Keto Mint Brownies that are incredibly fudgy, buttery, and moist with the perfect crisp around the edges. This easy mint brownie recipe is grain-free, sugar-free, and fun to make!
Mint and chocolate. Can you dig?
I’ve always been a fan of the combination of dark chocolate and mint. Mint chocolate chip ice cream, mint fudge, chocolate cookies with peppermint chips, mint chocolate truffles. You name it, I’m in.
WELL. These brownies are one of the best desserts I’ve put in my mouth in ages. They are so incredibly fudgy with that mind-blowing crisp around the outside, and are nice and chewy. Addicting is the word I’m looking for.
And.
These moist, fudgy, blow-your-frontal-lobe mint brownies come with a beautiful green swirl that is made out of – wait for it, wait for it – avocado. And sugar-free powdered sugar and mint extract, because we know how to party.
The process of baking these beauties? Super fun! The consuming part? Orgasmic. I love them so much that I would still recommend them to mint naysayers…that’s how great they are!
Let’s dive into the details before you cancel me from your life.
Ingredients for Keto Mint Brownies:
100% Bakers Chocolate: Buy the 100% chocolate bars from the baking section of your grocery store. If you have a dark chocolate bar you’d rather use, feel free to make the swap but decrease the amount of sweetener you use if you’re using a chocolate bar that is already sweetened. Unless of course your sweet tooth knows no bounds, in which case, process as you will.
Butter: The element that makes a brownie incredible. I very rarely consume butter, but these brownies are well, well worth breaking any butter hiatus you may be on. I use grass-fed butter because I find it has a very rich flavor that brings complexity to a brownie. You can also use ghee or really any butter you’d like.
Almond Flour: ¾ cup of almond flour is all we need to make these brownies come together. This makes the brownies grain-free and lower in carbohydrate than regular brownies.
Sugar-Free Sweetener: The sweetener portion of the brownies. Use your favorite sugar-free granulated sweetener to make these brownies. I always love Swerve, Lakanto, and Truvia. If you don’t bake with sugar alcohols, you can replace the sugar with regular raw cane sugar or coconut sugar.
Peppermint Extract: Used to give the brownies that delightful mint flavor, you will need pure peppermint extract for the brownie batter and the mint swirl. I always recommend choosing a quality extract (in this case, I use Nielsen-Massey Peppermint Extract), as not all extracts are created equally! Some of them have an alcohol flavor attached to it, which can detract from the intended flavor.
I will warn you, like almond extract, a little peppermint extract goes a long way, so be sure you measure carefully. Also if you’re unsure of how much you love mint in brownies, you can decrease the amount of peppermint extract to ¼ teaspoon.
Eggs: Used to help hold the brownies together, and helps give a nice fudge brownie texture.
Sea Salt: Sea salt brings out the flavor of all the ingredients. It enhances the richness of the chocolate, the cool peppermint flavor, and also brings out the sweetness.
Mint Swirl: Avocado, sugar-free confectioners sweetener, peppermint extract, and sea salt. The mint swirl gives the brownies that fun mint look and adds to the moistness and fudginess, but it is not mandatory. You can easily skip the swirl, or you can turn the swirl into frosting for coating the brownies after they are baked. Be sure to use a confectioners (powdered) sweetener for the swirl, so that it is nice and creamy and not grainy.
Can I Make These Brownies With Regular Sugar?:
Yes, absolutely! You don’t have to use sugar-free sweetener. It can be replaced with raw cane sugar, regular cane sugar, or coconut sugar in the brownies. For the mint swirl, you can use regular powdered sugar.
How to Make Keto Mint Brownies:
Mash the avocado in a bowl until all the chunks are out and it is completely creamy. Add the sugar-free confectioners sweetener, peppermint extract, and sea salt and mix until combined. Set aside until ready to use.
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper (note: you can double the recipe and use a 9” x 9” square cake pan if you want a larger batch of brownies).
Chop the bakers chocolate into smaller pieces and place them in a saucepan along with the butter. Heat over medium-low, stirring occasionally, until melted. Remove the saucepan from the heat and add the almond flour, sugar-free sweetener, peppermint extract, and sea salt.
Whisk the eggs in a bowl until very well-beaten. Add the beaten eggs to the brownie mixture and mix very well until combined. The batter will look grainy and strange – this is normal!
Transfer the brownie batter to the parchment-lined pan and spread into an even layer.
Dollop the avocado swirl mixture onto the brownie batter then use a fork or a knife to swirl it around.
Bake on the center rack of the preheated oven for 18 to 22 minutes. The brownies will have butter bubbling up around the edges – this is normal and is not an indication that the brownies are undercooked. The butter will absorb back into the brownies as they sit and cool.
Remove the brownies from the oven and allow them to cool for at least 30 minutes before slicing and serving.
Make these beauties any time of year, but particularly for St. Patrick’s Day!
If you love these Keto Mint Brownies, be sure to also check out my Keto Espresso Brownies.
More Keto Dessert Recipes:
- Keto Flourless Chocolate Cake
- Keto Chocolate Chip Cookie Muffins
- Keto Cheesecake
- Keto Double Chocolate Chip Cookies
- Easy Low-Carb Chocolate Fudge
Ingredients
Keto Mint Brownies:
- 4 ounces 100% bakers chocolate, I use 2 (2-oz) bars
- ½ cup 1 stick unsalted grass-fed butter
- ¾ cup almond flour
- 1/2 cup sugar-free granulated sweetener
- 3/4 tsp peppermint extract
- 2 large eggs
- ¼ tsp sea salt
MintSwirl:
- ½ avocado, mashed
- 3 Tbsp sugar-free confectioners sweetener
- 1/2 tsp peppermint extract
- Pinch sea salt
Instructions
- Mash the avocado in a bowl until all the chunks are out and it is completely creamy. Add the sugar-free confectioners sweetener, peppermint extract, and sea salt and mix until combined. Set aside until ready to use.
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper (note: you can double the recipe and use a 9” x 9” square cake pan if you want a larger batch of brownies).
- Chop the bakers chocolate into smaller pieces and place them in a saucepan along with the butter. Heat over medium-low, stirring occasionally, until melted. Remove the saucepan from the heat and add the almond flour, sugar-free sweetener, peppermint extract, and sea salt.
- Whisk the eggs in a bowl until very well-beaten. Add the beaten eggs to the brownie mixture and mix very well until combined. The batter will look grainy and strange - this is normal!
- Transfer the brownie batter to the parchment-lined pan and spread into an even layer. Dollop the avocado swirl mixture onto the brownie batter then use a fork or a knife to swirl it around.
- Bake on the center rack of the preheated oven for 18 to 22 minutes. The brownies will have butter bubbling up around the edges - this is normal and is not an indication that the brownies are undercooked. The butter will absorb back into the brownies as they sit and cool.
- Remove the brownies from the oven and allow them to cool for at least 30 minutes before slicing and serving.
Nutrition
Ng Cotten
Saturday 13th of March 2021
Is the time the same if you double the recipe?
Julia
Saturday 13th of March 2021
Hi there!
Yes, the time should be the same (18 to 25 minutes) as long as you use a 8"x8" or 9"x9" baking pan. :)
Anne-Marie
Friday 12th of March 2021
Is it possible to substitute Peppermint Essential oil? How much - a few drops?
Julia
Saturday 13th of March 2021
Hi Anne-Marie!
I just googled it, and it looks like you can substitute Peppermint Essential Oil for Peppermint Extract - here is the article I read: https://www.livestrong.com/article/188022-how-do-i-substitute-peppermint-oil-for-peppermint-extract/. According to the article, you will use a quarter of the amount of essential oil that you would extract. So a little less than 1/4 tsp in the brownies and about 1/8 tsp or less in the swirl. Enjoy!