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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!
Course Chocolates, Cookies, Specialty
Cuisine FASTer Way Meals, Gluten-Free, Vegan
Servings 16 brownies

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

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 minutes.
  • 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 Blend1.5 cups xylitol crystals1/2 tsp stevia1 TBL tapioca starch1/2 tsp salt Blend in a food processor or vitamix until fine powder
  • Each square is 310 calories 4 net carbs/ 24g Fat/3g protein