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
- 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).