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.
Oksana says
This recipe looks delicious!
I was wondering if it would mess with the recipe and all these baked goods recipes
If I were to use super sweet in them instead of gentle sweet,
Thank you
Oksana
Taryn says
It depends on the recipe. I think super sweet would work in this one.
Melina says
Can I use a mix of Stevia & Xylithol instead of the mix of the 3 sweetner? If so, should I be adding more of less? (I would think more?)
I have a very hard time finding a variety of sweetner where I am from.
Thanks! These look delicious, I'm excited to give them a go.
Taryn says
You can make my sweetener with all xylitol and use that in the same amount in this recipe. http://www.joyfilledeats.com/sweetener
Teresa says
Are the instructions for this recipe correct because the video is done differently!
Taryn says
The only difference I see is that in the video I stirred in between the ingredients. Is that what you mean? It doesn't matter if you add them all at once or stir in between adding them. I just wanted to show each individual ingredient.
Katie says
These are yummy! Do you think that they could be frozen in individual sizes? I probably shouldn’t eat the whole pan by myself in a short time span...
Taryn says
Yup! They freeze well. Just thaw before eating.
Dawn says
I just wanted to let you know there is a link to this recipe on pinterest that is highjacked to a spam site.
Taryn says
Thanks for letting me know! People stink. They think they can hijack the hard work of others. I never realized how often that happens in blogging until I started mine.
Jacqui says
I read your link about your sweetener, but I'm still confused...do you just use 1/4 of the mixture you processed together from the mason jar?
Taryn says
Yes. 3/4 cup in the brownie base and 1/4 cup in the cookie dough topping.
Leah Burchfield says
I am dart free. Is there a substitute for the cream cheese?
Taryn says
You can use additional butter or coconut cream.
Andrea says
How many servings does this make?
Sorry if I missed it somewhere.
Taryn says
This makes 16.
Deb says
what is the sweetener that you refer to in this recipe?
Taryn says
A blend of xylitol, erythritol, and stevia. http://www.joyfilledeats.com/sweetener or http://amzn.to/2f9h9si
Ruby says
Can you Use the powered sugar version of erythritol??? What if I wanted to bake the cookies instead of raw cookie dough??
Taryn says
Powdered erythritol should work. If you would like a baked crust I would recommend substituting this one: joyfilledeats.com/chocolate-chip-shortbread-cookies
Dora says
I don't have almond flour or coconut flour. Just THM baking blend. Can I use that in place for the cookie dough top?
Taryn says
I'm not sure baking blend tastes good raw. I have not tried it. I would mix a little bit with some butter and sweetener and try it before you make a whole batch.
Dora says
Good idea! Thanks😊
Leah says
If I don't have dark chocolate, how would I substitute cocoa powder in this recipe? Thanks!!
Taryn says
I don't think cocoa powder can be substituted. I would make these brownies http://joyfilledeats.com/hannahs-fabulous-brownie-recipe-low-carb-thm-s/ and then just add the cookie dough topping.
Wendy Peters says
I am not a fan of raw cookie dough, do you think I could bake the cookie dough on top of the brownies mixture and have it cook all the way through?
Taryn says
I would use a different cookie dough for the top. This one wouldn't set since it doesn't have a binder in it. This is my fave: http://www.joyfilledeats.com/chocolate-chip-shortbread-cookies
Pam Smith says
I made these using Monkfruit extract in place of THM sweetner and they were AMAZING! Thank you for creating this!
Rita says
No salt or rising agent in brownie layer?
Taryn says
I use salted butter but I did not add extra salt. Fudgy brownies typically do not have a rising agent.
Rachelle says
Would this work without the cream cheese? I'm dairy free with the exception of butter. :'(
Taryn says
I think so. Since you are just making raw cookie dough just add butter until it comes together and tastes good. If you want to use part coconut oil that should work too.
Jerina says
You don't cook the cookie dough that you put on top?
Taryn says
Nope. It doesn't have eggs so it doesn't need to be cooked.
Jessi says
What does the molasses do for the cookie dough? I've seen just a smidge added to a couple dessert recipes.
Taryn says
It helps add a hint of brown sugar flavor.
Ranee says
Is there a replacement for the flax in the baking mix? Could I use all almond flour or almond/coconut flour in different proportions? My daughter has had reactions to flax (and other things unfortunately) lately. I know she would love these!!
Taryn says
Just use additional almond flour in place of the flax.
Michelle says
These look amazing! I am SO making them tomorrow. Thank you!
Debbie says
Oh, my! These will be a favorite at our house. Do you store them in the refrigerator since there's butter and cream cheese in the cookie dough?
Taryn says
Yes, I do.