Looking for an allergen-free keto holiday dessert? These easy low carb Peppermint Brownie Bites are dairy-free and nut-free too! Not to mention delicious and cute.
I seem to have a thing for classic holiday flavours this year. All of the low carb Christmas desserts I’ve made have been Gingerbread, Chocolate Peppermint, or Cranberry Orange.
Really, when you think about it, you simply can’t go wrong with one of these. Or better yet, all three of these. All three, yes definitely all three. I like that idea immensely. That’s the joy of Christmas cookies, after all and there is simply no reason to limit yourself to any one flavour.
Holiday cookies are meant for sharing, so you can have a dessert tray spread with all sorts of wonderful goodies, some made by you, some made by friends. Preferably bite-size little goodies so you can have a taste of each without feeling like you overdid it.
When I was a kid, the Christmas cookie tray was one of my favourite parts of the whole holiday. As I got older, I was given the honour of arranging it, fanning out the various tasty treats in concentric circles on a large glass platter.
There were always mincemeat tarts and fruitcake, shortbread and pecan crescents, and some delicious chocolatey concoction. Maybe a few pieces of english toffee and some peppermint bark, if we’d received some from friends.
And now I have remade almost ALL of these classic Christmas cookies into healthy low carb cookies that fit the keto diet. I seem to consider this my life’s mission. Not a bad mission to have, if you think about it.
These little dairy-free and nut-free peppermint brownie bites are ideal for that Christmas dessert tray. They look so pretty with the bright white peppermint frosting, and adding a few holiday sprinkles doesn’t hurt (no…they are not sugar-free, but there’s so few that they don’t add any carbs).
My kids loved these little bite sized keto treats. They were such a hit, I only regret not making a double batch!
Other Classic Keto Holiday Desserts
Peppermint Brownie Bites
Ingredients
Brownie Bites
- 3 oz unsweetened chocolate
- ⅓ cup coconut oil
- ½ cup granulated sweetener
- 3 large eggs
- ½ teaspoon peppermint extract
- ½ cup sunflower seed flour (or almond flour)
- ½ tsp baking powder
- 2-4 tablespoon water
Peppermint Frosting
- ½ cup coconut oil (slightly softened, not melted)
- 2 tablespoon coconut cream (thick part from a can of coconut milk)
- ½ cup powdered sweetener
- 1-2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350 and line a mini muffin pan with parchment or silicone liners.
- In a medium saucepan over low heat, melt the chocolate and coconut oil together, stirring until smooth. Do not let it heat up too much, just warm enough to melt the chocolate. Remove from heat, add the sweetener and stir until well combined.
- Add in the eggs and peppermint extract and whisk until combined. The mixture may thicken considerably, this is normal. Stir in the sunflower seed flour and baking powder. Add just enough water to thin out the batter so that it’s pourable.
- Divide the batter among the prepared mini muffin cups and bake 12 to 15 minutes. More for cake-y brownies and less for fudge-y brownies. Remove and let cool.
- In a medium bowl, beat the coconut oil with the coconut cream until well combined. Beat in the sweetener and peppermint extract.
- Spread or pipe onto the cooled brownies.
- Garnish with a few holiday sprinkles, if desired (not sugar-free but so few of them, it’s just for show and doesn’t add appreciable carbs).
Joyce says
I don’t see the i ingredients and baking instructions 🙁
Carolyn says
That’s because there is a link to the recipe on the Sweet Life site.
Lori says
Does the frosting need to be kept in the refrigerator?
Verity Laird says
Would it make a difference to taste if I used essence as I’m not able to buy extracts as I’m in New Zealand and Amazon dont ship a lot of products here
Carolyn says
I think it would be fine, I am just not sure how much you would need. Add a bit at a time and taste.
Tex says
I just gobbled half a batch of these bad boys hot outta the oven, sans the frosting. So moist and fudgy and delish – thanks for yet another rad recipe, Carolyn!
Haleigh says
These look good!
Kylie says
Would love to try these!
Allison says
People read our keto quickstart guide (https://www.paleofx.com/keto-diet-plan-quickstart/) and think they’ll never get to eat stuff like this… but your’e proving them wrong! Thank you!
lisa stevenson says
Our daughter has recently gone dairy free and I was a bit worried about her feeling left out of Christmas treats.
I’m glad I came across your blog you have lots of recipes I think I could make and she will love
Carolyn says
Yay! We eat plenty of dairy but it’s nice to try dairy-free sometimes.
Jennifer says
I made these yesterday. They are delicious! I don’t even want to share them with my kids, lol.
janet says
Oh I love chocolate with peppermint…so Christmasy!
and another chance to use my new mini muffin pan.
Do you think a liquid sweetner would be okay in these or does it need the bulk of a granulated type?
Thanks for another recipe that looks and sounds like a winner.
Love the little star plates too!
Carolyn says
The bulk sweetener helps give the frosting the right consistency.
PDXGirl says
Just a heads up, I was just there and they still haven’t fixed it.
Nicole Thomas says
In the frosting, it says “2 tbsp cup coconut cream”. What is the correct amount? 2T? 1/2 cup?
Carolyn says
It’s a typo and I am having them fix it. It’s only 2 tbsp coconut cream.