These Keto Brownies are super fudgy & oh so delicious with their salt flaked tops & espresso flecked center. Perfect with a cup of coffee or all by itself!
These Keto Brownies are about to become your new obsession! If you’re reading this you probably fall into one of two categories. You already know all about how awesome keto is or you are looking at just getting started on keto. Either way, I think we can all agree that sometimes even the most disciplined and dedicated dieter experiences cravings. Keto has become a way of life for so many people I’ve talked to and the great thing about this brownie is you can enjoy all the fudgy deliciousness without any of the guilt or getting kicked out of ketosis.
But wait… there’s more! I know it almost sounds too good to be true already but it just keeps getting better. How many times in the past have you made brownies, and are just exasperated from the mess made while making them? Let’s just list the typical dishes you’d dirty while making a more traditional brownie recipe: mixing bowl, spatula, baking pan, and a mixer. Guess how many you need for this recipe… a cast-iron skillet and a spoon, that’s it! The entire recipe is made start to finish in one pan.
What makes these Brownies The BEST?
Two things that make this brownie the absolute bomb (people still say that right?) is the salt flakes on top that enhance the flavor and the espresso powder mixed into the batter. The espresso powder brings out the chocolate flavor and makes this brownie a perfect companion to a nice warm cup of coffee! For this recipe, I used Maldon Salt Flakes and DeLallo Instant Espresso Powder.
Now usually, I don’t post a lot of dessert recipes, but when I do I use Swerve sweetener. Swerve is an Erythritol based sugar replacement that comes in granulated and confectioner forms. I’m a huge advocate for eating whole unprocessed foods, and in a perfect world whole sweeteners like organic cane sugar, maple syrup, or honey would be both carb and sugar-free, but this world isn’t perfect. So when it comes to making a keto dessert it involves a little compromise, but it’s worth it.
If you’d like to read more about Swerve or Erythritol you can check out the links below:
- What’s Swerve Made of?
- Dr. Axe – Erythritol
- Body Ecology – Erythritol: What You Need to Know About This Natural Sugar Substitute
Keto Brownies
Ingredients
- 8 tablespoons 1 stick unsalted butter
- 1 cup granulated Swerve
- 3 large eggs at room temperature
- ½ cup raw cacao powder
- ¼ cup coconut flour
- 1 tablespoon pure vanilla extract
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 F.
- Melt the butter over low heat in an 8 inch cast iron skillet. Once melted stir in the Swerve until dissolved then whisk in the eggs one at a time until you have a thick glossy batter.
- Add in the remaining ingredients and stir until smooth. Bake for 20-25 minutes or until the middle is just set and the edges are crisp. Allow to cool completely before slicing. To speed this process up you can also chill them before slicing.
![AD #KETO S’MORES BARS (!!!) Guys, this recipe is SO SO SO good. I mean, probably the best dessert on CIK, at least according to Lauren. We’ve partnered with @wholeearthsweetener to bring you this epic summertime dessert using their Monk Fruit sweetener blend, a 0 calorie and 0 net carb sweetener. The marshmallows are absolutely insane and we’re already thinking about the 1 million different recipes we can’t wait to create with these marshmallows. First up though we’ve got a graham cracker style crust, then a layer of chocolate ganache, then a layer (a huge layer) of the fluffiest marshmallows around. This recipe is also SUPER easy, don’t let the marshmallows scare you! They’re made with just a few simple ingredients and a long date with a mixer. Recipe below!⠀⠀INGREDIENTS⠀⠀Crust⠀1 ½ cups almond flour¼ cup Whole Earth Monk Fruit Blend½ teaspoon cinnamon½ teaspoon vanilla extract¼ teaspoon salt5 tablespoons unsalted butterChocolate Filling¾ cup heavy whipping cream9 ounces sugar-free semi-sweet chocolate chips⠀⠀Marshmallow Topping½ cup cold water3 tablespoons gelatin⅔ cup water1 ¼ cups Whole Earth Monk Fruit Blend¼ teaspoon sea salt2 teaspoons vanilla extract⠀(optional - add in when you mix)DIRECTIONS⠀⠀Preheat the oven to 325° F.⠀⠀In a food processor, pulse together all the ingredients for the crust until it resembles graham cracker crumbs. Press into a lined or greased 10" cast iron skillet. Transfer the skillet to the oven and bake the crust for 20 minutes. Remove and set aside.⠀⠀Place the chocolate chips in a microwave-safe bowl and pour over the heavy cream. Heat in 30-second intervals, stirring between each cycle until the chocolate is melted. Pour the chocolate into the crust and transfer to the refrigerator for one hour.⠀[continued in comments]](data:image/svg+xml;base64,PHN2ZyB2aWV3Qm94PSIwIDAgMTAwMCA1NjAiIHdpZHRoPSIxMDAwIiBoZWlnaHQ9IjU2MCIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=)
One word: Awesome.
OK, I can’t keep myself from saying more. I used Monkfruit sweetener and it worked perfectly.
I’m glad you enjoyed them!
Can you sub almond flour for coconut flour?
+1 on the question
This would be a whole different recipe, it’s not an easy sub as it’s not 1:1. You’ll need less eggs and less liquid. There’s a few conversion charts floating around but again, I can’t promise it would work.
This would be a whole different recipe, it’s not an easy sub as it’s not 1:1. You’ll need less eggs and less liquid. There’s a few conversion charts floating around but again, I can’t promise it would work.
I don’t have the espresso powder what is a good replacement
You can leave it out if needed.
i dont have a cast iron skillet, can i just use a pie dish or aluminum pan?
Sure!
I’m new to keto, and my biggest fear is missing out on sweets. These look delicious and I can’t wait to try them out! I’m wondering when do you add the salt flakes? Is it in the batter and does that constitute the 1/2 tsp?
Thanks 🙂
Hi Andrea, the 1/2 teaspoon goes into the batter, we’ve just topped it with additional flaky sea salt, hope that helps!
So I made this and it’s way too sweet for my palate. I will make it again but cut the swerve in half. The consistency is good. I added pecans also. I think this will make a great Keto dessert once I cut the sweetness.
We tend to make our desserts for the standard sweet tooth, you can definitely reduce the sweetness which is helpful if you’ve been keto for awhile and you’re more sensitive to sweetness.
I’d love to try this recipe. I’ve been experimenting with different Keto brownie recipes and so far I’ve noticed they all call for a very large amount of butter. Last recipe I tried using the same amount of butter left us with a lot of stomach issues (because of so much butter). Can the butter be cut in half? Maybe add a different liquid for moistness? Any other suggestions? Thanks!
I would not sub out half of the butter but if butter hurts your system, you could try using half butter and half olive oil or coconut oil.
i like brownies and i prefer to bake it by myself with the mix than buy a premade one…do you know any brownies mix that is good??and how to make it so it’s not too hard and not too soft?