I know the holiday’s have had me posting all sorts of recipes for my Vegan GF baking fans. And now that January is upon us, the fat loss coach in me will take over! It’s time to buckle down and it’s time for some low carb goodies!
I love chocolate mint things – everything chocolate mint actually. and I’ve been itching to create this brownie! I saw a pic of it from another bakery a long time ago and it’s been haunting me ever since. If I could make good business sense of it- it’d just create new recipes for the bakery weekly and sell them as I did! But alas, it does not make good sense to always be changing up the bakery’s offering, so this is where my inner blogger gets to shine!
I turned these into a Keto version since I practice eating 2 keto-style days a week with carb cycling. I don’t really eat a lot of sugar or sweets any more anyway and I really want to eat these! Happily they are totally no-guilt and when you are trying to get in your 100+ grams of fat a day – these guys will be perfect!
Keto Vegan Creme de Mint Brownies
perfect for low carb days. These are fudgey and minty and cool!
Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!
Heat oven to 350/180 degrees
Line the bottom and side of an 8x8 pan with parchment paper.
Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes.
Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
Pour in to prepared pan and bake 20 mintues.
Allow brownies to cool at least an hour.
Creme de Mint Filling
Beat vegan butter and sugar until light and fluffy.
Add turmeric, spirulina and mint, mix until color and taste set.
Spread over cooled brownies and chill 15 minutes.
In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth.
Spread over green layer and chill.
Cut into 16 bars. Store refrigerated.
Celine's Sugar Free Powdered Sugar Blend
1.5 cups xylitol crystals
1/2 tsp stevia
1 TBL tapioca starch
1/2 tsp salt
Blend in a food processor or vitamix until fine powder
Each square is 310 calories
4 net carbs/ 24g Fat/3g protein