Cookie Brownie Cake
Who doesn’t adore cookies, brownies, and cake? Why not combine all three into one irresistible dessert? This creation is sure to be a hit with everyone! A delightful treat that brings smiles without the guilt of excess sugar.
And the best part? It’s Paleo-friendly, ensuring a sweet indulgence that aligns with your dietary preferences.
Treat yourself and your loved ones to the joy of this uniquely combined dessert! Enjoy every guilt-free and delicious bite!
Prep Time
12 Minutes
Cook Time
20 to 25 mins
Total Time
32 to 37 mins
Servings
16 Servings
Ingredients
Cookie Layer:
- 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
- 1 cup maple syrup (Lakanto brand for sugar free)
- 2 cups of cassava flour
Brownie Layer:
- 1 box of Miss Jones Keto & Paleo Brownie Mix
- 2 eggs
- 1/4 cup of apple sauce
Frosting Layer:
- 1 can of full fat coconut cream left in the fridge over night (only the thick coconut omit the liquid)
- 1/2 cup of lakanto powdered sugar
Directions
1) Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.
Cookie Crust Layer:
2) In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth.
3) Add in flour and stir everything together until the dough is uniform and pliable.
4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
Brownie Layer:
5) Add all the ingredients together and mix well. Then pour the batter on top of the cookie dough layer.
6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
Frosting Layer:
7) While the cake is baking, prepare the frosting layer. Scoop out the harden coconut cream from a can add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and mix well using a hand mixer. You want the frosting thick and creamy. If it is runny add more powdered sugar.
8) Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting.
9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve!
Optional: Add smashed up graham crackers.
Cookie Brownie Mix
Servings 16 square slices
Equipment
- 3 QT Baking Casserole Dish
Ingredients
Cookie Layer
- 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
- 1 cup maple syrup (Lakanto brand for sugar free)
- 2 cups cassava flour
Brownie Layer
- 1 pacakge of Miss Jones Keto & Paleo Brownie Mix
- 2 whole eggs
- ¼ cup apple sauce
Instructions
- Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.
Cookie Crust Layer
- In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth. 2. Add in flour and stir everything together until the dough is uniform and pliable. 3. Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
Brownie Layer
- Add all the ingredients together and mix well. Then pour the batter on top of the cookie dough layer. 2. Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
Frosting Layer
- While the cake is baking, prepare the frosting layer. Scoop out the harden coconut milk from a can add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and vanilla protein powder and mix well using a fork or a hand mixer. You want the frosting thick and creamy. If it is runny add more powdered sugar. 2. Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping it with the frosting. 3. After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve! Optional: Add smashed up graham crackers.
