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Low carb brownie crisps

Low Carb Brownie Crisps

  • Author: Deb


 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)


  1. Preheat oven to 325° F.  Line a 11 x 17 baking tray with parchment paper.
  2. Combine sifted almond flour, baking powder and salt in small bowl and mix together.
  3. 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.
  4. Lightly whisk in the almond flour and continue until until a smooth batter.
  5. Pour mixture onto baking sheet and using a spatula spread the batter to just inside the edges of the pan. 
  6. Try to make sure the batter is evenly distributed and the edges are not too thin.
  7. Sprinkle with chocolate chips.
  8. 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 underbred.  They will become crispier as they cool. 
  9. When fully cool, separate completely into squares.  I got 20 approximate  2×2 squares.



*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.