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July 23, 2015

Double Espresso Brownies

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

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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!

 

4.89 from 9 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:
  • 1 1/3 cup almond flour
  • 1 cup Swerve Sweetener (more if you like it sweeter)
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Organic Valley Pasture Butter
  • 4 ounces unsweetened chocolate chopped
  • 5 large eggs
  • 3/4 cup espresso or strongly brewed coffee about 2 medium-sized Nespresso shots, cooled
  • 1/2 tsp vanilla extract
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*
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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Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, butter, espresso

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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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Comments

  1. Paula - bell'alimento says

    July 23, 2015 at 9:45 am

    Holy cow those look amazing and they’re low carb? Um yeah!

    Reply
  2. Judy Morin says

    July 23, 2015 at 9:49 am

    Guessing that you mean Almond instead of amend in the instructions.

    Reply
    • Carolyn says

      July 23, 2015 at 10:44 am

      Haha, probably! Darn autocorrect!

      Reply
  3. janet says

    July 23, 2015 at 9:58 am

    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
  4. Martha @ A Family Feast says

    July 23, 2015 at 10:19 am

    Oh my gosh – these brownies look incredible! Love espresso and chocolate together!

    Reply
  5. nicole says

    July 23, 2015 at 10:58 am

    heavenly! thank you, you genius, you…..

    Reply
  6. Tasha @thatssoyummy says

    July 23, 2015 at 11:36 am

    The fact that your telling me these beauties are low carb means I could eat three instead of just one.. right?

    Reply
  7. claire @the realistic nutritionist says

    July 23, 2015 at 12:56 pm

    This is just the pick me up I need this afternoon!

    Reply
  8. [email protected] says

    July 23, 2015 at 3:30 pm

    What a fantastic machine and my kind of recipe! I too love coffee and Butter!

    Reply
  9. The Food Hunter says

    July 23, 2015 at 5:20 pm

    I was wow over the dessert and then I saw that Nepresso machine…holy wow! 🙂

    Reply
  10. Lori @ Foxes Love Lemons says

    July 23, 2015 at 5:28 pm

    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
  11. Liz @ The Lemon Bowl says

    July 23, 2015 at 10:19 pm

    I want these in the worst way!!

    Reply
  12. Kim says

    July 24, 2015 at 6:49 am

    Omg, if only you knew how badly I want these brownies right now.

    Reply
  13. Jennie @onesweetmess says

    July 24, 2015 at 8:55 am

    I’m all for coffee and butter combined. These bars look amazing! Pinned.

    Reply
  14. Heather | girlichef says

    July 24, 2015 at 12:16 pm

    Hold the boat! There is a KitchenAid Nespresso machine? Awesome! I neeeeed (yes, need) one of those. These brownies look insanely delicious, and I’m all about the butter and coffee.

    Reply
  15. Lauren @ Healthy Delicious says

    July 24, 2015 at 12:43 pm

    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. tiffany says

    July 26, 2015 at 9:11 am

    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
    • Carolyn says

      July 26, 2015 at 9:31 pm

      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
      • tiffany says

        August 15, 2015 at 10:51 pm

        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
  17. Diane (Created by Diane) says

    July 26, 2015 at 10:04 pm

    What a super delicious looking brownie, and low carb….big bonus!!! love it 🙂

    Reply
  18. Monique @ Ambitious Kitchen says

    July 26, 2015 at 10:25 pm

    Now I want a Nespresso. 🙂 But really, your brownies look amazing and you’ve introduced me to some new products too. 🙂 Thanks! Always looking for low carb treats.

    Reply
  19. Gina @ Running to the Kitchen says

    July 27, 2015 at 6:58 am

    I’m all about bulletproof coffee but these definitely look way tastier 🙂

    Reply
  20. Larissa says

    September 28, 2015 at 10:10 pm

    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
    • Carolyn says

      September 29, 2015 at 8:27 am

      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. Bernadette Wheeler says

    May 3, 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 3, 2016 at 11:17 am

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

      Reply
  22. Maria Rivera says

    January 4, 2017 at 1:08 pm

    what can I use for Almond Flour substitute?

    Reply
    • Carolyn says

      January 4, 2017 at 1:42 pm

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

      Reply
  23. 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
  24. Cindy says

    June 5, 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 6, 2017 at 8:03 am

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

      Reply
      • Cindy says

        June 6, 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
  25. Stephanie Deal says

    September 1, 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
  26. 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
  27. 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
  28. Kristen Moore says

    October 2, 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
  29. 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
  30. Sommer says

    January 15, 2019 at 10:25 am

    5 stars
    A delicious way to indulge without the guilt!

    Reply
  31. 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
  32. 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
  33. Julie Blanner says

    January 15, 2019 at 11:12 am

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

    Reply
  34. 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

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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