These 3 layer Keto Peppermint Brownies are a fudgy brownie made with coconut flour with a frosted peppermint layer, then topped with a yummy chocolate layer. These brownies are perfect for any occasion.
These brownies are so perfectly fudgy. You would never know they are made with coconut flour or any gluten-free flours because they are so moist and fudgy.
The secret to making these keto peppermint brownies are in the combination of melted chocolate, cocoa powder, and a little bit of coconut flour. All three act as flour in this recipe.
Only four and a half tablespoons of coconut flour are used in this recipe. Please don’t be tempted to increase the coconut flour. Coconut flour is highly absorbent and I found four and a half tablespoons was the ideal amount to keep the brownies perfectly fudgy.
The combination of fudgy brownies and fluffy peppermint frosting is a dream! I couldn’t stop gobbling these keto brownies up. Instead of using peppermint extract, it was a great opportunity for me to use peppermint essential oil.
I also included how much peppermint extract to use. Peppermint essential oils are more intense than extract so a little bit goes a long way.
I use cronometer to calculate calories, fat, carbs, and fiber. These brownies have less than 1 gram of net carbohydrates in each piece. The whole tray has a total of 11.7g net carbs.Print
Keto Peppermint Brownies
Keto Peppermint Brownies are a fudgy brownie made with coconut flour with a frosted peppermint layer, then topped with a yummy chocolate layer.
This recipe was adapted from Sally’s Baking Addiction Classic Mint Chocolate Brownies
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
- 3/4 cup unsalted butter
- 3/4 cup sugar-free semi-sweet chocolate chips
- 1 1/2 cups erythritol
- 3 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 4 1/2 tbsp coconut flour
- 3 tbsp cocoa powder
- 1/4 cup unsalted butter, softened
- 1 cup powdered erythritol
- 1 tbsp coconut milk, or preferred milk
- 1/8 tsp peppermint essential oil (or 1/2 tsp peppermint extract)
- 1 drop green food dye
- 1/2 cup sugar-free semi-sweet chocolate chips
- 1/4 cup unsalted butter or coconut oil
- Preheat oven to 350° F. Line an 8×8 square baking pan with parchment paper.
- First, make the brownie batter. In a small microwavable bowl, add butter and chocolate chips. Melt in the microwave in 30-second intervals, stirring in between, until melted. It took me 60 seconds. Or you can heat the chocolate chips and butter in a small saucepan over low heat, stirring constantly until melted.
- Pour the melted chocolate into a large bowl. Add the sweetener and whisk until combined.
- Add one egg at a time, whisking the batter each time to combine.
- Add vanilla, salt, coconut flour, and cocoa powder. Whisk to combine until there are no lumps.
- Pour the batter into the parchment paper-lined baking pan and bake for 35 to 50 minutes or until a toothpick can be inserted into the middle and comes out with a few crumbs. The center doesn’t need to be as baked as a cake but you don’t want it to be liquid batter either. This article has a helpful picture for figuring out when your brownies are done.
- Cool the brownies at room temperature and then either chill in the refrigerator for 4 hours or longer or place in the freezer to quickly firm them up, about an hour.
- Once your brownies are chilled make the peppermint frosting. Place the butter in a bowl and beat on low speed with a stand mixer or hand mixer. Beat until fluffy.
- Add powdered sweetener and milk and beat until fluffy.
- Add peppermint essential oil or peppermint extract, and food dye. Beat until incorporated. Taste test and add more peppermint if desired.
- Spread the frosting over the chilled brownies and then place the pan of brownies into the freezer to allow the frosting to firm up so it will be easy to apply the chocolate layer.
- Begin making the chocolate layer by placing chocolate chips and butter into a microwavable bowl. Melt in the microwave in 30-second intervals, stirring in between, until melted. It took me 40 seconds.
- Double-check to make sure your frosting is firm by touching it with your finger. Pour the melted chocolate over the chilled frosting. Use a spatula to spread the chocolate. Place the brownies in the freezer or refrigerator to firm up the chocolate layer. Once firm cut into 16 brownies and serve.
- Cutting these brownies can get messy. If you want to keep the green frosting looking as clean as possible try cutting the brownies quickly. Clean the knife after each cut.
- Start with the recommended amount of peppermint essential oil or extract and increase to your preference.
- Also, start with 1 drop of green food dye and increase to your preferred color. You can also use natural sources of green food dye.
- The brownies taste best when they have been allowed to chill overnight.
- Serving Size: 1 brownie
- Calories: 208
- Sugar: .3g
- Fat: 6.6g
- Carbohydrates: 7.5g Net Carbs
- Protein: 2.3g
Keto Peppermint Brownies FAQ
How can I make this recipe dairy-free?
I did not test a dairy-free version of this recipe but you can try switching the butter for coconut oil. If you make the icing with coconut oil make sure the coconut oil is solid.
How can I make these brownies egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs. Keep in mind the taste of the brownie will be different depending on what egg substitute you use and the brownies might not hold together as well.
How to make an egg substitute:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
How can I make this paleo-friendly?
You can easily make these brownies paleo-friendly by using organic cane sugar instead of erythritol and organic powdered sugar in the icing.
Can I substitute almond flour for coconut flour?
The coconut flour in these keto peppermint brownies cannot be replaced with almond flour. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
How do I store these keto peppermint brownies?
These peppermint brownies can be stored in an airtight container for up to 7 days in your refrigerator. You can also keep them stored in your freezer for up to 3 months. I do not recommend storing these brownies at room temperature because the icing and chocolate melt too fast.As an Amazon Associate I earn from qualifying purchases.