Make your keto brownies next level with a rich cookies and cream frosting! Blow your friends’ minds with this delicious low carb dessert recipe. And they are completely nut-free too.
In case you hadn’t noticed, I like to push the envelope on keto-friendly desserts. I love nothing more than to take a decadent high carb recipe and make it keto compliant.
And what could be better than a rich chocolate brownie topped with creamy “Oreo” frosting?
It looks and tastes like it couldn’t possibly be low carb. And that, my friends, is my happy place. That magical intersection of the keto diet and seriously delicious desserts.
Nut-free keto brownies
Many of you will be thrilled to discover that this recipe is also completely nut-free. I made both the brownies and the cookie crumble with sunflower seed flour.
You could make the base with my coconut flour brownies recipe, but the cookie crumble really needs a nut or seed-based flour for the correct crispness and consistency.
Pumpkin seed flour is another great nut-free low carb option. However, I find that it has a bit of a bitter taste, especially in chocolate recipes.
If you don’t need to be nut-free at all, you can sub almond flour in the same amounts.
Keto cookies and cream
I have a number of keto recipes that play on the idea of cookies and cream.
Of course, I have a recipe for Keto Oreos, but you don’t have to go to the trouble of making the full sandwich cookie. You can simply make the chocolate wafer, which also happens to be the base for my keto thin mints.
Then you crush them up and use them to bake other delicious treats, like Keto Cookies and Cream Cheesecake. Or fold them into whipped cream to frost a cookies and cream birthday cake.
One thing that makes these brownies truly special is the addition of white chocolate in the frosting. I melted 1 ½ ounces of ChocZero white chocolate chips and beat that in. It truly makes it taste like a cookies and cream!
Use FOODDREAMER for 10% of any ChocZero purchase.
How to make keto cookies and cream brownies
Please do not be intimidated by the long ingredient list. This really is a fun, easy, and delicious recipe!
- Make the cookie crumble: This is really just a scaled down version of my keto chocolate wafers. You do only use 1 tablespoon of egg but the rest will be used up in the brownies so it won’t go to waste.
- Cut out small circles: I used the back end of a piping tip to cut out 16 small circles to decorate the tops of the brownies.
- Bake until firm: Leave it in the warm oven to continue to crisp up.
- Make the brownies: It’s an easy one-bowl brownie recipe that takes only 10 minutes prep time. I like mine fudgy so I take them out of the oven on the early side.
- Melt the white chocolate: White chocolate is finicky at best so stay near your double boiler and stir almost constantly. A little cocoa butter or coconut oil helps it melt more smoothly.
- Beat the frosting ingredients: Make sure your butter is very well softened, more so than room temperature, as it will be creamier and mix in with the sweetener more easily.
- Fold in the cookie crumble: Break up the chocolate cookie until it resembles coarse crumbs with a few bigger pieces, then mix into the frosting.
- Spread over the cooled brownies: Refrigerate for 30 minutes before you cut into bars, to help the frosting firm up.
Frequently Asked Questions
Absolutely! Replace the sunflower seed flour cup for cup with almond flour in both the cookie crumble and the brownies.
Black cocoa powder is very, very dark cocoa and it’s what gives real Oreos their distinctive flavor. However, you can simply use dark Dutch process cocoa powder if you can’t find black cocoa.
The chocolate cookies crisp up properly only with an erythritol based sweetener such as Swerve or Lakanto, so I don’t recommend using allulose or BochaSweet. The brownies should be fine with any sweetener, although they make take a little longer to bake through with allulose.
The frosting has to be made with a powdered sweetener to avoid grittiness.
Absolutely! It’s not a requirement for the frosting although it does help consistency and flavor.
Storage Instructions
Keep the brownies refrigerated when not being served, as the frosting gets quite soft at room temperature.
I think they taste best at room temperature, so let them sit out for 10 to 15 minutes before serving. They will last for up to a week in the fridge.
Keto Oreo Brownies Recipe
Ingredients
Cookie Crunch
- ½ cup sunflower seed flour (or almond flour)
- ¼ cup Swerve Granular
- 2 tablespoon black cocoa powder (or dark cocoa powder)
- Pinch salt
- 1 tablespoon butter melted
- 1 tablespoon beaten egg (save the rest for the brownies)
- ¼ teaspoon vanilla extract
Brownies
- ½ cup butter melted
- ⅔ cup Swerve Granular
- 2 large eggs room temperature
- Remaining egg from the cookie crumble
- ½ teaspoon vanilla extract
- ½ cup sunflower seed flour
- 2 tablespoon black cocoa powder
- 2 tbsp regular cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup water, as needed
Cookies And Cream Frosting
- 1 ½ ounces sugar-free white chocolate chips
- ¼ ounce cocoa butter (or 2 teaspoon coconut oil)
- ½ cup butter well softened
- ⅔ cup Swerve Confectioners
- 2 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
Cookie Crumble
- Preheat the oven to 300F.
- In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, and salt. Stir in the melted butter, egg, and vanilla extract until the dough comes together.
- Gather up the dough into a ball and place on a silicone mat or large piece of parchment paper. Top with another piece of parchment and roll out to less than ¼ inch thick.
- Use a 1-inch cookie cutter to cut out 16 little circles for decorating the top of the brownies. Lift and place around the mat or parchment. Transfer the whole mat or parchment to a large baking sheet.
- Bake 20 minutes or so, until dry-ish and firm to the touch. Turn off the oven and let cool inside.
- Once cooled, set aside the circles for decorating. Place the remaining cookie
Brownies
- Preheat the oven to 350F and grease an 9×9 inch metal baking pan.
- In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
- Add the sunflower seed flour, cocoa powder, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter to a pourable consistency.
- Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through.
- Remove and let cool completely in the pan. Take the remaining cookie and place in a ziplock bag. Crush with a rolling pin until it resembles coarse crumbs.
Frosting
- In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate and cocoa butter together. Stir constantly as it melts. Remove the bowl from over the pan.
- In a large bowl, beat the butter until well creamed, then beat in the sweetener until well combined. Beat in the cream and vanilla extract.
- Drizzle the melted chocolate over the frosting and beat until smooth. Add the cookie crumbs and stir to combine, the spread the frosting over the brownies.
- Refrigerate 30 minutes to set, then cut into 16 squares. Top each square with a mini cookie for garnish.
Joy T. says
This looks like a perfect recipe to me!! I cannot wait to taste one. I have to order a couple of ingredients or I’d have them made tomorrow!! 😊 Thanks again Carolyn.
Lynn Auds says
Can the heavy cream be substituted?
Carolyn says
Do you mean like dairy-free? Sure, you can do coconut cream. But the white chocolate is not DF.
Linda says
I love your reicpes. Usually they’re easy to follow, but this one needs a bit of copyediting. 2 things: One, I think the end of instruction step 5 for the brownies actually belongs at the end of step 6 for the cookie crumble. Two, I was trying to find the cookie crumbs in the ingredients, then realized that’s what the cookie crumble recipe was. So I think it would be helpful if you included the cookie crumble as an ingredient in the frosting ingredient list.