Keto Cookie Dough Frosted Brownies
Fudgey and soft keto friendly brownies topping with a delicious cookie dough frosting.
Servings: 16 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.