Indulge in these decadent low carb espresso brownies topped with a luscious espresso buttercream. Perfect for satisfying your chocolate cravings while sticking to a keto lifestyle.
Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup powdered erythritol. 1/4 tsp salt. 2 eggs. 1/4 cup melted butter. 2 tbsp espresso, cooled. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 cup unsalted butter, softened. 1 cup powdered erythritol. 1 tsp espresso powder. 1/2 tsp vanilla extract. 2-3 tbsp heavy cream.
Instructions: Set the oven to 350F 175C and heat it up. Grease an 8x8-inch baking pan and put parchment paper inside it. Add cocoa powder, salt, and almond flour to a bowl and mix them together using a whisk. Add the melted butter, eggs, cooled coffee, and vanilla extract to the dry ingredients. Mix everything together well. It will be smooth after you add the baking powder. Spread out the batter in the baking pan that has been prepared. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down. Melt the butter and beat it in a different bowl until it's smooth. Add the espresso powder, vanilla extract, and powdered erythritol one at a time while beating the mixture until it is smooth. As you go, add heavy cream one tablespoon at a time until the buttercream is the consistency you want. Cover the brownies with the espresso buttercream after they have cooled. Serve it cut up into squares. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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