Mocha Keto Brownies
Coffee and Chocolate. Two flavors that are tasty on their own, and in my opinion are even better together. If you agree with me, then these mocha keto brownies are a definite must try! Soft and moist with a rich chocolatey flavor these brownies are the ultimate low carb chocolate treat! Not only is the flavor super delicious, these keto brownies also have a texture that closely mimics the texture of a traditional brownie. One taste, and this might just be your new go to dessert recipe. 🙂
The Secret Ingredients
Dutch Processed Cocoa – If you have already tried my double chocolate keto brownie recipe you already know how important good cocoa is in order to achieve a top notch brownie.
For those of you who have just been introduced to baking and are fixing to go buy that cocoa in the brown can at the supermarket. STOP! DON’T DO IT!!!
Life’s too short for bad chocolate and good cocoa is essential when making anything chocolate. Most cocoas found in the grocery store result in a bland and slightly bitter product. Before I found good cocoa, I was always disappointed in my homemade chocolate baked goods, and felt they were extremely lacking in chocolate flavor.
Then I discovered Dutch Processed cocoa, and that was a game changer. All it took was one try of the Dutch Processed Cocoa and I was hooked! My chocolate treats now had the rich dark chocolatey flavor I was after and then some!
So if you were going to go buy that brown can from the grocery store, my advice to you is put your keys away and order some quality Dutch Processed Cocoa. You won’t regret it!
Espresso Powder – Espresso powder paired with a good Dutch Processed Cocoa brings out the chocolate flavor and adds a delicious level of complexity. If you are after a rich dark, chocolate flavor espresso powder is what you need!
My personal favorite is King Arthur’s espresso powder as it seems to have a richer flavor than others I have tried. However, I have tried other generic brands and they all were very delicious!
1/2 Cup Almond Flour
1 Tablespoon Coconut Flour
1/2 Cup plus 1 Tablespoon Medium Dark Dutch Processed Cocoa
2/3 Cup Erythritol (Or your favorite sweetener)
1 Tablespoon Gelatin
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Espresso Powder
1/2 Teaspoon Salt
4 Large Eggs
1 Teaspoon Vanilla Extract
1/4 Cup Brewed Coffee at room temperature (This is a great way to use that leftover coffee!)
1/3 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)
How To Make Mocha Keto Brownies
Preheat the oven to 350° Fahrenheit and grease an 8 inch square baking dish.
In a medium sized mixing bowl mix your almond flour, coconut flour, cocoa, espresso powder, gelatin, baking powder, and salt with a whisk until everything has been evenly distributed. As you mix chop up any lumps of cocoa and try to eliminate any lumps as much as possible.
Next add your eggs, vanilla, and coffee and mix together until you have a smooth batter.
Pour the batter into your prepared baking dish, then sprinkle your chocolate chips on top.
Bake for 15 to 20 minutes or until the edges have began to pull away from the pan and the brownies have begun to crack. Let cool slightly before serving, and enjoy!
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.
Mocha Keto Brownie
- 1/1 Cup Almond Flour
- 1 Tablespoon Coconut Flour
- 1/3 Cup plus 1 Tablespoon Dutch Processed Cocoa
- 2/3 Cup Erythritol (Or your favorite sweetener)
- 1 1/2 Teaspoons Espresso Powder
- 1 Tablespoon Gelatin
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 4 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Room Temperature Coffee
- 1/3 Cup Lily's Chocolate Chips (or your favorite sugarfree chocolate chips)
- Preheat the oven to 350° Farenheit, and grease an 8 inch square baking dish.
- In a medium sized mixing bowl mix your almond flour, coconut flour, cocoa, espresso powder, gelatin, baking powder, and salt with a whisk until everything has been evenly distributed. As you mix chop up any lumps of cocoa and try to eliminate any lumps as much as possible.
- Next add your eggs, vanilla, and coffee and mix together until you have a smooth batter.
- Pour into your prepared baking dish, then sprinkle your chocolate chips on top.
- Bake for 15 to 20 minutes or until the edges have began to pull away from the pan and the brownies have begun to crack. Let cool slightly before serving.