This easy Keto Brownie Bark recipe is a thin and crispy chocolate treat. If you love the crispy brownie edges the most, this is the recipe for you!
Who doesn’t love a good brownie? But we don’t always love them the same way. 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.
Why you must try this recipe
This low carb brownie bark recipe has been on my blog since 2013. A reader told me that they adored the Brownie Brittle® from Sheila’s and need a healthier replacement. It seemed like a great idea to me so I set about seeing if I could make something comparable with low carb ingredients.
I am absolutely thrilled with the results. They come together quickly and easily, and they use basic keto ingredients. To get them super crisp, I use the double-bake method, similar to making keto biscotti.
And this is a kid-pleaser of a recipe. I recently served it at a get together and it disappeared so fast, I only wished I’d made more.
Brownie Brittle is a trademarked term so I call my recipe Keto Brownie Bark. Or maybe Keto Brownie Crisps? Keto Crispy Brownies? Whatever you call them, they are delicious!
And they make fabulous Keto Christmas Cookies for sharing. Try them with peppermint or white chocolate chips!
Reader reviews
“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!” — Dena
“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.” — Kristin
“oH.mY.gOsH!!! 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! 🙂” — Stef B
Ingredients you need
- Almond flour: Make sure you are using a finely ground almond flour for the best consistency. For a nut free option, you can use sunflower seed flour.
- Egg whites room: Do not use packaged egg whites in this recipe. The pasteurization process can prevent egg whites from getting light and frothy when whipped. I have plenty of keto recipes that use egg yolks.
- Sweetener: You must use an erythritol based sweetener, with NO allulose or xylitol in it, for these to crisp up properly. This is vital to the success of the recipe.
- Cocoa powder: I prefer Dutch process cocoa powder when baking keto brownies, as it has a deeper, richer chocolate flavor.
- Instant coffee: This is optional, but it intensifies the chocolate flavor.
- Butter: Make sure to let it cool a bit before adding the sweetener and egg whites.
- Heavy whipping cream: You can also use almond milk.
- Sugar-free chocolate chips.
- Pantry staples: Baking powder, vanilla, and salt
Step by Step Directions
1. Mix the dry ingredients: In a small bowl, whisk together the almond flour, baking powder and salt.
2. Whip the egg whites: In a large bowl, beat the egg whites until they are frothy like soap bubbles, but not stiff like meringue.
3. Add the other ingredients: Beat in the sweetener, cocoa powder and instant coffee until smooth, then beat in melted butter, cream and vanilla. Add the almond flour mixture and beat until well combined.
4. Spread the mixture: Line a baking sheet with parchment paper and grease the parchment paper. Spread the batter onto the greased parchment into a rectangle about 12 by 8 inches. Sprinkle with the chocolate chips.
4. Bake: Bake at 325F for 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
5. Cut into squares: Use a sharp knife or pizza wheel to cut into 2-inch squares, but don’t separate.
6. Bake again: Return to the warm oven for 5 to 10 minutes to crisp up slightly. Remove, let coo completely and then break into squares.
Tips for Success
It is imperative to use an erythritol-based sweetener. This might be the most important factor here. Bocha Sweet, allulose, and xylitol all produce more cakey, less crispy results.
Use egg whites only, not the whole egg. Egg yolks contain a lot more fat and the brownie crisps don’t crisp up as nicely or as quickly.
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. If you are still having trouble getting them to crisp up, you can keep returning them to the warm (175ºF) oven until they do.
If you live in a humid environment, they may soften a bit during storage. But you an always re-crisp them in a warm oven, as outlined above.
Frequently Asked Questions
There is a “keto” version of Sheila’s Brownie Brittle but it’s not as low carb as this homemade Keto Brownie Bark. It also contains wheat, so it’s not great for anyone who wants to be gluten-free. My recipe is easy to make and totally gluten-free.
I recommend letting them cool completely and then simply storing in an airtight 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 for up to 5 days.
This keto brownie bark recipe has 4.3g of carbs and 2.8g of fiber per serving. That comes to 1.5g net carbs per serving.
More keto brownie deliciousness
Keto Brownie Bark Recipe
Ingredients
- 1/2 cup (56 g) almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large egg whites, room temperature
- 1/2 cup (91 g) erythritol sweetener
- 3 tbsp (15.22 g) cocoa powder
- 1 tsp instant coffee, (optional, intensifies chocolate flavors)
- 1/4 cup (56.75 g) butter, melted
- 1 tbsp heavy whipping cream
- 1/2 tsp vanilla
- 1/3 cups (60 g) sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF 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. Add in the almond flour mixture and beat 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 , turn the oven off and let cool 15 minutes.
- Use a sharp knife or pizza wheel to cut into 2-inch squares, but don't separate. You should get about 24 squares. Return to the warm oven for 5 to 10 minutes to crisp up slightly.
- Remove, let cool completely and then break into squares.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Our budget prevents going out and buying more sweeteners at the moment. I wonder if this would work with raw coconut sugar? Any thoughts?
I am sure it would!
These are perfect for holiday gifts!
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!!
The granules, in this case! So do what you did last time! 😉
Do you grind up the coffee very fine or use right out of the jar?
Maybe instead of the cream/almond milk you could use brewed coffee!!! I honk I will try that.
……THINK I will try…..
Go for it. Sounds relish!
These look amazing but do you have to use instant coffee? Not sure if you can substitute an extra teaspoon of cocoa powder?
You don’t have to sub in anything. Coffee just enhances the flavour of the chocolate (you don’t taste coffee at all).
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!!
I was thinking the very same thing!
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 🙂
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.
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.
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.
I made these and had people professing undying love to me. They got crisp. I think humidity may be a factor.
These look divine!! All your stuff is amazing – thank you thank you thank you.
Thank you, Marcia!
Low carb and guilt free… I am making it and eating the entire batch! I’ve had the store-bought kind and they were good, but homemade is always so much better!
Oh my word. Can’t believe you managed this! You must be feeling super proud. If not, you should be! It looks amazing. Sharing this tonight on FB. Everyone needs to see this! 🙂
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.
Sure. You could probably even use almond milk…it just helps thin the batter a bit.
Thank you
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!
Yup, looks like I did. All fixed now!
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).
I don’t know about a hummingbird, but I used Lily’s chocolate chips from Whole Foods…sweetened with stevia and erythritol. It’s pricy though!
That’s the brand I was thinking of…Lily’s!
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!
Oh my, now I am VERY hungry! These look amazing!
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. 🙂
Haha, I was thinking the same thing about Christmas!
Do you know if this would freeze okay to make in bulk in advance for Christmas? Thanks!
Good question! I think so but the freezer can add moisture and make them soft so you may need to re-crisp in the oven (very low temp) for a bit.
Hi what does she mean by 1tbsp of cream ? Is it heavy whipping cream ? Not sure
Heavy cream or half and half will be fine.
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!
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!
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 🙂
Lisa, give me links for conventional recipes for those things and I will get thinking about it.
http://www.justataste.com/chewy-chocolate-brownie-bark-recipe/
In my non-keto days, I called that commercially made brittle “Brownie Crack!!! SO addictive! Thanks for this make-over????❤️????????