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Espresso Keto Brownies

Fudgy almond flour brownies with bloomed cocoa and hot espresso whisked in, baked just until the centre jiggles and chilled for clean, dense slices.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g butter
  • 60 g unsweetened cocoa powder
  • 1/4 cup hot espresso or strong coffee
  • 140 g granulated sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 60 g fine almond flour
  • 1/2 tsp baking powder
  • 40 g 85 to 90% dark chocolate chopped, optional

Equipment

  • Oven
  • Saucepan
  • 8-inch square pan

Method
 

  1. Line an 8-inch square pan with parchment. Heat the oven to 325°F (160°C).
  2. Melt the butter over low heat. Off the heat, whisk in the cocoa and hot espresso until glossy.
  3. Whisk in the sweetener until mostly dissolved, warming 1 to 2 minutes if needed without boiling.
  4. Whisk in the eggs one at a time until the batter thickens and looks shiny. Add the vanilla and salt.
  5. Whisk the almond flour with the baking powder, then fold into the batter just until uniform. Fold in the chopped chocolate.
  6. Spread in the pan and bake 18 to 22 minutes, until the edges are set and the centre jiggles slightly. Cool 20 minutes, then chill 30 to 45 minutes before slicing.

Notes

Bloom the cocoa in hot fat and coffee — it deepens the chocolate flavour dramatically.
Underbake slightly: a few moist crumbs on the toothpick, not wet batter.
Chill before slicing for fudgy centres and clean edges.