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Keto Peppermint Brownies
Keto Peppermint Brownies combine the great taste of peppermint with chocolate into a delicious keto treat!
Course
Dessert
Cuisine
American
Keyword
keto peppermint brownies
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
12
Calories
172
kcal
Author
Dina-Marie
Ingredients
⅔
cup
coconut oil
¾
cup
almond flour
1
cup
monk fruit sweetener
I use golden but classic works well
1
cup
unsweetened cocoa powder
1
teaspoons
baking soda
2
teaspoons
cream of tartar
½
teaspoons
salt
2
eggs
beaten
2 - 3
drops peppermint essential oil
Optional topping
2
tablespoon
monk fruit sweetener
Instructions
Preheat oven to 350 degrees
Line a 8 x 8 baking pan with parchment paper (be sure to have enough parchment paper so the edges fold up and over the edge of the pan.
In the microwave, melt coconut oil.
Combine the dry ingredients in a mixing bowl and whisk until well-combined.
Add melted coconut oil and beaten eggs to the dry ingredients and mix well using an electric mixer.
Add almond flour slowly and continue to mix with mixer until mixed well.
Scrape the mixture using a spatula into prepared baking pan.
Bake for 20-25 minutes.
Check for doneness - toothpick or fork should come out of the center clean.
Allow to cool before removing the brownies from the pan. To remove from pan - use the edges of parchment paper to lift them out.
Cut and enjoy.
Notes
For a sweet dusting topping:
Using a blender, pulse 2 tablespoon monk fruit sweetener to powder consistency and dust the top of brownies before cutting.
I use a small tea strainer to dust the brownies.