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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
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!
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Servings: 12 servings
Calories: 98kcal
Instructions
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Preheat the oven to 325ºF and line a baking sheet with parchment paper. Grease the parchment paper.
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In a small bowl, whisk together the almond flour, baking powder and salt.
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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.
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Spread the batter onto the greased parchment into a rectangle about 12 by 8 inches. Sprinkle with the chocolate chips.
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Bake 18 minutes, until puffed and set. Remove , turn the oven off and let cool 15 minutes.
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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.
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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 Facts
Keto Brownie Bark Recipe
Amount Per Serving (2 crisps)
Calories 98
Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Carbohydrates 4.3g1%
Fiber 2.8g11%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.
