
Keto Cookie Dough Topped Brownie Bars
Cookie Dough Topped Brownie Bars: Gluten Free, Sugar-Free, Egg Free and Dairy Free.
No Keto meal is complete without dessert and our collection of dessert recipes has something for everyone!
Don’t let the long ingredient list deter you here – the brownies come together quickly since almost everything goes into the blender and blends up in just a few minutes.
While they bake, you can mix up the cookie dough and chocolate topping.
If you prefer to avoid agave, you can sub coconut nectar in equal amounts instead; you may need to increase the stevia slightly.
For The Keto Brownie Layer
- 1.5 cups (360 ml) white, navy or white kidney beans, rinsed and well drained (canned beans work best for this recipe)
- 2 Tbsp (30 ml) unsweetened almond, soy or rice milk
- 2 Tbsp (30 ml) tahini (sesame paste)
- 3 Tbsp (45 ml) coconut oil, soft at room temperature (if it’s solid, melt before using in this recipe)
- 4 tsp (20 ml) chia seeds, finely ground, or 2 Tbsp (30 ml) pre-ground seeds
- 3/4 tsp (7.5 ml) Bragg’s aminos, wheat-free tamari, or soy sauce (or use 1/2 tsp or 2.5 ml
- instant coffee or coffee-free dark beverage such as Dandy Blend)
- 3 Tbsp (45 ml) agave nectar (I used Xagave)
- 6 Tbsp (1/4 cup plus 2 Tbsp or 90 ml) coconut sugar (palm sugar)
- 35-45 drops plain or vanilla stevia liquid, to your taste
- 2 tsp (10 ml) pure vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp or 90 ml) sorghum flour
- 6 Tbsp (1/4 cup plus 2 Tbsp or 90 ml) unsweetened cocoa
- 3/4 tsp (7.5 ml) baking powder
- 1/4 tsp (1 ml) baking soda
- 1/4 tsp (1 ml) fine sea salt
- 3/4 tsp (7.5 ml) xanthan gum
- 2 oz (60 g) good quality unsweetened chocolate, finely chopped, or 1/4 cup (60 ml) cacao nibs
Keto Cookie Dough Layer
- 2/3 cup (70 g) old fashioned rolled oats (not quick cook or instant)
- 1-1/3 cups (210 g) lightly toasted or raw cashews
- 1/8 tsp (.5 ml) fine sea salt
- 1/8 tsp (.5 ml) cinnamon
- 1 Tbsp (15 ml) coconut oil, preferably organic
- 3 Tbsp (45 ml) agave nectar (I used Xagave)
- 25-40 drops plain or vanilla stevia, to your taste
- 1 Tbsp (15 ml) pure vanilla extract
- 2-4 Tbsp (30-60 ml) unsweetened soy, almond or rice milk
- 3 Tbsp (45 ml) cacao nibs, slightly ground or chopped unsweetened chocolate
Keto Chocolate Topping Layer
- 4 ounces (120 g) good quality unsweetened chocolate, chopped
- 2 Tbsp (30 ml) coconut oil, preferably organic
- 1/4 cup (60 ml) agave nectar (I used Xagave)
- 20-30 drops plain or vanilla stevia liquid, to your taste
How To Make The Keto Brownie
Preheat oven to 350F (180C). Line an 8 or 9 inch (20 or 22.5 cm) pan with parchment, or spray with nonstick spray.
In the bowl of a powerful blender (a food processor is not suitable for this recipe), combine the beans, milk, tahini, coconut oil, chia, Bragg’s, Xagave, coconut sugar, stevia and vanilla until velvety smooth and absolutely no lumps remain.
(If using a conventional blender, you can still make it this way: blend the beans, milk, Xagave, vanilla and stevia first until perfectly smooth, blending in smaller batches if necessary.
Add the tahini, coconut oil, chia and coconut sugar and blend again until well combined. Proceed as below.
In a large bowl, sift together the sorghum flour, cocoa, baking powder, soda, sea salt and xanthan gum; whisk until everything is evenly distributed.
Pour the wet mixture over the dry and stir just to combine well. Stir in the chopped chocolate or cacao nibs. Pour into the prepared pan and smooth the top.
Bake in preheated oven for 20-25 minutes, rotating the pan once about halfway through until a tester inserted in the middle comes out clean.
Cool 10 minutes, then place in freezer to hasten the cooling process while you prepare the cookie dough topping.