Keto Peppermint Brownies
These peppermint brownies are perfect for counting down to the Holiday break!
They are fudgy, sugar-free and easy to make. Even my son gave them an enthusiastic thumbs up 👍
Ingredients
Brownies
1 cup almond flour
1/2 cup sugar-free dark chocolate chips
1/2 cup golden monkfruit sweetener
1/2 cup butter
1/3 cup cocoa powder
3 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp xantham gum
Pinch of salt
Peppermint Frosting
2 oz cream cheese, room temperature
1/4 cup stevia
1 Tbsp butter, room temperature
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Optional, sugar-free sprinkles (see our Sugar-free Christmas Sprinkle recipe) or cocoa powder
Yields: 12 brownies
Per serving*:
Calories: 213
Net carbs: 2
Protein (grams): 5
Fat (grams): 19
Prep time: 15 min
Cook time: 25 min
Total time: 2 hours
* Net carbs and other nutritional information may vary based on brand used
Directions
Preheat oven to 350F.
In a large bowl, prepare the brownie batter by mixing together the almond flour, monkfruit sweetener, cocoa powder, eggs, vanilla extract, baking powder, xantham gum and a pinch of salt.
In a medium microwave safe bowl, melt the chocolate chips and 1/2 cup of butter. Microwave twice at 20 sec, stirring in between. Stir the melted chocolate into the brownie mixture, stirring until thoroughly combined.
Transfer the brownie batter to a greased baking dish and bake for 20-25 min. Remove the brownies from the oven and allow them to cool at least 15 min.
While the brownies are cooling, prepare the peppermint frosting. In a medium bowl, combine the cream cheese, 1 Tbsp of butter, stevia, vanilla extract and peppermint extract. Whisk the ingredients together with a handmixer until smooth and airy, about 5-8 min.
Once the brownies have cooled, spread the frosting over them evenly.
Optionally, you can sprinkle them with sugar-free sprinkles (see our Sugar-free Christmas Sprinkle recipe) or a little cocoa powder.
Refrigerate for at least 1 hour to allow the brownies and frosting to set. Cut the brownies into 12 portions, twice across and three times the other way.
Store the peppermint brownies in the fridge.
Keto Peppermint Brownies
Ingredients
- 1 cup almond flour
- 1/2 cup sugar-free dark chocolate chips
- 1/2 cup golden monkfruit sweetener
- 1/2 cup butter
- 1/3 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 2 oz cream cheese, room temperature
- 1/4 cup stevia
- 1 Tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- Optional, sugar-free sprinkles (see our
- Sugar-free Christmas Sprinkle recipe
- ) or cocoa powder
Instructions
- Preheat oven to 350F.
- In a large bowl, prepare the brownie batter by whisking together the almond flour, monkfruit sweetener, cocoa powder, eggs, vanilla extract, baking powder and a pinch of salt.
- In a medium microwave safe bowl, melt the chocolate chips and 1/2 cup of butter. Microwave twice at 20 sec, stirring in between. Stir the melted chocolate into the brownie mixture, whisking until thoroughly combined.
- Transfer the brownie batter to a greased baking dish and bake for 20-25 min. Remove the brownies from the oven and allow them to cool at least 15 min.
- While the brownies are cooling, prepare the peppermint frosting. In a medium bowl, combine the cream cheese, 1 Tbsp of butter, stevia, vanilla extract and peppermint extract. Whisk the ingredients together with a handmixer until smooth and airy, about 5-8 min.
- Once the brownies have cooled, spread the frosting over them evenly.
- Optionally, you can sprinkle them with sugar-free sprinkles (see our Sugar-free Christmas Sprinkle recipe) or a little cocoa powder.
- Refrigerate for at least 1 hour to allow the brownies and frosting to set. Cut the brownies into 12 portions, twice across and three times the other way.
- Store the peppermint brownies in the fridge.
Nutrition Facts
Calories
213Fat (grams)
19Net carbs
2Protein (grams)
5* Net carbs and other nutritional information may vary based on brand used
