“These grain-free brownies with a minty buttercream filling and a sugar-free chocolate topping are sure to please.” Low Carb Grasshopper Brownies – You must try this recipe.
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2 h
25 Servings
206 cals
Ingredients
Brownie Base:
- ¼ cup low carb sweetener eg Swerve or xylitol
- ¼ cup unsalted butter room temperature
- ¾ cups almond flour
- 2 eggs
- 2 tbs unsweetened cocoa powder
- 2 tbs water
- ½ tsp baking powder
Mint Filling:
- 8 oz cream cheese
- ¼ cup low carb sweetener eg Swerve or xylitol
- 1 egg
- ½ tsp peppermint extract or to taste
- green food dye as desired
Chosolate Topping:
- 5 ounces sugar-free dark chocolate chopped
- 1 tbsp butter
Directions
- Preheat the oven to 350F. Line an 8X8″ square baking pan with baking parchment.
- Add butter and sweetener to a stand mixer bowl and cream them together.
- Add the remaining brownie ingredients and beat until thoroughly combined.
- Pour the mixture into the baking pan and bake for 10 minutes.
- Meanwhile, beat together the cheesecake ingredients until smooth. Once the brownie layer has pre-baked, spoon the cheesecake layer
- over the top and bake for a further 20 minutes or until the top layer has cooked through.
- Let cool slightly then cut into 9 squares.
Chosolate Topping:
- In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together, stirring until smooth. Spread over chilled filling and let set, about 20 minutes.
- Enjoy 🙂
Nutrition Facts
Per Serving: 206 calories; 18.3 g fat; 7.9 g carbohydrates; 4.3 g protein.
Recipe by: Maya, Photo Credit: mbieganski
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