Creamy peppermint low carb ice cream bars with a brownie base topped with whipped cream, melted milk chocolate, and crushed peppermint candies. Keto friendly and completely gluten-free.


Brownie Batter:

  • 2 eggs (room temperature)
  • 3/4 cups almond flour
  • 1/2 cup unsalted melted butter
  • 1 tsp vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup allulose
  • 1/2 tsp salt

Vanilla Peppermint Ice Cream Base:

  • 1 1/2 cups allulose
  • 2 Tbsp vanilla
  • Pinch of salt
  • A few drops of pink food colouring (optional)
  • 1 tsp peppermint extract
  • 3 cups heavy cream
  • 1 1/2 cups unsweetened almond milk

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 Tbsp allulose


  • 12 sugar-free peppermint candies crushed (optional)
  • 1/4 cup Lilly's milk chocolate chips (or dark chocolate)

Brownie Batter:

  1. Preheat oven to 350F, and grease and line a 9X9 square cake pan. You can use an 8x8 pan, the brownies will just be a bit thicker.
  2. Melt butter in the microwave in a large bowl.
  3. Sift cocoa powder, salt, and allulose sweetener and add to the butter and stir until combined.
  4. Add room temperature eggs one at a time, blending each time to incorporate each egg into the batter.
  5. Add the vanilla and almond flour and stir until combined. Do not over blend the batter.
  6. Fill the base of the cake pan and spread to level out.
  7. Bake for 10-12 minutes or until a toothpick inserted in the center of the brownies comes out clean. Keep an eye out as this layer bakes very quickly.
  8. Cool.

Ice Cream Base:

  1. In a medium bowl, use a whisk or hand mixer on low speed to combine the almond milk, allulose, and salt until the allulose is dissolved.
  2. Stir in the heavy cream, peppermint, food colouring and vanilla.
  3. Cover and refrigerate for 3 hours or overnight.
  4. Add the ice cream base to your ice cream maker and hit the ice-cream cycle.
  5. Once the ice-cream cycle is finished spread the peppermint vanilla ice cream over the cooled brownie base layer.

Whipped cream:

  1. In a medium bowl, or in the bowl of a stand mixer, blend heavy cream with allulose and vanilla.
  2. Whip until soft peaks form.
  3. Spread over ice cream layer.


  1. Melt 1/4 cup milk (or dark) chocolate chips and drizzle over the top.
  2. Crush 12 sugar-free peppermint candies and sprinkle over the top.

Ice Cream Layer Notes:

  • If you do not use allulose in your ice cream base be sure to add a tsp of glycerine. Glycerine helps to create a softer texture when frozen. Without it, the ice cream freezes rock solid. If you do not have glycerine, you can use 3 Tbsp of vodka.
  • If you do not have an ice cream maker, there are tips and tricks at the bottom of the blog post for instructions to make the ice cream by hand.
  • If you are using commercial ice cream, you will need 1.5 liters or 6 cups of frozen ice cream. Add the frozen ice cream to the bowl of a stand mixer with the food colouring and peppermint extract, and blend with the paddle attachment. This will soften up the ice cream enough to make it spreadable.

Brownie Base Notes:

  • You can replace allulose with erythritol or xylitol, but they will change the texture. Under "what sweeteners are best for this recipe" in the blog post there is a full write up of what sweeteners will work best in each layer.
  • Use room temperature ingredients for your brownie base, cold eggs will harden the melted butter and create a lumpy batter.
  • When measuring the cocoa powder for the brownie base, do not scoop and press. Drop your cocoa powder into your measuring cup and scrape off the excess. Pressing the cocoa powder into a measuring cup adds too much cocoa powder to the recipe.

Extra Tips:

  • It is much easier to slice these ice cream bars with a warm knife. Before you begin slicing, place your knife under hot running tap water for a few seconds. Wipe off the moisture and slice your bars. Using a warm knife creates neat clean slices.

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