Craving something chocolatey with a little kick of caffeine? My keto coffee brownies are the ultimate low-carb treat for coffee lovers.
Rich, fudgy, and infused with espresso powder, they deliver without the sugar or carbs.
Whether you're powering through your afternoon slump or looking for a keto dessert that tastes delicious, this recipe is for you.
As a fan of brownies be sure to check out our entire collection of keto brownies for more delicious options!
Low-Carb Coffee Brownies
You should also try our more traditional brownie: Michelle's keto brownies also made with almond flour.
And here is our coconut flour brownie recipe that is also super-rich and can easily be turned into a keto coffee brownie with the addition of espresso powder.
You should know that this recipe was born out of a serious craving for the rich, coffee-infused treats I used to bake back in my pre-keto days.
I missed that deep chocolate flavor and soft, fudgy texture—but I was determined to recreate it without the sugar and carbs.
The secret? Cream cheese. Adding it to the batter gives these brownies their ultra-moist, melt-in-your-mouth texture.
And for that perfect fudgy finish, it’s key to slightly under-bake them so the center stays just set without drying out.
Ingredients Needed
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The following is a list of ingredients you'll need to make these yummy keto-friendly coffee brownies.
Note that the full printable recipe card is at the bottom of the page.
- Almond Flour
- Granulated sugar substitute
- Full-fat cream cheese, room temperature
- Unsalted butter, softened
- Dark cocoa powder
- Espresso instant coffee
- Salt
- Eggs, room temperature
How To Make These Keto Espresso Brownies
Begin by preheating your oven to 350°F (177°C) and prepare a 12x12-inch square baking pan by greasing it with butter and lining it with parchment paper, leaving a couple of inches of overhang on the sides to make removing the brownies easier later.
Measure and sift the almond flour, then set it aside.
In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, butter, and granulated sugar substitute until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Next, add the cocoa powder, espresso powder, sifted almond flour, baking powder and salt. Mix everything together until the batter is smooth and well combined.
Pour the brownie batter into the prepared pan and spread it evenly.
Bake for 20 to 25 minutes, or until the top appears dry and the center is just barely set.
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Be careful not to over-bake, as this will keep the brownies fudgy. Once baked, allow the brownies to cool in the pan for about 15 minutes before lifting them out using the parchment overhang.
Slice and serve, or store any leftovers in the refrigerator for up to five days. These also freeze beautifully for up to three weeks.
Best Sugar Substitutes For These Keto Brownies
When it comes to sweeteners, my go-to is a monk fruit and erythritol blend—Lakanto is my personal favorite. You can also use Swerve, another popular erythritol-based option that works great in this recipe.
If you prefer a stevia and erythritol combo, Pyure is a good choice for most baked goods. Just keep in mind that it’s much sweeter than other substitutes, so you’ll want to use half the amount called for in this recipe.
That said, I’ve noticed that stevia can enhance the aftertaste in chocolate-based recipes, so it's something to be aware of if you're sensitive to that flavor.
And if you're in a pinch or can't find natural sweeteners locally, Splenda or a similar generic brand will also work just fine.
I know not everyone agrees with using artificial sweeteners, and I totally respect that—but in my view, it’s still a better option than regular sugar when you’re trying to stay low-carb.
Other Keto Brownie Recipes To Try
If you love brownies but want to stay in ketosis, then you'll love these other keto-friendly brownies we've made!
- Keto Red Velvet Swirled Brownies
- Keto Cream Cheese Swirled Brownies
- Skillet Keto Brownies
- Keto Mocha Blackout Brownies
Tag Us
We’d love for you to give this coffee brownie recipe a try! And when you do, don’t forget to tag us on Instagram or Facebook with your creations—we truly enjoy seeing your masterpieces!
It’s incredibly encouraging to watch you all bring our recipes to life so beautifully.
Check Out Our Books & App
If you haven’t yet, be sure to explore our two bestselling books:
Essential Keto Bread
Essential Keto Desserts
These were born out of your wonderful feedback and requests over the years. Our hope is that these cookbooks make your keto journey simpler—and a whole lot tastier.
Looking for even more recipes? Download the FITTOSERVEGROUP App to access an entire library of easy, flavorful keto recipes for every meal—including snacks and desserts.
Learn more by visiting our Fit To Serve Group App Page.
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Having experienced the transformation firsthand, we created a private, faith-based Facebook group where members support each other with both prayer and keto tips.
Come see what makes this group so special—you might just find the missing piece to your health journey.
Keto Coffee Brownies (Gluten-Free)
This recipe for keto coffee brownies is perfect for coffee lovers. Made with a combination of cream cheese, dark cocoa powder, espresso powder, and almond flour, it's one you will want to make on repeat.
Ingredients
- 8 ounces of full-fat cream cheese, room temperature
- 1 cup of unsalted butter, room temperature
- 1 ½ cups of granulated sugar substitute,
- 6 large eggs, room temperature
- 1 ½ cups of finely milled almond flour, measured and sifted
- ¾ cup of Hershey’s Special Dark Cocoa Powder
- ¼ cup of espresso powder
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
Instructions
- Preheat oven to 350°F (177°C). Grease a 12x12-inch square baking pan with butter and line it with parchment paper, allowing a couple of inches of overhang for easy removal.
- Measure and sift the almond flour; set it aside.
- In a large mixing bowl, beat the cream cheese, butter, and sugar substitute using an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition to fully incorporate them.
- Add cocoa powder, espresso powder, sifted almond flour, baking powder and salt. Mix until smooth and fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20–25 minutes, or until the top looks dry and the center is just barely set.
- Let the brownies cool in the pan for 15 minutes before lifting them out with the parchment overhang. Slice and enjoy!
- Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 35.5gSaturated Fat: 16.7gCholesterol: 165mgSodium: 210mgCarbohydrates: 5.1gNet Carbohydrates: 3gFiber: 2.1gSugar: 1gProtein: 10.4g
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