Name: Coffee Shop Quadruple Chocolate Espresso Brownies
Prep time: 45 min
Total time: 45 min
Ingredients: 4 oz unsweetened chocolate (chopped); 3/4 cup sugar-free chocolate chips; 1/2 cup salted butter (cut into quarters); 1/4 cup cocoa powder; 1 tbsp fresh finely ground coffee ((or espresso) or substitute instant coffee powder); 1 serving Chocolate Keto Chow ((or Mocha Keto Chow)(or 1 scoop)); 1/2 cup fine almond flour; 3 large egg(s); 1 cup granulated allulose; 2 tsp vanilla extract; 1/2 tsp salt; powdered erythritol ((Swerve) for dusting finished brownies)

Ingredients:

4 oz unsweetened chocolate chopped
3/4 cup sugar-free chocolate chips
1/2 cup salted butter cut into quarters
1/4 cup cocoa powder
1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
1 serving Chocolate Keto Chow (or Mocha Keto Chow)(or 1 scoop)
1/2 cup fine almond flour
3 large egg(s)
1 cup granulated allulose
2 tsp vanilla extract
1/2 tsp salt
powdered erythritol (Swerve) for dusting finished brownies

Directions:

Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Photo of completed Coffee Shop Quadruple Espresso Brownies

If you don't like espresso, cut it out of the recipe.

Variations:

Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.

Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition Facts

Coffee Shop Quadruple Chocolate Espresso Brownies

Serving Size

38 grams

Amount per Serving

Calories

118.95

% Daily Value*

Fat

10.34

Saturated Fat

5.57

Trans Fat

0.15

Polyunsaturated Fat

0.22

Monounsaturated Fat

1.31

Cholesterol

32.86

Sodium

91.02

Potassium

180.28

Carbohydrates

16.3

Fiber

3.61

Sugar

9.56

Sugar Alcohol

11.13

Net Carbs

1.56

Protein

3.67

Vitamin A

184.65

Vitamin C

5.47

Calcium

37.71

Iron

1.72

* Percent Daily Values are based on a 2000 calorie diet.

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