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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
Cook Time30 minutes
cool15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 398kcal

Ingredients

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

Instructions

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.

Notes

  • 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.

Nutrition

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