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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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!
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!
Hey Carolyn! I’ve tried this recipe twice but can’t get it crispy, it just ends up becoming cake-like. Any advice?
What sweetener are you using?
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!
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!
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!
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!
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?
Cream usually refers to heavy cream or whipping cream.
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!
I love the brownie bark. You’re brilliant!! Can the recipe be doubled?
I would assume so. You’d probably need two pans to spread it out on.
hi!! how much granulated sugar should i use if i do not want to use the sweetener?
thanks!!
The same amount.
Do you mean heavy cream?
Yup!
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?
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.