Keto Grasshopper Brownies

Chocolate and mint is one of those combinations that just works, and these brownie bars take it to another level. A fudgy low-carb brownie base is layered with smooth mint buttercream and finished with a thin sugar-free chocolate topping for that perfect contrast of textures. 🤎

They’re rich, refreshing, and indulgent without the usual carbs. Slice them into little squares, chill them well, and you’ve got a keto dessert that feels straight out of a bakery!

Servings: 24

Ingredients

For the Brownie Base

• 1⅓ cups almond flour (128 g)
• ¾ cup granulated keto sweetener (144 g)
• ⅓ cup unsweetened cocoa powder (28 g)
• 1 tsp baking powder (4 g)
• ¼ tsp salt (1.5 g)
• ½ cup unsalted butter (113 g)
• 4 oz unsweetened chocolate (113 g), chopped
• 5 large eggs (about 250 g)
• ½ tsp vanilla extract (2.5 ml)
• ¼–¾ cup water (60–180 ml)

For the Mint Filling

• 8 oz cream cheese (227 g), softened
• ½ cup unsalted butter (113 g), softened
• ⅔ cup powdered keto sweetener (about 80 g)
• 1½ tsp peppermint extract (7.5 ml)
• Natural green food coloring, as needed

For the Chocolate Topping

• 5 oz sugar-free dark chocolate (142 g), chopped
• 1 tbsp unsalted butter (14 g)

Directions

1. Preheat the oven to 300°F (150°C). Grease a 9×13-inch (23×33 cm) baking pan.
2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt.
3. Place the butter and chopped unsweetened chocolate in a saucepan over low heat. Stir until completely melted and smooth.
4. Pour the melted chocolate mixture into the dry ingredients. Add the eggs and vanilla extract, then mix until combined. Gradually add enough water to create a pourable batter without making it overly thin.
5. Transfer the batter to the prepared pan and smooth the surface. Bake for 25–30 minutes, until the center is just set. For fudgier brownies, check them around 20 minutes; bake closer to 30 minutes for a firmer, more cake-like texture.
6. Remove from the oven and allow the brownie base to cool completely.
7. For the mint layer, beat the softened cream cheese and butter until smooth. Add the powdered sweetener and peppermint extract, then mix until creamy. Add enough green food coloring to achieve a light mint color.
8. Spread the mint mixture evenly over the cooled brownie base. Refrigerate for about 1 hour, or until the filling is firm.
9. For the topping, place the chopped sugar-free chocolate and butter in a heatproof bowl over a pan of barely simmering water. Stir until melted and smooth.
10. Spread the chocolate mixture over the chilled mint layer. Allow the topping to set for about 20 minutes before slicing.

Macros

Per serving:

• Calories: 206 kcal
• Fat: 18.3g
• Protein: 4.3g
• Total Carbs: 6g
• Fiber: 3.7g
• Net Carbs: 2.3g