Keto Brookies – All Day I Dream About Food

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These Keto Brookies are a delectable mashup up of fudgy brownies, tender cookies, and a swirl of gooey caramel. With no added sugar and only 2.4g net carbs per bar.

When you’re craving dessert, it can be so hard to choose. Do you whip up a batch of keto brownies? Or do you bake up some tender keto chocolate chip cookies? Decisions, decisions!

But now you can have both in one awesomely delicious, gooey dessert. These Keto Brookie Bars are a magical combination of brownies and cookies, and I threw in some of my sugar-free caramel sauce for good measure.

I am pretty sure I don’t need to sell you on how good these are. The only question is how quickly you can get your hands on the ingredients to make them!

You will love these bars

Fair warning, friends: you should only make this recipe when you have to share. It makes quite a few bars and they are seriously hard to resist. They have all the fudgy, gooey sweetness you could ask for, and then some.

I have seen many recipes for conventional brookies, and it always seemed like a great idea. And then I saw one that also had some caramel sauce and I was sold. I had to whip them up right away.

It takes a full recipe of brownies and a full recipe of cookies, so you bake it in a 9×13 inch pan. I cut mine into 20 bars but you could easily cut them into 25.

I kept some for my family and took the rest to my Saturday weight training class. Needless to say, they disappeared in the blink of an eye!

Ingredients you need

• Keto caramel sauce: Follow the directions for my regular recipe but don’t add any water at the end. You want it to be a little thicker.
• Keto brownies: I used my coconut flour brownies to keep them from being overly heavy, but you could easily use my almond flour brownies or another brownie recipe. You could even used a boxed keto mix.
• Keto cookies: You could do classic chocolate chip, or you could break with tradition and use keto peanut butter cookies!

Step by Step Directions

1. Prepare the caramel sauce: Follow my recipe, omitting the water, and let cool while preparing the rest of the recipe.

2. Prepare the brownie batter: Follow my recipe as directed, but reduce the sweetener to ½ cup. Do not make the frosting.

3. Prepare the cookie dough: Follow my recipe as directed, except omit the walnuts and reduce the sweetener to ½ cup. Hold back some of the chocolate chips.

3. Assemble: Spread the brownie batter evenly in a 9×13 metal baking pan lined with parchment paper that is lightly greased. Drizzle the top with about ⅓ of the caramel sauce. Use your fingers to crumble into small portions and sprinkle over the top of the brownies.

4. Bake: Bake the bars at 325ºF for 18 to 25 minutes, until the brownie batter is just set (the cookie part may still be a little soft). Remove and sprinkle with the remaining chocolate chips, then let cool completely in the pan.

5. Cut and serve: Lift the bars out carefully by the overhanging edges of parchment. Drizzle with more caramel sauce and cut into 20 bars.

Tips for Success 

You will note that I reduced the sweetener in both the brownie batter and the cookies. Because it’s a combination of both, plus the caramel sauce, this keeps the bars from being overly sweet.

Coconut-free version: If you don’t like coconut flour, you can use my almond flour brownie recipe. It does make them heavier in calories and they have a few more carbs, however.

Nut-free version: I do not recommend using coconut flour for the cookie portion of these bars. However, you could use sunflower seed flour to replace the almond flour (cup for cup). You would also want to leave out the baking soda in the dough, because it reacts with sunflower seeds and turns green. Weird but true!

Sweetener options: The caramel sauce really requires the right combination of sweeteners (erythritol and allulose or xylitol) to have the proper consistency. And the cookie dough turns out best with a good brown sugar substitute. But you can use your favorite sweetener in the brownie batter.

Frequently Asked Questions

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Keto Brookies Recipe

These Keto Brookies are a delectable mashup up of fudgy brownies, tender cookies, and a swirl of gooey caramel. With no added sugar and only 2.4g net carbs per bar.

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Course: Dessert

Cuisine: American

Keyword: brookies

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 10 minutes minutes

Servings: 20 bars

Calories: 229kcal

Instructions

• Preheat the oven to 325ºF and line a 9×13 metal baking pan with parchment paper. Lightly grease the parchment.

• Prepare the caramel sauce, omitting the water, and let cool while preparing the rest of the recipe.

• Follow my recipe as directed, but reduce the sweetener to ½ cup. Do not make the frosting. Spread in the prepared pan and drizzle the top with about ⅓ of the caramel sauce.

• Follow my recipe as directed, except omit the walnuts and reduce the sweetener to ½ cup. Hold back some of the chocolate chips. Use your fingers to crumble into small portions and sprinkle over the top of the brownies.

• Bake the bars for 18 to 25 minutes, until the brownie batter is just set (the cookie part may still be a little soft). Remove and sprinkle with the remaining chocolate chips, then let cool completely in the pan.

• Lift the bars out carefully by the overhanging edges of parchment. Drizzle with more caramel sauce and cut into 20 bars.

Notes

Storage Information: The bars are quite soft and gooey, so you should store them in the fridge to keep them from spoiling. They can last in a covered container for up to a week. You can also freeze them for several months. 

Nutrition Facts

Keto Brookies Recipe

Amount Per Serving (1 bar)

Calories 229
Calories from Fat 187

% Daily Value*

Fat 20.8g32%

Carbohydrates 5.7g2%

Fiber 3.3g13%

Protein 4.6g9%

* Percent Daily Values are based on a 2000 calorie diet.