Keto Brownie Bark Recipe

Keto brownie brittle up against a bottle of milk

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!

Course Dessert

Cuisine American

Keyword brownie bark, brownie brittle

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 98kcal

Ingredients

1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
2 large egg whites room temperature
1/2 cup erythritol sweetener
3 tbsp cocoa powder
1 tsp instant coffee (optional, intensifies chocolate flavors)
1/4 cup butter melted
1 tbsp heavy whipping cream
1/2 tsp vanilla
1/3 cups sugar-free chocolate chips

US Customary - Metric

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

Storage Information: Store in an airtight container on the counter for up to 5 days. . 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.

Nutrition