This keto Peppermint Mocha Brownie recipe is gooey, fudgey, and you’ll never believe it--low carb and gluten-free. Moist and chocolatey, these keto almond flour brownies are covered in a peppermint white chocolate ganache for a decadent, rich dessert without all the sugar and carbs.
Ultimate Keto Brownie Recipe - Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free,
A few months ago, I posted a recipe for Peanut Butter Swirl Brownies. I was confident that it was, in fact, the world’s BEST keto brownie. Little did I know that I would outdo myself so soon.
These Keto Peppermint Mocha Brownies truly are the BEST keto brownie I have ever made! Moist, chewy, fudgey and utterly decadent, these brownies are one of those low carb desserts that no one will ever believe is sugar-free and gluten-free. And with a layer of peppermint white chocolate ganache, these almond flour brownies can’t be beat.
Gluten-free brownies are often dry, but in this recipe, the low carb brownie base is rich, chocolatey and gooey. A little instant espresso powder gives a rich flavor with a slight coffee undertone. The white chocolate ganache layer is the star of this keto brownie recipe! Add a sprinkle of crushed sugar-free peppermints for an extra kick and a little decoration.
My husband and son absolutely devoured the entire pan of brownies. When your 4 year old licks his little chocolate covered fingers and mumbles, “yummy yummy”, you’ve got a winning recipe. This brownie recipe makes a perfect low carb holiday dessert to share with family and friends, or to add to the cookie plate on Christmas Eve. I’m sure Santa wouldn’t say no to these delicious low carb brownies!
How to Make Low Carb White Chocolate Peppermint Mocha Brownies
Ingredient Notes
For a full recipe and measurements, scroll down to the recipe card below.
Almond Flour. This ultimate keto brownie recipe is naturally gluten-free because of the use of nut flour. This recipe is best with a super fine blanched almond flour. Using almond meal will result in a very dense, crumbly, and dry bread. I personally use Kirkland brand (Costco), but Bob’s Red Mill Almond Flour is also fantastic!
Sweetener. For this peppermint mocha brownie recipe, I’ve provided directions for sugar-free and conventional sweeteners. Select what works for your dietary needs.
Sugar-free sweeteners are not created equal. Some people cannot stand the cooling sensation that comes with erythritol. I find that that varies even amongst different brands. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. Sukrin, while harder to find, has the least. But it’s all down to personal taste here. You can easily use monkfruit too, or a stevia baking blend. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes.
If you’re not concerned about keeping the recipe sugar-free, you can easily swap out coconut sugar or organic evaporated cane juice for this almond flour brownie recipe. Coconut sugar is not quite as sweet as sugar-free sweeteners, so I would suggest using ¾ cup instead.
Instant Espresso Powder. Instant espresso powder is not the same as instant coffee. It is more concentrated and much stronger. If you don’t have it/cannot find it, do not substitute ground coffee/espresso. Instant espresso is so finely ground that you cannot recreate that at home. You can omit it without any effect to the overall recipe aside from the coffee taste.
Gelatin. Why on earth do you have gelatin in your brownie recipe? Almond flour, because it lacks gluten, is often very soft and crumbly after baking. Using gelatin helps to firm up the brownies and add a little bit of chewiness. You can omit this ingredient, but realize that your brownies will be much softer.
Dark Chocolate. Dark chocolate with a cocoa percentage of 65 to 85 is typically used in baking given its bittersweet taste. Anything lower than that will contain milk solids and won’t keep your brownies keto compliant. I suggest a high-quality, organic chocolate like Theo's instead of Hersheys or baking chips. However, those will work in a pinch, but you get an incredible flavor in these brownies from good quality chocolate that can’t be beat. If you need to keep this sugar-free, opt for a high percentage like 85 or 92% or look for Lily’s Dark Chocolate Bars at the store or online.
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Directions
To make this keto peppermint brownie recipe,
Preheat oven to 350 degrees. Grease an 8x8 inch pan with butter or neutral-tasting oil and line with parchment paper.
In a microwave safe bowl, melt butter (or coconut oil) and chocolate for 30 seconds to 1 minute until melted and stir to combine. Set aside to cool to room temperature.
In a medium mixing bowl, whisk together almond flour, cocoa powder, espresso powder, gelatin, baking powder, and salt. Set aside.
In a large mixing bowl, whisk eggs, sweetener, and vanilla until thoroughly combined. Whisk in cooled chocolate. Gently whisk in dry ingredients until just mixed through (avoid over-mixing as batter will become cakey and tough).
Transfer batter into a baking dish. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out moist, but not wet. Cool for 10 minutes before removing from the pan to a cooling rack. Allow keto brownies to come to room temperature before covering with ganache.
To make peppermint white chocolate ganache:
Add white chocolate to a small heatproof bowl. Bring cream and peppermint extract to a boil and pour it over chocolate. Let sit for 30 seconds and then whisk until chocolate and cream are incorporated and smooth. Add butter, one piece at a time, and whisk until incorporated.
Leave ganache to cool on the counter, stirring occasionally, for 45 minute to 1 hour (depending on room temperature). Alternatively, you can set the bowl into a larger bowl filled with ice water to speed up the process. Keep an eye on it and stir more frequently as it will thicken quickly. When the ganache reaches a spreadable consistency, evenly frost the brownies. Top with crushed sugar-free peppermint.
Tips, Tricks, and FAQs
How do I melt chocolate without it getting hard and grainy? This is called seizing. Seizing occurs when you add moisture to chocolate which results in a hardy, grainy, lumpy mess. To melt the chocolate for this keto peppermint mocha brownie recipe, you have two options. The easiest is using the microwave. Add the chocolate and butter to a medium, microwave-safe bowl and heat in 10-15 second increments, stirring between each. If that option isn’t available to you, use the double-boiler method, which is heating the chocolate over a water bath.
How to Serve and Store Keto Peppermint Mocha Brownies
Allow the almond flour brownies to cool for 10 minutes before lifting and removing from the pan. Transfer to a cooling rack and allow the brownies to cool to room temperature before frosting with ganache. Almond flour baked goods are very crumbly until fully cooled.
The peppermint white chocolate ganache will be soft at room temperature. To create clean slices, pop the frosted brownies into the refrigerator for 30 minutes to firm up the ganache.
These fudgy keto brownies are delicious on their own, with a scoop of sugar-free vanilla ice cream, or alongside a fun toasty beverage like a sugar-free hot chocolate.
To Store. Store any leftover low carb brownies in an airtight container on the counter for up to 3 days. Ganache layer will be soft, but can be stored outside of the refrigerator.
How Long will Almond Flour Brownies Keep in the Refrigerator? You can store brownies in the refrigerator for up to 3 days. Eat chilled or allow to come to room temperature before eating.
Can I Freeze Keto Brownies? If you need to freeze this gluten-free brownie recipe, freeze in an airtight container or resealable bag after baking but before frosting. The brownies can be frozen for up to one month. When you are ready to eat, thaw at room temperature and reheat in a 325 degree F oven until warmed through. Finish recipe with white chocolate ganache layer as written.
Other Low Carb Brownie Recipes you’ll love
- Keto Cheesecake Brownies
- Keto Double Chocolate Brownie Cookies
- Low Carb Grasshopper Brownies
- Keto Turtle Brownies
Peppermint Mocha Brownies
Ingredients
Mocha Brownies
- 1/2 cup butter (coconut oil for dairy-free)
- 2 ounces dark chocolate (85% or higher)
- 2 eggs, room temperature
- 2/3 - 3/4 cup sweetener (see notes)
- 1/2 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp powdered gelatin
- 1 tsp baking powder
- 1/4 tsp sea salt
Peppermint White Chocolate Ganache
- 5 ounces sugar-free white chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tsp peppermint extract
- 1/2 tbsp unsalted butter, cut into 2 pieces
Instructions
To make this keto peppermint brownie recipe,
Preheat oven to 350 degrees. Grease an 8x8 inch pan with butter or neutral-tasting oil and line with parchment paper.
In a microwave safe bowl, melt butter (or coconut oil) and chocolate for 30 seconds to 1 minute until melted and stir to combine. Set aside to cool to room temperature.
In a medium mixing bowl, whisk together almond flour, cocoa powder, espresso powder, gelatin, baking powder, and salt. Set aside.
In a large mixing bowl, whisk eggs, sweetener, and vanilla until thoroughly combined. Whisk in cooled chocolate. Gently whisk in dry ingredients until just mixed through (avoid over-mixing as batter will become cakey and tough).
Transfer batter into a baking dish. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out moist, but not wet. Cool for 10 minutes before removing from the pan to a cooling rack. Allow keto brownies to come to room temperature before covering with ganache.
To make peppermint white chocolate ganache:
Add white chocolate to a small heatproof bowl. Bring cream and peppermint extract to a boil and pour it over chocolate. Let sit for 30 seconds and then whisk until chocolate and cream are incorporated and smooth. Add butter, one piece at a time, and whisk until incorporated.
Leave ganache to cool on the counter, stirring occasionally, for 45 minute to 1 hour (depending on room temperature). Alternatively, you can set the bowl into a larger bowl filled with ice water to speed up the process. Keep an eye on it and stir more frequently as it will thicken quickly. When the ganache reaches a spreadable consistency, evenly frost the brownies. Top with crushed sugar-free peppermint.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 129mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 0gProtein: 3g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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