Keto Brownies! BEST Low Carb Keto Brownie Brittle Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly – Gluten Free

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Keto brownie brittle you are going to love!

Low carb brownie brittle that is super simple to make.

Mix up this ketogenic diet recipe in under 1o minutes.

If you love chocolate brownies and brittle you will love these brownie treats.

Easy keto recipe for the BEST keto chocolate brownie brittle.

I enjoy making candy brittle recipes like: keto caramel candy bark or keto peanut brittle and this recipe is no different – I love mixing this one too!

Enjoy as keto desserts, keto snacks or a sweet treat for that mid afternoon craving.

No need to buy store bought keto snacks or keto desserts when you can make homemade keto brownie bark.

If you are looking for a yummy low carb keto brownie recipe then put this one in your recipe box.

Get ready to make the BEST low carb keto chocolate brownie brittle.

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Keto Brownie Recipes

Preheat the oven to 325 degrees.

In a microwave safe bowl, combine the Lily’s baking chips and the butter.

Microwave at 30 second intervals until completely melted and combined. Let the mixture cool.

In a separate bowl, beat together the egg whites, vanilla extract

and heavy whipping cream until frothy.

confectioners sugar

and cocoa powder until well combined.

Stir together heavy cream mixture and dry ingredients (not chocolate)

Fold the chocolate mixture into the batter until mixed well.

Spread the batter into a thin layer on a parchment lined small baking sheet.

You want the mixture to be thin enough to crisp up a bit while baking, but not so thin that it tears easily.

Sprinkle the chopped walnuts on top.

Bake for 8-10 minutes until the brownie brittle is becoming well done and crispy on the edges.

Let the mixture cool to room temperature, and then place it into the freezer to set for at least 2 hours.

Break the brownie brittle into pieces, and serve.

Enjoy

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Keto Brownie Brittle

Ingredients

Instructions

Preheat the oven to 325 degrees.
In a microwave safe bowl, combine the Lily’s baking chips and the butter. Microwave at 30 second intervals until completely melted and combined. Let the mixture cool.
In a separate bowl, beat together the egg whites, vanilla extract and heavy whipping cream until frothy.
In a mixing bowl stir the almond flour, confectioners sugar and cocoa powder into the egg white mixture until well combined.
Stir together heavy cream mixture and dry ingredients
Fold the chocolate mixture into the batter until mixed well.
Spread the batter into a thin layer on a parchment lined small baking sheet. You want the mixture to be thin enough to crisp up a bit while baking, but not so thin that it tears easily.
Sprinkle the chopped walnuts on top.
Bake for 8-10 minutes until the brownie brittle is becoming well done and crispy on the edges.
Let the mixture cool to room temperature, and then place it into the freezer to set for at least 2 hours.
Break the brownie brittle into pieces, and serve.

Recipe Notes
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Servings: 8
Net Carbs: 2 net carbs per serving

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