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prep time
20 min
cook time
30 min
ready time
50 min
Keto Mini Brownie Cookies
These mini brownie cookies are copycats of one of the leading Keto brands’ chocolate cookies. They are light, crispy, and full of chocolate flavor. You will love these as a snack, or they could be used broken up as a crust to a no-bake low carb pie. The dough comes together very quickly and does not need to be chilled before the cut. You will love how nice the dough is to handle. The cookies can be stored for up to one week in an airtight container at room temperature. You will love this Keto snack recipe that is better than any store-bought Keto cookie.
How should the dough be rolled out?
The dough should be rolled out in between two pieces of parchment paper to ⅓” thickness.
What size cookie cutter should I use?
The best-sized cookie cutter for this recipe is 1 1/4”. The cookie size will allow the crispiest cookie for the bake time and temperature listed in the recipe.
What type of cocoa powder should I use?
You can use any cocoa powder, but use a Dutch-processed cocoa powder for the deepest chocolate flavor.
Serving suggestion
Enjoy these chocolatey cookies with Keto Butter coffee https://www.carbmanager.com/recipe/keto-butter-coffee.
Net Carbs
0.8 g
Fiber
1 g
Total Carbs
2.9 g
Protein
2.1 g
Fats
3.6 g
44 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1 cup
The Ultimate Sugar Replacement Granular by Swerve
6 tablespoon
Stevia In The Raw, Jar
2 tablespoon
Cocoa Powder
⅓ cup
Whey Protein Isolate Natural Unflavored by Now Sports
2-½ scoop
Baking Aids Xanthan Gum by Bob's Red Mill
¼ teaspoon
Psyllium Husk Powder Soluble Fiber by Now
1 tbsp
Baking Soda
1-½ teaspoon
Meringue Powder by Wilton
1 tsp
Raw Egg
1 large
Butter
1 stick
Coconut Oil
1 tablespoon
Vanilla Extract
1 teaspoon
Almond Butter, Unsalted
¼ cup
Salt, Ancient Fine Real Sea Salt by Redmond
¼ tsp
Recipe Steps
steps 5
50 min
Step 1
Preheat an oven to 350 F. Combine the almond flour, granulated Swerve, stevia, cocoa powder, whey, psyllium husk, baking soda, sea salt, xanthan gum, and egg white powder in a medium-sized bowl.Step 2
Melt the butter and coconut oil together and add it to the bowl. Also, add in the vanilla extract, almond butter, and egg. Mix well using a rubber spatula. Feel free to use your hands to knead the dough, as it is a stiff dough.Step 3
Pour the cookie dough onto a large piece of parchment paper. Top it with another piece of parchment paper and roll the dough to ⅓” thickness. The dough does not need to be chilled before cutting it into cookie rounds.Step 4
Then using a 1 ¼” cookie cutter. Place the cookies onto a parchment-lined baking sheet about 1 ½” apart.Step 5
Bake them for 15-16 minutes until they are fully baked. Allow them to cool sufficiently before removing them from the baking sheet. They will continue to crisp up as they cool down. Transfer them to an airtight container where they can keep for up to one week.
Comments
Crystluncrn24 2 years ago
I didn't make individual cookies. I baked mine like a brownie in an 8x8. Turned out okay but was very dry. How do you fix this
LailaVision 3 years ago
This recipe will not make 60 cookies at 1 1/4”, maybe 12. Besides, there is nothing mini about 1 1/4”. Carb Manager staff need to do better at rejecting whack recipes like these!
dwittlin 4 years ago
There are so many great recipes on this app. Unfortunately this is not one of them.
Geo 4 years ago
60 cookies? Not possible.
aboss 4 years ago
What substitute would work to replace the whey protein to make it dairy free? Could you sub anything for the meringue powder? Could you use cacao powder instead of cocoa?