Keto Cookies & Cream Brownie Bars
These keto cookies and cream brownie bars are a layered treat that's rich, creamy, and totally worth making. Low carb and keto friendly, they satisfy every sweet craving.
Ingredients
For the Chocolate Cookie Crumbles
- 3/4 cup Almond Flour
- 3 tbsp Cocoa Powder
- 1/4 cup Powdered Allulose
- 3 tbsp Melted Butter
- 1/4 tsp Salt
For the Brownie Layer
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 2/3 cup Powdered Allulose
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Salt
For the Cream Layer
- 6 oz Cream Cheese, softened
- 1/4 cup Powdered Allulose
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
Equipment
- 9x9 baking pan
- hand mixer
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment. Mix the cookie crumble ingredients into a sandy crumbly mixture and spread on a baking sheet.
- Bake the crumbles for 8 to 10 minutes until dry and crisp. Let cool fully, then break into small chunks resembling crushed cookies.
- Whisk together melted butter, melted chocolate, powdered allulose, eggs, and vanilla until glossy.
- Fold in almond flour, cocoa powder, and salt to form a thick batter. Spread into the prepared pan and bake for 22 to 25 minutes until set but fudgy.
- Cool the brownies completely in the pan.
- Beat the cream cheese and powdered allulose until smooth. In a separate bowl, whip the heavy cream and vanilla to stiff peaks, then fold into the cream cheese.
- Fold half of the cookie crumbles into the cream layer, then spread over the cooled brownies. Sprinkle the remaining crumbles generously on top.
- Chill 2 hours to set, then slice into bars for the ultimate cookies and cream effect.
Nutrition
Serving: 1servingCalories: 190kcalCarbohydrates: 4gProtein: 3gFat: 18g
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