Oh, brownie brittle. That crunchy, chewy, decadent treat is on the menu once again with my Keto Brownie Brittle Recipe. This recipe is as easy as melting some chocolate and mixing a handful of ingredients into it. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I made this brownie brittle over a month ago and this was a top choice when I polled readers to see which recipe I should post next. But with moving in less than 2 weeks, a sleep-away summer camp for the whole family (we volunteer), and my brother-in-law's wedding I'm just getting around to it now. I really hope it was worth the wait. Thanks for your patience!
Baking with Alternative Flours
It can be tricky to get recipes with alternative flours to crisp up. I've found that using gelatin as a binding agent instead of eggs helps create crisper baked goods. However, even with that trick, this brownie brittle really needs to be stored in the fridge or freezer. I love it right from the freezer on a hot day.
After I made it I stuck the tray in my deep freeze and every time I went down to the basement to move over the laundry I would sneak a piece as payment. Laundry should always come with brownie brittle, am I right or am I right?
How to melt chocolate?
I normally melt my chocolate in the microwave. As long as you go slowly and stir frequently you shouldn't burn it. I do 45 seconds, stir, 30 seconds, stir, and then repeat if needed. Once it is 75% melted just keep stirring and the last pieces should melt.
Substituting Types of Chocolate
Storing Your Brownie Brittle
If you'd also like to try a more conventional brownie I have a bunch:
- 12 tbsp butter
- 3.5 oz bar 85% dark chocolate
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup almond flour
- 2 tbsp gelatin
- 1 tsp vanilla
- pinch of salt
- ½ cup chocolate chips
- Preheat oven to 350. Line a large 11x14 cookie sheet with parchment paper.
- Melt the butter and chocolate in the microwave, microwaving for 30-second intervals and stirring after each. Stir in the sweetener, almond flour, gelatin, vanilla, and salt. Spread on the prepared sheet. It should be about ¼ to ½ inch thick. Sprinkle with the chocolate chips.
- Bake for 25-30 minutes. Cool completely and then chill for at least 2 hours in the fridge or freezer. Break into pieces. Store in the fridge or freezer.