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.
Brownie Brittle Recipe – Keto, Low Carb, Grain-Free, Gluten-Free, THM S
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, 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!
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
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Ingredients
- 12 tbsp butter
- 3.5 oz bar 85% dark chocolate
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup almond flour
- 2 tbsp gelatin
- 1 tsp vanilla
- pinch of salt
- 1/2 cup 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 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
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
