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chocolate MINT


Adapted from:



Yield: 12 medium brownies // OR 9 large brownies

Serving Size: 1 large brownie




Keto Brownies:

  • 2/3 cup (80g) unsweetened dark cocoa powder (Dutch-processed)

  • 1 cup + 3 tbsp (200g) powdered erythritol / Swerve confectioner's sweetener / xylitol 

  • 1/2 tsp salt

  • 1/2 cup (115g) unsalted butter

  • 2 large** eggs (110g total out of shell, 55g each)

  • 1 tsp (5ml) vanilla extract

  • 1/2 cup + 1 tbsp (70g) almond flour // OR other nut flour



** PLEASE do not use a different size/amount of egg. Low-carb baking relies heavily on eggs for structure, and therefore using different amounts can have a noticeable effect on the outcome of your dessert, especially when it comes to texture and moisture content.





1. Preheat the oven to 180C/350F. Grease your 8" square baking pan, then dust with a thin layer of cocoa powder and dump out the excess (skip if using baking parchment).


2. In a large bowl, mix together the cocoa, sweeteners, salt, and butter. Melt in the microwave or over low heat until very warm but not hot (around 30 seconds).


3. Let the cocoa mixture cool down a bit, then whisk in the eggs, and vanilla.


4. Next, sift in the almond flour, and mix together thoroughly until fully incorporated.


5. Bake for 20-25 minutes, or until the edges are firm, but the center is still soft. Cool fully before frosting or slicing, you can even freeze the frosted brownies for about 30 minutes for clean slicing.


Brownie Macros (1 serving, no frosting):

167 kcal / 2g net carb / 0g sugar / 16g fat / 5g protein




Want a quick single-serving keto brownie? Check out: Keto Microwave Mug Brownie.





Mint Frosting:

This is an American-style frosting, which may be too sweet for some palates, so for a less-sweet option consider using a keto white chocolate ganache in place of the erythritol and butter, check out a DIY keto white chocolate recipe here, and keto ganache recipes here.



  • 2 cups (270g) powdered erythritol / Swerve confectioner's sweetener

  • 2 tbsp (30ml) heavy whipping cream 

  • 1/4 tsp mint flavoring

  • 1 tsp (5ml) vanilla extract

  • 6 tbsp (84g) unsalted butter

  • (optional) 5-10 drops 5-10 green food coloring




1. Whip the butter until fluffy and softened, then gradually mix in half the powdered sweetener.


2. Next incorporate the whipping cream, followed by the remaining sweetener. Once everything has been fully incorporated, mix in the mint, vanilla, and food coloring.


Frosting Macros: (1 recipe = 9 servings)

1 serving:

89 kcal / 0g carb / 10g fat / 0g protein














Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

These estimations include the frosting.



TPH KETO Mint Brownies (1 serving):

kcal 256 / net Carbs 2g / Sugars 0g / Fat 26g / Protein 5g

(made with erythritol or Swerve only)



FULL-CARB Mint Brownies (1 serving):

kcal 410 / net Carbs 45g / Sugars 40g / Fat 22g / Protein 4g






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