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    Home Ā» Dessert Recipes Ā» Cookies & Bars Ā» Keto Brownie Brittle

    Keto Brownie Brittle

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Aug 20, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto brownie brittle

    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.

    plate with pile of keto brownie brittle

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    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!

    stack of keto brownie brittle

    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?

    melted chocolate and butter in a measuring cup with spoon

    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.

    batter for brownie brittle layered on parchment topped with chocolate chips

    Substituting Types of Chocolate

    You can use chocolate chips in the first part of the recipe when you melt the chocolate or use a chocolate bar for both. Chocolate is chocolate. You just want to use a sugar-free or very dark chocolate without a lot of added sugar. 85% dark chocolate has only a few carbs and a true sugar-free chocolate has even less.
    whole layer of brownie brittle

    Storing Your Brownie Brittle

    I recommend keeping this in the fridge or freezer. If you let it come to room temperature it gets a little softer and less brittle like.
    This is a super simple recipe. The only trick to this brownie brittle recipe comes in baking it. You want it to cook until it is well done but not burnt.
    crumbled brownie brittle on parchment paper

    If you'd also like to try a more conventional brownie I have a bunch:

    Little Debbie Fudge Healthy Brownies

    Chocolate Chip Cookie Dough Brownies
    Hannah's Fabulous Low Carb Brownie Recipe
    Fudgiest Fudge Brownies - Sugar & Dairy Free
    I hope you enjoy my Keto Brownie Brittle Recipe! Try my Blondie Brittle next. And let me know what you think in the comments.
    close up of plate with pile of keto brownie brittle

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    close up of plate with pile of keto brownie brittle

    Brownie Brittle

    Oh, brownie brittle. That crunchy, chewy, decadent treat is on the menu once again with my Keto Brownie Brittle Recipe.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 189
    Author: Taryn

    Ingredients

    • 12 tablespoon 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 tablespoon gelatin
    • 1 tsp  vanilla
    • pinch salt
    • ½ cup chocolate chips
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     
     

    Nutrition

    Calories: 189 | Carbohydrates: 4g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 107mg | Potassium: 117mg | Fiber: 2g | Sugar: 0g | Vitamin A: 355IU | Calcium: 22mg | Iron: 2.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Reader Interactions

    Comments

    1. Rebecca says

      September 03, 2020 at 3:19 pm

      Hello, I made these to the exact instructions & using your sweetener. They turned out chewy. What did I do wrong?

      Reply
      • Taryn says

        September 03, 2020 at 5:31 pm

        You need to chill them. They will firm up. You can even freeze them to make them crunchier.

        Reply
    2. Doreen Perez says

      July 18, 2020 at 4:51 pm

      What kind of gelatin, I have knox

      Reply
      • Taryn says

        July 19, 2020 at 1:40 pm

        Yes, that is fine. Any unflavored gelatin works.

        Reply
    3. Katy says

      November 12, 2019 at 8:15 pm

      Thank you, Taryn, for a tasty and creative recipe. I wanted to share that I made a vegan version by using coconut oil (I found 6 T adequate) and an equal amount of agar powder for the gelatin.4 stars

      Reply
    4. Annette says

      October 10, 2019 at 2:25 pm

      I’m really excited about this recipe but my first batch smells burnt. I cooked it at 350 for 22 minutes. I have an oven thermometer so I know that it was a firm 350. Should I try to cook it fit only 17-20 minutes?

      Reply
      • Taryn says

        October 11, 2019 at 10:57 am

        You can try cooking less. These are so chocolatey that sometimes they smell burned while they are still ok. There is a fine line between baking enough to make them crispy and over baking.

        Reply
    5. Jennifer says

      June 30, 2019 at 6:36 pm

      I’ve had 2 failed attempts and do not know what I’m doing wrong. My gelatin is crunchy in the first recipe and second batch it was clumpy and the butter oozes everywhere. I had high hopes for this recipe but will not be trying it again.

      Reply
      • Taryn says

        July 02, 2019 at 9:40 am

        Hi Jennifer, I'm not sure why you got such different results with your attempts. Did you substitute any ingredients? Did you get all the way through the recipe (baking the batter and chilling the brownie brittle)? Your butter and chocolate may have been too hot, that could cause the gelatin to clump before it dissolves. Having these seem like they have too much butter is normal. After chilling they set and get crispy.

        Reply
    6. Dawn says

      November 11, 2018 at 1:30 am

      Hi! We just made these. Are they supposed to crisp more in the fridge? They are a bit chewy. I am not sure if they are supposed to be crisp or not. They have a really great taste though!5 stars

      Reply
      • Taryn says

        November 11, 2018 at 8:26 pm

        Yes. That's why I say to store in the fridge or freezer šŸ˜€

        Reply
    7. Kathy says

      November 06, 2018 at 8:55 pm

      Made these tonight and it seems the butter separated from the batter and I ended up with a huge, oily mess. I subbed super sweet blend (1/2 quantity) for the gentle sweet. Everything else was the same. šŸ¤·šŸ»ā€ā™€ļø

      Reply
      • Taryn says

        November 06, 2018 at 9:06 pm

        The butter absorbs back into the brittle as it cools. When you chill it it will set. This could be one of the recipes super sweet won't work for but I think you just need to chill the brownie brittle.

        Reply
    8. Holly says

      September 16, 2018 at 3:44 pm

      I love how recipe mistakes often end up turning into something amazing and brilliant! (saw your comment about a gal who was making your brownies and forgot the eggs which led to this recipe). Thanks for sharing!!! šŸ™‚ I have LOVED all of the recipes of yours that I've made!5 stars

      Reply
    9. Angela says

      September 12, 2018 at 6:11 pm

      On nutrition information, it doesn't say what the serving size is.

      Reply
      • Taryn says

        September 12, 2018 at 10:34 pm

        1/12 of the recipe. You can cut it into squares if you want exact portions.

        Reply
    10. Steph says

      September 06, 2018 at 4:34 pm

      HI! I think I have made these before and they are amazing! We now have a lactose intolerant member of the family. Do you think coconut oil would work in place of the butter? Thanks so much for sharing such wonderful recipes!!5 stars

      Reply
      • Taryn says

        September 06, 2018 at 9:57 pm

        Yes, coconut oil should work. Use refined or butter flavored to avoid a coconut taste.

        Reply
    11. Debbie says

      September 02, 2018 at 6:59 pm

      Wonderful recipe- my husband loved these! Thank you for sharing! I’m going to try this as a pie crust for low carb cheesecake, also—5 stars

      Reply
      • Taryn says

        September 03, 2018 at 4:20 pm

        That's a great idea, Debbie! I have a no bake chocolate crust but not a baked chocolate crust. I'm going to try it too!

        Reply
    12. Marva says

      August 27, 2018 at 4:43 pm

      Hi Taryn, could you use an egg if you didn't have the gelatin? Thanks

      Reply
      • Taryn says

        August 27, 2018 at 5:31 pm

        Hi Marva, maybe. Eggs make for softer, cakier baked goods when using alternative flours. When I want crisper cookies I leave out the eggs and use gelatin. Using eggs might make these less brittle-like.

        Reply
    13. Becky says

      August 27, 2018 at 3:05 pm

      I have no gelatin is there something I could substitute or just leave it out?

      Reply
      • Taryn says

        August 27, 2018 at 3:09 pm

        It works as a binding agent since these do not have eggs. I'm not sure they would work without it.

        Reply
    14. Annette says

      August 27, 2018 at 4:33 am

      Hi there.
      I'm not sure that this has worked for me and I wonder if the quantity of butter is correct because mine has turned out wet and oily. I actually used less butter than the recipe states (12 American tbsps being 180ml and I used only 136 grams) plus I used 1/2 cup coconut sugar which made the uncooked mix plenty sweet and only 1/3 cup chocolate chips. Should I maybe have increased the almond flour since I decreased the sweetener? Any other idea where I might have gone wrong or why I have an oily butter slick on top of the slice? This looks amazing and I really want to get it right. Thank you.

      Reply
      • Taryn says

        August 27, 2018 at 9:44 am

        Hi Annette, changing the sweetener to coconut sugar might have caused that but the butter may resabsorb as it cools. I would try and increase the almond flour next time.

        Reply
    15. Sherrylynn says

      August 26, 2018 at 9:53 pm

      I am allergic to almonds, what flour should I use?

      Reply
      • Taryn says

        August 27, 2018 at 9:45 am

        I have not tested this recipe with any other flours, sorry. A different nut flour might work. Or sunflower seed flour.

        Reply
    16. Misty says

      August 26, 2018 at 9:12 pm

      Does it say 12 tbsp butter? That seems like a lot

      Reply
      • Taryn says

        August 27, 2018 at 9:49 am

        Yes. 1 1/2 sticks is what I used. You can probably get away with using a little less but I haven't tested it with other quantities. This is a reader adaptation of my regular brownie recipe, she forgot the add eggs and ended up with brittle so I tried the same thing and it worked šŸ™‚

        Reply
    17. Vonnie says

      August 26, 2018 at 7:15 pm

      How much is a serving?

      Reply
      • Taryn says

        August 26, 2018 at 7:28 pm

        1/12 of the recipe. You can cut it into squares if you want exact portions.

        Reply
    18. Laura J Gay says

      August 25, 2018 at 5:29 pm

      Can the chips be left out? I don't buy sugar free chips...too costly. Thanks

      Reply
      • Taryn says

        August 25, 2018 at 6:46 pm

        Yes. But you can always make your own. Just melt unsweetened chocolate and add sweetener.

        Reply
    19. Tonya Dieterlen says

      August 25, 2018 at 2:31 pm

      Just made these last night. I tried them this morning and they are AMAZING!! The gelatin sort of gives it a chewable tootsie roll texture. Delicious!!!5 stars

      Reply
      • Taryn says

        August 25, 2018 at 3:18 pm

        I'm so glad you liked them! I was going back and forth on labeling them a 'brittle' or not because they are a bit chewier than store-bought brownie brittle, but delicious anyway šŸ™‚

        Reply

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