Keto Peppermint Bark Brownies have a tender brownie crust and a creamy white chocolate peppermint frosting. The perfect festive treat for chocolate lovers!
I think I have officially found my favorite recipe of the holiday season. These Peppermint Bark Keto Brownies are spectacular! I had a lot of fun making them. And then I had even more fun eating them.
Except I had to share with my husband. That part was no fun. I would have been perfectly happy devouring them all by myself. But I am a good spouse, and I kept my feelings to myself. Even when he ate two and a half in one sitting.
Seriously, though, if you like keto brownies and you like peppermint treats, this recipe is going to bring you some serious holiday joy!
You will also love these Keto Peppermint Patties and Chocolate Peppermint Cupcakes.
Why you must try this recipe
Of course, these brownies aren’t really made with peppermint bark, but they sure taste just like it. Pure chocolate peppermint happiness.
With the help of the white chocolate chips from ChocZero, I created a white chocolate peppermint frosting. And I topped that with a layer of sugar free dark chocolate. I sprinkled on a few crushed sugar free candies, just for show.
They were everything I wanted them to be. Fudgy brownie, creamy minty frosting, crisp chocolate topping.
I cut mine into 16 squares. But honestly, these keto peppermint brownies are rich enough that you could divide the pan into 25 pieces, going five down and five across. Or even six by six, as little bite-sized brownies for a holiday party.
They look so festive and trust me, they aren’t that hard to make. And would you believe that they have only 2g net carbs per serving?
Ingredients you need
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- Keto brownies: You will need to bake my keto brownies first, but that’s super easy. You could also use a boxed mix, or my coconut flour brownie recipe for a nut-free version.
- Cream cheese: Use full fat cream cheese as it has fewer fillers and gives the frosting a creamier consistency.
- Butter: You will need butter for both the brownies and the frosting, as well as a little to help smooth out the chocolate topping.
- Powdered sweetener: You really need a powdered sweetener for the frosting. I prefer Swerve Confectioners but you can certainly try other brands.
- Peppermint extract: Some peppermint flavorings are stronger than others so add to taste. I didn’t put extract in the brownies or the chocolate topping, so I added 1 1/2 teaspoons to the frosting. And it was plenty minty!
- Keto white chocolate chips: I used ChocZero white chocolate, and added peppermint. But you could have lots of fun here and use their peppermint version. It does have a green color so your frosting won’t be white but it will still be tasty!
- Coconut oil: I find that a little coconut oil helps white chocolate melt more smoothly. Don’t use butter, as it may cause the white chocolate to seize.
- Keto dark chocolate chips: Again, I used ChocZero chips for this recipe, and melted them with a little butter to make the topping more smooth.
- Decoration: Crushed sugar free peppermints (see Expert Tips) or keto sprinkles.
Step-by-step directions
1. Make the brownies: Prepare the brownie batter as directed and pour into a greased a 9×9 inch metal baking pan. Bake at 350ºF for about 15 minutes, until the edges are set but the center still seems a tiny bit wet. Remove and let cool completely in the pan.
2. Beat the cream cheese: For the frosting, beat the cream cheese and butter together in a large bowl until creamy and smooth. Beat in the sweetener until well combined, then beat in the extracts.
3. Melt the white chocolate: In a microwave safe bowl, combine the white chocolate and coconut oil. Heat in short 30 second bursts, stirring in between until smooth. With the beaters running on low, slowly drizzle the melted white chocolate into the frosting until all of it it combined.
4. Frost the brownies: Spread the frosting evenly over the brownies in the pan. Then refrigerate until firm.
5. Melt the chocolate: In another microwave safe bowl, combine the chocolate and butter. Heat in short 30 second bursts, stirring in between until smooth.
6. Glaze and decorate: Spread the chocolate mixture over the frosting, all the way to the edges. Sprinkle with crushed sugar-free peppermint candies or keto sprinkles.
Expert tips
Sadly, there really are no good hard peppermint candies that are keto-friendly. I purchase the sugar-free starlite mints, even though they contain ingredients I don’t like. But I find if I take two mints and crush them up well, it’s enough to decorate a recipe like this. Do note that 2 mints is less than one serving and it’s being spread over 16 brownies.
You do have other decorating options, though. You can use keto sprinkles or you could simply melt a bit more white chocolate and drizzle that on top of the dark chocolate coating.
These brownies tend to be a bit melty when warm, so I recommend keeping them refrigerated until ready to serve.
Frequently Asked Questions
This keto peppermint bark brownie recipe has 6.8g of carbs and 4.8g of fiber per serving. That comes to 2g net carbs per brownie.
White chocolate chips contain dairy so it’s not really possible to make a dairy free version as written. You can make the frosting without the white chocolate, however. Use some coconut or avocado oil in the brownies, and a cream cheese and butter alternative in the frosting. You may want a little more sweetener in the frosting as well.
These brownies are best kept in the fridge. Store in a covered container for up to 10 days. You can also freeze them for several months.
Related Recipes
Keto Peppermint Brownies Recipe
Ingredients
Brownies
- 1 recipe keto brownies, omit the chocolate chips
Peppermint Frosting
- 4 ounces (113.4 g) cream cheese, softened
- 1/2 cup (113.5 g) butter, softened
- 1/2 cup (62.5 g) Swerve Confectioners
- 1 1/2 tsp peppermint extract
- 3 ounces (85.05 g) keto white chocolate chips
- 1 tbsp coconut oil
Chocolate Topping
- 3 ounces (85.05 g) dark chocolate chips, sugar-free
- 1 tbsp butter
- 2 sugar-free peppermint candies, crushed
Instructions
Brownies
- Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.
- Prepare the brownie batter as directed and pour into the prepared pan, spreading to the edges. Bake about 15 minutes, until the edges are set but the center still seems a tiny bit wet. Remove and let cool completely in the pan.
Peppermint Frosting
- In a large bowl, beat the cream cheese and butter together until creamy and smooth. Beat in the sweetener until well combined, then beat in the extracts.
- In a microwave safe bowl, combine the white chocolate and coconut oil. Heat in short 30 second bursts, stirring in between until smooth.
- With the beaters running on low, slowly drizzle the melted white chocolate into the frosting until all of it it combined.
- Spread the frosting evenly over the brownies in the pan. Then refrigerate until firm.
Chocolate Topping
- In another microwave safe bowl, combine the chocolate and butter. Heat in short 30 second bursts, stirring in between until smooth.
- Spread the chocolate mixture over the frosting, all the way to the edges. Sprinkle with crushed sugar-free peppermint candies or keto sprinkles.
Notes
Nutrition
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These were incredibly good! Baking the brownie mix only 15 minutes I thought was going to be a mess. Nope. After putting on the other layers and chilling. The peppermint bark brownie mix was simply perfect! Great flavors and perfect for our Holiday gathering! Carolyn – your recipes rock!
Hello. In Step 1 of the Frosting it say to ‘add the extracts’ but in the ingredients list the only extract listed is peppermint. Is there also supposed to be vanilla extract added or is the added S just a mistake?
I appreciate the clarification.
Might be an old typo since the recipe used to live on another website. But you can also add a touch of vanilla, with mellows the mint flavor a bit.
These were fantastic. Easy to make and hit the spot for that chocolate peppermint craving. Give them a try ASAP. I am gifting some to a diabetic with a sweet tooth for a Christmas treat. I really appreciated the tip in the comments about cutting them too. Thanks Carolyn.
These were soooooo good! I bought mint extract which is not the same as peppermint. Glad I taste tested ahead of time as the frosting would have tasted like toothpaste! Opted for some almond extract instead. Still just as delicious 🤤 thanks Carolyn for another fun and yummy recipe!
There is just not enough time to bake all the things you send our way! I WILL make an exception as these look mouth watering. Thanks again for sending so many great recipes. I look forward to your emails!
Wow, these look and sound amazing – will definitely make these soon. Perfect holiday treat to keep me on track during this season of indulgence! Thanks for all your great recipes.
Carolyn…thanks for being my go to for keto recipes! Made this last night for our holiday party and it was the hit! You are right…i cut them 6×6 into little bite size pieces and they looked so beautiful on the plate…very festive. Quick tip for your readers – when cutting – put your knife in a tall glass of hot water and wipe off water after each cut or after a few cuts – makes it easier to cut through the top chocolate layer without smooshing things….and like you suggested – i kept this refrigerated before cutting and took out right before the party started. Thanks again! Happy Holidays!
Oooh, I meant to add that as one of my tips. Heating up the knife is key for nice cuts. I hold mine over the flame of my gas stove.
Ive been searching for weeks for a peppermint candy with more ‘acceptable’ ingredients for me.. I found dr john’s! http://www.drjohns.com
Peppermint hard candies Ingredients: dextrin (soluble corn fiber- I emailed the company for clarification) erythritol, xylitol, peppermint, titanium dioxide (white color) fruits and vegetables for natural colors.
they aren’t cheap..but its an alternative ..
cant wait to make these brownies!!!
Hi!
Like all your recipes, this looks amazing and I can’t wait to try it!
Just an FYI, under ‘frequently asked questions’ all carb/fiber/net carb info indicates XXg (even though earlier in the post you do indicate the net carbs at 2 per 1/16’th serving).
Thanks!
These Peppermint Brownies sound awesome, This on my Christmas baking list. Have you tried to freeze them, if so how did it turn out?
I didn’t try freezing them but it should be fine.
Can I use rhe peppermint white chocolate chips from Choc Zero
Did you read the blog post? 🙂