By Carolyn Ketchum
Keto Cookie Brittle
6 steps
Prep:15minCook:40min
Thin and crispy keto chocolate chip cookie brittle. A delicious low carb snack for back to school! This recipe for Cookie Brittle is all about the buttery, crispy, browned edges. It’s a whole pan of it. Who’s going to say no to that?
Note: Only 2.3g net carbs per serving.
Updated at: Thu, 17 Aug 2023 03:07:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
12
Low
Glycemic Load
2
Low
Nutrition per serving
Calories159.3 kcal (8%)
Total Fat14.6 g (21%)
Carbs16 g (6%)
Sugars3.8 g (4%)
Protein3.5 g (7%)
Sodium49.8 mg (2%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 300F and line a large baking sheet with parchment paper.
Step 2
In a large bowl, beat together the butter and sweeteners until well combined and fluffy. Beat in the vanilla extract and salt.
Step 3
Beat in the almond flour until well combined, then transfer to the prepared baking sheet and pat into a rough rectangle. Top with another piece of parchment and use your hands or a rolling pin to press out to about ¼ inch thick, as evenly as possible.
Step 4
Sprinkle the top with the chocolate chips and pecans. Bake 15 to 20 minutes, until the edges are golden brown. Remove and turn off the oven.
Step 5
Let cool 10 minutes, then return to the warm oven for another 20 minutes, keeping a close eye on it to make sure it doesn't become overly brown. Remove and let cool completely to crisp up.
Step 6
Note: If the center pieces is not quite crisp after this, they can be returned to a warm oven to continue to crisp up.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
