Ingredients
- Brownie Base:
- 1 cup almond flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1/4 cup cocoa powder
- 4 oz cream cheese, softened
- 2 large eggs
- 1/4 cup granulated erythritol
- 20 drops stevia extract
- 1/2 tsp vanilla extract
- 1/3 cup almond milk
- Filling:
- 1/2 cup butter, softened
- 1 1/2 cups powdered erythritol (Zsweet recommended)
- 1 tsp peppermint extract
- 1 to 2 drops green food colouring gel
- 1/3 cup almond milk or heavy cream
- Ganache:
- 5 tbsp butter
- 1/4 cup powdered erythritol (Zsweet recommended)
- 2 oz unsweetened chocolate, chopped fine.
- 1/4 cup cocoa powder
Preparation
Step 1
For the base, preheat oven to 350F and grease an 8×8 pan.
In a medium bowl, stir together almond flour, xanthan gum, baking powder, baking soda and salt. Set aside.
In a small bowl, stir together melted butter and cocoa powder. Set aside.
In a large bowl, beat cream cheese with electric mixer until smooth. Beat in eggs until combined. Add cocoa mixture and beat until smooth. Add erythritol, stevia, vanilla and almond milk and beat until just combined.
Add half of almond flour mixture and beat until combined, then repeat with the second half of the almond flour. Spread batter in prepared pan and bake 18 to 22 minutes or until top is just set. Underbake them for a fudgier consistency (about 18 minutes) or bake them fully for a cakier consistency (22 to 24 minutes).
Cool in pan.
For the filling, add butter, powdered erythritol, peppermint and food colouring in food processor. Process until combined. Add almond milk, bit by bit, until smooth, spreadable consistency is achieved. Spread filling over cooled brownie base.
For the ganache, melt butter with powdered erythritol in a small saucepan over low heat, stirring until erythritol is dissolved. Add chocolate and cocoa and continue to stir until chocolate has melted and mixture is smooth. Spread over filling.
Refrigerate bars until topping is set, at lease one hour. Cut into small squares.
Makes 32 small bars. Each bar has a total of 14.3g carbs, but a lot of this is from the erythritol icing. Each bar has only 2.3g if you subtract erythritol.