Decadent and Guilt-Free: Keto Cookies and Cream Recipes

For those following a ketogenic diet, the desire for sweet treats can be a challenge. Luckily, with some creative ingredient substitutions, it’s entirely possible to enjoy delicious desserts without derailing your low-carb lifestyle. One such treat is the keto cookies and cream dessert, which cleverly recreates the beloved classic flavor combination in various forms, from brownies to ice cream to mousse.

Keto Cookies and Cream Brownies

Take your keto brownies to the next level with a rich cookies and cream frosting! This recipe delivers a decadent, low-carb dessert experience that will impress friends and family. This recipe is also nut-free, using sunflower seed flour for both the brownies and the cookie crumble.

Nut-Free Base

For those with nut allergies or sensitivities, this recipe offers a delicious alternative. Sunflower seed flour provides the necessary structure and crispness for the cookie crumble, while also serving as the base for the brownies. While pumpkin seed flour is another nut-free option, it can impart a slightly bitter taste, especially in chocolate recipes.

Ingredients

• Cookie Crumble: Sunflower seed flour, cocoa powder, sweetener (erythritol based), salt, melted butter, egg, vanilla extract.
• Brownies: Butter, sweetener, eggs, vanilla extract, sunflower seed flour, cocoa powder, baking powder, salt, water.
• Frosting: White chocolate chips (ChocZero recommended), butter, powdered sweetener, cream, vanilla extract, cookie crumble.

Making the Cookie Crumble

This component is a scaled-down version of keto chocolate wafers. Combine sunflower seed flour, cocoa powder, sweetener, and salt. Stir in melted butter, egg, and vanilla extract until a dough forms. Roll the dough between two pieces of parchment paper to less than ¼ inch thickness. Cut out small circles and bake until firm, then leave in the warm oven to crisp up.

Baking the Brownies

This one-bowl brownie recipe requires only 10 minutes of prep time. Whisk together butter, sweetener, eggs, and vanilla extract. Add sunflower seed flour, cocoa powder, baking powder, and salt. Thin the batter with water to achieve a pourable consistency. Bake until the edges are set, but the center remains slightly moist for a fudgy texture.

Read also: Easy Low-Carb Cheese Crackers

Cookies and Cream Frosting

Melt white chocolate and cocoa butter together. Beat butter until creamy, then add powdered sweetener. Incorporate cream and vanilla extract. Drizzle in the melted white chocolate and fold in the cookie crumble. Spread the frosting over the cooled brownies and refrigerate to firm up before cutting.

Tips and Variations

• Nut-Free Alternative: If nut-free is not required, almond flour can be substituted for sunflower seed flour in both the cookie crumble and brownies.
• Cocoa Powder: Black cocoa powder enhances the Oreo flavor, but dark Dutch process cocoa powder can be used as an alternative.
• Sweetener: For the cookie crumble, an erythritol-based sweetener is recommended. Any sweetener should work for the brownies, but allulose may require a longer baking time. Powdered sweetener is essential for a smooth frosting.
• White Chocolate: While not essential, white chocolate elevates the frosting's flavor and consistency.
• Storage: Keep the brownies refrigerated due to the frosting's softness at room temperature. They taste best slightly warmed.

Keto Cookies and Cream Cheesecake Cookies

If you’re an Oreo lover, these keto cookies and cream cheesecake cookies are a must-try. They combine the flavors of Oreo cookies with a creamy cheesecake filling, all while remaining keto-friendly and easy to make.

Key Ingredients

• Almond Flour: Provides a low-carb base with a tender, crumbly texture.
• Coconut Flour: Absorbs moisture and adds a hint of sweetness.
• Black Cocoa Powder: Gives the cookies their authentic Oreo flavor.
• Sugar-Free Sweetener: Keeps the cookies low-carb without sacrificing sweetness.
• Cream Cheese: Provides the classic tangy cheesecake flavor for the filling.

Step-by-Step Instructions

1. Prepare the Cookie Dough: Mix almond flour, coconut flour, black cocoa powder, sweetener, baking soda, and salt. Add softened butter and an egg, stirring until a dough forms.
2. Make the Cheesecake Filling: Beat cream cheese, powdered sweetener, and vanilla extract until smooth.
3. Assemble the Cookies: Divide the cookie dough in half. Roll half into small balls, flatten each one, and place them on a parchment-lined baking sheet. Add a dollop of cheesecake filling to the center of each cookie, then cover with another flattened dough circle.
4. Bake: Bake the cookies in a preheated oven at 350°F for 7-10 minutes.

Optional Icing Drizzle

Mix powdered sweetener with a few drops of water or almond milk to create a drizzle.

Tips for Success

• Use Softened Ingredients: Make sure both the butter and cream cheese are softened to room temperature.
• Chill the Dough: Don’t skip chilling the dough!
• Don’t Overbake: These cookies only need 7-10 minutes in the oven.

Sweetener Options

Feel free to use your favorite keto-friendly sweetener, such as allulose, monk fruit-erythritol blends, or xylitol.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days.

Read also: Keto Calorie Counting: A Detailed Guide

Keto Cookies and Cream Ice Cream

This recipe delivers a creamy and crunchy treat that remains temptingly soft even after hours in the freezer. For a soft-serve consistency, serve directly from the ice cream machine, or freeze for at least 3 hours for a firmer texture.

Keto Chocolate Cookies

To enhance the ice cream, consider pairing it with keto chocolate cookies. Simply double the cookie crumb recipe and bake half of the dough into small cookies.

Ingredients

• Cookie Crumbs: Almond flour, cocoa powder, baking soda, erythritol, vanilla extract, coconut oil, egg, salt.
• Ice Cream: Whipping cream, sweetener.

Making the Cookie Crumbs

Preheat oven to 300°F. Combine almond flour, cocoa powder, baking soda, erythritol, and salt. Add vanilla extract, softened coconut oil, and egg.

No-Churn Keto Cookies & Cream Ice-Cream

This recipe combines Keto & Paleo Condensed Milk and a keto chocolate cookie.

Ingredients for No-Churn Ice Cream

• Dairy-Free Keto Condensed Milk or Keto Condensed Milk
• Heavy whipping cream

Ingredients for Chocolate Cookie

• Almond flour
• Cacao powder
• Granulated Erythritol or Swerve
• Gluten-free baking powder
• Sea salt
• Large egg
• Coconut oil or ghee, softened

Instructions

1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk and let it cool down completely.
2. While the condensed milk cools, make the chocolate cookie.
3. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
4. Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands.
5. Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out.
6. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature.
7. Once cooled and crisped up, break the cookie into small pieces.
8. Place a large container in the freezer. In a bowl, whisk the cream until soft peaks form.
9. Gently fold the whipped cream into the cooled condensed milk. Mix in the cookie pieces (reserve some for topping).
10. Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces.
11. Place in the freezer and freeze for 4-6 hours before serving.

Ninja Creami Keto Cookies and Cream Ice Cream

This recipe is designed for the Ninja Creami and is packed with low-carb, Oreo-style sandwich cookies.

Read also: Magnesium Supplements for Keto

Ingredients

• Heavy cream
• Unsweetened almond milk
• Low-Carb Sandwich Cookies (Oreo Copycat)
• Vanilla extract
• Xanthan Gum
• Allulose
• Guar gum

Instructions

1. Combine all the wet ingredients (almond milk, heavy cream and vanilla) in blender and mix well.
2. Combine all the dry ingredients (allulose, guar gum, and xanthan gum) and blend with wet ingredients in blender.
3. Add low-carb sandwich cookie to blender and mix until it's broken down and infused throughout mixture.
4. Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let sit for at least 24 hours.
5. After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl.
6. Select the Lite Ice Cream mode, and it will spin for several minutes.
7. Crush low-carb sandwich cookies in sealable plastic bag until broken into small chunks.
8. Return to the Ninja Creami and press the mix-in button to incorporate.
9. When done spinning, serve immediately.

Keto Cookies and Cream Mousse

This mousse is a creamy, sweet, and quick dessert, ready in under 20 minutes and full of sugar-free chocolate cookie chunks.

Ingredients

• Whipping cream
• Cream cheese
• Sweetener (powdered or liquid)
• Keto sandwich cookies
• Keto brownie bites (optional)

Instructions

1. Beat the cream until it holds stiff peaks.
2. In another large bowl, beat the cream cheese until very smooth.
3. Add the powdered sweetener and the vanilla extract and beat until well combined.
4. Fold the remainder into the cream cheese mixture until nicely combined.
5. Place the sandwich cookies in a blender or food processor and pulse a few times to turn into crumbs.
6. Divide between small dessert cups.
7. Pipe or spoon the mousse into the cups and top each with a small dollop of whipped cream.
8. Sprinkle with the remaining cookie crumbs.

Tips for the Best Mousse

• Soften Cream Cheese: Ensure the cream cheese is well softened for a creamy consistency.
• Cookie Crumb Options: Use store-bought sandwich cookies or homemade keto cookie crumble.
• Sweetener Choice: Use a powdered or liquid sweetener.
• Piping: Use an open star tip for piping the mousse.

Keto Cookies 'n Cream Milkshake

This milkshake offers a quick and satisfying treat, perfect as a fat bomb or low-carb dessert.

Ingredients

• Almond flour
• Cocoa or cacao
• Sweetener
• Butter
• Vanilla ice cream (keto-friendly) or coconut milk/heavy cream
• Milk of choice
• Vanilla extract
• Ice

Instructions

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt.
3. Add in butter, mix until thoroughly combined.
4. Place both in the freezer while you make the milkshake.
5. Add the vanilla ice cream and milk of choice to a blender and run until just combined.
6. Add half of the cookie crumb mixture and pulse for a few seconds.
7. Mix in the remaining crumbs and enjoy right away!

General Tips

• Sweeteners: Experiment with different keto-friendly sweeteners to find your preferred level of sweetness and flavor.
• Cookie Crumbs: Whether homemade or store-bought, ensure the cookie crumbs are finely crushed for the best texture.
• Storage: Most keto cookies and cream desserts store well in the refrigerator for up to a week.

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