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    Home » Gluten Free » Double Espresso Brownies

    Published: Jul 23, 2015 · Modified: Jul 27, 2022 by Carolyn

    Double Espresso Brownies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.5K shares
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    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.

     

    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!

     

    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.
    4.89 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Chill Time: 1 hour
    Total Time: 2 hours
    Servings: 20 brownies
    Calories: 216kcal

    Ingredients

    Espresso Brownies:

    • 1 ⅓ cup almond flour
    • 1 cup Swerve Sweetener (more if you like it sweeter)
    • ⅓ cup cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup Organic Valley Pasture Butter
    • 4 ounces unsweetened chocolate chopped
    • 5 large eggs
    • ¾ cup espresso or strongly brewed coffee about 2 medium-sized Nespresso shots, cooled
    • ½ teaspoon vanilla extract

    Espresso Frosting:

    • ¾ cup Pasture Butter softened
    • 2 cups powdered Swerve Sweetener
    • ¼ to ⅓ cup espresso or strongly brewed coffee (about 1 small Nespresso shot, cooled)

    Chocolate Drizzle (optional):

    • 2 teaspoon Pasture Butter
    • ¼ cup sugar-free chocolate chips

    Instructions

    Espresso Brownies:

    • Preheat oven to 300F and grease a 9x13 inch baking pan well.
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
    • In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
    • Stir in eggs, cooled espresso and vanilla extract until well combined. Pour batter into prepared baking pan and smooth the top.
    • 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:

    • In a large bowl, beat butter and sweetener together until well combined. Slowly pour in cooled espresso, beating until a spreadable consistency is achieved.
    • Spread frosting over cooled brownies and refrigerate until set, about 1 hour.

    Chocolate Drizzle:

    • In a microwave safe bowl, combine butter and chocolate chips. Heat on high in 30 second increments, stirring in between, until smooth.
    • Use a spoon to drizzle over frosted brownies.

    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*
    Saturated Fat 19.7g99%
    Cholesterol 78mg26%
    Sodium 180mg8%
    Carbohydrates 5.3g2%
    Fiber 2.62g10%
    Protein 4.51g9%
    * Percent Daily Values are based on a 2000 calorie diet.

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    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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      Recipe Rating




    1. Connie says

      February 17, 2022 at 1:18 pm

      5 stars
      Omg!!! Soooo good and decadent! My batter was quite runny but I turned up the heat after cooking 20mins to 350 and added 10 extra minutes and they came out fantastic. Thank you!!!

      Reply
    2. Rebecca says

      September 06, 2021 at 2:07 pm

      Are there recipe accommodations if using powdered expresso vs. liquid?

      Reply
      • Carolyn says

        September 06, 2021 at 2:54 pm

        Just turn the powdered espresso into liquid by adding hot water.

        Reply
    3. Gale says

      November 10, 2019 at 8:08 pm

      5 stars
      I just made these and yum yum yum… One of my new favs!!
      I just used strong brewed coffee and they had plenty of great coffee flavor.
      I was thinking next time of adding a dollop of whipped cream on top hee hee hee!

      Reply
    4. Julie Blanner says

      January 15, 2019 at 11:12 am

      5 stars
      These look decadent! Can’t wait to make them!

      Reply
    5. Courtney O'Dell says

      January 15, 2019 at 11:06 am

      5 stars
      I dream about these brownies – so good to be able to enjoy our favorite treat again!

      Reply
    6. krissy says

      January 15, 2019 at 10:46 am

      5 stars
      You had me at chocolate and espresso. Oh my goodness this looks divine. I will be making these asap!

      Reply
    7. Sommer says

      January 15, 2019 at 10:25 am

      5 stars
      A delicious way to indulge without the guilt!

      Reply
    8. Stephanie says

      January 15, 2019 at 10:10 am

      5 stars
      I love all things brownies but I’ve tried espresso brownies before. Can’t wait to make them!

      Reply
    9. Kristen Moore says

      October 02, 2018 at 11:27 pm

      5 stars
      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
    10. Angelica M Baeza says

      September 20, 2018 at 9:17 am

      5 stars
      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
      • Carolyn says

        September 20, 2018 at 11:06 am

        So glad they met with approval!

        Reply
    11. Brad says

      January 24, 2018 at 1:27 pm

      4 stars
      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
      • Carolyn says

        February 11, 2018 at 9:20 am

        What kind of almond flour did you use?

        Reply
    12. Stephanie Deal says

      September 01, 2017 at 9:25 pm

      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
    13. Cindy says

      June 05, 2017 at 10:50 pm

      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
      • Carolyn says

        June 06, 2017 at 8:03 am

        It should be pourable but still quite thick. Hope that helps!

        Reply
        • Cindy says

          June 06, 2017 at 11:59 pm

          Thanks. They turned out beautifully. I ran out of confectioners sugar so I used the German chocolate brownie topping. So yummy.

          Reply
    14. Mel says

      March 10, 2017 at 3:42 pm

      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
      • Carolyn says

        March 10, 2017 at 4:15 pm

        You did not follow the recipe to a T if you used coconut flour. This recipe is for almond flour only and it states almond flour in the ingredient list. They are VERY different and cannot be substituted for each other one for one. Please read my posts on baking with almond flour and baking with coconut flour and you will begin to understand why. https://alldayidreamaboutfood.com/2013/04/low-carb-basics-baking-with-coconut-flour.html
        https://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html

        Reply
        • Mel says

          March 10, 2017 at 4:19 pm

          Thanks. Next time I use the recipe, I’ll be sure to use almond flour.

          Reply
    15. Maria Rivera says

      January 04, 2017 at 1:08 pm

      what can I use for Almond Flour substitute?

      Reply
      • Carolyn says

        January 04, 2017 at 1:42 pm

        Sunflower seed flour http://amzn.to/2j5dKYq

        Reply
    16. Bernadette Wheeler says

      May 03, 2016 at 10:41 am

      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
      • Carolyn says

        May 03, 2016 at 11:17 am

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

        Reply
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