This keto peppermint brownie recipe is a must make for the holidays! It is full of chocolate and candy cane flavour, the perfect low carb treat for that sweet tooth around Christmas time.
Having a keto treat that is homemade and low carb ready at all times totally helps to keep me on track! I’m super excited to share this yummy low carb brownie recipe with you today…
These are probably one of the lowest carb baked goodies I have made to date. With about one carb per serving they are a delicious alternative to all of the higher carb snacks out there. I also love knowing exactly what ingredients are going into my treats and therefor into my body.
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Ingredients:
- 1 package Foodstirs Keto Brownie Mix
- 1 egg
- 3 egg whites
- 1/4 butter, softened
- 2 Tbsp coconut oil
- 1 tsp peppermint extract
- 8 oz cream cheese, room temperature
- 1 cup Swerve confectioners sweetener
- 1/4 cup butter, melted
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 4 drops red food coloring (optional)
- 8 sugar-free mints, crushed
- 1/4 cup Lily’s white chocolate chips, melted
Tip: try using this homemade keto brownie recipe instead of the brownie mix. Simply add 1/2 tsp peppermint extract to the batter!
How to make these keto peppermint brownies:
Directions:
1. Preheat the oven to 350 degrees F. Line a 8″ square or 7″x11″ pan with parchment paper and spray the sides with non stick spray.
2. In a large bowl stir together brownie mix, eggs, softened butter, oil, peppermint extract and two tablespoons of crushed sugar free mints.
3. Place brownie batter into the prepared baking dish. Bake for 20-25 minutes or until the center is firm.
4. Meanwhile, cream together frosting ingredients in a stand mixer. Combine cream cheese, melted butter, sweetener, cream, extract and red food coloring until fluffy.
5. Remove the brownies from the oven and allow them to cool for 10 minutes. Cover with frosting.
6. Melt the white chocolate and drizzle overtop of the brownies. Finally, sprinkle with crushed peppermint candies.
7. Remove the brownie from the pan and cut into bars.
Tip: Be sure to allow these to completely cool before cutting! Leave them in the fridge overnight or in the freezer for a few hours. This helps to prevent the bars from falling apart. They are super moist with an amazing texture but can easily break if not cooled before cutting into bite sized bars.
These peppermint brownies are amazingly delicious and perfectly gluten free and sugar free for those who are following a keto diet. Each brownie is approximately 2 net carbs each.
Flour Alternatives:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
Sugar Alternatives:
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
I really enjoy adapting our favorite recipes to be keto friendly, especially when they are this delicious! Be sure to add these candy cane brownies to your must make list!
My boys also love these Candy Cane Brownies and Candy Cane Brownie Blossoms – not keto but perfectly delicious for the rest of the family!
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Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers to save a mixture of cookies and bars in my freezer so that I have them ready to go for parties and gatherings all season long.
Be sure to check out more of my keto favorites for the holidays like these Keto Salted Caramel Turtle Cookies and these Keto Peppermint Dipped Chocolate Cookies.
If you love this keto peppermint brownie recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!
Keto Peppermint Brownie Recipe
This keto peppermint brownie recipe is a must make for the holidays! It is full of chocolate and candy cane flavour, the perfect low carb treat for that sweet tooth around Christmas time.
Ingredients
- 1 package Foodstirs Keto Brownie Mix
- 1 egg
- 3 egg whites
- 1/4 butter, softened
- 2 Tbsp coconut oil
- 1 tsp peppermint extract
- 8 oz cream cheese, room temperature
- 1 cup Swerve confectioners sweetener
- 1/4 cup butter, melted
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 4 drops red food coloring (optional)
- 8 sugar-free mints, crushed
- 1/4 cup Lily's white chocolate chips, melted
Instructions
- 1. Preheat the oven to 350 degrees F. Line a 8" square or 7"x11" pan with parchment paper and spray the sides with non stick spray.
2. In a large bowl stir together brownie mix, eggs, softened butter, oil, peppermint extract and two tablespoons of crushed sugar free mints.
3. Place brownie batter into the prepared baking dish. Bake for 20-25 minutes or until the center is firm.
4. Meanwhile, cream together frosting ingredients in a stand mixer. Combine cream cheese, melted butter, sweetener, cream, extract and red food coloring until fluffy.
5. Remove the brownies from the oven and allow them to cool for 10 minutes. Cover with frosting.
6. Melt the white chocolate and drizzle overtop of the brownies. Finally, sprinkle with crushed peppermint candies.
7. Remove the brownie from the pan and cut into bars.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 101mgCarbohydrates: 18gNet Carbohydrates: 2gFiber: 0gSugar: 3gSugar Alcohols: 16gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
