In a mixing bowl, blend together the cake mix and the 3 eggs until smooth.
For the batter into 16 equal sized balls and flatten into cookies shapes. Place the cookies on a parchment lined sheet and bake for 8-10 minutes until cooked through. Let the cookies cool to room temperature.
Mix together all of the ingredients for the brownies in a bowl until well combined.
Pour the brownie batter into a parchment lined 9x9 baking sheet, and bake for 20-25 minutes until baked through.
Let the brownies cool.
Mix together the heavy whipping cream, Swerve confectioners sugar substitute and vanilla extract for the topping until it forms stiff peaks.
Fold in 2 crumbled cookies to the topping mixture, and spread evenly over the cooled brownies.
Top the brownies with two more crumbled cookies, and place the brownies into the freezer for 30 minutes to set before slicing and serving.
Net Carbs: 2
Keyword smart points keto cookies and cream brownies, ww recipe keto cookies and cream brownies
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