This keto brownie bark recipe features rich low carb chocolate brownie batter spread thin and baked crisp. It’s like the best of the brownie edges you’ve always loved. Sugar free and grain free brownie happiness!
Who doesn’t love brownies? But we don’t always love the same brownies. Some people love them gooey and fudgy, and others love them more soft and cakey. And still others love the crispy edges that are right up against the edge of the pan.
Well, this keto version of the famed Brownie Brittle is like the last kind of brownie. All crispy chocolate deliciousness, from start to finish.
I have a deep and abiding affection for my fudgy keto brownies and usually, the fudgier, the better. But I have to say, that this crispy keto brownie bark is such a delicious treat.
This low carb brownie bark recipe has been on my blog since 2013. Back then, I was doing something I called Makeover Monday, where readers would send in requests of high carb treats they loved, and I would take a stab at making a low carb, sugar-free version. Someone told me that they adored the Brownie Brittle from Sheila’s and need a healthier replacement.
Since it was a commercial product, I had my work cut out for me. I have never even tasted the original Brownie Brittle, so making it over was a bit of a challenge. Thankfully, I found a few homemade brownie bark recipes and I set about modifying them to suit my low carb ingredients.
I was absolutely thrilled with the results. A rich chocolatey crisp that has all the flavor of a real brownie. And it’s a kid-pleaser, this one. I recently served it at a get together and it disappeared so fast, I only wished I’d made more.
What’s in a name?
Brownie Brittle is actually a trademarked term so I cannot officially call my recipe by that name. I know one blogger who used the term and actually received legal notices from the company. That seems a bit excessive to me, but I respect copyright and so am calling mine Keto Brownie Bark.
Or Keto Brownie Crisps? Keto Crispy Brownies? You tell me. What works best here? Whatever you call them, they are delicious!
How to make Keto Brownie Bark
So as with anything made with alternative low carb ingredients, there are some tricks to getting this one right. Here are my best tips for getting perfect results:
1. Use a finely ground almond flour like Bob’s Red Mill. It really needs to be blanched and fine, to mimic the texture of the real brownie brittle. Coarse meals will produce a grainy batter, and you may have trouble getting the brownie bark to crisp up properly.
2. Use an erythritol based sweetener, and I recommend Swerve. This might be the most important factor here. Whenever someone tells me that the brownie bark didn’t crisp up properly, it usually turns out that they were using something else. Bocha Sweet, allulose, and xylitol all produce more cakey, less crispy results.
3. In the original version of this recipe, many people found it a bit too sweet. So I cut back the sweetener in this updated version to a ½ cup.
4. Use only egg whites, not the whole egg. Egg yolks contain a lot more fat and can make the brownie crisps too soft.
5. Bake them twice. Just like biscotti, this copycat brownie brittle is soft after the first baking but continues to crisp up in a warm oven.
6. And if you are still having trouble getting them to crisp up, you can keep returning them to the warm oven until they do. Don’t set your oven any higher than 175F, or they may overcook and become burnt.
7. And don’t feel that you are limited to my chocolate chip brownie bark version. There are plenty of tasty things to sprinkle on, like chopped pecans or walnuts, or some of the new sugar-free white chocolate chips.
Can you make Keto Brownie Bark ahead?
Indeed you can. Unless you live in a particularly humid environment, these delicious brownie crisps can be made several days in advance.
I recommend letting them cool completely and then simply storing in a container on your counter. Dry crisp recipes like this don’t do as well in the fridge, as it’s a more humid environment and they can take on the moisture and become soft.
These should be good on your counter for up to 5 days, possibly longer.
And they make fabulous keto holiday cookies for sharing!
Keto Brownie Bark
- ½ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large egg whites room temperature
- ½ cup Swerve Sweetener granular
- 3 tablespoon cocoa powder
- 1 teaspoon instant coffee (optional, intensifies chocolate flavors)
- ¼ cup butter melted
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla
- ⅓ cups sugar-free chocolate chips
- Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the parchment paper.
- In a small bowl, whisk together the almond flour, baking powder and salt.
- In a large bowl, beat the egg whites until frothy. Beat in the sweetener, cocoa powder and instant coffee until smooth, then beat in melted butter, cream and vanilla. Beat in the almond flour mixture until well combined.
- Spread the batter onto the greased parchment into a rectangle about 12 by 8 inches. Sprinkle with the chocolate chips.
- Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
- Use a sharp knife or pizza wheel to cut into 2-inch squares, but don't separate. Return to the warm oven for 5 to 10 minutes to crisp up slightly.
- Remove, let coo completely and then break into squares.
Can you egg wife’s from a carton?
Don’t want to waste the yolks.
Yes you can. But you won’t waste the yolks! Check out this post on how to use leftover egg yolks: https://alldayidreamaboutfood.com/35-low-carb-recipes-egg-yolks/
Denise Dicus says
Hi Carolyn, I recently discovered your sunflower seed flour and used it in your snickers cheesecake recipe, which was amazing by the way. I know you said it can be used 1:1 instead of almond flour, because ingredients aren’t cheap I thought I’d play it safe and ask you here first.
I love reading your bogs and learning all your tips. Tia
It’s about 1:1 but you sometimes need a tablespoon or two more to get the right consistency. Higher fat content, possibly?
Omg ! Wow! Just wowza! I made these brownie barks today following the video…
So easy, nothing went wrong. Let them cool and went for a hike ….
Came back and these did not disappoint! I even gave them to someone who is NOT a fan of low carb no sugar….. and He said …… omg ! Wow! Thank you so much for this recipe! And I am at 7400 elevation…… still perfect!
Rebecca Day says
I love your recipes! I’m wondering if I can take a pyure sf brownie mix and make brownie bark with it .. do you know how I would do this
When I saw this recipe, it sounded so good I doubled it off the bat…and I’m so glad I did! These were delicious!! They freeze super well and are now part of my very favorite keto dessert…I just take a couple and break it up in a serving of Rebel brand Salted Caramel keto ice cream – It is THE best!! Thanks so much for all your hard work; I love the fact that I can always count on your recipes coming out successfully!
Carol Burdick says
I do lo carb and follow a lot of keto recipes but am not keto. I generally use applesauce in place of oils but not butter. I do not use phony butter so butter substitute or margarine NOT an option. If I sub applesauce for butter I know it will be edible, but am I going to have a crisping issue? If I use less would that help?
Sorry, Carol, I cannot guide you here, as I have no idea.
These were very easy to make, and quite fun too. My kitchen smells exactly like Hershey ! Yummy. So glad I found this recipe since I have been on the KETO program since January 11. Next time I will add some walnuts for more added crunch. Thank you for sharing this recipe with us.
Tiffany Doherty says
I’m a long time lurker/baker off your blog. I loved this recipe! I do get the intense cooling effect from swerve so I used a Monk Fruit blend as a replacement. Still a little of the cooling effect but it doesn’t affect how delicious these were!
Glad you found something that works for you!
Quick question, the recipe says to bake at 325 F, however, under the recommendations you say to not put the oven higher than 175 F. Which is the correct temperature to use? I am going to try and make these to go with Peanut Butter Whip.
Thanks for sharing.
Did you read through the full recipe? You bake at 325F first. THEN you let it dry out and crisp up at 175. Hope that helps?
That does, thank you!
Another great recipe! Did not have the sweetener called for so I used 3/4 cup Splenda but it wasn’t sweet enough so don’t waste your time if you don’t have the right kind. Also swirled in some peanut butter for extra flavor. Will definitely try again.
Love the PB swirl idea!
I love brownie brittle! I didn’t realize how easy it would be to make at home! Love it!
Krissy Allori says
Brownie edges are my favorite so these were a hit for me! I loved them.
Love these crispy bites of guilt free brownie goodness! Decadent, delicious, but zero guilt!
This is delicious! I love that it’s keto and side note, I cannot believe brown brittle is trademarked… Seems a bit much…
This is absolutely delicious! I love that you’ve modified recipes for those following Keto!!
You’re a Keto God. These were AMAZING. I bake a different recipe of yours every week to “meal prep dessert” (hehe) and these are going in the rotation.
So glad to hear it!
This is my favorite recipe of yours! Of course, I say that about every one I’ve tried. Also, I’ve discovered your recipes are quite forgiving and maybe even idiot-proof. Being prone to senior moments these days, I’ve inadvertently skipped steps, combined steps, added too much of one thing, left out something else (not all on the same recipe – haha!), and they’ve still turned out great. Thanks for another winner, and for helping to keep keto interesting!
Thank you, Ruthie! Glad they still turn out. I made muffins the other day and forgot the baking powder. They were so dense, but still tasty!
Erica B says
I’m so looking forward to trying this! I’d seen the old post so many times, but always put off making it. Is it really just 1/2 cup almond flour for the recipe, Carolyn?
Yup, makes a very thin brownie batter that you can spread across the pan.
I recently tried this kind of recipe, but was a peanut butter brownie and sliced it thin, then put the slices in my food dehydrator…game changer!!! They were so deliciously crisp! I know it’s an extra step, but for those who’s brownies don’t crisp, it may be an option! Thank you Carolyn, for putting the time into making these recipes, they are all so wonderful!