Esta receta resuelve el viejo debate de qué es mejor: ¿brownies o galletas?
Disfrute de lo mejor de ambos mundos con esta receta cetogénica sin gluten que combina la mezcla para brownies Lakanto con una base de galletas crujientes cetogénicas.
Con o sin glaseado, estos son decadentes y deliciosos.
Keto Brownie Cookie Bars
Lakanto
9
8 minutes
22 minutes
dessert bars
This recipe solves the age-old debate of what’s better: brownies or cookies?!
Have the best of both worlds with this Keto, Gluten-Free recipe that combines Lakanto Brownie Mix with a Keto Crunchy Cookie crust.
With or without frosting, these are decadent and delicious.
Ingredients
1-2 packages (2.24oz each) Keto Crunchy Cookies (we used choc chip flavor)
- ¼ cup melted butter (can sub coconut oil)
1 9.7 oz pouch Keto Brownie Mix
- 3 eggs
- ⅔ cup oil (we used coconut oil)
Directions
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Place the contents of both packages of Keto Crunchy Cookies in a blender and blend until small crumbs. Pour into a bowl.
- Melt butter and combine with crumbs. Stir until mixed thoroughly.
- Prepare 9”x9” square, dark aluminum pan (for best results) with parchment paper or your favorite cooking spray.
- Press crumbs into the pan until a crust is formed, using your hands or a spatula.
Make Brownie Mix according to directions on the back of the package and pour batter on top of cookie crust., spreading evenly.
Bake at 350° for 22-24 minutes or until a toothpick inserted comes out clean. Let cool for a full hour before cutting.