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.
Lorraine says
Hey Carolyn! I’ve tried this recipe twice but can’t get it crispy, it just ends up becoming cake-like. Any advice?
Carolyn says
What sweetener are you using?
Jill says
So excited to try these with your almond cookie butter! Made it the other day (delicious btw!) and have been trying to decide what I could use it with!
txgrandma says
I tried these for the first time today and as you stated, you “nailed it”! To me they are nearly an equivalent of the real thing. The only thing missing is the guilt! I did find the batter was pretty thick and so used brewed coffee (1 teaspoon) in place of the powder. The coffee gives it that extra sharpness that I love in chocolate baked goodies. I did get the egg whites pretty frothy and it seems that along with the extra crisping in the cooling oven is one of the secrets. I suspect that one of the reasons people have had issues with it not crisping is that they didn’t whip the egg whites enough or didn’t spread the batter thin enough. Thanks so much for the help!
Kathleen Pancoast says
Just made this and it came out perfect! I’ve been doing low carb for two years now and Brownie brittle was one of the treats that always made my mouth water when I saw them in the store! Another happy low carber!
Retha Naylor says
I tried to do exactly as directed but it spread out too far and thin..I thin k. Greased parchment well, but not heavy I didn’t think. Want to master this. Can you guide me? Thank you!
Walter says
1 tbsp. creme. A bit more specific please? Half & half? Heavy cream? Coffee creamer? Powdered coffee creamer? Milk? Does 1 rbsp. actually do anything that you would have to buy an 8 or 16 oz. container of creme and then throw the rest away because you don’t use it in the first place?
Carolyn says
Cream usually refers to heavy cream or whipping cream.
Kristen says
I made these the other night using pyure sugar. They were fabulous! Maybe not as crisp, but I’m ready for more! I’m trying to remember how much pyure I used. I think I used 4Tbn. That’s what I’ll try. I loved them even more the 2nd day. They didn’t last long enough to try the third day! Thanks for sharing!
Ellen says
I love the brownie bark. You’re brilliant!! Can the recipe be doubled?
Carolyn says
I would assume so. You’d probably need two pans to spread it out on.
rachel says
hi!! how much granulated sugar should i use if i do not want to use the sweetener?
thanks!!
Carolyn says
The same amount.
Melanie Musick says
Do you mean heavy cream?
Carolyn says
Yup!
Janice says
I have only tasted the batter so far as they are in the oven, but the batter itself was very grainy….should I have used Swerve Confectioners sugar? or will it cream out in the baking?
Roz Giancola says
I have been using Swerve for a while now, since I found it in a store and it’s in so many recipes I find. I never understood what people were talking about when they said there was a “cooling” effect. This is the first recipe that it has happened for me. It was very overwhelming to the brownie taste. Mine also didn’t crisp and wasn’t really like the commercial product. It tastes good but I wouldn’t make it again without altering the sweetener. I followed the recipe and had the right ingredients.
Nancy says
I call that commercial stuff “brownie crack” because it is highly addicting!!! Back in my pre-lower carbing days…
So you have my permission to call your version “Brownie Crack”!!!! ????????❤️
Carolyn says
Thanks, Nancy!
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?
Carolyn says
Yes, I’d say reducing by 1/4 cup would probably be a good place to start.
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.
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.
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.
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.
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!
Carolyn says
Two questions…what brand of almond flour and what brand of sweetener? Either of those might be the culprit.
Emily says
What size baking sheet did you use?
Emily says
Never mind. I reread the recipe, and saw you said to spread it to a certain size.
Carolyn says
Glad you found it!
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!
Thanks!
Lisa B
Carolyn says
I have never used the THM sweeteners so I really can’t say, but I am sure someone on the group on Facebook knows!