Thin and crispy keto chocolate chip cookie brittle. A delicious low carb snack for back to school! This post is sponsored by Bob’s Red Mill.
When it comes to chocolate chip cookies, I’ve always preferred the thinner crispy variety over the soft and cakey kind.
Don’t get me wrong, I was never one to turn down any kind of chocolate chip cookie. And I have any number of recipes for keto chocolate chip cookies with all different kinds of textures.
But I’ve always had an affection for the buttery, crispy, browned edges of a thin cookie.
And this recipe for Cookie Brittle is all about the buttery, crispy, browned edges. It’s a whole pan of it. Who’s going to say no to that?
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.
Similar to my delicious keto brownie brittle, I thought it would be fun to try with cookie dough as well. But I have to admit, it took a couple of tries to get it right.
I wanted it to be an almond flour based cookie dough, since coconut flour doesn’t really allow for the crispness I wanted to achieve. And of course I used my trusted Bob’s Red Mill almond flour, because it’s well ground and always produces consistent results.
But my first attempt used egg in the cookie dough, and it just wouldn’t crisp up properly. It tasted great, of course, but it had too much give and didn’t break easily into pieces.
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 brittle heaven!
How to make Keto Cookie Brittle
This is an easy recipe that the whole family will love, with only a few basic keto ingredients. Here are my best tips for getting it right:
- 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.
- Using some Swerve Brown can give the brittle more traditional chocolate chip flavor. But it does tend to make it softer, so a combination with the granular Swerve is important. If you don’t have any Swerve Brown, all granular will work too.
- Do not try this with BochaSweet or allulose, as they do not allow cookies to crisp up well. Your brittle won’t have the crispy snap you want.
- A good finely ground almond flour like Bob’s is important for consistency. Coarsely ground flours will make the dough less cohesive and more rough looking.
- Don’t add the chocolate chips to the dough, as you will have a hard time rolling it out thinly and evenly. Once the dough is nicely spread out, you can add the chips (and the optional pecans) right on top.
- Bake until the edges are browned, then remove and let the oven cool down a bit. Then you can return the brittle to the oven to keep crisping up.
- The edges are usually thinner and more crisp no matter how evenly you roll it out. If the center pieces of your brittle are not as crisp as you like, you can return them to a warm oven (about 200F) for another 15 minutes or so.
- Remember, like all 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.
Ready to make some delicious Keto Cookie Brittle?
More keto chocolate chip recipes you might like
- Keto Chocolate Chip Cookie Cheesecake Bars
- Keto Chocolate Chip Blondies
- Keto Banana Muffins with Chocolate Chips
- Keto Sheet Pan Pancakes
- Keto Chocolate Chip Mug Cake
- Keto Chocolate Chip Scones
Keto Cookie Brittle
- Preheat the oven to 300F 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 ¼ inch thick, as evenly as possible.
- Sprinkle the top with the chocolate chips and pecans. Bake 15 to 20 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, 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 is not quite crisp after this, they can be returned to a warm oven to continue to crisp up.