Keto Brownie Bark
Crispy keto brownie bark with just 1.5g net carbs per serving. This easy double-bake method creates perfect brownie edges every time - no fighting over corners!
Ingredients
- 1/2 cup almond flour finely ground, blanched (56g)
- 1/2 tsp baking powder must be fresh
- 1/4 tsp salt
- 2 large egg whites room temperature
- 1/2 cup erythritol sweetener must be erythritol-based (91g)
- 3 tbsp cocoa powder Dutch-process recommended (15.22g)
- 1 tsp instant coffee optional but recommended
- 1/4 cup butter melted and cooled (56.75g)
- 1 tbsp heavy whipping cream or unsweetened almond milk
- 1/2 tsp vanilla extract real vanilla, not imitation
- 1/3 cup sugar-free chocolate chips keto-friendly brand (60g)
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and grease the parchment with butter or cooking spray.
- In a small bowl, whisk together almond flour, baking powder, and salt. Break up any lumps.
- In a large mixing bowl, beat room temperature egg whites with an electric mixer until frothy (like soap bubbles), but not stiff peaks.
- With mixer running on medium speed, slowly add erythritol and let it dissolve. The mixture will thicken slightly.
- Add cocoa powder and instant coffee to the egg white mixture. Mix until smooth and dark chocolate colored.
- With mixer still running, slowly pour in melted butter in a thin stream. Add heavy cream and vanilla extract. Mix until smooth and glossy.
- Add dry ingredients and mix just until combined. Don't overmix.
- Pour batter onto prepared pan. Spread into a 12x8 inch rectangle using an offset spatula, keeping thickness even. Scatter chocolate chips on top and press down gently.
- Bake for 18 minutes. Remove from oven and turn off oven completely. Let bark sit on counter for 15 minutes.
- Using a sharp knife or pizza cutter, score the bark into 2-inch squares (about 24 pieces total). Cut all the way through but don't separate pieces.
- Return scored bark to the warm oven for 5-10 minutes to crisp up. If oven cooled too much, reheat to 175°F first.
- Remove from oven and let cool completely on the counter. Once cool, break along score lines. Each piece should snap cleanly.
Notes
Storage: Store in an airtight container at room temperature (not refrigerated) for up to 5 days.
Sweetener: Must use erythritol-based sweetener. Allulose and xylitol make it cakey, not crispy.
Egg Whites: Use fresh egg whites only, not carton. Save yolks for custard, hollandaise, or keto ice cream.
To Re-crisp: If bark gets soft, place on baking sheet in 175°F oven for 5-10 minutes.
Nut-Free Option: Substitute sunflower seed flour for almond flour (may turn slightly green, but harmless and tasty).