Cookie Dough Brownies (No Almond Flour or Coconut Flour!)
I LOVE cookie dough! I always have! That is why I wanted to write a recipe using it as a frosting for keto brownies!
Most keto brownie recipes on the internet use almond flour or coconut flour which I do not consume (expect for a special occasion, but I do avoid using it since it is expensive and not the healthiest). So I played around and created a dense, rich brownie recipe without almond or coconut flour for all of you!
TESTIMONY ABOUT MY KETO COOKIE DOUGH BROWNIES
As one of my recipe testers reported after she tried this recipe, the brownies and frosting balance each other in this dish: “The brownies are rich, dark chocolate gooey goodness, and the frosting adds a sweetness and creaminess that pairs exceptionally well. It was my family’s favorite dessert so far!”
HOW TO MAKE KETO COOKIE DOUGH BROWNIES
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious dessert helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides make my brownies extra fudgy and extra delicious!
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Cookie Dough Brownies
Ingredients
BROWNIES:
- 3/4 cup butter or butter flavored coconut oil
- 7 ounces unsweetened baking chocolate chopped fine
- 2 scoops Further Food Chocolate Collagen (or Further Food Hazelnut collagen for Nutella flavor!)
- 1 1/4 cup allulose (or erythritol)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1/4 teaspoon Redmond Real salt
- 6 large eggs separated
COOKIE DOUGH FROSTING:
- 1 cup salted butter (or butter flavored coconut oil for dairy free)
- 1/2 cup powdered allulose (or erythritol)
- 1 teaspoon stevia glycerite (optional)
- 8 ounces cream cheese softened (or Kite Hill for dairy free)--not a nut free alternative*
- 1/3 cup unsweetened macadamia nut milk (or heavy cream)
- 2 bars The Good Chocolate chopped into chocolate chip sizes
CHOCOLATE DRIZZLE:
- Hot Fudge Sauce (optional garnish)
Instructions
- Preheat the oven to 325°F. Grease a 9-inch square brownie pan.
- Make the brownies: Melt the coconut oil in a saucepan over medium heat, then slowly add the chocolate and Further Food collagen. Continue to heat, stirring often, until the chocolate is completely melted. Stir in the sweetener, vanilla, almond extract, and salt. Let cool in the fridge for about 5 minutes.
- While it is cooling, place the egg whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks while mixing on low speed.
- Once the chocolate mixture is cooled a bit but still warm to the touch, add it to the egg mixture with the stand mixer on low. Pour the mixture into the prepared pan and smooth the top. Place in the oven and bake for about 18 minutes, until a toothpick inserted in the center comes out clean and the brownie begins to pull away from the sides of the pan. Cool the brownie in the pan on a cooling rack for 30 minutes.
- While the brownie cools, make the frosting. In a saucepan, heat the butter over medium-high heat until it turns brown, not black. Add the erythritol and stevia and continue to cook for about 5 minutes, until well combined. Remove from the heat and, using a handheld mixer on low speed, mix in the cream cheese, macadamia nut milk (or cream) until smooth. Allow the mixture to cool completely, about 15 minutes in the fridge (you don’t want the chocolate chips to melt), then stir in The Good Chocolate chunks.
- When the brownie has cooled completely, cut it into pieces and spread the frosting over the number of brownies you plan to serve. The brownies are best served at room temperature or slightly warm. For an extra-fancy presentation, drizzle with the hot fudge sauce (click HERE to find), if desired.
- Store leftover frosting and brownies separately in airtight containers in the fridge for up to a week or in the freezer for up to a month. When ready to serve, take the brownies out of the fridge and gently warm them in the microwave on medium heat for a few seconds or until the bottom is warm and gooey, then top with the frosting.
Nutrition
TESTIMONY OF THE DAY
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I’m allergic to mushrooms. Can you recommend a different collagen without them?
I believe that Equip’s collagen is free from mushrooms but please check the ingredients before purchasing 🙏 https://mariamindbodyhealth.com/equip-beef-protein-powder/
Thank you
Hi! I don’t see gelatin in the ingredients for the recipe. How much do you use for the brownies? Thanks!!!
This recipe calls for collagen, not gelatin🙏
Correction needed inthe intro to recipe. You say you made them using gelatin but then say collagen?
I updated it🙏
HOW MUCH ARE YOUR SCOOPS? 1/4 CUP? 1/2 CUP? 30GRAMS? 5 TABLESPOONS?
One scoop of Further Food collagen is about 1.5 tablespoons.
I made these tonight and the frosting is on the thin side, will definitely not be “spreading ” it on the brownies. I did follow the directions exactly. Should it maybe been 1/2 cup of butter, nit a cup? Thanks!!