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
- ½ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large egg whites room temperature
- ½ cup erythritol sweetener
- 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
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.
Mandy says
Curious about sugar free chocolate chips. Do you order them? Purchase from Whole Foods? Lilly brand? Thanks so much! Love your site!!!
Carolyn says
Yes, I use Lily’s from whole Foods.
Leslie says
Can you use carton egg whites in this? 2/3 cup for 2 egg whites?
Carolyn says
I am not sure, they don’t whip as well but it’s worth a try.
Leslie says
Can you use carton egg whites and just substitute the appropriate amount?
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!
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!
Carolyn says
How about sunflower seed flour?
mel f says
What do do you mean by frothy egg whites? Whipped to white and fluffy? Thanks
Carolyn says
No, just beat them until they are frothy like soap bubbles, not like meringue.
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.
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?
Carolyn says
No idea if they freeze well since my family eats them too quickly. But I can’t see why not!
Stef B says
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! 🙂
Carolyn says
You’re welcome!
Daphne says
Can you use Oat flour instead of almond flour (almond flour has allot of fat in it).
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.
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.
Shaina says
I love this. My crisp cookie loving husband will, too, I’m sure!
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.
http://www.swervesweetener.com/103.html If you order some, use DREAM10 for 10 % off.
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.
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.
claire @ the realistic nutritionist says
YES PLEASE!! I love brownies!
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.
Cassie says
I used the swerve. Has anyone else made this with another sugar substitute?
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.
Tara m says
I’ve used lakanto, and I’ve also done it where I only used 1/4 cup of swerve and then added in liquid splenda drops (just the cheap ones u put in your coffee!). However, i tripled the cocoa powder for the latter suggestion lol. Im glad I did, I had only used cheap bakers cocoa that time and it was better when I added more…also do not use xylitol or allulose or Bocha sweet! They will remain soft forever. Great in cakes and soft goods but terrible for this.
I would steer clear of splenda as splenda is technically not low carb. Not only does it have 1 carb per teaspoon but it measures differently (the big baking bag of splenda has a bulking agent). It also gives a severe glycemic response to most. I see splenda now has splenda zero which is a low carb one but haven’t tried it and not available where I am. The other sweetners are natural source so stick to those.
tara m says
Ack I meant to say liquid **Stevia drops! Not splenda drops
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!
Kristin says
*bake 😉
Lady Jennie says
Amazing! Did I tell you that we now have xylitol chocolate chips here?
Life is pretty sweet. 😉
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!
Laura says
Can you use sunflower seed meal instead of almond flour in this recipe?
Carolyn says
Sure thing!