Keto Cookie Dough Brownies have a thick gooey, fudge brownie underneath a layer of raw cookie dough. Low carb chocolate chip cookie dough brownies are so rich and indulgent that no one will guess they are healthy.
I am so excited about this recipe. I was splurged and had a regular cookie dough brownie at a function at my kids' school recently. Having a lack of willpower around baked goods is one of my downfalls. I don't even know where the other mom got the original recipe but this is my own low carb version of her creation. Now I can indulge in this delicious combination guilt free. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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For more choices try my Keto Brownie Cookies, Keto Chocolate Chip Cheesecake Bars, and Keto Brownie Bites.
Ingredients
Brownie Ingredients:
Sugar free, dark 85%, or unsweetened chocolate - Sugar free, dark 85, or unsweetened chocolate are all great options for these brownies. Sugar free chocolate is perfect for keto since it doesn't have added sugar. Dark 85 chocolate has very little sugar added. Lastly, unsweetened chocolate is a versatile ingredient that can be used in baking or cooking to add depth and richness to various recipes.
Salted butter - Salted butter enhances the rich and decadent flavors of chocolate. The saltiness from the butter complements the sweetness of the brownie batter.
Sweetener - I use a blend of granulated sugar alcohols and stevia. You can make my blend with this sugar free sweetener recipe. Or see alternatives in recipe notes for monk fruit and others.
Eggs - Eggs are the natural binder in the brownies. They cannot be omitted and I have not tried alternatives.
Vanilla extract - Vanilla extract complements other ingredients by enhancing their natural tastes without overpowering them.
Almond flour - Almond flour is a fantastic alternative to traditional wheat flour when making brownies. Not only does it add a delicious nutty flavor, but it also provides numerous health benefits.
Coconut flour - Coconut flour is often used in combination with almond flour to create a versatile and nutritious gluten free alternative in baking. The use of coconut flour adds a hint of natural sweetness and imparts a delightful aroma to the final product. Almond flour, on the other hand, provides a rich and nutty flavor, while also adding moisture and tenderness to baked goods. Together, these two flours create a harmonious blend that results in deliciously textured treats that can be enjoyed by those with dietary restrictions or simply anyone looking for a healthier option without compromising on taste.
Sugar-free chocolate chips - Sugar-free chocolate chips are made with alternative sweeteners like stevia or erythritol. They are a popular choice for individuals following a low-carb or diabetic-friendly diet as they have a minimal impact on blood sugar levels. A great addition to any low carb brownie recipe.
Cookie Dough Ingredients:
Almond flour - Almond flour is safe to eat raw so it works well in raw recipes.
Salted butter - The salt in the butter enhances the other flavors and balances the sweetness.
Cream cheese - Cream cheese works well in raw cookie dough to replace the moisture eggs normally provide.
Sweetener - You can use the sweetener of your choice.
Molasses - Molasses is optional but recommended. I use it for flavor so it adds a negligible amount of carbs.
Vanilla - Vanilla also enhances the flavor of the cookie dough.
Coconut flour - Coconut flour is also safe to consume raw. You only use a tiny bit in the cookie dough so it does not taste like coconut.
Sugar free chocolate chips - Cookie needs chocolate chips, so I make sure to add a good amount here.
How to Make Keto Cookie Dough Brownies
Step One: Mix up the brownie batter in a bowl with a wooden spoon.
Step Two: Spread the batter in an 8x8 inch baking dish. Bake the brownie batter until it is just set.
Step Three: Make the raw cookie dough.
Step Four: Spread the cookie dough on the cooled brownies.
Expert Tip: Drop dollops all over and spread gently so the brownies don't crumble underneath.
Storage: I like to store all my keto baked goods in the fridge. These also freeze very well. Just wrap individually in plastic wrap.
Variations
Peanut Butter - Peanut butter is a great addition. You can replace the cream cheese in the dough topping with peanut butter or use my Gluten-Free Peanut Butter Brownies Recipe as the base.
Keto Brookie - If you want to bake these with the cookie dough topping just leave out the cream cheese and replace it with 2 egg yolks for a keto friendly brookie.
Common Questions
Is it safe to eat raw cookie dough?
It is absolutely safe to eat this keto cookie dough. It does not have eggs and all the ingredients are fine to consume raw. I really had to restrain myself from just eating this cookie dough with a spoon. If you want to eat some go ahead and make a double batch so you have some for the cookie dough brownies and some just to eat! It is egg free so it is fine for snacking. If you love raw cookie dough as much as I do make sure to try my No-Bake Cookie Dough Cheesecake.
Can I make this in one bowl?
Once the brownies have cooled you just press the cookie dough on top. This could even be a one-bowl recipe if you don't mix up the brownies and cookie dough at the same time as I did.
Can kids make these?
This is a great recipe to get the kids involved with. Mine love to help in the kitchen. The younger kids stir while the big kids measure out the ingredients. They all lick the batter. The trick is to use enough spoons so everyone gets their own to lick. That is one of the joys of being a child. Or an adult. I still love stealing a few tastes of brownie batter and sneaking a few chocolate chips right from the bag.
How many Cookie Dough Brownies does this make?
I cut these cookie dough brownies into 16 pieces and I couldn't even eat a whole one. They are one of those desserts that are so filling you only need a small piece to be satisfied.
I hope you enjoy these fabulous, indulgent, healthy brownies!
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Ingredients
Brownie Ingredients:
- 4 oz dark 85% or unsweetened chocolate
- ¾ cup of butter 1.5 sticks
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup almond flour
- 2 tablespoon coconut flour
- ½ cup sugar-free chocolate chips
Cookie Dough Ingredients:
- 1 cup almond flour
- 4 tablespoon butter softened
- 1 oz cream cheese softened
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon molasses
- 1 teaspoon vanilla
- 1 teaspoon coconut flour
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350. Spray an 8 x 8 baking dish liberally with cooking spray.
- Melt the chocolate and butter in a glass bowl in the microwave. Add the next four ingredients and stir until smooth. Add the chocolate chips.
- Pour into the prepared baking pan and spread evenly. Bake for 30-35 min until no longer jiggly. Cool completely.
- To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Spead on top of the cooled brownies.
Video
Notes
Nutrition
Originally Published June 6, 2017. Revised and Republished June 29, 2023.
Heidi says
Like another commenter, I can't tolerate any of the artificial sweeteners or the sugar alcohols. Is there a ratio for date, coconut, agave, or any other natural sugar? Yes, I am aware of the glycemic index difference. Thanks!
Taryn says
You can try a granular natural sugar in the same amount I use. I don't know if a liquid would work.
Becky says
These were great! My daughter made them this afternoon.
My cream cheese hating husband does not even know about all the cream cheese in almost all of your recipes that I make over and over.
Thanks for the awesome recipes
Paul says
These are amazing!!
Bev Cramer says
Can I use THM baking blend in the brownie part? I assume I need to use almond four for the cookie dough part?
Taryn says
Yes, you can use baking blend in the brownies. I think almond flour tastes better in the cookie dough.
Mary Manello says
In the COOKIE DOUGH — Is the sweetener GRANULAR or POWDERED ?? Thank you!
Taryn says
I use granular sweetener.
BD says
Would these still be good without the cookie dough on top?
Taryn says
Yup!
Susan says
Is the nutritional information based on the whole recipe or 1/16?
Taryn says
1/16th
Sabrina says
thank you for the recipe. They are in the oven right now. How do I store these brownies?
Taryn says
In the fridge. They are fine at room temperature for a few hours but for anything longer I always store low carb baked goods in the fridge.
Mary Manello says
In the COOKIE DOUGH— Is the sweetener GRANULAR or POWDERED ??
Thank you!
Taryn says
Granular
Marti Smith says
I just want to say I was so very skeptical that I almost didn't make them...I did. I ate the batter. Still was unsure...baked the brownies and put on the dough. Cut them into lovely squares for my prediabetic guest and the next morning with coffee, I was blown away. My husband ate some cookie dough and went back for more. My guest ate some every day. So thank you. Thank you from the bottom of my sweet tooth rooted heart. I love you.
Teri says
Can I use all almond flour?
Taryn says
Yes, you may need a little extra.
Mira says
Can you substitute something in place of the cream cheese in the cookie dough, like more butter? I want to stay as close as possible to the brown sugar/butter flavor profile. Thanks.
Taryn says
You can use all butter if you want.
Rachel says
These are very excellent!!
Bernice Cotto says
Can’t wait to try these! So excited
N Green says
So I made these tonight gave them to my hubby he looked like wow then confused like “I can eat this!?” They came out so yummy. Thank you
Nicole says
You are seriously the most creative and generous person! We ❤️ You!!
God bless you! My daughter will be thrilled!!!!!
Taryn says
Thank you Nicole 🙂
Michele says
I really want to try these brownies but neither my husband nor I can tolerate sugar alcohols. Is there a substitute we can use?
Thanks,
Michele
Taryn says
Hi Michele, which sweeteners do you normally use?
Sarah Hardy says
These look absolutely amazing! Im a sucker for cookie dough - and brownies are my favorite!
Kelly says
OMG!!! I can’t stop eating these!!!
Amanda says
I may or may not be typing this while eating the cookie dough directly from the bowl....I made these a couple of weeks ago and my family gobbled them up in record time!! I doubled this time so they last a bit longer. I threw some peanut butter into the cookie dough to really take it over the top! Thanks so much, these are fabulous!
Dynae says
how much peanut butter did you add?
Sarah says
I made these today and they are wonderful! Next time I might use only a 1/2 tsp of molasses. That flavor is just a little bit strong for me. The brownie is so rich and chocolatey! Love it!