Keto Peppermint Bark Brownies have a tender brownie crust and a creamy white chocolate peppermint frosting. The perfect festive treat for chocolate lovers!
Preheat the oven to 350ºF and grease a 9x9 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
Storage Information: Store the brownies in a covered container in the fridge for up to 10 days or in the freezer for several months. Sweetener Options: You should be able to use the sweetener you like best in the brownies, but it may change the texture a little. Allulose and BochaSweet make them much softer and they may take longer to bake. You need a confectioner's style sweetener for the frosting. Again, allulose and BochaSweet may make it less firm, especially when warm.