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.
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:
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Brownie Brittle
Ingredients
- 12 tbsp butter
- 3.5 oz bar 85% dark chocolate
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup almond flour
- 2 tbsp gelatin
- 1 tsp vanilla
- pinch salt
- 1/2 cup sugar free chocolate chips
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 1/4 to 1/2 inch thick. Sprinkle with the chocolate chips.
- Bake for 15-30 minutes. The baking time for this can vary widely based on individual ovens. Begin checking at 10-15 minutes so it does not burn.
- Cool completely and then chill for at least 2 hours in the fridge or freezer. Break into pieces. Store in the fridge or freezer.
Hello, I made these to the exact instructions & using your sweetener. They turned out chewy. What did I do wrong?
You need to chill them. They will firm up. You can even freeze them to make them crunchier.
What kind of gelatin, I have knox
Yes, that is fine. Any unflavored gelatin works.
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.
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?
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.
Mine burnt after 20 minutes. I had to throw all away and was NOT happy to waste all the ingredients. I have tried several of your other recipes with good results but NOT this one!!!!!!!
I’m sorry this didn’t work for you, Joyce.
I see this is your first comment on my site. Could you please also review the recipes that did work for you? If every person comes and just leaves a review on ones that don’t work, and never leaves a positive review, that hurts my site.