Keto Chocolate Mint Brownies – Fudgy, Fresh, and Low-Carb
If you love the rich taste of chocolate and the cool bite of mint, these Keto Chocolate Mint Brownies will hit the spot. They’re fudgy, satisfying, and surprisingly simple to make. No weird ingredients, no complicated steps—just a classic brownie with a keto twist.
The mint flavor is clean and refreshing, and the texture? Dense and moist, the way a good brownie should be. Whether you’re new to keto or a long-time pro, this is a keeper for your dessert list.
Ingredients
Method
- Prep the pan: Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the sides.
- Mix the wet ingredients: In a medium bowl, whisk the melted butter and sweetener until smooth. Add the eggs, vanilla, and peppermint extract. Whisk until glossy and well combined.
- Add dry ingredients: Sift in cocoa powder to prevent lumps. Add almond flour, coconut flour, baking powder, and salt. Stir with a spatula until the batter comes together. If it looks very thick, stir in the coffee or water.
- Fold in chocolate: Gently fold in the sugar-free chocolate chips.
- Spread and level: Scrape the batter into the pan. Smooth the top with a spatula. If you like, sprinkle a little flaky sea salt on top.
- Bake: Bake for 18–24 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Do not overbake; they’ll continue to set as they cool.
- Cool completely: Let the brownies cool in the pan for 20–30 minutes, then lift out and cool fully on a rack before slicing. For cleaner cuts, chill for 30 minutes.
- Serve: Slice into 12 squares. Enjoy as is, or top with unsweetened whipped cream for a treat.
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These brownies balance deep cocoa flavor with a fresh mint finish—think peppermint patty meets fudgy brownie.
The recipe uses almond flour and cocoa powder for that classic texture without the carbs. A touch of brewed coffee and a hint of salt boost the chocolate taste, making each bite more intense. Best of all, it comes together in one bowl and bakes in under 25 minutes.
- Keto-friendly: Sweetened with erythritol or allulose, not sugar.
- Fudgy texture: Melted butter and cocoa make the crumb rich and moist.
- Customizable: Adjust the mint level and sweetness to your taste.
- Simple: No frosting required—though you can add one if you like.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup granular erythritol or allulose (or a blend), plus 1–2 tbsp more to taste
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 to 1 1/2 tsp peppermint extract (start with 1 tsp and adjust)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup fine almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 tbsp brewed coffee or water (optional, boosts chocolate flavor)
- 1/2 cup sugar-free dark chocolate chips or chopped keto chocolate
- Optional topping: a sprinkle of flaky sea salt
Instructions
- Prep the pan: Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the sides.
- Mix the wet ingredients: In a medium bowl, whisk the melted butter and sweetener until smooth. Add the eggs, vanilla, and peppermint extract.
Whisk until glossy and well combined.
- Add dry ingredients: Sift in cocoa powder to prevent lumps. Add almond flour, coconut flour, baking powder, and salt. Stir with a spatula until the batter comes together.
If it looks very thick, stir in the coffee or water.
- Fold in chocolate: Gently fold in the sugar-free chocolate chips.
- Spread and level: Scrape the batter into the pan. Smooth the top with a spatula. If you like, sprinkle a little flaky sea salt on top.
- Bake: Bake for 18–24 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
Do not overbake; they’ll continue to set as they cool.
- Cool completely: Let the brownies cool in the pan for 20–30 minutes, then lift out and cool fully on a rack before slicing. For cleaner cuts, chill for 30 minutes.
- Serve: Slice into 12 squares. Enjoy as is, or top with unsweetened whipped cream for a treat.
How to Store
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–7 days.
The texture becomes denser and fudgier.
- Freezer: Freeze slices on a tray, then store in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature.
Benefits of This Recipe
- Low net carbs: Almond flour and keto sweeteners keep carbs in check.
- Gluten-free: Naturally wheat-free, no special substitutions needed.
- Balanced sweetness: The mint and cocoa help avoid that overly sweet taste.
- Quick to make: One bowl, simple ingredients, and bakes fast.
- Custom flavor control: You can dial the mint from subtle to bold.
What Not to Do
- Don’t overbake: Dry brownies are the enemy. Pull them when the center is just set with moist crumbs.
- Don’t skip the cooling time: These need time to firm up for clean slices and the best texture.
- Don’t overdo the peppermint: Too much turns bitter or toothpaste-like.
Start with 1 tsp and taste the batter.
- Don’t use coarse almond meal: It makes the brownies gritty. Choose fine almond flour.
- Don’t replace almond flour 1:1 with coconut flour: Coconut flour is very absorbent and will make them dry.
Recipe Variations
- Mint layer: Spread a thin layer of mint cream (softened cream cheese, powdered sweetener, and peppermint extract) over cooled brownies, then chill.
- Chocolate glaze: Melt sugar-free chocolate with a little coconut oil and pour over the cooled brownies.
- Andes-style chips: Use chopped sugar-free mint chocolate for extra minty bites.
- Nut crunch: Fold in 1/3 cup chopped pecans or walnuts for texture.
- Mocha mint: Add 1 teaspoon espresso powder to the batter for a deeper cocoa note.
- Dairy-free: Swap butter for refined coconut oil and use dairy-free sugar-free chocolate.
FAQ
How many net carbs are in each brownie?
It varies by the sweetener and chocolate you use, but a typical piece (1 of 12) has around 2–3g net carbs. Check your specific brands and calculate to be sure.
Can I use a different sweetener?
Yes.
Erythritol gives a clean sweetness with a slight cooling effect, while allulose makes them softer and can brown more. Monk fruit blends also work. Adjust to taste and note that powdered sweetener blends dissolve more smoothly.
Can I make these without coconut flour?
You can, but you’ll need to increase almond flour slightly.
Use about 1 cup almond flour total and watch the batter consistency—it should be thick but spreadable.
Do I have to add coffee?
No. Coffee simply enhances the chocolate flavor and doesn’t make them taste like coffee. Water works fine as a substitute, or you can skip the liquid if your batter is already spreadable.
Why did my brownies turn out dry?
They were likely overbaked or the flour ratio was off.
Pull them when a toothpick shows moist crumbs, not a clean stick. Also, use fine almond flour and measure flours by weight or light scoop-and-level.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few extra minutes to the bake time.
Check at 22 minutes and continue until the center is just set.
How strong should the mint flavor be?
That’s personal. Start with 1 teaspoon peppermint extract, taste the batter, and add up to 1/2 teaspoon more if you want a bolder mint. Remember, the flavor intensifies slightly as they bake and cool.
Wrapping Up
These Keto Chocolate Mint Brownies are simple, rich, and refreshing—everything you want in a dessert, minus the sugar crash.
With a short ingredient list and easy steps, they’re perfect for weeknights, gatherings, or meal prep. Keep a batch in the fridge for a quick treat, and tweak the mint or chocolate to make them your own. Once you try them, you’ll have a go-to brownie that fits your goals and tastes like the real deal.
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