Using gelatin helps to firm up the brownies and add a little bit of chewiness. Why on earth do you have gelatin in your brownie recipe? Almond flour, because it lacks gluten, is often very soft and crumbly after baking. You can omit it without any effect to the overall recipe aside from the coffee taste. Instant espresso is so finely ground that you cannot recreate that at home. If you don’t have it/cannot find it, do not substitute ground coffee/espresso. It is more concentrated and much stronger. Instant espresso powder is not the same as instant coffee. Coconut sugar is not quite as sweet as sugar-free sweeteners, so I would suggest using ¾ cup instead. If you’re not concerned about keeping the recipe sugar-free, you can easily swap out coconut sugar or organic evaporated cane juice for this almond flour brownie recipe. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes. You can easily use monkfruit too, or a stevia baking blend. But it’s all down to personal taste here. Sukrin, while harder to find, has the least. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. I find that that varies even amongst different brands. Some people cannot stand the cooling sensation that comes with erythritol. Sugar-free sweeteners are not created equal. Select what works for your dietary needs. For this peppermint mocha brownie recipe, I’ve provided directions for sugar-free and conventional sweeteners. I personally use Kirkland brand (Costco), but Bob’s Red Mill Almond Flour is also fantastic! Using almond meal will result in a very dense, crumbly, and dry bread. This recipe is best with a super fine blanched almond flour. This ultimate keto brownie recipe is naturally gluten-free because of the use of nut flour.
#Peppermint brownies with peanut butter how to#
I’m sure Santa wouldn’t say no to these delicious low carb brownies! How to Make Low Carb White Chocolate Peppermint Mocha Brownies Ingredient Notesįor a full recipe and measurements, scroll down to the recipe card below.Īlmond Flour. This brownie recipe makes a perfect low carb holiday dessert to share with family and friends, or to add to the cookie plate on Christmas Eve. When your 4 year old licks his little chocolate covered fingers and mumbles, “yummy yummy”, you’ve got a winning recipe. My husband and son absolutely devoured the entire pan of brownies. The white chocolate ganache layer is the star of this keto brownie recipe! Add a sprinkle of crushed sugar-free peppermints for an extra kick and a little decoration. A little instant espresso powder gives a rich flavor with a slight coffee undertone. Gluten-free brownies are often dry, but in this recipe, the low carb brownie base is rich, chocolatey and gooey. And with a layer of peppermint white chocolate ganache, these almond flour brownies can’t be beat. These Keto Peppermint Mocha Brownies truly are the BEST keto brownie I have ever made! Moist, chewy, fudgey and utterly decadent, these brownies are one of those low carb desserts that no one will ever believe is sugar-free and gluten-free. Little did I know that I would outdo myself so soon.
I was confident that it was, in fact, the world’s BEST keto brownie. Ultimate Keto Brownie Recipe - Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free,Ī few months ago, I posted a recipe for Peanut Butter Swirl Brownies. Moist and chocolatey, these keto almond flour brownies are covered in a peppermint white chocolate ganache for a decadent, rich dessert without all the sugar and carbs. This keto Peppermint Mocha Brownie recipe is gooey, fudgey, and you’ll never believe it-low carb and gluten-free.
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