Every December I want a brownie that tastes like Christmas, so I made these Low Carb Peppermint Brownies with a chocolate drizzle and candy cane topping at just 4g total carbs per square. Each one is soft and rich, with a cool peppermint crunch on top that makes them look as festive as they taste.
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Jump To:
- Why these low carb peppermint brownies work
- Ingredients for the Low Carb Peppermint Brownie batter
- Chocolate Drizzle and Candy Cane Topping
- Step by step instructions
- How to make low carb peppermint brownies
- Recipe Tips
- Sugar Free Peppermint Brownies Variations & Swaps
- Macros and Nutrition
- How to store peppermint brownies
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
As a Type 2 diabetic with a background in natural nutrition, I bake my holiday desserts low carb so I can share the same tray with everyone at the table.
If peppermint season is your favorite time of year too, try my Sugar Free Peppermint Shortbread Cookies, my Low Carb Peppermint White Chocolate Dipped Cookies, my Sugar Free Peppermint Mocha Cheesecake Bars, and my showstopping Low Carb Candy Cane Chocolate Cake.
Why these low carb peppermint brownies work
- Just 4g total carbs per square, so these low carb Christmas brownies fit right onto your holiday dessert table
- No added sugar, with sugar free chocolate chips in the batter and sugar free starlight mints on top
- Gluten free brownies made with almond flour, so more people at the party can grab a square
- The red and white topping looks just like crushed candy canes, which makes them perfect for cookie trays and holiday gifting
- Everything comes together in one bowl with a rubber spatula, no mixer needed
Ingredients for the Low Carb Peppermint Brownie batter
- Almond flour: Gives these low carb brownies a soft, tender crumb and keeps them gluten free. Blanched, finely ground almond flour bakes up the smoothest, and this is the almond flour I use for all my low carb baking
- Cacao powder: Brings deep chocolate flavor with no added sugar.
- Espresso powder: You won't taste coffee. It quietly makes the chocolate taste richer and darker
- Baking powder and salt: A little lift so the brownies aren't heavy, and a pinch of salt to balance the sweetness
- Powdered sweetener: Powdered sweetener dissolves right into the batter, so there's no gritty crunch in every bite. Here's the powdered sweetener I use.
- Unsalted butter: Adds richness and that classic brownie flavor.
- Eggs plus an extra yolk: The extra yolk is my trick for more moisture and a richer, more tender brownie
- Vanilla extract: Rounds out the chocolate and makes the peppermint stand out
- Peppermint extract: Carries cool mint flavor through every bite, so these peppermint brownies taste like a true mint chocolate brownie, not just mint on top. Use pure peppermint extract, since mint extract leans toward spearmint
- Melted sugar free chocolate chips: Folding melted chocolate into the batter makes these sugar free brownies taste extra chocolatey. These are my favorite sugar free chocolate chips because they melt smoothly
* See the recipe card for a complete list of ingredients and measurements.
Chocolate Drizzle and Candy Cane Topping
- Sugar free chocolate chips and coconut oil: A tiny bit of coconut oil makes the melted chocolate smooth and glossy, so it drizzles in thin lines and sets nicely
- Sugar free starlight mints: Crushed, these red and white peppermints look just like crushed candy canes and give every square a cool peppermint crunch. These are the sugar free starlight mints I use, and they're easy to find year-round on Amazon or sometimes at bulk stores.
Step by step instructions
How to make low carb peppermint brownies
- Step 1: Combine wet and dry ingredients
- Step 2: Melt chocolate chips
STEP 1: Whisk the dry ingredients together, then stir in the butter, eggs, vanilla, and peppermint extract with a rubber spatula.
STEP 2: Melt the chocolate chips, fold them into the batter, and spread it evenly in a lined pan
- Step 3: Spread and bake
- Step 4: Drizzle and sprinkle
STEP 3: Bake until the edges are set but the center still looks a little underbaked, then let the brownies cool completely in the pan.
STEP 4: Drizzle with melted chocolate, sprinkle with crushed sugar free candy canes, and cut into squares.
Pro Tip
Pull these low carb peppermint brownies out while the center still looks a little underbaked. Almond flour brownies keep setting as they cool in the pan, so if the center looks fully done in the oven, they'll end up dry. Start checking at 35 minutes: the edges should be firm and a toothpick in the center should come out with moist crumbs.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Recipe Tips
- Melt the chocolate chips in 30 second bursts and stir between each one. Sugar free chocolate scorches fast, and seized chocolate won't mix smoothly into the batter
- Leave some parchment hanging over the sides of the pan so you can lift the whole slab out for clean cutting
- Let the brownies cool completely before you drizzle. On warm brownies the chocolate melts in and slides right off
- Sprinkle the crushed mints right after drizzling, while the chocolate is still wet, so the topping sticks
- To crush the starlight mints, put them in a zip top bag and tap them with a rolling pin. Leave a few bigger pieces for crunch
- For neat squares, chill the slab for 20 minutes and wipe your knife clean between cuts
- Peppermint extracts vary a lot in strength from brand to brand. I use a full tablespoon for a bold mint flavor, but if you're trying a new brand, start with 2 teaspoon and go up to the full tablespoon next time if you want more mint
Sugar Free Peppermint Brownies Variations & Swaps
- Milder mint: Cut the peppermint extract to 2 teaspoon if you want just a hint of mint behind the chocolate
- White chocolate drizzle: Use sugar free white chocolate chips for the drizzle to get a peppermint bark look
- Dairy free: Use coconut oil or a dairy free butter in place of the butter
- Skip the espresso: Leave out the espresso powder if you prefer. The brownies will taste a little less rich
- Brownie sundae: Serve a square with a scoop of my Sugar Free Peppermint Mocha Ninja Creami ice cream for a holiday dessert that's hard to beat
Macros and Nutrition
Each square of these sugar free peppermint brownies has 4g total carbs and 0g sugar, with 3g fiber from the almond flour and cacao. Here's the full breakdown per brownie.
How to store peppermint brownies
- Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days
- Freeze the squares wrapped individually for up to 3 months, then thaw at room temperature for about 30 minutes
- The crushed starlight mints soak up moisture and can turn soft and sticky in the fridge or freezer. If you're making these peppermint brownies ahead, add the drizzle and topping the day you serve them
Frequently Asked Questions
Each brownie has 4g total carbs and 0g sugar when you cut the pan into 16 squares.
Regular candy canes are made with sugar, so they add carbs. Sugar free starlight mints or sugar free candy canes keep these low carb peppermint brownies sugar free.
Yes. They're made with almond flour, so there's no wheat flour. Check the labels on your chocolate chips and mints if you bake for someone who needs strictly gluten free.
Almond flour brownies keep cooking from the heat of the pan as they cool. A slightly soft center comes out set and moist once they've cooled completely.
Yes. Bake them up to 2 days ahead and keep them covered. Add the chocolate drizzle and crushed mints the day you serve them so the topping stays crunchy.
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Recipe Card
Low Carb Peppermint Brownies
RECIPE VIDEO
Ingredients
- 1.5 cups (168 g) almond flour
- ½ cup (43 g) cacao powder
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.5 g) salt
- ¼ teaspoon (0.25 g) espresso powder
- ¾ cup (93.75 g) powdered sweetener sugar substitute
- ½ cup (113.5 g) unsalted butter
- 2 large eggs and 1 egg yolk
- 1 tablespoon peppermint extract
- 2 teaspoon (9.86 ml) vanilla extract
- ½ cup (90 g) sugar free chocolate chips melted
Peppermint Topping
- ¼ teaspoon (1.23 ml) coconut oil
- ¼ cup (45 g) sugar free chocolate chips melted
- 3 pieces sugar free crushed candy canes or peppermint candy crushed
Instructions
- Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving some hanging over the sides
- In a large bowl, whisk the almond flour, cacao powder, baking powder, salt, espresso powder, and powdered sweetener until combined
- Add the melted butter, whisked eggs and yolk, peppermint and vanilla extract. Stir with a rubber spatula until a thick batter forms
- Microwave ½ cup chocolate chips in 30 second bursts, stirring between each, for 2 or 3 rounds until smooth
- Pour the melted chocolate over the batter and mix until fully combined
- Transfer the batter to the pan and spread it out evenly
- Bake for 35 to 40 minutes, until the edges are set and the center still looks slightly underbaked
- Let the brownies cool completely in the pan
Peppermint Topping
- Melt the remaining ¼ cup chocolate chips with the coconut oil in the microwave and drizzle over the cooled brownies
- Sprinkle the crushed candy cane over the wet chocolate right away
- Lift the brownies out with the parchment, cut into 16 squares, and enjoy
Notes
- Nutrition is per brownie, based on cutting the 8x8 pan into 16 squares
- If you only have granulated sweetener, blend it into a powder first so the batter stays smooth
- Ovens vary, so start checking at 35 minutes and pull them when the edges are firm
- Three crushed mints give a light sprinkle. Crush 4 or 5 if you like more peppermint crunch
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These are the brownies I keep sneaking off the holiday tray, with just enough peppermint crunch to make every square feel like Christmas.