Ingredients:

  • 2 cups Blanched Almond Flour
  • 1/4 cup Powdered Keto Sweetener (for base)
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 teaspoon Sea Salt (for base)
  • 1/2 cup Unsalted Butter, melted (or refined coconut oil)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 1 1/2 cups Powdered Keto Sweetener (for filling)
  • 2 tablespoons Heavy Whipping Cream
  • 1 teaspoon Peppermint Extract
  • Pinch Sea Salt (for filling)
  • 1-2 drops Green Food Colouring (optional)
  • 6 oz Sugar-Free Dark Chocolate (85% Cacao minimum)
  • 1 tablespoon Coconut Oil or Unsalted Butter (for topping)

Instructions:

  1. Prep the Pan: Line an 8x8 inch baking pan with parchment paper, allowing enough overhang on two sides to lift the finished bars out later.
  2. Combine Dry Ingredients: Whisk together the almond flour, powdered sweetener (base portion), cocoa powder, and salt in a large bowl.
  3. Add Wet Ingredients: Pour in the melted butter/coconut oil and vanilla extract. Mix until the mixture resembles thick, moist cookie dough.
  4. Press the Base: Transfer the mixture to the prepared pan. Press firmly and evenly into the bottom of the pan using the bottom of a glass or a spatula. Chill the crust in the refrigerator for 30 minutes to set.
  5. Cream the Butter: Using an electric mixer, beat the softened butter (filling portion) until light and fluffy (about 1 minute).
  6. Add Filling Ingredients: Gradually incorporate the remaining powdered keto sweetener, then add the heavy cream, peppermint extract, and salt. Beat on medium speed until completely smooth and lump-free (2-3 minutes). Add 1-2 drops of green food colouring (if using) and mix until evenly distributed.
  7. Layer and Chill: Spread the mint filling evenly over the chilled base layer. Return the pan to the refrigerator for 1 hour to allow the mint layer to firm up.
  8. Melt Chocolate: Place the chopped sugar-free chocolate and coconut oil/butter in a heatproof bowl. Melt gently over a double boiler or in 30-second intervals in the microwave until smooth and glossy.
  9. Pour the Topping: Allow the melted chocolate mixture to cool slightly (about 5 minutes). Pour it over the firm mint layer. Gently tilt the pan to ensure the coating is smooth and completely covers the mint.
  10. Final Set: Return the pan to the refrigerator for a final chill of 1.5 to 2 hours, or until the chocolate topping is completely hard. Use the parchment paper overhang to lift the entire slab out, and slice the bars into 16 equal squares using a sharp knife.