Keto brownies you are going to want to MAKE today!
Delicious low carb cookies and cream brownies.
Easy keto recipe for yummy chocolate brownies with only 2 net carbs per serving.
Who doesn’t love brownies?
Take your brownies to the next level with a layer of fudgy chocolate brownies topped with cookies and cream.
This ketogenic diet brownie recipe is so tasty and delish they will be gone before you know it.
Even if you have family, friends or kids that don’t follow a low carb diet / lifestyle they will devour these keto brownies.
Super easy keto beginner recipe and perfect to add to any keto meal plan.
Serve as keto desserts, keto sweet treats for those mid afternoon cravings or they make the perfect keto snacks that you can make ahead for grab and go treats.
Mix up this low carb chocolate brownie recipe in under 10 minutes.
Get ready to bake up the BEST low carb keto chocolate cookies and cream brownies.
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Keto Brownie Recipes
How To Make Keto Cookies And Cream Brownies
Preheat the oven to 350 degrees.
In a mixing bowl, blend together the cake mix and the 3 eggs until smooth.
For the batter into 16 equal sized balls and flatten into cookies shapes.
Place the cookies on a parchment lined sheet and bake for 8-10 minutes until cooked through.
Let the cookies cool to room temperature.
Mix together all of the ingredients for the brownies
in a bowl
until well combined.
Pour the brownie batter into a parchment lined 9×9 baking sheet, and bake for 20-25 minutes until baked through.
Let the brownies cool.
Mix together the heavy whipping cream
Swerve confectioners sugar substitute
and vanilla extract for the topping until it forms stiff peaks.
Fold in 2 crumbled cookies to the topping mixture
and spread evenly over the cooled brownies.
Top the brownies with two more crumbled cookies
and place the brownies into the freezer for 30 minutes to set
before slicing and serving.
Serve
Enjoy
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Keto Cookies And Cream Brownies
Ingredients
For the brownies:
- 1 cup Almond flour
- 3 tablespoon Unsweetened cocoa powder
- ¼ teaspoon Xanthan gum
- 1 teaspoon Baking powder
- ⅓ cup Swerve confectioners sugar substitute
- 3 Eggs
- 1 stick butter softened
- 1 teaspoon Vanilla extract
- ¼ cup Oil
For the topping:
- ⅓ cup Heavy whipping cream
- 3 tablespoon Swerve confectioners sugar substitute
- ½ teaspoon Vanilla extract
- 4 Cookies from the prepared mix
For the cookies: (This will make 16 total, only 4 will be used in this recipe.)
- 1 box Swerve chocolate cake mix
- 3 Eggs
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, blend together the cake mix and the 3 eggs until smooth.
- For the batter into 16 equal sized balls and flatten into cookies shapes. Place the cookies on a parchment lined sheet and bake for 8-10 minutes until cooked through. Let the cookies cool to room temperature.
- Mix together all of the ingredients for the brownies in a bowl until well combined.
- Pour the brownie batter into a parchment lined 9x9 baking sheet, and bake for 20-25 minutes until baked through.
- Let the brownies cool.
- Mix together the heavy whipping cream, Swerve confectioners sugar substitute and vanilla extract for the topping until it forms stiff peaks.
- Fold in 2 crumbled cookies to the topping mixture, and spread evenly over the cooled brownies.
- Top the brownies with two more crumbled cookies, and place the brownies into the freezer for 30 minutes to set before slicing and serving.
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