Cream Mint Brownie Bars- Low carb, gluten free, and primal.
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5 from 1 vote

Cream Mint Brownie Bars

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: brownies, keto, low carb, primal
Cuisine: dessert
Servings: 16
Calories: 189kcal
Author: Stacey


  • 3 ounces unsweetened baking chocolate like this kind
  • 6 tbsp butter
  • 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
  • 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
  • 3 tbsp butter
  • 2 tbsp heavy cream
  • 2 tsp cocoa powder
  • 1 tbsp erythritol sweetener for low carb or coconut sugar for primal


  • 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).


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