Easy Keto Cookie Layered Brownies
Easy Keto Cookie Layered Brownies
This recipe is designed to teach everyone how to make easy keto cookie layered brownies
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Servings: 16 brownies
Ingredients
- 42 grams (6 TBS) coconut flour
- 28 grams (1/3 cup) cocoa powder
- 141 grams (3/4 cup) granulated monk fruit sweetener
- 1/4 tsp salt
- 5 grams (1 tsp) baking powder
- 4 large room temperature eggs
- 69 ml (4 1/2 TBS) avocado oil
- 9 keto cookies
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper and allow the paper to hang over the sides of the pan for easy removal. Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir the wet ingredients into the dry ingredients until fully combined and s smooth, thick batter forms.
- Spread half of the batter evenly throughout the bottom of the prepared pan. Top the batter with the cookies. The amount needed may vary depending on the size of cookie. Should be enough to cover the batter. Drop the remaining batter by spoonful's over the cookies. Use a butter knife to spread the batter so it evenly and completely covers the cookies.
- If desired top the batter with some crushed cookies or topping of choice. Place the brownies in the preheated oven. Bake for 30 minutes or until firm and a tester comes out clean. Once baked remove the brownies from the oven and allow to cool in the pan for 30 minutes until firm.
- Once firm grasp the overhanging parchment paper and gently lift the brownie slab out of the pan. Transfer the brownie slab to a wire rack. Allow to cool completely before cutting into the desired size slice