Description
These sugar-free mint chocolate brownie bars are rich, fudgy, and layered with a creamy mint filling and smooth chocolate ganache. Made with almond flour and sugar-free sweeteners, they’re a low-carb, gluten-free treat that delivers indulgent flavor without added sugar.
Ingredients
- Brownie Base
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
- 2 large eggs
- 1 teaspoon vanilla extract
- Mint Filling
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar-free sweetener
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 2–3 drops natural green food coloring (optional)
- Chocolate Ganache
- 1/2 cup sugar-free dark chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk melted butter and granulated sugar-free sweetener until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
- Fold dry ingredients into wet mixture until a thick batter forms.
- Spread batter evenly into prepared pan. Bake for 18–22 minutes, until center is set. Cool completely.
- For the mint filling, beat softened butter until creamy. Add powdered sweetener, heavy cream, and peppermint extract. Beat until fluffy. Add food coloring if desired.
- Spread mint filling evenly over cooled brownie base. Refrigerate for 30 minutes to firm.
- For the ganache, heat heavy cream until just steaming. Remove from heat, add chocolate chips and butter, let sit 2 minutes, then stir until smooth.
- Pour ganache over chilled mint layer and spread evenly.
- Refrigerate at least 1 hour until fully set. Lift out and slice into 9 bars.
Notes
- Chill thoroughly before slicing for clean layers.
- Do not overheat cream when making ganache to prevent separation.
- Store refrigerated for best texture.
- For dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
- Use a sharp knife and wipe between cuts for neat slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
