All Day I Dream About Food

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Double Espresso Brownies

The heavenly combo of chocolate, espresso and buttercream in the best low carb brownie recipe! Over-the-top deliciousness that’s still healthy. This post is sponsored by KitchenAid and Organic Valley.

Low Carb Grain Free Espresso Brownies with Espresso Buttercream

This is a very special recipe because it marries two of my greatest loves: coffee and butter. And no, it’s not a recipe for bulletproof coffee, that blended coffee butter drink that’s all the rage right now. This recipe is a little more complicated than that. And, I would wager, a little more tasty. Or a lot more tasty, depending on how you feel about butter in your coffee. The real question is, how do you feel about coffee and butter in your brownies? Chances are you feel pretty darn good about that. I feel good about it too, as did the guests we had over for dinner when I served these.

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Low Carb Double Espresso Brownies - the most decadent brownies ever!

I created this recipe because I got the chance to partner with both KitchenAid and Organic Valley together, which just so happen to be two of my favourite brands. KitchenAid kindly sent me their Nespresso machine to test out and Organic Valley sent me coupons for their delectable Pasture Butter, the seasonally-available butter made from pastured cows. Needless to say, I was in over-caffeinated low carb heaven.

KitchenAid Nespresso machine review

The KitchenAid Nespresso machine is an absolute dream and I wonder now how I ever lived without it. To have fresh espresso at the ready every morning without camping out overnight in your local Starbucks? Priceless. And it’s good espresso too, with a beautiful thick layer of crema on top. You can adjust the size of the shot to your liking, from very small and strong to almost-Americano size, perfect for your intense cappuccinos or your mellow lattes. The machine itself is of wonderful, sturdy quality. The design is slim and sleek and it doesn’t take up much space on your counter, but it’s mostly metal and very heavy. Simply put, it’s the kind of quality you’d expect from KitchenAid. And I am delighted to find that Nespresso has quite an extensive recycling program, with many retailers accepting used pods.

Perfect Espresso

 

Mornings are better with KitchenAid and Organic Valley

 

I also highly recommend the milk frother that comes with it. In all my time trying to get a decent froth with various home equipment, I’ve never even come close to this little thing. It’s so quiet, you barely know it’s working, but you take off the lid and you have the most beautifully frothed milk or cream. Since I don’t drink a lot of milk, I use half and half in mine and it works like a charm. I’ve tried heavy cream but it doesn’t get as much froth, although it does warm up nicely so that you can add it to your espresso without cooling the whole drink down. I also tried full fat coconut milk and it worked very well with that too, so you have a dairy-free option.

Organic Valley Pasture Butter

As for the Organic Valley Pasture Butter, well that is not new to me and hardly needs a “review”. I discovered it a year or two ago and have purchased it numerous times. Because it’s only seasonally available, when the pastured milk is at its peak, I’ve been known to stock up and keep several bricks in the freezer. Truth be told, I haven’t baked with it that much because I tend to hoard it for eating as is, spreading it on low carb muffins and bread. And, admittedly, sometimes just a chunk straight into my mouth. I think it is the best store-bought butter by far, for taste, for creaminess and for healthfulness. It actually contains a higher percentage of butter fat than most butter. No wonder I love it so much! I’ve recommended it many times to readers and friends. But of course, it also bakes up beautifully as well and made for some of the most divine espresso buttercream frosting in the world. I suspect that when I die, they will have to prise bricks of Pasture Butter out of my hands.

Low Carb Sugar Free Brownies with Espresso Buttercream

So these low carb brownies are the perfect marriage of two wonderful products that I recommend without reservation. And they were some of the most delicious brownies I’ve ever made, so I also recommend them without reservation. They were the hit of the party and I sent my guests home with some for later. I kind of regret that, actually. Hey, can I have them back?

The best low carb brownies, gooey and fudge-y with a thick layer of espresso buttercream

 

Disclosure: This post is sponsored content. KitchenAid provided the Nespresso machine and Organic Valley compensated me for my recipe. All opinions truly are my own. I don’t effuse about products like this unless I truly love them!

 

5 from 7 votes
Print
Double Espresso Brownies
Prep Time
30 mins
Cook Time
30 mins
Chill Time
1 hr
Total Time
2 hrs
 
The heavenly combo of chocolate, espresso and buttercream in the best low carb brownie recipe! Over-the-top deliciousness that's still healthy.
Course: Dessert
Cuisine: Dessert
Servings: 20 brownies
Calories: 216 kcal
Ingredients
Espresso Brownies:
Espresso Frosting:
  • 3/4 cup Pasture Butter softened
  • 2 cups powdered Swerve Sweetener
  • 1/4 to 1/3 cup espresso or strongly brewed coffee (about 1 small Nespresso shot, cooled)
Chocolate Drizzle (optional):
  • 2 tsp Pasture Butter
  • 1/4 cup sugar-free chocolate chips
Instructions
Espresso Brownies:
  1. Preheat oven to 300F and grease a 9x13 inch baking pan well.
  2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
  3. In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
  4. Stir in eggs, cooled espresso and vanilla extract until well combined. Pour batter into prepared baking pan and smooth the top.
  5. Bake 25 to 30 minutes, until just set in the center. 25 minutes for more fudgy brownies, 30 minutes for more cakey brownies. Remove and let cool completely.
Espresso Frosting:
  1. In a large bowl, beat butter and sweetener together until well combined. Slowly pour in cooled espresso, beating until a spreadable consistency is achieved.
  2. Spread frosting over cooled brownies and refrigerate until set, about 1 hour.
Chocolate Drizzle:
  1. In a microwave safe bowl, combine butter and chocolate chips. Heat on high in 30 second increments, stirring in between, until smooth.
  2. Use a spoon to drizzle over frosted brownies.
Recipe Notes

Serves 20. Each serving has 5.3 g of carbs and 2.62 g of fiber. Total NET CARBS = 2.68 g.

Food energy: 216kcal
Total fat: 19.70g
Calories from fat: 177
Cholesterol: 78mg
Carbohydrate: 5.30g
Total dietary fiber: 2.62g
Protein: 4.51g
Sodium: 180mg

Nutrition Facts
Double Espresso Brownies
Amount Per Serving (1 g)
Calories 216
% Daily Value*
Cholesterol 78mg 26%
Sodium 180mg 8%
Total Carbohydrates 5.3g 2%
Dietary Fiber 2.62g 10%
Protein 4.51g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  3. Oh man, those look delish. I have been working on a similar thing over the last few weeks, a brownie like Starbucks serves with the ground espresso right in it. My problem is that the Swerve tends to settle to the bottom and create a separate layer. Any suggestions as to what I can do?
    Thanks for any input you can give!

    Reply

  10. I’m actually in the market for an espresso machine right now, and haven’t been sure which one to buy. But wow, that crema on top of that cup of espresso makes me think Nespresso should be a front runner!

    Reply

  15. I’ve been using my Nespresso every morning for about a year now and I still love it. Their coffee is soooo good. And the new KitchenAid machine is so cute!!

    These brownies look awesome. Way better than bulletproof coffee. 😉

    Reply

  16. I made these and they are super good!
    I have a question though, is it really 2 cups of powdered Swerve? I only put in 1 and it’s plenty sweet to me. I’m not criticizing your recipe at all, I’m just wondering if I’m doing sonething wrong because I always have this problem with the powdered Swerve.

    Reply

    • Yes, the way I made the butter cream it was 2 cups of Swerve. But if you liked it with less, that’s great. It didn’t seem like the frosting would have enough structure with just 1.

      Reply

      • I don’t know if anybody else is having the same problem but just in case, someone online suggested cutting the powdered sweetener with sugar free coffee creamer and I tried it in a gooey butter cake recipe and it worked great.

        Reply

  20. Hi! I really want to try this. But, I don’t really like using these sweeteners. I prefer using the drops ones. Plus, I’ve never found swerve around here in Brazil, and the few powdered sweeteners I’ve found are loaded with carbs (although they swear they’re sugar-free).

    So… I was think about doing this with heavy cream to give some more consistency. Do you think that would work?

    Reply

    • You won’t be able to get a very good buttercream frosting with a non-bulk sweetener. I think you’d be better off using half butter, half cream cheese to get a decent frosting with a liquid sweetener.

      Reply

  21. Do you think these would freeze ok?

    I have made them a couple of times and get raves from everyone, even people who don’t do the gluten and sugar free thing. They’re also quite pretty.

    Reply

    • I think they would freeze well enough. The frosting might change consistency a bit upon thawing.

      Reply

  23. I followed this recipe to a “T” and the taste is good but the texture is terrible, dust like. I used coconut flour. Would this create a problem? Not enough liquid in recipe,had to pat batter into pan.

    Reply

  24. The batter I made seemed thin, more like a cake batter than a brownie batter. Is that right? Unfortunately my Pyrex exploded coming out of the oven and I couldn’t taste these. When I remake should I use less espresso so that the batter is thicker?

    Reply

  25. I made these tonight for our football tailgate tomorrow and they are AMAZING. 🙂

    I didn’t put the chocolate ganache on top — I just simply sprinkled cocoa powder lightly on the top and they are so pretty and taste fabulous. Thx for another great recipe!!

    Reply

  26. This recipe came out very nicely for me. It was just sweet enough. However, I did find the brownie to be less dense or brownie-like than I would have liked. Is this because of the almond flour? Any way to get more substance to almond flour cakes in general?

    Reply


  27. Made these as my husband’s birthday treat. They were incredible! He has always been against my “healthy” treats until I started making your creations. Thank goodness I found you!

    Reply


  28. SO amazing! I can’t believe I’ve missed making these the last few years and that I didn’t see this recipe sooner. They are so very yummy. Thank you so much for all of your hard work and making it easy for us to keep this life style and stay on track!

    Reply

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