Keto Peppermint Layer Brownies Recipe
These Keto Peppermint Layer Brownies combine rich, fudgy brownies with a creamy peppermint buttercream and a smooth chocolate ganache topping. Perfect for a festive treat, these low-carb brownies are sweetened with sugar-free substitutes and decorated with crushed sugar-free candy canes for a refreshing holiday flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Brownies
- 1 10.2-ounce bag Keto and Co Fudge Brownie Mix (or other preferred keto brownie mix)
- Ingredients required by the brownie mix package (typically eggs, water, oil)
- 6 tablespoons butter, melted
Peppermint Buttercream
- 2 ⅓ cups Confectioners Swerve (one 12-ounce bag)
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 6 tablespoons butter, at room temperature, cut into small squares
Chocolate Ganache
- 9 ounces sugar-free semi-sweet chocolate chips
- 6 tablespoons butter
- 1 teaspoon peppermint extract
- Sugar-free candy canes or peppermint candies, crushed (for topping)
Instructions
- Prepare the Brownies: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper. Prepare the keto brownie mix according to the package instructions, incorporating the melted butter as specified. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely in the baking dish set on a wire rack. Cooling is essential before applying the frosting to prevent melting.
- Make the Peppermint Buttercream: In a large mixing bowl, combine the melted butter, Confectioners Swerve, heavy cream, and peppermint extract. Using an electric mixer on medium speed, beat until the mixture is smooth and creamy.
- Frost the Brownies: Once the brownies are completely cooled, spread the peppermint buttercream evenly over the top layer. To achieve a smooth finish, gently press a piece of wax paper on top of the frosting. Place the brownies in the refrigerator and chill for 30 minutes to set the buttercream.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the butter and sugar-free chocolate chips. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate and butter have melted completely and the mixture is smooth. Stir in the peppermint extract until fully combined.
- Spread the Ganache: Remove the brownies from the refrigerator and spoon the chocolate ganache over the chilled buttercream layer. Use a silicone spatula to smooth the ganache into an even layer. Optionally, sprinkle crushed sugar-free candy canes or peppermint candies on top for garnish.
- Chill and Serve: Return the brownies to the refrigerator and chill until the ganache has hardened. Once set, use the edges of the parchment paper to lift the brownies from the baking dish. For easier cutting, warm a sharp knife under hot running water and wipe dry before slicing. Cut into 16 squares and serve.
Notes
- Use your preferred keto-friendly brownie mix; follow the package instructions with the addition of melted butter as noted.
- Microwave chocolate ganache carefully to prevent overheating and burning the chocolate.
- Warming the knife before slicing helps achieve cleaner cuts through the ganache layer.
- Ensure the brownies are completely cooled before frosting to prevent the buttercream from melting.
- For extra festive flavor, use peppermint extract sparingly if you prefer a milder taste.
Keywords: keto,peppermint,brownies,low carb,christmas dessert,sugar free,holiday treats
