Keto Cookie Brittle Recipe
This Keto Chocolate Chip Cookie Brittle is an irresistibly buttery, crispy gluten-free snack. Made with only 6 ingredients, this easy treat will have everyone coming back for more.
Servings 12 servings
Calories 199kcal
Ingredients
- 6 tbsp butter softened
- 1/3 cup granular erythritol sweetener
- 1/2 tsp vanilla
- 1/4 to 1/2 tsp salt
- 2 cup almond flour
- 1/3 cup sugar-free chocolate chips
- 1/4 cup 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
Storage Information: Store the brittle in a covered container on the counter for up to a week.
If you live in a humid environment, the brittle may soften as it sits. You can simply place the pieces back in a warm oven (200ºF) for 10 to 15 minutes.
Nutrition
Serving: 35grams (approximately) | Calories: 199kcal | Carbohydrates: 6.6g | Protein: 4.7g | Fat: 18g | Saturated Fat: 5.6g | Fiber: 4g