Low Carb Peppermint Brownie Bites (Dairy-Free and Nut-Free)

Low Carb Peppermint Brownie Bites (Dairy-Free and Nut-Free) 1

Mmm, mmm, mmm. The holidays are here and you don’t want to be left out in the cold, just because you eat a low carb or low sugar diet! Not to worry, these delectable bites of peppermint brownie heaven are the perfect sugar-free holiday treat. My kids thought these were the best things ever. I think another batch is in order, stat!

(16 votes, average: 4.31 out of 5)
Low Carb Peppermint Brownie Bites (Dairy-Free and Nut-Free)


    Brownies Bites:
  • 3 ounces unsweetened chocolate
  • 1/3 cup coconut oil
  • Sweetener equivalent to 1/2 cup sugar
  • 3 large eggs
  • 1/2 tsp peppermint extract
  • 1/2 cup sunflower seed flour (or almond flour)
  • 1/2 tsp baking powder
  • 2 to 4 tbsp water
  • Peppermint Frosting:
  • 1/2 cup coconut oil, slightly softened (not melted!)
  • 2 tbsp coconut cream (the thick part from a can of coconut milk)
  • Powdered sweetener equivalent to 1/2 cup powdered sugar**
  • 1 to 2 tsp peppermint extract


    Brownie Bites:
  1. Preheat the oven to 350 and line a mini muffin pan with parchment or silicone liners.
  2. In a medium saucepan over low heat, melt the chocolate and coconut oil together, stirring until smooth. Do not let it heat up too much, just warm enough to melt the chocolate. Remove from heat, add the sweetener and stir until well combined.
  3. Add in the eggs and peppermint extract and whisk until combined. The mixture may thicken considerably, this is normal. Stir in the sunflower seed flour and baking powder. Add just enough water to thin out the batter so that it’s pourable.
  4. Divide the batter among the prepared mini muffin cups and bake 12 to 15 minutes. More for cake-y brownies and less for fudge-y brownies. Remove and let cool.
  5. Peppermint Frosting:
  6. In a medium bowl, beat the coconut oil with the coconut cream until well combined. Beat in the sweetener and peppermint extract.
  7. Spread or pipe onto the cooled brownies.
  8. Garnish with a few holiday sprinkles, if desired (not sugar-free but so few of them, it’s just for show and doesn’t add appreciable carbs).

Yield: Makes 24 brownie bites. 12 servings.

Cholesterol: 46mg

Food energy: 233 kcal

Total fat: 23.01g

Calories from fat: 207

Carbohydrate: 3.23g

Protein per serving: 3.80g

Total dietary fiber: 1.68g


**Powdered erythritol sweeteners, such as Swerve, work best here.

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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Betsy Stokes
Betsy Stokes
6 years ago

Hmmm…these weren’t terrible, but I found them rather dry and not very tasty.

6 years ago

I tried these but was not a big fan. I found them to be dry and the frosting was just not to my liking. I may do some tweeking and try again.

6 years ago

Hi all, Carolyn here. There is a typo in the recipe, it should just be 2 tbsp coconut cream in the frosting, not any cups. :)

6 years ago

For the frosting…you have listed “2 tbsp cup coconut cream”. Can you clarify, please?
Thanks, these are going on my baking list!

Vanessa Bowden
Vanessa Bowden
6 years ago

Hi Carolyn, these look amazing! I am a little bit confused by the recipe though. Where you list the ingredients for the Peppermint Frosting, you list 2 tbsp cup coconut cream (the thick part from a can of coconut milk)so I am not sure how much to add. Thank you for all of your incredible recipes!! I am pretty new to Keto and they are so helpful!!

6 years ago

How is this recipe nut free? Almonds are nuts. Sunflower seeds are often processed with nuts and are therefore unsafe due to cross contamination.

6 years ago
Reply to  Pam

Pam, you can make your own sunflower seed flour (very easy) and use that to make them nut free or you can use almond flour if you are not worried about them being nut free. You have to use the ingredients that work for you, Carolyn is providing options here.

6 years ago

Not sure how much coconut cream to use. The recipe says 2 tablespoon cup? I definitely want to make this, it sounds delicious!

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