powdered Allulose
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Salt
For the Cookie Layer
- 1/2 cup Softened Butter
- 1/2 cup Powdered Brown Allulose
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2/3 cup Sugar Free Chocolate Chips
- Flaky Sea Salt, for topping
Equipment
- 9x9 baking pan
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment paper.
- Whisk melted butter, melted chocolate, powdered allulose, eggs, and vanilla until glossy and smooth. Fold in almond flour, cocoa powder, and salt to make a thick brownie batter.
- Spread the brownie layer evenly into the pan and place in the freezer while you make the cookie layer.
- Cream the softened butter with brown allulose until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- Mix in the almond flour, coconut flour, baking powder, and salt until a soft cookie dough forms. Fold in the sugar free chocolate chips.
- Crumble the cookie dough evenly over the brownie layer, gently pressing some pieces flat while leaving others chunky for texture variation.
- Bake for 26 to 30 minutes until the cookie top is golden and the edges are set. The center should still look slightly soft.
- Sprinkle generously with flaky sea salt while warm, then cool completely before slicing into thick bars.
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 4gProtein: 4gFat: 18g
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