This easy keto espresso brownie recipe brings together two of life’s greatest pleasures – chocolate and coffee.
These brownies are perfect for anyone following a keto diet who misses their regular chocolate treats but doesn’t want to break their keto or low carb diet.
I spent weeks trying different ways to make these brownies just right, and this version gives you that perfect fudgy texture that’s often missing in keto desserts.
The espresso adds a rich depth that makes these brownies taste like something from an expensive coffee shop.
The best thing about this recipe is how simple it is to make. You only need a few main ingredients, and most of them are probably already in your kitchen if you’re following a keto diet.
The almond flour keeps everything low carb, while the sugar free chocolate ensures you get that real brownie experience without the sugar spike.
These brownies make a great afternoon treat with coffee, and they’re also perfect for bringing to parties where you want a keto friendly option
👍 Why You’ll Love This Recipe
Fudgy Texture: Unlike many keto desserts that end up dry or crumbly, these brownies have that perfect fudgy consistency that everyone loves in a brownie.
The combination of butter and sugar free chocolate creates that dense, rich texture that melts in your mouth – just like traditional brownies!
Coffee Lover’s Dream: If you’re someone who can’t start their day without coffee, these brownies are perfect for you.
The espresso powder adds a rich coffee flavor that makes these feel like a fancy coffee shop treat, but without all the carbs and sugar.
Quick Preparation: From start to finish, these brownies only take about 30 minutes to make. That means you can satisfy your chocolate craving without spending hours in the kitchen.
Energy Boost: The combination of healthy fats from almond flour and butter, plus the natural caffeine from espresso, makes these brownies a perfect afternoon pick me-up that won’t cause an energy crash later.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a loaf pan (I used a 9×5″ one) with parchment paper.
Step 2
Place the butter and sugar-free chocolate in a small saucepan over medium heat. Mix and stir until it melts (make sure it doesn’t boil!), and then remove from the heat.
Step 3
Add in the sweetener, vanilla, almond flour, salt, and espresso granules. Mix well until combined.
Step 4
Add the eggs to a bowl and whisk them. Then, add them to the brownie mixture and stir until well combined.
Step 5
Transfer the batter to the lined loaf pan. Smooth it using a spatula and bake for 20 minutes on the center rack.
After removing them from the oven, let them cool for 10-15 minutes before serving. Enjoy!
💡Tips
1. Room Temperature Eggs
Make sure to take your eggs out of the fridge at least 30 minutes before starting. Room temperature eggs mix much better with the melted chocolate mixture and help create that perfect fudgy texture.
Cold eggs can make the melted chocolate seize up or become lumpy. If you forgot to take them out early, you can place them in a bowl of warm (not hot) water for about 5 minutes to bring them to room temperature quickly.
2. Watch The Chocolate
When melting the sugar free chocolate and butter, keep the heat on medium-low and stir constantly.
Sugar free chocolate can be a bit trickier to melt than regular chocolate – it can burn really easily and become grainy. As soon as most of the chocolate is melted, remove it from the heat and keep stirring.
The remaining pieces will melt from the residual heat. If your chocolate starts to look grainy or separated, your heat was probably too high.
3. The Cooling Step
The 10-15 minute cooling time isn’t just a suggestion – it’s important for the perfect texture. The brownies will be very soft when they first come out of the oven, and they need this time to set up. If you try to cut them too soon, they’ll be messy and fall apart.
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FAQ
1. How do I know when the brownies are done?
Unlike regular brownies, you can’t use the toothpick test for these because they’re supposed to be a bit fudgy.
After 20 minutes of baking, look for these signs: the edges should be set and starting to pull away from the pan slightly, the top should look set but still feel a bit soft when you gently press it, and the center shouldn’t be jiggly anymore.
2. My brownies turned out dry – what went wrong?
You might have overbaked them (even 5 extra minutes can make them dry), your oven might run hot (consider getting an oven thermometer), or you might have used too much almond flour (make sure to measure it correctly – don’t pack it into the measuring cup).
Keto Espresso Brownies
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a loaf pan (I used a 9×5″ one) with parchment paper.
- Place the butter and sugar-free chocolate in a small saucepan over medium heat. Mix and stir until it melts (make sure it doesn’t boil!), and then remove from the heat.
- Add in the sweetener, vanilla, almond flour, salt, and espresso granules. Mix well until combined.
- Add the eggs to a bowl and whisk them. Then, add them to the brownie mixture and stir until well combined.
- Transfer the batter to the lined loaf pan. Smooth it using a spatula and bake for 20 minutes on the center rack.After removing them from the oven, let them cool for 10-15 minutes before serving. Enjoy!