Thin and crispy keto chocolate chip cookie brittle. A delicious low carb snack for back to school! This post is sponsored by Bob’s Red Mill.
When it comes to chocolate chip cookies, I’ve always preferred the thinner crispy variety over the soft and cakey kind.
Don’t get me wrong, I was never one to turn down any kind of chocolate chip cookie. And I have any number of recipes for keto chocolate chip cookies with all different kinds of textures.
But I’ve always had an affection for the buttery, crispy, browned edges of a thin cookie.
And this recipe for Cookie Brittle is all about the buttery, crispy, browned edges. It’s a whole pan of it. Who’s going to say no to that?
What is Cookie Brittle?
Cookie brittle is pretty much what you think it is: cookie dough spread very thin and baked until crisp. Then it’s broken by hand into pieces, perfect for snacking or a sweet treat.
Similar to my delicious keto brownie brittle, I thought it would be fun to try with cookie dough as well. But I have to admit, it took a couple of tries to get it right.
I wanted it to be an almond flour based cookie dough, since coconut flour doesn’t really allow for the crispness I wanted to achieve. And of course I used my trusted Bob’s Red Mill almond flour, because it’s well ground and always produces consistent results.
But my first attempt used egg in the cookie dough, and it just wouldn’t crisp up properly. It tasted great, of course, but it had too much give and didn’t break easily into pieces.
Then I decided to create a dough similar to my Keto Butter Pecan Cookies, since they have such a lovely crisp quality. It’s egg-free, and is more like a shortbread dough.
My other mistake was to mix the chocolate chips right into the dough, which didn’t allow me to spread it as thinly as I wanted. It made much more sense to simply sprinkle the chocolate chips on top, just before baking.
But once I got it right, oh my… crispy cookie brittle heaven!
How to make Keto Cookie Brittle
This is an easy recipe that the whole family will love, with only a few basic keto ingredients. Here are my best tips for getting it right:
- Line the baking sheet parchment paper. I first tried this on a silicone baking mat and it didn’t allow the brittle to crisp up that well. Parchment allows the cookie dough to brown properly without sticking to the pan.
- Using some Swerve Brown can give the brittle more traditional chocolate chip flavor. But it does tend to make it softer, so a combination with the granular Swerve is important. If you don’t have any Swerve Brown, all granular will work too.
- Do not try this with BochaSweet or allulose, as they do not allow cookies to crisp up well. Your brittle won’t have the crispy snap you want.
- A good finely ground almond flour like Bob’s is important for consistency. Coarsely ground flours will make the dough less cohesive and more rough looking.
- Don’t add the chocolate chips to the dough, as you will have a hard time rolling it out thinly and evenly. Once the dough is nicely spread out, you can add the chips (and the optional pecans) right on top.
- Bake until the edges are browned, then remove and let the oven cool down a bit. Then you can return the brittle to the oven to keep crisping up.
- The edges are usually thinner and more crisp no matter how evenly you roll it out. If the center pieces of your brittle are not as crisp as you like, you can return them to a warm oven (about 200F) for another 15 minutes or so.
- Remember, like all keto baked goods, the cookie brittle continues to crisp up as it cools! So don’t panic if it still feels soft when you remove it.
Ready to make some delicious Keto Cookie Brittle?
More keto chocolate chip recipes you might like
- Keto Chocolate Chip Cookie Cheesecake Bars
- Keto Chocolate Chip Blondies
- Keto Banana Muffins with Chocolate Chips
- Keto Sheet Pan Pancakes
- Keto Chocolate Chip Mug Cake
- Keto Chocolate Chip Scones
Keto Cookie Brittle
Ingredients
- 6 tablespoon butter softened
- ⅓ cup Swerve Brown
- ⅓ cup Swerve Granular
- ½ teaspoon vanilla
- ¼ to ½ teaspoon salt
- 1 ¾ cup almond flour
- ⅓ cup sugar-free chocolate chips
- ¼ cup chopped pecans (optional)
Instructions
- Preheat the oven to 300ºF and line a large baking sheet with parchment paper.
- In a large bowl, beat together the butter and sweeteners until well combined and fluffy. Beat in the vanilla extract and salt.
- Beat in the almond flour until well combined, then transfer to the prepared baking sheet and pat into a rough rectangle. Top with another piece of parchment and use your hands or a rolling pin to press out to about ¼ inch thick, as evenly as possible.
- Sprinkle the top with the chocolate chips and pecans. Bake 15 to 20 minutes, until the edges are golden brown. Remove and turn off the oven.
- Let cool 10 minutes, then return to the warm oven for another 20 minutes, keeping a close eye on it to make sure it doesn't become overly brown. Remove and let cool completely to crisp up.
- Note: If the center pieces is not quite crisp after this, they can be returned to a warm oven to continue to crisp up.
Mary A says
Love these cookies and many other of your cookie recipes 😋😋😋
waverine says
wow! this is the perfect keto crispy cookie i have been looking for!
i have tried your other original chocolate chip cookie recipe , loved it too but that was more soft and chewy kind (unless i freeze it up)
these crispy ones i made it into smaller cookie shape using my hands I also mix the nuts and chocolate chips together…
followed your instruction to take it out for 10min and rebake again..
so nice and crunchy doesnt taste cakey!
almost a good substitute for Famous Amos cookies where I am at!
so happy!
Pattie Quijada says
Flavor was absolutely amazing. Unfortunately I was looking for a crunchy cookie and they turned out more like a taffy consistency in cookie form.
Carolyn says
So… I suspect you used a different sweetener, am I correct? Because ONLY erythritol based sweeteners will create a crunchy, crispy cookie. So if you switched it up, then they won’t crisp properly.
Pattie says
You are correct I used Allulose,erythritol upsets my stomach. Is there any way to get the cookie crunchy and still be able to use a allulose?
Carolyn says
Nope! Sorry… please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Deb says
How does this recipe travel? I have a long road trip coming up, and this sounds perfect.
Carolyn says
Honestly, I have never traveled with it. If any humidity gets into the container, they will soften…
Keri says
Wow! I love this cookie brittle recipe and look forward to exploring different flavor combinations like lemon, coconut, spice… thank you. I love this recipe.
Della says
Oh my goodness, these are awesome! I followed your recipe exactly, topping half with Lily’s chocolate chips and the other half with chopped up Keto Krax chocolate with almonds. Both halves are equally yummy! Quick question – they are staying crispy just sitting out. How do you store yours?
Amy Nelson says
I haven’t tried this yet, but appreciate the tips for making crispy cookies. Disappointed that so many keto cookie recipes are for softies.
Debbie says
Mine fudnt turn out crispy .. ill try in new year
Carolyn says
What sweetener are you using?
Pam says
Well sure it’s alright…they’re your cookies! No need to ask permission! Go for it!
debbie says
would lakanto classic monk fruit sweetener work? it’s what i have on hand 🙂
Carolyn says
Probably!
Rewari says
My children love COOKIE BRITTLE twists! Thanks Carolyn!
Annie KP says
Just like all your other recipes, these turned out perfectly.
As I usually do, I Google the metric equivalent weight of each ingredient to adjust for US imperial measurements, and the results are spot on!
Thank you for all you do to promote low carb recipes and the lifestyle.
Dj says
Can I use lakanto gold?
Carolyn says
Probably.
Betsy says
I have made these, omg good! Next time, and there will be a next time, I will skip the chips (don’t like nuts in my food) and add cinn to the mix! I think this might me excellent as I love cinn. Playing with the idea of adding rosemary too, no cinn however.
Kate says
These look really good. Would it be allright to sub white chocolate chips and macadamia nuts or maybe he new butterscotch chips? Thanks.