Chocolate Mint Shortbread Bars (Low Carb / Keto)

With a chocolate shortbread base, a thin creamy mint layer, and a dark chocolate top, these low-carb and keto chocolate mint shortbread bars achieve the right balance of sweetness (no, not too sweet!) and mint to chocolate (no, not too minty!).

These yummy chocolate mint bars were inspired by Melissa Clark's (@NYT Cooking) Chocolate Peppermint Bars, which also have a crispy, chocolate shortbread base. However, these bars are made with different ingredients in order to be sugar-free, keto, and gluten-free.

The chocolate mint bars are easy to make, but you do need to build time in to let the different layers chill. That said, you won't regret making these delicious little gems! Each serving of these low-carb and keto chocolate mint bars is only 2 net carbs.

Ingredients

These chocolate mint bars are just 8 ingredients:

• Almond flour
• Swerve sweetener (confectioners)
• Cocoa powder
• Salt
• Butter
• Mascarpone cheese
• Peppermint Extract
• Lily's dark chocolate baking chips
• Green food coloring (optional)

For the creamy mint layer, we use mascarpone cheese. When testing this recipe, we found that the mascarpone produced better results than the cream cheese options we tried. And with the mascarpone cheese, you use less ingredients -- win win!

How to Make

Making each layer of these chocolate mint shortbread bars is super simple. Here is what you'll do:

• Make the chocolate shortbread: Pre-heat the oven to 350 degrees and grease an 8 x 8 pan with butter. Cut one piece of parchment paper to line the pan on two sides and so there is an overhang on each side (for easy pullout). In a food processor, pulse together 2 cups of almond flour, ¼ cup Swerve sweetener, ¼ cup softened butter, 3 tablespoons cocoa power and ¼ teaspoon of salt. Pulse until the mixture comes together as a dough. Then, press the dough evenly into the bottom of lined pan. Bake for roughly 15 to 18 minutes (we took out at 17 minutes), until edges are slightly darkened and sides begin pull away. Remove and let cool to room temperature.
• Prepare the mint filling: In a medium-size bowl, stir together the mascarpone, Swerve sweetener and peppermint extract. If you like, you may add several drops of green food coloring (for green minty look). Stir until well combined. After the shortbread has cooled to room temperature, spread the mint filling evenly across the top of the shortbread. Then, put the pan in the fridge to chill the filling for at least an hour or more.
• Make the chocolate topping: When ready, remove the pan from the fridge. Place the dark chocolate chips in a microwave-safe bowl and add a tablespoon butter. Heat the chips and butter in 30-second intervals in the microwave. After each 30-second interval, take out and stir the chips. Stop heating as soon as the chips stir to a smooth consistency. Gently and quickly spread the melted chocolate over the mint filling. After, put in the fridge to chill for at least 20 minutes.

After, serve yourself a yummy bar! Store the bars in fridge following.

Other Low Carb and Keto Desserts To Try

Here are some other low-carb and keto desserts you may want to try:

• Keto Chocolate Chip Peanut Butter Bars: These 3-layer keto chocolate peanut butter bars are addicting! But, they will satisfy any cravings you may have for a peanut butter cup! What makes these bars extra special is the crunchy pecan crust that’s made of ground pecan, butter, sweetener and salt.
• Chocolate Chip Zucchini Bread: This low-carb and keto chocolate chip zucchini bread is moist, lightly sweetened, delicate yet dense, and flavored with a touch of cinnamon and yummy sugar-free chocolate chips. A slice of this chocolate zucchini bread is perfect for breakfast, as a snack, or even as dessert. 
• The Best Keto Chai Mug Cake: This keto chai mug cake is moist, light and airy, and bursts with chai flavor. Even if you’re not a chai fan, we think you’ll love it. This chai keto mug cake is only 8 ingredients and 3.9 net carbs. Best of all, it only takes a few minutes to make.