Some people prefer their cookies soft and some people prefer their cookies crispy. Me, I can swing both ways. I am just as happy chowing down on thick, chewy Keto Chocolate Chip Cookies as I am munching on the thin, crunchy kind. I am ambidextrous, if you will.
But if the crispy, buttery edges of cookies make your heart go pitter-patter, then this Keto Cookie Brittle is for you!
★★★★★
Della says: “Oh my goodness, these are awesome! I followed your recipe exactly, topping half with Lily’s chocolate chips and the other half with chopped up Keto Krax chocolate with almonds. Both halves are equally yummy!“
What is Cookie Brittle?
Cookie brittle is pretty much what you think it is: cookie dough spread very thin and baked until crisp. Then it’s broken by hand into pieces, perfect for snacking or a sweet treat. Readers love keto brownie brittle, so I thought it would be fun to try with cookie dough as well. I have to admit, it took a couple of tries to get it right.
My first attempt used egg in the cookie dough, and it just wouldn’t crisp up properly. Then I decided to create a dough similar to my Keto Butter Pecan Cookies, since they have such a lovely crisp quality. It’s egg-free, and is more like a shortbread dough.
My other mistake was to mix the chocolate chips right into the dough, which didn’t allow me to spread it as thinly as I wanted. It made much more sense to simply sprinkle the chocolate chips on top, just before baking. But once I got it right, oh my… crispy cookie heaven!
Ingredients and Substitutions
- Almond flour: I do not recommend coconut flour for this recipe but you could try sunflower seed flour if you wish to be nut-free.
- Sweetener: An erythritol-based sweetener is required for a crisp cookie. Please see the Tips for Success for more information.
- Butter: I tend to use salted butter, but unsalted is fine as well.
- Chocolate chips: Feel free to use your favorite brand of keto chocolate chips.
- Chopped nuts: This is optional, but I like chopped pecans.
- Baking staples: Vanilla extract, salt.
How to Make Keto Cookie Brittle
- Beat the butter: Combine the butter and sweetener and beat until light and fluffy.
- Add the other ingredients: Beat in the vanilla and salt, then beat in the almond flour until well combined.
- Roll out: Gather the dough into a ball and roll out to an even 1/8 inch thickness.
- Add the chocolate chips: Sprinkle the top with the chocolate chips and chopped nuts, and press lightly to adhere.
- Bake: Bake for 15 to 20 minutes at 300ºF. Remove from the oven and let cool a few minutes, then return to the warm oven for another 20 minutes or so.
- Break: Once the cookie brittle is cool and crisp, use your hands to break into pieces.
Carolyn’s Tips for Success
Line the baking sheet parchment paper. I first tried this on a silicone baking mat and it didn’t allow the brittle to crisp up that well. Parchment allows the cookie dough to brown properly without sticking to the pan.
If you can find them, mini keto chocolate chips work very well in this recipe. They allow for better distribution and the small size helps them stick to the brittle a little better.
Like most keto baked goods, the cookie brittle continues to crisp up as it cools. So don’t panic if it still feels soft when you remove it.
The center of the brittle may take longer to crisp up. I often break of the edges and return the center pieces to a low heat (200ºF oven) for a bit more time, to get it nice and crisp.
The only sweetener that will produce a crisp cookie is erythritol. Any amount of allulose or xylitol will make it soft. In this updated recipe, I reduced the erythritol to only one-third of a cup, and I found it plenty sweet. I do not recommend reducing it further.
More Keto Chocolate Chip Recipes
Keto Cookie Brittle Recipe
Ingredients
- 6 tbsp (85.21 g) butter, softened
- 1/3 cup (66.67 g) granular erythritol sweetener
- 1/2 tsp vanilla
- 1/4 to 1/2 tsp salt
- 2 cup (224 g) almond flour
- 1/3 cup (78.86 g) sugar-free chocolate chips
- 1/4 cup (27.25 g) chopped pecans, (optional)
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with parchment paper.
- In a large bowl, beat together the butter and sweeteners until well combined and fluffy. Beat in the vanilla extract and salt.
- Beat in the almond flour until well combined, then transfer to the prepared baking sheet and pat into a rough rectangle. Top with another piece of parchment and use your hands or a rolling pin to press out to about 1/4 inch thick, as evenly as possible.
- Sprinkle the top with the chocolate chips and pecans. Bake 12 to 18 minutes, until the edges are golden brown. Remove and turn off the oven.
- Let cool 10 minutes, then return to the warm oven for another 20 minutes or so, keeping a close eye on it to make sure it doesn't become overly brown. Remove and let cool completely to crisp up.
- Note: If the center pieces are not quite crisp after this, they can be returned to a warm oven to continue to crisp up.
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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Love these cookies and many other of your cookie recipes 😋😋😋
wow! this is the perfect keto crispy cookie i have been looking for!
i have tried your other original chocolate chip cookie recipe , loved it too but that was more soft and chewy kind (unless i freeze it up)
these crispy ones i made it into smaller cookie shape using my hands I also mix the nuts and chocolate chips together…
followed your instruction to take it out for 10min and rebake again..
so nice and crunchy doesnt taste cakey!
almost a good substitute for Famous Amos cookies where I am at!
so happy!
Flavor was absolutely amazing. Unfortunately I was looking for a crunchy cookie and they turned out more like a taffy consistency in cookie form.
So… I suspect you used a different sweetener, am I correct? Because ONLY erythritol based sweeteners will create a crunchy, crispy cookie. So if you switched it up, then they won’t crisp properly.
You are correct I used Allulose,erythritol upsets my stomach. Is there any way to get the cookie crunchy and still be able to use a allulose?
Nope! Sorry… please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
How does this recipe travel? I have a long road trip coming up, and this sounds perfect.
Honestly, I have never traveled with it. If any humidity gets into the container, they will soften…
Wow! I love this cookie brittle recipe and look forward to exploring different flavor combinations like lemon, coconut, spice… thank you. I love this recipe.
Oh my goodness, these are awesome! I followed your recipe exactly, topping half with Lily’s chocolate chips and the other half with chopped up Keto Krax chocolate with almonds. Both halves are equally yummy! Quick question – they are staying crispy just sitting out. How do you store yours?
I haven’t tried this yet, but appreciate the tips for making crispy cookies. Disappointed that so many keto cookie recipes are for softies.
Mine fudnt turn out crispy .. ill try in new year
What sweetener are you using?
Well sure it’s alright…they’re your cookies! No need to ask permission! Go for it!
would lakanto classic monk fruit sweetener work? it’s what i have on hand 🙂
Probably!
My children love COOKIE BRITTLE twists! Thanks Carolyn!
Just like all your other recipes, these turned out perfectly.
As I usually do, I Google the metric equivalent weight of each ingredient to adjust for US imperial measurements, and the results are spot on!
Thank you for all you do to promote low carb recipes and the lifestyle.
Can I use lakanto gold?
Probably.
I have made these, omg good! Next time, and there will be a next time, I will skip the chips (don’t like nuts in my food) and add cinn to the mix! I think this might me excellent as I love cinn. Playing with the idea of adding rosemary too, no cinn however.
These look really good. Would it be allright to sub white chocolate chips and macadamia nuts or maybe he new butterscotch chips? Thanks.