Chocolate Chip Brownie Bark – Low Carb and Gluten-Free


Rich chocolate brownie batter spread thin and cooked until crisp. A delicious low carb treat!

Low Carb Homemade Brownie Brittle

To say that I am pleased with the results of today’s Makeover Monday is a bit of an understatement.  Because this really is exactly how a low carb makeover should go.  I received a request for a makeover of a particular food item that a reader loves.  Since in this case, the item is actually a commercial product, I had to do my research and find a comparable recipe from which to work.  Found a few recipes that seemed just right, mulled them over a bit, mulled over my low carb changes and set to work.  And in this case, the results exceeded my expectations.  Granted, I haven’t actually tasted the original, but I am pretty sure I nailed the low carb, gluten-free version of brownie brittle.

Low Carb Gluten-Free Brownie Brittle

The only complication here is that I can’t actually call it brownie brittle, since this appears to be a trademarked term.  One blogger who had attempted her own version of the stuff was actually contacted by the company and told not to use it.  Ouch!  That seems a touch excessive to me, since really, imitation is the sincerest form of flattery and it’s highly unlikely that the blogger was going to start marketing her homemade stuff.  Still, I respect copyright and intellectual property and all that, so I won’t use the name for my own creation.

Low carb gluten-free Brownie Crisps

Brownie bark?  Brownie crisps?  Whatever you want to call them, they are delicious.  They have a rich brownie flavour but they are thin and crisp.  I wasn’t actually sure I could get them as crisp and cookie-like as they should be.  My experience with making low carb brownies is that they get kind of puffy and soft and that you simply can’t achieve that chewy-crisp consistency without real sugar and flour.  But I wasn’t aiming for chewy, since that’s not the point of brownie brittle/bark/crisp.  So after I’d removed them from the oven, let them cool and scored them into squares, I returned them to the still-warm oven and let them continue to crisp up a bit.  It worked perfectly.

Now if only I could remember who requested this makeover.  Whoever you are, my family thanks you!

Low Carb Brownie Brittle for holiday gifts

Chocolate Chip Brownie Bark – Low Carb and Gluten-Free

Yield: 24 brownie crisps

Serving Size: 2 crisps


  • 1/2 cup almond flour (Honeyville)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large egg whites
  • 3/4 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp instant coffee
  • 1/4 cup melted butter
  • 1 tbsp cream
  • 1/2 tsp vanilla
  • 1/3 cups sugar-free chocolate chips


  1. Preheat oven to 325F and line a baking sheet with parchment paper. Grease parchment paper.
  2. In a small bowl, whisk together almond flour, baking powder and salt,
  3. In a large bowl, beat egg whites until frothy. Beat in sweetener, cocoa powder and instant coffee until smooth. Then beat in melted butter, cream and vanilla.
  4. Beat in the almond flour mixture until well combined.
  5. Spread batter onto greased parchment into a rectangle about 12 by 8 inches. Sprinkle with chocolate chips.
  6. Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
  7. Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
  8. Remove, let cool and break into squares.


Serves 12. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.

108 Calories; 10g Fat (77.4% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 114mg Sodium.

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  1. Lisa says

    Ooh they look very nice! How can we request something for Makeover Monday? I am dying for some self saucing chocolate pudding or golden syrup dumplings and I just cannot find a low cab recipe for them! Hopefully Nevada Manna choc chips will be available again soon so I can make these :)

  2. Ashley G says

    Oh man, I’ve had the store bought version of this and I can’t wait to try these! My hubby was drooling over it in the store, but I just steered him on by since I knew how sugary the original version is. LOL Thank you!!! You rock!

  3. Ivonne says

    Whoever requested this. I thank you too and of course you as well Carolyn for rocking out such great recipes with such frequency! Cannot wait to try these!

    • JennM3 says

      Okay, WOW! I knew the brownie back LOOKED amazing, but I made it today and it was even better than I expected! I’m obsessed now! Thank you for this recipe. I know quite a few people who will be getting brownie bark for Christmas. :)

  4. Jamie Karutz says

    You are evil 😛 Brownies are my downfall…I swear I have hips by brownies. My family and I have been slowly eating our way through your blog. Thank you :) It’s been great to make some low carb treats for my daughter! I’ll be making more this week – with Halloween, she has parties and candy in her face for days, so I need to have stuff for her. Food – bad, bad food – is totally shoved down kids these days!

  5. Jan Stamm says

    These look AH-mazing! I plan to cut them into little sticks & use them for dippers into a lc Tiramisu dip or similar….yum. In case you don’t already know it…you’re a culinary genius Carolyn! (By the way…I recently heard that Whole Foods now has a brand of chocolate chips that is sweetened with stevia…little hummingbird on the wrapper?, I haven’t gone to look locally yet here in AZ).

  6. Lisa C says

    I think maybe you left out a step in the instructions? After #3 should it say to mix in the dry ingredients?

    My son was just asking for a brownie snack, gonna try these tonight!

  7. Monica says

    Can you tell me a good sub for the cream. I can’t have dairy. I have decided to try Swerve again. I know you probably don’t remember, but I asked for something different in the Mounds imitation bars. I tried the samples the 1st time and figured that may have not been enough to determine the sweetness gonna get the 16 oz. bag and try it. I will let you know my verdict once I’ve tried it.

  8. says

    Oh gosh, I know how that blogger feels! I was contacted by the Mars bars company and told not to use “Snickers” and “Milky Ways” on my site… you have no idea the horrible feeling in my gut I got! I guess they were offended on my healthified take haha, because hundreds of other bloggers with WAY more popular homemade versions continue to use those trademarked terms :/

    ANYWAYS, your brownie brittle… I mean, bark… 😉 looks amazing. When I got an email saying you posted this recipe, I had never even heard of brownie bark before, but after seeing the first picture I was like, “GAH! I NEED THIS IN MY KITCHEN RIGHT NOW!!” You are so creative :)

    • Carolyn says

      Ack, Jessica….how obnoxious of them! Really, it’s not like the world is going to stop eating their candy bars because you managed a healthier version.

    • Allison says

      These taste great, but I could not get them to crisp up either. I used Swerve (just a tiny bit less than the 3/4 cup) because I find it to be very sweet. I even gave it extra time, about 20 minutes extra but it is still the same softness. Trying to think of other things to do with it since it tastes so good. Not sure why it did not get crisp.

      • Carolyn says

        Turn your oven back on to its lowest temperature and put them back in. Let them sit in there for a while longer. Then turn off the oven and let them sit inside until completely cool. I am not sure why other people’s aren’t crisping because I’ve made this several times and if you let it cool properly, it ends up quite crisp.

        • Leslie says

          I made these and had people professing undying love to me. They got crisp. I think humidity may be a factor.

  9. Kelsey says

    These look amazing but do you have to use instant coffee? Not sure if you can substitute an extra teaspoon of cocoa powder?

    • Carolyn says

      You don’t have to sub in anything. Coffee just enhances the flavour of the chocolate (you don’t taste coffee at all).

      • Kelsey says

        Okay, I just don’t want to go out and buy instant coffee if I’m only going to use it for this recipe. :)

        What would be really good for the holidays is adding in some peppermint extract – yum!!

  10. Michelle says

    So the instant coffee…do you mean 1 tsp of granules or of actual coffee? i.e. mixed with water? I made something once and used the granules. BIG mistake. I didn’t want to do the same thing again. These look absolutely yummy by the way!!

  11. jeanie says

    These look really good, so I’d like to make them for a party soon. Only thing is that I am allergic to almonds. Would 1/4 cup of coconut flour and an extra egg do it? Any other thoughts?? Thanks a million!

    • Carolyn says

      I am doubtful that coconut flour will crisp up enough. It’s great in cakes but it tends to stay soft, so I don’t think it would work for these.

      • jeanie says

        Well, I did give your recipe a try subbing out the almond floor for a combo of coconut, flax seeds and flaxmeal and added an extra egg. You are right- not quite as crispy, but tasty all the same.
        This is a keeper for me! Thanks very much!

  12. Jen says

    Wowza! This recipe rocks! This has got to be one of my new all time favorite low carb desserts. I returned mine back to the oven for 10 minutes and that worked perfectly. Thanks for another great recipe!

  13. Kristin says

    I just got my first batch of Honeyville almond flour and was wondering what to back – BINGO! These are AMAZING! And I am so impressed with the texture of this almond flour, it definitely makes a difference – thanks Carolyn!

  14. Cassie says

    I made these, and while they look delicious they have and odd (taste, sensation) like they are cold or have mint in them. I’m new to low carb baking. Is this a side effect of the swerve? If so can I make them with something else? I would have tried Splenda, but I’m not sure that would be good with the chocolate.

    • Carolyn says

      Hi Cassie…erythritol on its own does have a cooling effect but most people don’t find that Swerve has as much. Sounds like perhaps you are more sensitive than most. Or did you use a different brand? I can’t speak for any other kind of sweetener, because I haven’t tested it myself in this recipe.

        • Carolyn says

          Hi Cassie…not as far as I know yet. I’d suggest trying half Swerve and half Splenda before you go full Splenda. I think it has a different consistency and flavour so I think it’s best to try a mix of the two first. Or try half Swerve and half Stevia in the raw. I find that Swerve and stevia help cancel out each others’ funny effects and enhance each others’ sweetness.

          • ilyse says

            I am a HUGE fan of yours and I am in awe of all of your recipes! I made these, and while they “worked”, I also found the Swerve “cooling” to be just awful. I have made other recipes (which had great reviews) from you and other low-carb bloggers with Swerve, and have had the same results. I am surprised at how widely used and loved Swerve is….when I use it, it is all I taste! Is the best solution to try to use half Swerve & half Splenda? Maybe I’m too used to the taste of Diet Coke (gasp!)

          • Carolyn says

            Hi Ilyse,

            Erythritol has a cooling effect and Swerve generally has less of that effect, but every palate is different. Some people are really sensitive to it. So I am going to suggest Splenda or xylitol to offset that for you. Try half Swerve, half whatever else you choose to use and see if that helps. If not, go lower Swerve and more something else. For the record, I have the same issue with sucralose. Not cooling, of course, but it has an awful aftertaste for me.

  15. Helga says

    I made these yesterday and I hate to say it, they were a conmplete failure. I think that 3/4 cup Serve is way too sweet and then they never set up. I baked them for 30 minutes, and they were still like dough in the center part. Unfortunately, I had to throw it out. I was very disappointed, because I have always liked your recipes in the past. :(

    • Carolyn says

      I am sorry they didn’t work for you but there has to be a culprit here because it’s a well tested recipe and has worked for others besides me. Did you use almond meal or almond flour? What kind of cocoa powder? I am sorry you found it too sweet but do keep in mind that it’s a matter of personal taste. I did not find 3/4 cup of Swerve to be too much. Thanks!

      • Helga says

        I used the Honeyville Almond flour. I used the Hershey’s cocoa powder. I don’t know what went wrong, but it never did set up and get puffy. I don’t know what went wrong.

        • Carolyn says

          Then I honestly can’t say what went wrong either. I’ve made this several times and plan on making it again very soon. I never had that issue at all. Perhaps try spreading it more thinly next time?

          • Jackie says

            I unfortunately had the same experience as Helga – way too sweet and never crisped up. I even spread the batter out a bit wider/thinner than the recipe stated. The only parts that crisped were the very edges. Tried turning the oven back on for a minute and left them in there to cool completely. Still not crisp. I used Honeyville and can’t remember the brand of cocoa powder but it’s a high quality one. Honestly though, the cooling effect and sweetness was tremendous in these, so even had they crisped up, there’s just no way I would have been able to eat them. Bummer, because I had tried the sugar ones from the grocery store and they were great! I may try a normal LC brownie recipe in the future and just make a small batch and spread really thin and see what I end up with.

  16. Laura says

    Hi Carolyn, just wanted to say thank you so much! This recipe is awesome! They are sooooo good! Do you store them in the fridge? BTW, I used coconut/almond milk instead of cream since I didn’t have any.

  17. Sue says

    I used erythritol (its all I had), and it made the texture fine, but the taste was “cooling” which was very odd. I think if I do them again with erythritol I will have to add mint extract to at least taste minty to go along with the cool. I also made my own almond meal (they were frozen almonds….they didn’t turn to flour at all….probably because the cold made them stick together). But they still came out OK. Will try a different sugar next time for sure.

    • Carolyn says

      Hi Sue. Swerve is based on erythritol too, but most people, such as myself, find there is a LOT less of that cooling sensation. I typically don’t find that it has any. Definitely give Swerve a try, it makes a big difference. But mint is also a good option to “cover” the cooling sensation. If you order some, use DREAM10 for 10 % off.

  18. LISA says

    I tried this recipe using splenda and toffee bits. The taste and texture were very good. The only issue I had, it did not set up either. I put it back in the oven on a lower temp for another 8-10 min. It did crisp up then. Mine did not puff up as you described. I think you have to be careful not to beat the egg whites too long. Definitely will try again.

    • Carolyn says

      Hi Lisa, thanks for your input. I think the Splenda plays a role in the different outcome as well. Swerve contains erythritol, which is non-hygroscopic so it doesn’t attract moisture and tends to crisp up as it dries.

    • Carolyn says

      Possibly but I haven’t tested it myself. Almond flour may have a lot of fat in it, but it has a lot less carbs than oat flour and is far better for you.

  19. Stef B says

    I made these last night after finding your recipe.
    From licking the batter off the spoon, the smell while they were baking to the first taste of the finished product…. heavenly!
    I have made quite an array of low carb treats but this one….. WOW!
    Thank you! :)

  20. Jenn says

    These are delicious! I have a hard time with swerve sweetened chocolate treats, but these are great!
    I have successfully converted these with coconut flour, I did one batch with 1/4 cup coco flour and 4 egg whites. Another I used 1/4 cup coco flour and 3 whole eggs. I also used just 1/2 cup swerve, and subbed the butter for coco oil for each batch. Both batches were good, the whole egg batch rose just a little bit higher than the egg white batch. Only difference I noticed is there were a tad bit drier than the almond flour version, but still chewy when chilled.
    Neither the almond flour version nor the coco flour version crisped up for me, but when chilled the chewiness makes up for the lack of crispiness.

    We are long time low-carbers and we loved this recipe. A new treat that I will keep on hand from now on, thank you!

    Do you know how well they freeze?

  21. Liz says

    How about gluten-free all purpose flour? I’m new to this gluten-free, dairy-free diet and still trying to figure out correct/possible/permissable substitutes. Thanks!

    • Carolyn says

      That might work. It has less fat and is more absorbent than almond flour so you will probably need a bit less of it.

  22. Rhonda says

    These look amazing. My daughter is severly allergic to almond flour. I have refrained from making anything with it since I’m not sure of a good substitute. But this, I really think I need this in my life!! Any ideas on the best sub for almond flour. She is allergic to all tree nuts but is fine with peanuts. Thank you so much for any help!

  23. Cici says

    I see a few people have complained about the cooling sensation from Swerve. I use Swerve a lot as I am an ADIDAF addict & I have noticed that some things I make have more of the cooling effect than others. This recipe definitely had a major cooling effect. Is it a chemical reaction with certain ingredients that makes it more pronounced in some recipes than others? Also, can I sub part liquid stevia for part Swerve?

    • Carolyn says

      I don’t get a cooling sensation from this but I do find it intensely sweet. So yes, I think you could sub out 1/4 cup of the swerve for maybe 1/4 tsp liquid stevia. Be sure to report back how it tastes!

  24. Mandy says

    Curious about sugar free chocolate chips. Do you order them? Purchase from Whole Foods? Lilly brand? Thanks so much! Love your site!!!

  25. Lisa says

    Have you tried the THM Sweet Blend in place of swerve? I’m currently out of swerve and was just wondering if you knew the conversion of how much sweet blend equals 3/4 cup swerve?, I can’t wait to try this recipe!


    Lisa B

  26. Deb Wharton says

    I made these today, the flavor is great but I was unable to get them to crisp up. I’ll try again, even chewy they’re delicious!

  27. Lynn says

    I made these tonight. The flavor was spot on what I wanted (I recently tried the commercial kind) but they never got crisp. I used half swerve & half xylitol for sweetener & used Wellbee super fine almond flour. I followed the cooking directions & when I saw they weren’t crisp I turned my convection oven on & cooked them at various low temps for the next 2 hours! They are perhaps a bit denser but still soft after cooling. I suppose the almond flour could be the culprit but mine is very finely ground, soft, high quality flour, same price as Honeyville & actually was recommended as being better so thought I’d try it. I have a hard time thinking it’s the problem, especially as several other folks have had the same problem. I really want this to work. Any ideas/suggestions? Like I said, the flavor is perfect…just need to get the crispiness!

    • Carolyn says

      I can almost guarantee you it’s the xylitol in this case. Xylitol is more hygroscopic than erythritol, meaning it attracts and holds on to moisture. So it’s not going to crisp up properly. You’d be better using all swerve or part swerve and part something else that has no bulk, like stevia.

      • Lynn says

        Thanks so much! I will try that next time. I really like the flavor of Swerve, but unfortunately I am sensitive to the cooling effect in recipes where there is a large proportion of it used as compared to other ingredients. My entire family has commented on it so I assumed that it is more noticeable when it makes up a lot of the bulk. So in low carb baking it is not a problem to not have the full amount called for? I am just learning this process & I guess I just figured you have to make up lost bulk…

        • Carolyn says

          It really depends on the recipe. In this one, I think if you went with half the swerve and then maybe 1/4 o4 1/3 tsp of liquid stevia extract, it would still crisp up. I can’t say for sure, as I haven’t tried it but I think it would work better than xylitol.

  28. Doris says

    These were a complete failure. I followed the recipe exactly but they never did crisp up at all. I’m left with small, thin cakes. Don’t bother with these. Thanks for posting them but this recipe does not work.

    • Carolyn says

      Since the VAST majority of people have had success and since I have made this several times myself, I have to disagree. The recipe does work. Without being in your kitchen, I can’t say what went wrong, but something did. You say you followed the recipe exactly but I suspect one of two things… you used almond meal instead of almond flour and/or you used a different sweetener.

  29. Allison says

    I made these last night and they were so delicious but they never got crisp. As I sat eating them and pondering what to do with them my husband tasted them, loved it and told me to press it into a Tupperware container bottom and eat it a little at a time with a spoon if that worked. It was too good to dump out. I agreed. SO glad I did. It is now like Keto Fudge!!! I cut out a square and it is solid and just the right texture. YUM! I might like this better than it being bark like.

  30. Alaina says

    I made these last night, and followed the recipe to a T. While they have a great brownie taste, I am unsure if the amount of sweetener is too much. They have an aftertaste from the amount of Stevia I used. I have used this Stevia before in other recipes, and have never had an issue with it tasting too sweet or have an aftertaste. I would like to lower the amount of sweetener added to the batter. How much would you recommend to decrease—by 1/4 cup? From 3/4 cup to 1/2 cup?

      • Alaina says

        Ok thanks….and just one more question: Applesauce in brownies is generally a healthy alternative to the oil (or fat portion of brownie recipe) and sugar. Do you think there is a way to replace the butter and sweetener in this recipe with the applesauce? I am not knowledgeable about substituting dry and wet ingredients to equal the same finished product in the end.

        Thank you!

        • Carolyn says

          Alaina, you’ve come to the wrong food blog if you want to replace the fat with something as high carb as applesauce. I believe butter and coconut oil to be some of the healthiest things you can eat. The point of this brownie bark is to be low carb and high fat. And applesauce would not work as it would not crisp up much at all. I think you’d end up with a gooey (and rather tasteless) mess on your hands.


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