Quick Keto Coffee Brownies
Easy Keto Coconut Flour Brownies (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make easy keto coconut flour brownies
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Servings: 9 slices
Calories: 15.8kcal
Ingredients
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 3/4 cup monkfruit sweetener or granulated sweetener of choice more or less according to taste
- 1/4 tsp xanthan gum
- 2 tsp baking powder
- 3 large eggs, room temperature
- 1/2 cup room temperature butter, softened
- 1 tsp vanilla extract
- 1/4 cup room temperature brewed coffee or water the coffee enhances the chocolate flavor
- 1 batch keto coffee frosting or frosting of choice, optional
Instructions
- Preheat oven to 375 degrees. Line an 8 x 8 inch cake pan with parchment paper and allow the paper to hang over the sides slightly. This will make it easier to lift the brownies once they are baked
- In a large mixer bowl sift or whisk together the dry ingredients until fully combined and no lumps are in the dry ingredients
- Add the eggs. Beat on low 10 seconds to incorporate the eggs. Increase speed to medium-low and beat for 30 seconds or until all the dry ingredients are moistened. This can also be mixed by hand if you do not want to use a mixer
- Scrape down the sides of the bowl. Add the butter. Beat on low 10 seconds to break up the butter. Increase speed to medium and beat 30 seconds or until fully combined
- Scrape down the sides of the bowl again. Add the vanilla and coffee. Beat on low 10 seconds to incorporate. Increase speed to medium and beat another 30 seconds or until fully combined and a creamy batter has formed
- Scrape down the sides of the bowl and push the batter to the center of the bowl. Allow the batter to sit uncovered at room temperature about 5 minutes to absorb excess moisture and allow xanthan gum to bind ingredients
- Scoop batter into prepared cake pan and spread the batter evenly throughout the cake pan. Make sure the top is smooth
- Place in preheated oven. Bake at 375 degrees 25-28 minutes or until a tester comes out clean
- Remove from the oven. This will be soft but will firm up as it cools. Allow to cool in the pan about 1 hour or until mostly room temperature and the brownies are firm enough to remove from the pan
- Grasp the parchment paper handles. Gently lift the brownie slab out and transfer to a wire rack allow to cool completely before slicing or frosting. Store leftovers in an airtight container at room temperature for 1 week. If frosting the brownies store in an airtight container in the refrigerator up to 1 week
Nutrition
Serving: 1slice | Calories: 15.8kcal | Carbohydrates: 3.78g | Protein: 0.4g | Fat: 1.38g | Sodium: 15.3mg | Fiber: 0.37g | Sugar: 0.1g
Quick Keto Coffee Frosting
This recipe is designed to teach everyone how to make easy keto coffee frosting
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Servings: 2 cups
Ingredients
- 6 TBS room temperature butter, very soft but not melted
- 1/2 TBS finely ground fresh or instant coffee grounds more or less according to taste
- 1/4 tsp vanilla extract
- 1 3/4 cup powdered monkfruit/allulose blend or powdered sweetener of choice
- 1-1 1/2 TBS room temperature brewed coffee more or less depending on desired consistency
Instructions
- Place butter in a large mixer bowl. Beat on medium 45 seconds to 1 minute or until smooth and creamy
- Scrape down the sides of the bowl and push the butter to the center of the bowl. Add the coffee granules. Beat on low about 20 seconds to evenly distribute the grounds
- Scrape down the sides of the bowl. Add the vanilla extract. Turn speed to low and gradually add the powdered sweetener until fully combined. Once combined increase speed to medium. Beat on medium about 1 minute or until creamy
- Scrape down the sides of the bowl once again. Turn mixer on to low. Gradually add the brewed coffee until the frosting is spreadable. Increase speed to medium. Beat on medium another minute or until creamy. If desired add more brewed coffee until the frosting is your desired consistency. Spread evenly onto cooled brownies or baked good of choice
Really glad to have found your site, as I’m trying to eat a low carb, gluten free diet, but so many baked recipes use almond flour, which I cannot eat due to issues with kidney stones (almonds being one of the worst nuts you can have if you suffer from stones!)
But wanted to clarify what you mean by monkfruit sweetener, since pure monkfruit is not granulated and is typically used in very small amounts, so it usually comes combined with erythritol or in a liquid form. Are you referring to the monkfruit/erythritol granulated sweeteners for these recipes?
Yes I use Lakanto’s monkfruit/erythritol blend