Cream Mint Brownie Bars

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 made 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.

Cream Mint Brownie Bars-

Ingredients:

BROWNIE LAYER:

• 3 ounces unsweetened baking chocolate, like this kind
• 6 tbsp 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 tsp vanilla extract

MINT CHEESECAKE LAYER:

• 8 ounces cream cheese (1 package)
• 6 tbsp 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 tbsp butter
• 2 tbsp heavy cream
• 2 tsp unsweetened cocoa powder
• 1 tbsp erythritol sweetener for low carb, or coconut sugar for primal

Directions:

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

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5 from 1 vote

Cream Mint Brownie Bars

Course brownies, keto, low carb, primal

Cuisine dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16

Calories 189kcal

Author Stacey

Ingredients

• BROWNIE LAYER:
• 3 ounces unsweetened baking chocolate like this kind
• 6 tbsp 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 tsp vanilla extract
• MINT CHEESECAKE LAYER:
• 8 ounces cream cheese 1 package
• 6 tbsp 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 tbsp butter
• 2 tbsp heavy cream
• 2 tsp cocoa powder
• 1 tbsp 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 tsp 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 tbsp butter for ganache topping. once melted add: 2 tbsp heavy cream, 1 tbsp sweetener of choice, and 2 tsp 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).

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Sodium: 129mg | Fiber: 2g | Sugar: 1g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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Health Benefits of Mint, via Organic Facts

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