Quick Keto Coffee Brownies: Low-Carb Chocolate Espresso Treats

Easy Keto Coconut Flour Brownies (Nut Free And Gluten Free)

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 3/4 cup monk fruit sweetener or preferred granulated sweetener adjust to taste
• 1/4 tsp xanthan gum
• 2 tsp baking powder
• 3 large eggs, room temperature
• 1/2 cup butter, softened to room temperature
• 1 tsp vanilla extract
• 1/4 cup room temperature brewed coffee or water coffee enhances the chocolate flavor
• optional keto coffee frosting or another low-carb frosting of your choice

• Preheat the oven to 375°F (190°C). Line an 8 x 8 inch cake pan with parchment paper, leaving the paper to overhang the edges for easy removal after baking.
• In a large mixing bowl, sift or whisk the coconut flour, cocoa powder, sweetener, xanthan gum, and baking powder until well combined and free of lumps.
• Add the eggs and beat on low for about 10 seconds to incorporate, then increase to medium-low and beat for 30 seconds or until the dry ingredients are moistened. You can mix by hand if you prefer.
• Scrape down the bowl, add the softened butter, and beat on low for 10 seconds to break it up. Increase to medium and beat until fully combined, about 30 seconds.
• Scrape the bowl again, add the vanilla and brewed coffee or water, and beat on low for 10 seconds. Then increase speed to medium and beat until a smooth, creamy batter forms, about 30 seconds.
• Allow the batter to rest uncovered at room temperature for about 5 minutes. This helps the coconut flour absorb moisture and gives the xanthan gum time to bind the mixture.
• Transfer the batter to the prepared pan and spread it evenly. Smooth the top so the brownies bake uniformly.
• Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted in the center comes out clean. The brownies will be soft when removed but will firm up as they cool.
• Cool in the pan for about 1 hour or until mostly at room temperature and firm enough to lift. Use the parchment overhang to gently remove the brownie slab and transfer it to a wire rack to cool completely before slicing or frosting.
• Store leftover brownies in an airtight container at room temperature for up to one week. If you frost them, keep the frosted brownies refrigerated in an airtight container for up to one week.

Quick Keto Coffee Frosting

• 6 TBS butter, very soft but not melted (room temperature)
• 1/2 TBS finely ground coffee (fresh or instant) adjust to taste
• 1/4 tsp vanilla extract
• 1 3/4 cup powdered monk fruit and allulose blend or powdered sweetener of choice
• 1 – 1 1/2 TBS brewed coffee, room temperature add more or less to reach desired consistency

• Place the softened butter in a large mixing bowl and beat on medium for 45 seconds to one minute until smooth and creamy.
• Scrape down the bowl and push the butter to the center. Add the finely ground coffee and beat on low for about 20 seconds to distribute it evenly.
• Scrape down the sides again and add the vanilla. Turn the mixer to low and gradually add the powdered sweetener until fully combined. Once combined, increase speed to medium and beat for about one minute until creamy.
• With the mixer on low, add brewed coffee a tablespoon at a time until the frosting reaches a spreadable consistency. Increase speed to medium and beat another minute until smooth. Spread the frosting evenly over cooled brownies or use on other baked goods.