Keto Mini Brownie Cookies Recipe

Desserts
Gluten Free
Snacks
Vegetarian
4.5/5
(1192 reviews)
Keto Mini Brownie Cookies
Zylo Recipes

Description

These delightful mini brownie cookies deliver a satisfying crunch with an intense chocolate burst. Imagine the essence of a rich brownie concentrated into a delicate, crisp cookie. Their delightful texture and deeply chocolate flavor make them an irresistible treat.

These cookies are ideal for a quick snack, or you can crumble them to form the base of a delectable no-bake pie, adding a unique textural element. The cookie dough comes together with remarkable ease, requiring no chilling before you begin shaping and cutting. You'll find the dough surprisingly easy to work with, making the entire process enjoyable.

The aroma that fills your kitchen as these bake is simply intoxicating, a promise of the deliciousness to come. Once baked, the cookies maintain their wonderful crispness, and they can be stored in an airtight container at room temperature for several days, allowing you to enjoy them at your leisure. However, they are so tempting, they likely won't last that long!

For optimal results, roll the dough thinly between two sheets of parchment paper. A small cookie cutter helps to create the perfectly sized treats, ensuring maximum crispness during baking. While any cocoa powder will work, using Dutch-processed cocoa powder unlocks the most profound and complex chocolate experience.

These cookies are a dream for anyone seeking a deeply satisfying chocolate indulgence, offering a symphony of flavor and texture in every single bite.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 cookies serving
C
Calories
105 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
1 g

P
Protein
2 g

C
Fats
9 g
Saturated Fats 5 g
Unsaturated Fats 3 g

Cholestrol 30 mg
Sodium 30 mg
Potassium 50 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1 cup
    2.
    The Ultimate Sugar Replacement Granular by Swerve
    The Ultimate Sugar Replacement Granular by Swerve
    6 tablespoon
    3.
    Stevia In The Raw, Jar
    Stevia In The Raw, Jar
    2 tablespoon
    4.
    Cocoa Powder
    Cocoa Powder
    ⅓ cup
    5.
    Whey Protein Isolate Natural Unflavored by Now Sports
    Whey Protein Isolate Natural Unflavored by Now Sports
    2-½ scoop
    6.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ¼ teaspoon
    7.
    Psyllium Husk Powder Soluble Fiber by Now
    Psyllium Husk Powder Soluble Fiber by Now
    1 tbsp
    8.
    Baking Soda
    Baking Soda
    1-½ teaspoon
    9.
    Meringue Powder by Wilton
    Meringue Powder by Wilton
    1 tsp
    10.
    Raw Egg
    Raw Egg
    1 large
    11.
    Butter
    Butter
    1 stick
    12.
    Coconut Oil
    Coconut Oil
    1 tablespoon
    13.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    14.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    ¼ cup
    15.
    Salt, Ancient Fine Real Sea Salt by Redmond
    Salt, Ancient Fine Real Sea Salt by Redmond
    ¼ tsp

Instructions

    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.
    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.
    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 \u2153\" thickness. The dough does not need to be chilled before cutting it into cookie rounds.
    4.
    Then using a 1 \u00bc\" cookie cutter. Place the cookies onto a parchment-lined baking sheet about 1 \u00bd\" apart.
    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.