This recipe is designed to teach everyone how to make easy keto chocolate mint brownies
Course Dessert
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 16
Calories 144kcal
Ingredients
56gramscoconut flour (1/2 cup)
100gramsgranulated sweetener of choice (1/2 cup)I used granulated monkfruit sweetener
20gramscocoa powder (1/4 cup)
1/4tspsalt
10gramsbaking powder (2 tsp)
3largeroom temperature eggs
1cupbutter, melted and cooled
1tspvanilla extract
1/2tspmint extractor omit and increase vanilla to 1 1/2 tsp
Mint Frosting
2TBSmelted and cooled butter
17gramsfull fat coconut milk (1 1/2 TBS)
1tspmint extract, adjust to taste
125gramspowdered sweetener (1 cup)I used powdered monkfruit/allulose blend
Chocolate Drizzle
70gramsketo milk chocolate chips (1/2 cup)
12gramsfull 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