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Keto brownies on platter

Keto Brownies w/Peppermint Drizzle

  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These keto brownies are for the chewy brownie lovers! Not ooey, gooey or fluffy and cake-like, they are just perfectly dark chocolate, moist and delicious. The brownies are drizzled with dark and white chocolate glazes that have a light touch of peppermint.  


Units Scale
  • 1/2 cup unsalted butter, (1 stick), melted and cooled
  • 1 cup sugar substitute *
  • 2 oz unsweetened chocolate bar, melted and cooled*
  • 1/4 Dutch cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups fine almond flour, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon chocolate extract, optional

Peppermint Drizzle

  • 2 tablespoons sugar free dark chocolate chips, I used Lily's
  • 2 tablespoons sugar free white chocolate chips
  • 1 tablespoon coconut oil, divided in half
  • 1 teaspoon peppermint extract, divided in half


  1. Preheat oven to 350°F. 
  2. In a large bowl, mix the sugar, chocolate and butter well for at least a minute.
  3. Stir in the eggs and vanilla, chocolate extracts, mix to combine.
  4. In a separate bowl, stir together the flour, cocoa, salt and espresso.
  5. Mix into the chocolate batter.
  6. Spray a 9" springform or cake pan with nonstick baking spray.* Line with a piece of parchment to prevent sticking.
  7. Pour batter into pan and smooth the top evenly.
  8. Bake for 20 minutes and test the center with a toothpick or skewer.  If the pick is wet, bake a few minutes longer.  If there are some crumbs on the pick, the brownies are done.
  9. Let cool on a rack for 15 minutes and remove from pan to finish cooling.
  10. Melt half of the coconut oil with each of the chocolates in separate bowls in a microwave. The white chocolate may take a few seconds longer to melt.
  11. Stir in 1/2 teaspoon peppermint in each bowl.
  12. Drizzle the brownies with chocolate peppermint horizontally  and then drizzle with the white in a vertical direction.
  13. Cut and serve in triangular slices.


* I used 3/4 cup Allulose sweetener and 1/2 cup Monkfruit keto sweetener. I find I need just a bit more Allulose when baking desserts.  You can taste test and experiment to your own sweetness preference.

*For the chocolate bar, I used Baker's brand.  Ghiradelli is another good brand to try.

*To melt the butter and the chocolate in the microwave, I use a glass bowl and lightly cover with a paper towel or parchment.  Cook at 30 second intervals, stirring with a spoon in between until melted.

*You can substitute an 8x8 inch cake pan. The brownies will be a bit thicker and bake a few minutes longer.

Keywords: chocolate dessert