Easy Brookie Recipe | Sugar Free, Gluten Free, & Keto

A hand holding a brookie over a white.

5 from 4 reviews

This brookie recipe takes under 5 minutes to make, and you only need 5 ingredients total to make both the brownie and cookie! And these brookies are sugar free, gluten free, keto friendly, and as delicious as it gets.


Chocolate chip cookies:

1 Tbsp (15g) salted butter, melted (but not too hot)

1/4 Tsp vanilla extract

1/4 Cup (25g) almond flour

1 Tbsp (12g) confectioners erythritol

1-2 Tbsps (5-10g) sugar free chocolate chips


3 Tbsps (15g) sugar free chocolate chips

1 1/2 Tbsp (20g) salted butter

1/4 Cup (25g) almond flour

1 Tbsp (10g) confectioners erythritol


  1. To make the cookies, add the almond flour, sugar free chocolate chips, and confectioners erythritol to a small bowl and mix.
  2. Pour in the melted butter and vanilla extract, mix until a cookie dough forms, and put it in the fridge when you make the brownies.
  3. For the brownies, add the almond flour and confectioners erythritol to a small bowl, and mix.
  4. Add the chocolate chips and butter to a separate bowl and microwave for 15 seconds - or until melted. Stir the chocolate and butter together to form a chocolate sauce, then add it to the bowl of dry ingredients, and mix until they combine.
  5. Set aside about 1/5th of the brownie to use later.
  6. Form the rest of the brownie into a rectangle, then add the cookie dough on top of it. Press out the dough until it is a 6-inch by 2 inch rectangle.
  7. Add more chocolate chips to the top of the cookie dough along with the leftover brownie dough from earlier.
  8. You can eat the brookie immediately as a no bake brookie, or you can warm the brookies up.
  9. Microwave in 2, 30-second intervals or bake at 325°F (175°C) for 10-12 minutes.


The scale up function does not change the gram measurements.


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