Keto Fudge Brownies with Peppermint Chocolate Buttercream Frosting

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

Nutrition information will vary depending on what brands of ingredients you use and how big you cut your slices.  However, here is a general break down of the nutrition info (for 16 servings): Calories 203 Carbs: 3.5 grams Dietary Fiber: 2.3   Net Carbs: 1.2 grams  Fat: 19.6 grams Protein: 3.3 grams

Keto Fudge Brownies with Peppermint Chocolate Buttercream Frosting by Noreen’s Keto Kitchen!

Ingredients:

Brownie Batter 

  • 1/2 cup Superfine Almond Flour
  • 3 Eggs, at room temperature
  • 12 Tablespoons of Butter
  • 1/4 cup Unsweetened Dark Cocoa Powder
  • 2 oz of Unsweetened Baking Chocolate, coarsely chopped
  • 3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
  • 1/2 teaspoon of Baking Powder

Peppermint Chocolate Buttercream Frosting

  • 1/2 cup Butter, softened to room temp ( 1 stick)
  • 1/2 cup powdered Low Carb Sweetener ( I use swerve or monkfruit)
  • 1/3 cup Unsweetened Dark Cocoa Powder
  • 1/4 cup Unsweetened Almond/Coconut milk, Half & Half or Heavy Cream, adjust amount as needed for your desired frosting consistency ( I used Half & Half here)
  • 1 teaspoon Peppermint Extract

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.  I used a circular pan, but whatever you want to use is fine.
  • Time to make the Brownie Batter!  
  • In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate. 
  • Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave. 
  • Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
  • In a big bowl crack the 3 eggs and beat them with the mixer for about 1 minute.
  • Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds. 
  • Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
  • Pour the brownie batter into the parchment lined prepared pan.
  • Bake for 15-25 minutes.  The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. 
  • A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter.  If it’s not done, bake another 5 minutes and test again with the knife.
  • Allow to cool completely on a rack in the pan.  Lift brownies out of the pan using the edges of the parchment paper.
  • Time to make the FROSTING!!
  • Cream the softened butter with an electric mixer, for about 1 minute.
  • Add powdered low carb sweetener and unsweetened cocoa powder, mix until well combined.
  • Slowly add in the unsweetened milk/cream while beating until it is completely incorporated.
  • Beat in the Peppermint Extract and any additional unsweetened milk/cream until desired consistency is reached.
  • Frost your Brownies!!!  And that is it!!! So simple, easy and delicious!!! I sprinkled mine with a little bit of powdered low carb sweetener.
  • Store in the fridge. 
  • Let sit out a few minutes before devouring, as it lets the buttercream frosting soften slightly.  

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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Can’t wait to enjoy with a nice cold glass of unsweetened almond milk!

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