Fudgy Grasshopper Keto Brownies
Martina Slajerova- Ready in 45m
- 5 g net carbs
- 284 kcal
- Serves 16
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I'd like to thank the amazing Kim of Low Carb Maven for reviewing my KetoDiet Cookbook and for sharing one of my recipes - Fudgy Keto Brownies! Most of the 150+ keto recipes in my cookbook are savoury, but this one is for all of us chocoholics!
When I was working on this recipe, my partner took two batches to work and gave them to his colleagues to try them. Most of them don't even follow a low-carb diet and they loved them. In fact, it was one of the most popular treats they've tried from my cookbook!
You can find Kim's review of my book at Low Carb Maven. If you make my brownies without the mint layer like Kim did, there will be only 3.8 grams of net carbs per serving!
Step-by-step
First, prepare the brownie base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
Break the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt while stirring. The chocolate mixture should not be hot when added to the dough.
Place the eggs, liquid stevia, and powdered erythritol into a bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda, and cream of tartar and process well.
Pour into an 8 × 8 inch pan (20 × 20 cm) lined with parchment paper or use a silicone pan. Bake for 20 to 25 minutes. When done, remove from the oven and set on a cooling rack.
While the brownie base is cooling, prepare the mint layer. Place the softened coconut butter, shredded coconut, powdered erythritol, coconut milk, liquid stevia, mint and mint extract into a blender and pulse until smooth. If you prefer more texture, leave some shredded coconut aside and stir into the mixture after blending. The amount of mint depends on your palate and will not affect the amount of carbs per serving.
Once the brownie layer has cooled, keep it in the baking pan and spread the mint layer over it.
Now, prepare the chocolate crust. Break the chocolate into small pieces and place in a bowl with the coconut oil. Pour the coconut milk or cream into a small saucepan and bring to a simmer over medium heat. Once simmering, pour the milk over the chocolate and coconut oil and mix until smooth and creamy. Set aside to cool and thicken slightly.
When cool, spread on top of the mint layer, then refrigerate the brownies for 1 to 2 hours or until set before slicing. The brownies can be stored in the fridge for up to a week.
Recipe
Fudgy Grasshopper Keto Brownies
★★★★★4.8These decadent, mint-chocolate keto brownies are the answer to your sugar cravings: a single piece will fill ...
- Hands on
- 30m
- Overall
- 45m
- Servings
- 16
- 5 g
- Net carbs
- 6.3 g
- Protein
- 25.8 g
- Fat
- 284
- kcal
Ingredients
- Brownie layer:
- Mint layer:
- Chocolate crust:
Instructions
First, prepare the brownie base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
Break the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt while stirring. The chocolate mixture should not be hot when added to the dough.
Place the eggs, liquid stevia, and powdered erythritol into a bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda, and cream of tartar and process well.
Pour into an 8 × 8 inch pan (20 × 20 cm) lined with parchment paper or use a silicone pan. Bake for 20 to 25 minutes. When done, remove from the oven and set on a cooling rack.
While the brownie base is cooling, prepare the mint layer. Place the softened coconut butter, shredded coconut, powdered erythritol, coconut milk, liquid stevia, mint and mint extract into a blender and pulse until smooth. If you prefer more texture, leave some shredded coconut aside and stir into the mixture after blending. The amount of mint depends on your palate and will not affect the amount of carbs per serving.
Once the brownie layer has cooled, keep it in the baking pan and spread the mint layer over it.
Now, prepare the chocolate crust. Break the chocolate into small pieces and place in a bowl with the coconut oil. Pour the coconut milk or cream into a small saucepan and bring to a simmer over medium heat. Once simmering, pour the milk over the chocolate and coconut oil and mix until smooth and creamy. Set aside to cool and thicken slightly.
When cool, spread on top of the mint layer, then refrigerate the brownies for 1 to 2 hours or until set before slicing. The brownies can be stored in the fridge for up to a week.
Nutrition per serving, 1 slice
Carbs 7%Protein 9%Fat 84% of calories
- Net carbs
- 5 g
- Total carbs
- 20.2 g
- Fiber
- 5.8 g
- Sugars
- 3.3 g
- Protein
- 6.3 g
- Fat
- 25.8 g
- Saturated fat
- 16 g
- Calories
- 284 kcal
- Sodium
- 58 mg · 2.52% RDA
- Magnesium
- 63 mg · 15.8% RDA
- Potassium
- 254 mg · 12.7% EMR
Nutrition by ingredient
Serving size 1 slice
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (24)
Hello Martina,
Could you add the ingredient quantities required for the chocolate crust layer? I can’t see them on this webpage.
Thanks!
You are right, thank you for noticing, it's all there now!
I would like to try this recipe but I have never worked with coconut manna. I am wondering can these be eaten straight from the refrigerator or does the mint topping harden such that they need to come to room temp first? Thank you.
Hi Jenny, it does harden so it's better to leave them at room temperature for 15-20 minutes. I don't mind them straight from the fridge but it may be better to leave them at room temperature for a few minutes.
I have the Keto App on my iPhone and added this recipe to my plan. I am unable to see the full recipe. Only the ingredients appear. Did the rest of the instruction get removed because it has been published in a cook boook?
Is apple cider vinegar OK to substitue the cream of tartar?
One more question, I prefer to use monk fruit (Swerve) instead of stevia. How do I properly susbtitue it when it calls for the Stevia drops?
Hi Chare, that's a good point! This was a guest post so I did not publish the recipe steps on my blog (they are on Kim's blog). However, I can see that for the purpose of improving the user experience in our app, I will add all of the information necessary into all guest posts.
When it comes to the recipe, yes, you can use ACV instead of cream of tartar. To replace one sweetener with another, check out our conversion guide: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
I hope this helps!
Sadly, I am a ketoer that can't handle any erythritol or xylitol, only stevia, is there a way to sub out the erythritol in this recipe with additional stevia? Or is it required for bulk? I'm really craving a brownies.... 😊
Hi Krista, it's not an issue for the texture so if you don't mind using just stevia go for it (to taste). Or you could try a monk fruit based sweetener: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
Is the mint version available on the app? I see it mentioned but couldn't find the recipe. Thanks!
Hi Adwoa, this recipe is in the App but only as Kim shared it (without the mint filling). If you want to make the filling, here's what you'll need for the middle layer:
7.1 ounces (200 g) coconut butter, softened
1 cup (75 g/2.6 oz) dried shredded coconut
¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
¼ cup (60 ml/2 fl oz) coconut milk or heavy whipping cream
10 to 15 drops liquid stevia
¼ cup (24 g/0.9 oz) fresh mint or more to taste
1 teaspoon to 1 tablespoon sugar-free mint extract (to taste)
To make it, blend everything and spread on top of the brownie, then top with the ganache. To create this meal in the app, tap to clone the Fudgy Keto Brownies recipe and then add the ingredients for the mint layer. I hope this helps! 😊
Hi
Can you tell me the sugar count
We are diabetic and concerned about the sugar per serving or / 100g
Thanks
Rosie
Hi Rosie, sugar is only a part of "net" carbs - it is better to count net carbs or total carbs (sugar will be less than 3.8 g).
Can you use gelatin as an egg substitute for someone who does not eat eggs
Hi Aurora, I think that flax egg or chia egg may be better replacements but I haven't tried them in this recipe (use 1 tbsp flax or chia + 3 tbsp water for every 1 egg). I hope this helps!
Followed instructions to the punctuation, baked for 20 minutes but after cooking they were still just gooey inside. What a waste of time and money.
I'm sorry but I find it hard to believe that you followed the recipe to the punctuation. They are exactly as shown on the photos - not gooey at all. And don't take my word for it - Kim of Low-Carb Maven and many others made them with no such issues. Having said that, you may be living in high altitudes which has an effect on baked recipes.
Hi can you make these brownies ahead and freeze them. I am thinkung of making them for a Christmas treat.
Thanks
Yes, they can be frozen! I'd freeze them (sliced) for up to 3 months.
This recipe is perfect! I've made it 3 times since I got the book in May and I can't believe how easy it is to make. My husband loves it so much, he said I can bake this every weekend... he would love having a brownie every single day! Thank you so much for another fantastic recipe!
@keto_amazed
Thank you so much!!
Hi Martina,
A quick question. I don't have powdered sugar substitute, only the granulated kind. If I put it in a coffee grinder to powder it would I adjust the amount I put in the recipe? Or do you think the recipe would work with granulated sugar (substitute of course )
Thank you!
Yes, that will work too! This recipe will work with granulated sweetener too - I'd use slightly less or go by the weight. For recipes that require only powdered sweetener, I often use homemade. It's better if you powder it as you need it, because it tends to clump up.
I don't get it, this all sounds so great but where is the recipe for them??
Hi Madison, this is my recipe from the KetoDiet Cookbook reviewed by Kim of Low Carb Maven - full recipe is on her website (please, see the link in this post above).