Post by Loupy on Sept 9, 2015 14:18:55 GMT -7
Double Espresso Brownies
By Carolyn @ alldayidreamaboutfood.com/
The heavenly combo of chocolate, espresso and buttercream in the best low carb brownie recipe! Over-the-top deliciousness that’s still healthy.
Yield: 20 brownies
Ingredients:
Espresso Brownies:
1 1/3 cup almond flour
1 cup Swerve Sweetener (more if you like it sweeter)
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup Organic Valley Pasture Butter
4 ounces unsweetened chocolate, chopped
5 large eggs
3/4 cup espresso or strongly brewed coffee (about 2 medium-sized Nespresso shots), cooled
1/2 tsp vanilla extract
Espresso Frosting:
3/4 cup Pasture Butter, softened
2 cups powdered Swerve Sweetener
1/4 to 1/3 cup espresso or strongly brewed coffee (about 1 small Nespresso shot), cooled
Chocolate Drizzle (optional):
2 tsp Pasture Butter
1/4 cup sugar-free chocolate chips
Instructions
Espresso Brownies:
Preheat oven to 300F and grease a 9x13 inch baking pan well.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth.
Add to almond flour mixture.
Stir in eggs, cooled espresso and vanilla extract until well combined.
Pour batter into prepared baking pan and smooth the top.
Bake 25 to 30 minutes, until just set in the center. 25 minutes for more fudgy brownies, 30 minutes for more cakey brownies.
Remove and let cool completely.
Espresso Frosting:
In a large bowl, beat butter and sweetener together until well combined.
Slowly pour in cooled espresso, beating until a spreadable consistency is achieved.
Spread frosting over cooled brownies and refrigerate until set, about 1 hour.
Chocolate Drizzle:
In a microwave safe bowl, combine butter and chocolate chips.
Heat on high in 30 second increments, stirring in between, until smooth.
Use a spoon to drizzle over frosted brownies.
Each serving has 5.3 g of carbs and 2.62 g of fiber. Total NET CARBS = 2.68 g.
Food energy:
216 cal
Total fat: 19.70g
Calories from fat: 177
Cholesterol: 78mg
Carbohydrate: 5.30g
Total dietary fiber: 2.62g
Protein: 4.51g
Sodium: 180mg
By Carolyn @ alldayidreamaboutfood.com/
The heavenly combo of chocolate, espresso and buttercream in the best low carb brownie recipe! Over-the-top deliciousness that’s still healthy.
Yield: 20 brownies
Ingredients:
Espresso Brownies:
1 1/3 cup almond flour
1 cup Swerve Sweetener (more if you like it sweeter)
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup Organic Valley Pasture Butter
4 ounces unsweetened chocolate, chopped
5 large eggs
3/4 cup espresso or strongly brewed coffee (about 2 medium-sized Nespresso shots), cooled
1/2 tsp vanilla extract
Espresso Frosting:
3/4 cup Pasture Butter, softened
2 cups powdered Swerve Sweetener
1/4 to 1/3 cup espresso or strongly brewed coffee (about 1 small Nespresso shot), cooled
Chocolate Drizzle (optional):
2 tsp Pasture Butter
1/4 cup sugar-free chocolate chips
Instructions
Espresso Brownies:
Preheat oven to 300F and grease a 9x13 inch baking pan well.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth.
Add to almond flour mixture.
Stir in eggs, cooled espresso and vanilla extract until well combined.
Pour batter into prepared baking pan and smooth the top.
Bake 25 to 30 minutes, until just set in the center. 25 minutes for more fudgy brownies, 30 minutes for more cakey brownies.
Remove and let cool completely.
Espresso Frosting:
In a large bowl, beat butter and sweetener together until well combined.
Slowly pour in cooled espresso, beating until a spreadable consistency is achieved.
Spread frosting over cooled brownies and refrigerate until set, about 1 hour.
Chocolate Drizzle:
In a microwave safe bowl, combine butter and chocolate chips.
Heat on high in 30 second increments, stirring in between, until smooth.
Use a spoon to drizzle over frosted brownies.
Each serving has 5.3 g of carbs and 2.62 g of fiber. Total NET CARBS = 2.68 g.
Food energy:
216 cal
Total fat: 19.70g
Calories from fat: 177
Cholesterol: 78mg
Carbohydrate: 5.30g
Total dietary fiber: 2.62g
Protein: 4.51g
Sodium: 180mg
