Low carb baking has really come a long way. With the addition of almond and coconut flours and much improved sugar substitutes, we don’t have to settle for just ‘ok’ treats. These low carb brownie crisps were the result of me searching for a crisp chocolate cookie recipe. That’s all I wanted…a crunchy, dark chocolate delicious bite of satisfaction. Is that too much to ask? I think not.
These are not really a brownie but have the deep chocolate flavor of a brownie. They are not cookies either, but these brownie crisps have the perfect crunch I was craving. Before I put any low carb recipe up on my blog, I always have my husband taste it too. I may love it, but he has never been a fan of low carb desserts. If he says it has good flavor and texture, with no aftertaste, then it’s a win!
The ingredients in low carb brownie crisps are:
- Almond flour
- Baking powder, salt
- Dark Cocoa powder
- Sugar substitute ( I used Monk fruit and Erythritol)
- Egg whites
- Coconut oil
- Sugar free mini chocolate chips ( I used Lily’s)
I revised the original recipe and doubled it so there was enough batter to spread out on a 11 x 17 inch cookie sheet lined with parchment paper. I used a spatula to make sure the batter was spread evenly on all sides. This is important as the first time I made the recipe, it was a bit uneven and the edges burnt.
When the brownie crisps are almost finished baking, they will need to cool a bit, cut into squares and go back to the oven to finish baking. They will get even crispier as they cool.
Look how chocolatey and crunchy they are! They are so tempting to eat the whole batch. I almost wish they weren’t so perfect…….no, not really.Print
Lovers of crunchy cookies and chocolate will adore these low carb brownie crisps. Go ahead, have more than one!
- 1 cup almond flour, sifted to remove lumps
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large egg whites ( I used egg whites from a carton)
- 1 1/4 cups sugar substitute ( I used 3/4 cup Erythritol and 1/2 cup Monkfruit)*
- 6 tablespoons dark cocoa powder
- 1/2 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup sugar free mini chocolate chips ( I used Lily’s)
- Preheat oven to 325° F. Line a 11 x 17 baking tray with parchment paper.
- Combine sifted almond flour, baking powder and salt in small bowl and mix together.
- In a large bowl, whisk the egg whites until frothy approximately 1 minute. Whisk in the sugar until completely mix in. Slowly whisk in cocoa powder and then mix in the coconut oil and vanilla.
- Lightly whisk in the almond flour and continue until until a smooth batter.
- Pour mixture onto baking sheet and using a spatula spread the batter to just inside the edges of the pan.
- Try to make sure the batter is evenly distributed and the edges are not too thin. **
- Sprinkle with chocolate chips.
- Bake 17 minutes, remove from oven and let cool 5 minutes. Gently cut into squares and carefully make a little space between each crisp. Bake another 5- 10 minutes. Check by lightly touching to see if not under baked. They will become crispier as they cool.
- When fully cool, separate completely into squares. I got 20 approximate 2×2 squares.
*For sugar substitutes in this recipe, I prefer not to use Allulose. While it is great for cakes and brownies, you won’t get a crispy cookie if you bake with it.
**After I spread the batter to the edges, I used the side of spatula to make sure it was straight and with similar thickness along the sides. This will prevent any over browning or burning.
***This recipe was adapted from Golden Barrel.