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.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Servings 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