Ingredients
Scale
- 1 ⅓ cups super-fine blanched almond flour
- ⅓ cup granulated sugar-free sweetener
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup sugar-free chocolate chips
- ⅔ cup super-fine blanched almond flour
- ½ cup granulated sugar-free sweetener
- ¼ cup Dutch cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 3 Tbsp unsalted butter, softened
- 1 large egg
- 3 Tbsp sugar-free chocolate chips
Instructions
- Preheat oven to 350°F and line an 8×8 square pan with parchment paper.
- Mix cookie dry ingredients: almond flour, sweetener, baking soda, and salt.
- Combine with wet ingredients: butter, egg, and vanilla extract; mix well.
- Fold in chocolate chips and spread ⅔ of the dough into the pan.
- Mix brownie dry ingredients: almond flour, sweetener, cocoa powder, baking powder, and salt.
- Combine with wet ingredients: butter, egg, and chocolate chips; mix until smooth.
- Pour brownie batter over the cookie layer and smooth out.
- Top with remaining cookie dough randomly.
- Bake for 25-30 minutes; check for doneness with a toothpick.
- Cool slightly, slice, and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Keep ingredients at room temperature for smoother batter.
Use super-fine almond flour for the best texture.
Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 150
- Sugar: 0
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
- Cholesterol: 40