Espresso Keto Brownies

Name: Espresso Keto Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 brownies
Ingredients: 4 ounces baker's chocolate; 1/2 cup butter; 1 tsp pure vanilla extract; 2/3 cup superfine almond flour; 1/2 cup sugar-free granulated sweetener; 3 Tbsp instant espresso granules; 1/4 tsp sea salt; 2 large eggs

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 brownies
Calories
280 kcal
Course
Dessert
Cuisine
American

Espresso Keto Brownies

Tyler Espinosa

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Grain-free espresso keto fudge brownies made with simple pantry ingredients.

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Ingredients

Servings

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

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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.