Keto Vegan Mint Brownies
December 22nd, 2019 Posted by Celine Ikeler Uncategorized 0 thoughts on “Keto Vegan Mint Brownies”Low Carb Day perfection!
Each square is 310 calories
4 net carbs/ 24g Fat/3g protein
Keto Vegan Creme de Mint Brownie
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!
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brownies
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Ingredients
Keto Brownies
- 100 g almond flour
- 140 g Xylitol
- 80 g Unsweetened Organic Cocoa Powder
- 1/2 tsp salt
- 150 g Miyoko's Vegan Butter or earth balance stick
- 5 tsp egg replacer powder
- 1/2 cup water
Minty Green Layer
- 115 g Miyoko's Vegan Butter
- 150 g Celine's SF sugar blend *see notes for recipe
- 1/8 tsp tumeric
- 1/8 tsp spirulina
- 1/2 tsp mint extract or 5 drops of mint oil
Chocolate Layer
- 140 g Lily's Sugar Free Chocolate chips
- 140 g Miyoko's Vegan Butter
- 2 tbl Celine's SF sugar blend *see notes for recipe
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
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Instructions
Keto Brownies
- 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.
Chocolate Topping
- 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.
- ***NOTE*** 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
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