These Mint Chocolate Cheesecake Brownie Bars are sugar free and low carb! Perfect for a sweet treat!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Mint and chocolate is one of my all-time favorite flavor combinations – my Chocolate Peppermint Cocktail is so delicious! A few days ago I had the craving for that flavor combo – but rather unusually for me I fancied something baked. I decided to adapt my popular Chocolate Cheesecake Brownie recipe and create a mint version!
To make the brownie layer, cream xylitol and butter together in a stand mixer. Add almond meal, eggs, unsweetened cocoa powder and water and beat until smooth. Spoon into an 8×8″ square baking pan lined with baking parchment, and place in a preheated oven for 10 minutes.
Meanwhile, beat together cream cheese, granulated Splenda, an egg, peppermint extract and (if you like) green food dye. I use a hand whisk for this.
Once the brownie layer has pre-cooked, spread the cream cheese layer over the top and return it to the oven for 20 minutes or until the top layer has set. Let cool slightly then cut into 16 squares.
Low Carb Mint Chocolate Cheesecake Brownie Bars #lowcarb #sugarfree Click To Tweet
Interested in more chocolate recipes? Check out my book, Low Carb Chocolate Recipes!