Keto Cookie Brittle (Edit recipe)

Thin and crispy keto chocolate chip cookie brittle. A delicious low carb snack for back to school!

15 minutes

40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	127
Fat:	12 g
Carbohydrates:	4 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	45 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

6 Tbsp Unsalted Butter, (softened)
.333 cup Brown Swerve (sugar substitute)
.333 cup Swerve Granular (sugar substitute)
.5 tsp Vanilla Extract
1/4 to 1/2 tsp Salt
1.75 cup Almond Flour
.333 cup Sugar-free Dark Chocolate Chips
.25 cup Pecans, chopped (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, beat together the butter and sweeteners until well combined and fluffy. Beat in the vanilla extract and salt.
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 1/4 inch thick, as evenly as possible.
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.
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.
Note: If the center pieces is not quite crisp after this, they can be returned to a warm oven to continue to crisp up.