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    Home » Cream Mint Brownie Bars

    Cream Mint Brownie Bars

    28 February, 2016 by Stacey 11 Comments

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    Cream Mint Brownie Bars.

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

    Cream Mint Brownie Bars- Low Carb,, gluten free fudge brownies with a creamy mint and chocolate ganache layer

    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.

    Cream Mint Brownie Bars. Low carb, gluten free, and primal.

    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 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 8x8 pan.
    2. 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.
    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 saucepan. Stir in thoroughly.
    4. Spread the brownie mixture over the bottom of the 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 saucepan 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 the 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.

    Printable Recipe Card

    Cream Mint Brownie Bars- Low Carb,, gluten free fudge brownies with a creamy mint and chocolate ganache layer

    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 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 189 kcal

    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).

    *As an Amazon Associate I earn from qualifying purchases.

    Nutrition

    Serving: 1gCalories: 189kcalCarbohydrates: 5gProtein: 4gFat: 17gSodium: 129mgFiber: 2gSugar: 1g
    Keyword keto brownies, keto cream mint brownies, low carb brownies
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

     

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    Related Articles Across the Web:

    Health Benefits of Mint, via Organic Facts

    What are the Benefits of Mint Extract, via Live Strong

    Cream Mint Brownie Bars


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    Cream Mint Brownie Bars. Grain free, low carb and primal

     


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    Reader Interactions

    Comments

    1. dana

      February 28, 2021 at 8:08 am

      Can I use powdered Swerve instead of granular?

      Reply
      • Stacey

        February 28, 2021 at 10:38 am

        Dana, yes, you can use powdered Swerve.

        Reply
    2. Aika

      May 13, 2019 at 10:45 pm

      5 stars
      This looks really delicious! Thank you for sharing the recipe. I'll definitely try making Cream Mint Brownie Bars at home. This would be perfect for a snack.

      Reply
    3. Carol

      August 19, 2017 at 8:45 am

      I just saw these and I am ready to make them, but got stopped at the ricotta. Do you think I could substitute something for it? Does the graininess of the ricotta come through? That is what makes me dislike ricotta. Thank you for all your hard work for our benefit!

      Reply
      • Stacey

        August 19, 2017 at 10:50 am

        Carol, You could just use more cream cheese to replace the ricotta.

        Reply
    4. Kare

      October 10, 2016 at 12:57 pm

      I made these about twelve times or so really delicious! Only thing is that the brownie part comes out dryer that your's pictured here. I followed the directions a stated except I used an electric mixer. Could that be it?
      Thanks, Karen

      Reply
      • Stacey

        October 11, 2016 at 12:03 pm

        Hi Karen, Thank you for making the recipe and taking the time to comment. It could be the mixer, but I would think you just add a little more butter to the brownie part of the recipe and perhaps pull them out of the oven a a couple minutes sooner. Hope that helps 🙂

        Reply
    5. Sarah

      February 29, 2016 at 10:22 pm

      I've had these as the "regular" version and so cool that you've updated them for special diets. Mint and chocolate always are perfect together, don't you think?

      Reply
      • Stacey

        March 01, 2016 at 9:25 am

        Thank you Sarah 🙂 Yes, chocolate mint is a winning flavor combo!

        Reply
    6. Becky Winkler (A Calculated Whisk)

      February 28, 2016 at 10:28 am

      These look amazing! Pinning 🙂

      Reply
      • Stacey

        February 28, 2016 at 10:34 am

        Thank you Becky 🙂 Love your recipes!

        Reply

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