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)Loading...Low Carb Peppermint Brownie Bites (Dairy-Free and Nut-Free)
Ingredients
- 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
- 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
Brownies Bites:
Peppermint Frosting:
Instructions
- Preheat the oven to 350 and line a mini muffin pan with parchment or silicone liners.
- 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.
- 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.
- 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.
- In a medium bowl, beat the coconut oil with the coconut cream until well combined. Beat in the sweetener and peppermint extract.
- Spread or pipe onto the cooled brownies.
- 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).
Brownie Bites:
Peppermint Frosting:
Notes
**Powdered erythritol sweeteners, such as Swerve, work best here.
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Hmmm…these weren’t terrible, but I found them rather dry and not very tasty.
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.
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. :)
For the frosting…you have listed “2 tbsp cup coconut cream”. Can you clarify, please?
Thanks, these are going on my baking list!
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!!
How is this recipe nut free? Almonds are nuts. Sunflower seeds are often processed with nuts and are therefore unsafe due to cross contamination.
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.
Not sure how much coconut cream to use. The recipe says 2 tablespoon cup? I definitely want to make this, it sounds delicious!