This Brownie Bark is sugar-free, low carb, grain free, nut free and gluten free! Perfect for gift giving during the holidays!
If you’ve been to Trader Joe’s you’ve surely seen something called Brownie Bark right?
It looks fantastic, all dark and chocolatey and crisp. But of course I’ve never tried it so I can’t say for sure if mine taste like the packaged ones.
I can tell you that these taste like the edges of a brownie, the crispy edges that everyone loves.
I know that some might not be a fan of the texture of a crispy brownie, but for me and the family we love them.
You know my goal is always to try to replicate goodies my kids see in the local stores we shop at.
Actually I’ve never seen peppermint ones but decided since it’s so close to Christmas, peppermint flavoring was in order.
If you’re not a fan you can simply remove the peppermint extract and flavored stevia and just use vanilla extract and chocolate stevia.
They will freeze well too if you’re making them ahead.
Candy canes chopped on top is optional. Finding natural sugar free sweetened candy canes might be of some trouble. Amazon sells sugar free ones.
Place in a pretty tin and send to your kid’s teachers as a thank you of appreciation.
- You can find sugar free candy canes on Amazon. Most aren’t made with stevia but instead malitol which obviously isn’t ideal but since Christmas is only once a year and candy canes aren’t eaten on a regular basis this works fine for this recipe.
- If you don’t have Swerve sweetener you can use another sugar free sweetener just eliminate the stevia as Swerve is not as sweet as most other granulated sugar free substitutes.
- Chocolate liquid stevia or just peppermint will work as well if you don’t have the peppermint mocha, just enhances the flavor a bit more.
- You might not be a fan of coconut and neither is my youngest but there is not an ounce of coconut flavor in this recipe at all. It’s all peppermint and cocoa flavor all the way!
- Serves: 12
- Serving size: 2
- Calories: 130
- Fat: 11g
- Saturated fat: 6g
- Carbohydrates: 9.4g
- Sugar: 0.1g
- Sodium: 112mg
- Fiber: 3.8g
- Protein: 2.3g
- Cholesterol: 20mg
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup Swerve sweetener
- 3 tbsp unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1/2 cup butter, room temp
- 2 egg whites
- 1/2 tsp peppermint extract
- 1 1/2 tsp peppermint mocha liquid stevia
- 1/2 cup sugar free chocolate chips (I used Lily's Sweets)
- optional: sugar free candy canes, chopped to sprinkle on top
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- Whisk the first 6 ingredients together in a bowl. Set aside.
- In a stand mixer add the egg whites, butter, extract and stevia.
- Blend until combined.
- Slowly pour in the dry ingredients and blend until mixed well.
- Pour in the chocolate chips and stir on low until mixed.
- Use your hands to press and spread dough over the baking pan as evenly as possible, 8 by 12 inches.
- Cover with a piece of parchment and use a rolling pin to smooth surface.
- Remove parchment and sprinkle copped candy canes if desired.
- Bake for 15 minutes.
- Score into 24 pieces with an oiled pizza cutter.
- Bake for additional 5 minutes.
- Allow to cool completely.
- Cut with a clean knife and store in the fridge or freezer.