Keto Chocolate Brownies with White Chocolate and Peppermint
These Keto Chocolate Brownies are the perfect holiday treat! They feature a fudgey brownie layer topped with chocolate swirls, all sprinkled with crunchy crushed peppermints. These brownies are keto, low-carb, grain-free, and gluten-free!
Prep Time10 minutes mins
Cook Time30 minutes mins
cool15 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 398kcal
For the Brownie Layer
- 1 1/4 cup keto-friendly chocolate we used Lily's dark chocolate baking chips
- 1/2 cup grass-fed butter
- 1 cup granular erythritol
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup keto-friendly chocolate chips we used Lily's
For the Peppermint White Chocolate Layer
- 4 oz. pure cacao butter
- 1 cup confectioner erythritol
- 1 1/2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons heavy cream
For the Chocolate Ganache Layer
- 2/3 cup keto-friendly chocolate we used Lily's dark chocolate baking chips
- 1/4 cup heavy cream
- For the Peppermint Candy Topping
- 1/4 cup crushed sugar-free round peppermint candies
For the Brownie Layer
Heat your oven to 350°F.
In a microwave safe bowl, melt the chocolate and butter in the microwave for 30 second intervals until melted, stirring between each interval.
Stir in the granular erythritol, eggs, and vanilla.
Next, stir in the almond flour and salt.
Fold in the chocolate chips.
Pour the batter into a parchment lined 8"x 11" baking dish.
Bake for about 25 minutes or until the center is set.
Let cool for 15 minutes.
For the Peppermint White Chocolate Layer
In a microwave safe bowl, melt the cocoa butter in the microwave for 30 second intervals until melted, stirring between each interval.
Whisk in the confectioner erythritol.
Next, stir in the peppermint extract, vanilla extract, salt, and heavy cream.
Pour the white chocolate mixture over the cooled brownie layer.
For the Chocolate Ganache Layer
In a microwave safe bowl, melt the dark chocolate in the microwave at 30 second intervals until melted.
Stir in the heavy cream.
Dollop the ganache over the White Chocolate Peppermint Layer.
Use a toothpick to create swirls.
For the Peppermint Candy Topping
Unwrap the peppermints and place in a plastic Ziploc bag. Allow the air to escape and seal it shut.
Use a hammer or heavy object to lightly break the candies into pieces.
Sprinkle onto the still-wet chocolate swirls.
Allow the White Chocolate Layer and Chocolate Ganache Layer to harden and set before serving.
- Bake the brownies in a fully pre-heated oven so that they cook through evenly.
- Let the brownies cool before adding the white chocolate so that it doesn't become thin and run off.
- Place the brownies in the fridge to allow the chocolate to set before serving.
Calories: 398kcal | Carbohydrates: 33g | Protein: 8g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 38mg | Sodium: 235mg | Potassium: 344mg | Fiber: 6g | Sugar: 13g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg