Cream Mint Brownie Bars.

Cream Mint Brownie Bars are grain-free, low carb and primal (not dairy-free).

Cream Mint Brownie Bars are grain-free, gluten-free, primal, low carb, and keto.

A fudgy brownie layer with a creamy mint cheesecake layer and a chocolate ganache topping. These are to die for, and unbelievably low carb.

These can be made with or without the natural vegetable-based food coloring I found here: Natural vegetable-based food coloring.

I mixed a drop of blue with 2 drops yellow to make green, or you can omit it and have a white-colored cream.

My kids said these taste like chocolate mint chip ice cream brownie sundaes in a bar.

^{This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.}

Cream Mint Brownie Bars-

Ingredients:

BROWNIE LAYER:

3 ounces unsweetened baking chocolate, like this kind
6 tablespoon butter
⅓ cup coconut flour
3 eggs, large
1 ⅓ cup granular sweetener of choice: erythritol sweetener for low carb, or coconut sugar for primal.
1 teaspoon vanilla extract

MINT CHEESECAKE LAYER:

8 ounces cream cheese (1 package)
6 tablespoon granular sweetener of choice: erythritol for low carb , or coconut sugar for primal.
¼ cup whole ricotta cheese
1 egg, large
1 tsp mint extract
2 drops natural food coloring to make green * optional, can omit

CHOCOLATE GANACHE TOPPING:

3 tablespoon butter
2 tablespoon heavy cream
2 tsp unsweetened cocoa powder
1 tablespoon erythritol sweetener for low carb, or coconut sugar for primal

Directions:

Preheat oven to 350 F, and grease or oil an 8x8 pan.
In a small saucepan over medium-low heat, melt 3 ounces baking chocolate, and 6 tbsps butter. Stirring and melting until completely combined and melted. Remove from heat and set aside.
In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener of choice, 3 eggs, and 1 teaspoon vanilla extract. mix until combined. Add melted chocolate & butter from the saucepan. Stir in thoroughly.
Spread the brownie mixture over the bottom of the prepared pan.
Bake for 12 minutes. Remove partially baked brownies from oven and set aside to cool.
With an electric hand mixer or stand mixer, beat all the mint cheesecake layer ingredients until smooth and fluffy.
Spread the mint cheesecake mixture over the top of warm partially baked brownies.
Bake for 25 to 30 minutes, until cheesecake layer, looks firm.
Remove from oven and cool completely.
In a small saucepan over medium-low heat, melt the 3 tablespoon butter for ganache topping. once melted add: 2 tablespoon heavy cream, 1 tablespoon sweetener of choice, and 2 teaspoon cocoa powder. Stir and combine thoroughly until smooth. Remove from heat.
Pour and spread the chocolate ganache over the top of the mint cheesecake layer.
Refrigerate until set and firm (2 hours or more, overnight is excellent).

Nutritional Data for Low Carb Version (using Swerve Sweetener): Yield: 16 bars, Serving Size: 1 bar, Cal: 189, Carbs: 5 g, Net Carbs: 3 g, Fiber: 2 g, Fat: 17 g, Protein: 4 g, Sugars: 1 g, Sodium: 126 mg.

Printable Recipe Card

📖 Printable Recipe Card

Cream Mint Brownie Bars

Stacey

Cream Mint Brownie Bars are grain-free, gluten-free, primal, low carb, and keto. A fudgy brownie layer with a creamy mint cheesecake layer and a chocolate ganache topping.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Calories 189 kcal

Ingredients

BROWNIE LAYER:
3 ounces unsweetened baking chocolate like this kind
6 tablespoon butter
⅓ cup coconut flour
3 eggs large
1 ⅓ cup granular sweetener of choice: erythritol sweetener for low carb or coconut sugar for primal.
1 teaspoon vanilla extract
MINT CHEESECAKE LAYER:
8 ounces cream cheese 1 package
6 tablespoon granular sweetener of choice: erythritol for low carb or coconut sugar for primal.
¼ cup whole ricotta cheese
1 egg large
1 teaspoon mint extract
2 drops natural food coloring to make green * optional can omit
CHOCOLATE GANACHE TOPPING:
3 tablespoon butter
2 tablespoon heavy cream
2 teaspoon cocoa powder
1 tablespoon erythritol sweetener for low carb or coconut sugar for primal

Instructions

Preheat oven to 350 F, and grease or oil an 8x8 pan.
In a small sauce pan over medium low heat, melt 3 ounces baking chocolate, and 6 tbsps butter. Stirring and melting until completely combined and melted. Remove from heat and set aside.
In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener of choice, 3 eggs, and 1 teaspoon vanilla extract. mix until combined. Add melted chocolate & butter from the sauce pan. Stir in thoroughly.
Spread the brownie mixture over the bottom of prepared pan.
Bake for 12 minutes. Remove partially baked brownies from oven and set aside to cool.
With an electric hand mixer or stand mixer, beat all the mint cheesecake layer ingredients until smooth and fluffy.
Spread the mint cheesecake mixture over the top of warm partially baked brownies.
Bake for 25 to 30 minutes, until cheesecake layer looks firm.
Remove from oven and cool completely.
In a small sauce pan over medium low heat, melt the 3 tablespoon butter for ganache topping. once melted add: 2 tablespoon heavy cream, 1 tablespoon sweetener of choice, and 2 teaspoon cocoa powder. Stir and combine thoroughly until smooth. Remove from heat.
Pour and spread the chocolate ganache over the top of mint cheesecake layer.
Refrigerate until set and firm (2 hours or more, overnight is excellent).