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 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 9x9 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.