Sugar-Free Peppermint Brownie Bark

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 1/2 tsp Peppermint mocha liquid stevia

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips, sugar-free
  • 3 tbsp Cocoa powder, unsweetened
  • 1/2 cup Coconut flour
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener

• Drinks

  • 1 tsp Instant coffee granules

• Dairy

  • 1/2 cup Butter

Found on sugarfreemom.com

Description

Ingredients

• 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 Lilys Sweets)
• optional: sugar free candy canes, chopped to sprinkle on top

Directions

• 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.

Nutrition