Espresso keto brownies made with almond flour and zero-sugar sweetener. These grain-free fudge brownies are low-carb and sinfully delicious! Perfect for those watching their sugar intake.
Welcome to the strangest yet fudgy ist, most marvelous low-carb brownie recipe you’ll ever make.
Bold statement, I know.
Strange because you’ll think it’s total trash while you’re making it, but magically, it not only works out, but becomes a mega mouth-watering treat.
The batter is the weirdest most granulated not creamy smooth substance and when the brownies come out of the oven, they’re drowning in a pool of butter. Don’t freak out. It’s all apart of this beautiful process. The weirder it seems, the better they will turn out. Guarantee it.
If you follow a low-carb ketogenic diet, you’ll love these lumps.
Ingredients for Espresso Keto Brownies:
Butter/ghee: the moist maker. The fat plays a pivitol role in the flavor of these brownies, so select it wisely depending on your personal taste. Butter, ghee and coconut oil all work. Grass-fed butter is my preference!
Baking Chocolate: in order to keep this keto, you’ll need to use a 100% chocolate bar
Almond Flour: that substance that soaks up the deliciousness of the butter and ensures you can pick the thing up with your hand. Almond flour is a great source of fiber, magnesium and fat.
Eggs: the glue that holds it all together.
Instant Espresso Granules: that magical ingredient we add to make these taste extra special and unique. Honestly, if you don’t have instant espresso or instant coffee on hand, you can swap it out for cocoa powder and the world will keep on turning.
Vanilla extract: gives any baked good that wonderful warmth. Don’t skip it unless you have to!
Sea salt: sea salt is secretly mandatory in any sweet treat as far as I’m concerned. It is a flavor enhancer, makes the thing taste richer and also sweeter.
Optional add ins:
- Ground cinnamon
- Chocolate chips
- Chopped nuts
Let’s make them now!
How to Make Espresso Keto Brownies:
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Place the chocolate and butter in a small saucepan and heat over medium. Stir until melted then remove from the heat. Don’t allow the mixture to come to a boil.
Stir in the flour, sweetener, vanilla extract, espresso granules and sea salt.
In a bowl, whisk up the eggs then add them to the brownie mixture and stir well. At this point, the batter will be very grainy and look weird. This is normal!
Transfer the very strange looking brownie batter to the lined loaf pan and smooth into an even layer. It will look oily…again – normal.
Bake on the center rack of the preheated oven 18-20 minutes.
The brownies will have a substantial layer of grease on top…this is normal. Allow the brownies to cool and the butter will soak back in.
Once completely cool, transfer the brownies to a cutting board and cut and serve. If desired, sprinkle with sugar-free confectioner’s sweetener and/or espresso granules.
Enjoy these strange, strange buttery nuggets of low-carb joy.
More Keto Dessert Recipes:
- Keto Chocolate Chip Cookies
- Keto Chia Pudding
- Keto Snickerdoodles
- Keto Donut Holes
- Keto Chocolate Ice Cream
- Keto Strawberry Shortcake
- Keto No-Bake Chocolate Chip Cookie Bars
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Espresso Keto Brownies
Grain-free espresso keto fudge brownies made with simple pantry ingredients.
Servings: brownies
Ingredients
- 4 ounces baker's chocolate
- 1/2 cup butter or ghee or coconut milk
- 1 tsp pure vanilla extract
- 2/3 cup superfine almond flour packed
- 1/2 cup sugar-free granulated sweetener
- 3 Tbsp instant espresso granules
- 1/4 tsp sea salt
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Place the chocolate and butter in a small saucepan and heat over medium. Stir until melted then remove from the heat. Avoid bringing the mixture to a boil.
- Stir in the flour, sweetener, vanilla extract, espresso granules and sea salt.
- In a bowl, whisk up the eggs then add them to the brownie mixture and stir well. The batter will look very grainy and oily...this is normal!
- Transfer the brownie batter to the lined loaf pan and smooth into an even layer. It will look oily and you'll probably think it won't work out...don't worry, it will! Bake on the center rack of the preheated oven 18-20 minutes.
- When you pull the brownies out of the oven, they will have a substantial layer of grease on top...this is normal! Allow the brownies to cool and the butter will soak back in. Once completely cool, transfer the brownies to a cutting board. If desired, sprinkle with sugar-free confectioner's sugar and cocoa powder or more instant espresso granules. Cut and serve.
Nutrition
Serving: 1of 8 · Calories: 280kcal · Carbohydrates: 6g · Protein: 6g · Fat: 28g · Fiber: 4g · Sugar: 1g
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
YUMMMMMY! I used regular almond flour and monk fruit sweetener. I only had 1 T espresso powder so I added 2 rounded Tb of Dark Roast instant coffee granules and it had a subtle coffee flavor that was good! I will definitely make these again!
I’m so happy you like them, Connie!! Thanks so much for the sweet note and for letting me know your changes 😀 xoxoxo
i do not see cacao power in the brownie recipe, just a topping option correct?
Hi Rick! If you wanted to sprinkle cacao powder over the brownies for looks, you definitely can! It isn’t needed in the recipe itself 🙂 Hope you enjoy!
I liked it. Didn’t love it. Too crumbly. Fell apart when trying to eat it and made a mess. Going back to the Keto Mocha Blackout Brownies recipe which turned out fabulous.
Thanks for the fantastic recipe! I was recently on a cruise and had a piece of chocolate espresso cake that rocked my world and these are even better because they don’t spike my sugars. I used a full cup of sweetener because I like my brownies sweeter, half allulose and half monkfruit, with the allulose keeping the monkfruit from crystalizing, although I will probably cut it to 2/3 cup on the next batch. I baked them 20 minutes in an 8×8 pan, they are moist and so tasty, a nice cross between a brownie and fudge. Thanks again!
Thanks so much for sharing all of this, Dawn! It’s super useful information to others who want to try the recipe 🙂 xo