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Keto Chocolate Mint Brownies - Fudgy, Fresh, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Fold in chocolate: Gently fold in the sugar-free chocolate chips.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Slice into 12 squares. Enjoy as is, or top with unsweetened whipped cream for a treat.