Easy Keto Chocolate Mint Brownies

Easy Keto Chocolate Mint Brownies

Easy Keto Chocolate Mint Brownies

This recipe is designed to teach everyone how to make easy keto chocolate mint brownies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 16
Calories: 144kcal

Ingredients

  • 56 grams coconut flour (1/2 cup)
  • 100 grams granulated sweetener of choice (1/2 cup) I used granulated monkfruit sweetener
  • 20 grams cocoa powder (1/4 cup)
  • 1/4 tsp salt
  • 10 grams baking powder (2 tsp)
  • 3 large room temperature eggs
  • 1 cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 tsp mint extract or omit and increase vanilla to 1 1/2 tsp

Mint Frosting

  • 2 TBS melted and cooled butter
  • 17 grams full fat coconut milk (1 1/2 TBS)
  • 1 tsp mint extract, adjust to taste
  • 125 grams powdered sweetener (1 cup) I used powdered monkfruit/allulose blend

Chocolate Drizzle

  • 70 grams keto milk chocolate chips (1/2 cup)
  • 12 grams full fat coconut milk (1 TBS)

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal
  • Sift the dry ingredient into a large mixing bowl until there are no lumps. Stir in the eggs, butter abd extract until fully combined and a thick batter has formed
  • Scrape down the sides of the bowl and spread the batter evenly throughout the prepared cake pan. Bake at 350 degrees for 20 to 25 minutes or until a tester comes out clean
  • Remove from the oven and allow to cool in the pan at least 1 hour to firm up. Grasp the overhanging parchment paper and gently lift the brownie slab out of the pan. Transfer to a wire rack and allow to cool completely before frosting. Set aside

Mint Frosting

  • Place butter, coconut milk and mint in a medium mixier bowl. Use a fork and stir together until fully combined. Turn a hand mixer on to low and gradually add in the powdered sweetener and beat until fully combined
  • If desired add some green food coloring. Beat on low another 30 seconds or until smooth and creamy. Spread evenly onto brownie slab

Chocolate Drizzle

  • Place the chips and coconut milk into a small microwave safe bowl. Melt in the microwave in 20 second intervals until fully melted. Be sure to stir with a form after every 20 second interval until smooth.
  • Use a spoon and drizzle evenly over the frosting. Place in the refrigerator for 10 to 15 minutes or until the chocolate is firm. Remove and slice into desired size brownies. Store leftovers in an airtight container in the refrigerator up to 1 week

Nutrition

Serving: 1brownie | Calories: 144kcal | Carbohydrates: 1.2g | Protein: 1.6g | Fat: 15g


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