Low Carb Keto Peppermint Brownies

Low Carb Keto Peppermint Btownies

5 from 5 reviews

These brownies are full of chocolatey peppermint goodness and only have 6g net carbs each.




cooking spray

1 cup tahini

1/2 cup Swerve or equivalent granulated sweetener

1 tablespoon peppermint extract

2 eggs, beaten

1/3 cup unsweetened cocoa powder

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

chocolate topping:

1/4 cup Lily’s Sugar Free Chocolate Chips or equivalent sugar-free chocolate chips

2 teaspoons coconut oil

1 tablespoon Confectioner’s Swerve or equivalent powdered sweetener


  1.  Preheat oven to 350 degrees F and spray an 8 x 8 inch baking pan with cooking spray.
  2. In a large bowl, combine tahini, sweetener, vanilla and eggs until smooth.
  3. In a small bowl, mix together cocoa powder, salt, baking soda and coconut flour.
  4. Fold the dry ingredients into the wet ingredients until smooth.
  5. Bake for 22-30 minutes until a knife in the middle comes out clean.
  6. Allow the brownies to cool for 1/2 hour.
  7. Add chocolate chips to a small microwave safe bowl.  Microwave in 30 second increments, stirring after each time, until fully melted.
  8. Mix in sweetener, peppermint extract and coconut oil.
  9. Cut around the edges of the brownies to release the brownies from the pan.  Place a medium sized cutting board on the pan and then invert.  If it doesn’t come out immediately then give the bottom of the pan a good tap to release the brownies from the pan.
  10. Cut the brownies into 9 pieces.
  11. Drizzle the brownies with melted chocolate.
  12. Best served warm.  If it’s not possible, then microwave each brownie for about 20 seconds to soften it up.


Keywords: Low Carb Peppermint Brownie, Keto Peppermint Brownie, Flourless Peppermint Brownie