Keto Peppermint Brownies
Keto Peppermint Brownies combine the great taste of peppermint with chocolate into a delicious keto treat!
Servings 12
Calories 172kcal
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.