Keto Cookie Dough Frosted Brownies

These Keto Cookie Dough Frosted Brownies are everything you dream about all packed into one epic dessert.

Rich, fudgey and dense brownies, topped with a delicious smooth and creamy cookie dough frosting..amazing.

These keto friendly low carb brownies are also gluten free and made using almond flour and no sugar added chocolate chips.

Take these to your next gathering with friends and family and they are bound to ask you for the recipe.

Ingredients In Keto Cookie Dough Frosted Brownies

Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the brownies a chewier texture.
Cornstarch – This is completely optional. Cornstarch makes your brownies a bit more soft and silky. It does have 7g of carbs in a tablespoon but when spread throughout a recipe like this one it adds less than 1g of carbs to each brownie. If you leave it out, be sure to replace it with 2 extra tablespoons of almond flour.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier brownie recipes such as this one.
I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Sukrin Brown Sugar Sweetener – A great alternative to brown sugar!

Tools I Used To Make Keto Cookie Dough Frosted Brownies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Cookie Dough Frosted Brownies

Make sure not to over-bake these brownies, they will continue to cook at room temperature
For the frosting, if you find it seizing up at all or not smooth and fluffy, just microwave it for 10-15s then beat again until smooth.
If using Sukrin brown sugar sweetener in your recipe just know that the frosting may have a slight crunch to it since it is granular. If you want completely smooth frosting, just use all of a powdered sweetener or grind your sweetener in a food processor ahead of time.
When slicing the brownies, I'd recommend refrigerating them for a bit to make the process easier!

Can you freeze Keto Cookie Dough Brownies?

Yes! You can freeze Keto Cookie Dough Brownies. Just put them in an airtight container between layers of parchment or wax paper.

Keto Cookie Dough Frosted Brownies

Serves: 16

Ingredients:

Brownie Base

1/2 cup almond flour, 56g
1/4 cup unsweetened cocoa powder, 24g
1 tbsp cornstarch, 7g (optional, replace with 2 tbsp almond flour if not using)
1/2 tsp xanthan gum
1/4 tsp salt
6 tbsp salted butter, softened, 90g
2/3 cup powdered monkfruit erythritol sweetener, 130g
3 eggs, room temperature
1 tsp vanilla extract
1 1/3 cup stevia sweetened chocolate-chips, 12oz or 336g
1 tbsp coconut oil or butter
1/4 cup stevia sweetened chocolate-chips, separate, optional, 60g

Cookie Dough Frosting

1/2 cup butter, softened, 120g
3 tbsp Sukrin brown sugar sweetener (or 3 tbsp of any sweetener)
3 tbsp powdered monkfruit erythritol sweetener
1/2 cup almond flour, 56g
1/2 teaspoon vanilla extract
1/2 cup heavy cream, room temperature or just slightly warmed, 120g
1/4 cup stevia sweetened chocolate-chips, 60g

Directions:

Pre-heat oven to 350*F.
In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.
In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.
In a large microwavable bowl, melt your chocolate-chips and coconut oil or butter in 30s increments, stirring each time until smooth.
Pour your butter and egg mixture into the chocolate-chips and beat until well-incorporated and smooth.
Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips.
Line a 9×13 inch dish with lightly greased or oiled parchment paper.
Use a spatula or your hands to press the brownie mixture into the bottom of the pan, forming an even layer.
Bake the brownies for 25-30min or until the edges start to crack slightly ( a toothpick is not the best way to tell if these are done as they will cook more as they cool).
Let the brownies cool for ~1 hour. Meanwhile you can make the frosting.
To make the frosting, beat together the butter, sweeteners, vanilla extract and almond flour until a thick batter forms. Slowly add heavy cream while beating the mixture until everything in incorporated and the frosting is light and fluffy.
Stir your chocolate chips into the frosting as well then remove your brownies from their pan using the parchment paper to lift them out.
Using a spatula spread the frosting evenly over the brownies. Slice and serve warm or store them in the fridge or freezer in an airtight container between layers of parchment paper for a future snack! Enjoy your Keto Cookie Dough Frosted Brownies. *I actually tend to refrigerate mine for a bit before slicing so they slice cleaner, but these are great warm if you don't mind a slight mess, haha*

Nutrition For 1/16th of recipe: 273 calories | 27.3g fat | 4.2 NET carbs | 4.8g protein | 10.4g fibre

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Keto Cookie Dough Frosted Brownies

Fudgey and soft keto friendly brownies topping with a delicious cookie dough frosting.

Prep Time20

Cook Time30

Cooling Time1

Total Time1 50

Course: Dessert

Keyword: brownies, cookie dough brownies

Servings: brownies

Calories: 273kcal

Ingredients

Brownie Base

1/2 cup almond flour 56g
1/4 cup unsweetened cocoa powder 24g
1 tbsp cornstarch 7g (optional, replace with 2 tbsp almond flour if not using)
1/2 tsp xanthan gum
1/4 tsp salt
6 tbsp salted butter softened, 90g
2/3 cup powdered monkfruit erythritol sweetener 130g
3 eggs room temperature
1 tsp vanilla extract
1 1/3 cup stevia sweetened chocolate-chips 12oz or 336g
1 tbsp coconut oil or butter
1/4 cup stevia sweetened chocolate-chips separate, optional, 60g

Cookie Dough Frosting

1/2 cup butter softened, 120g
3 tbsp Sukrin brown sugar sweetener or 3 tbsp of any sweetener
3 tbsp powdered monkfruit erythritol sweetener
1/2 cup almond flour 56g
1/2 teaspoon vanilla extract
1/2 cup heavy cream room temperature or just slightly warmed, 120g
1/4 cup stevia sweetened chocolate-chips 60g

Instructions

Pre-heat oven to 350*F.
In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.
In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.
In a large microwavable bowl, melt your chocolate-chips and coconut oil or butter in 30s increments, stirring each time until smooth.
Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.
Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips.
To assemble, line a 9x13 inch dish with lightly greased or oiled parchment paper.
Use a spatula or your hands to press the brownie mixture into the bottom of the pan, forming an even layer.
Bake the brownies for 25-30min or until the edges start to crack slightly ( a toothpick is not the best way to tell if these are done as they will cook more as they cool).
Let the brownies cool for ~1 hour. Meanwhile you can make the frosting.
To make the frosting, beat together the butter, sweeteners, vanilla extract and almond flour until a thick batter forms. Slowly add heavy cream while beating the mixture until everything in incorporated and the frosting is light and fluffy.
Stir your chocolate chips into the frosting as well then remove your brownies from their pan using the parchment paper to lift them out.
Using a spatula spread the frosting evenly over the brownies. Slice and serve warm or store them in the fridge or freezer in an airtight container between layers of parchment paper for a future snack! Enjoy your Keto Cookie Dough Frosted Brownies. *I actually tend to refrigerate mine for a bit before slicing so they slice cleaner, but these are great warm if you don't mind a slight mess, haha*

Notes

Make sure not to over-bake these brownies, they will continue to cook at room temperature
For the frosting, if you find it seizing up at all or not smooth and fluffy, just microwave it for 10-15s then beat again until smooth.
If using Sukrin brown sugar sweetener in your recipe just know that the frosting may have a slight crunch to it since it is granular. If you want completely smooth frosting, just use all of a powdered sweetener or grind your sweetener in a food processor ahead of time.