These keto flourless mocha brownies are the ultimate low-carb chocolate treat! This recipe is simple to prepare and results in deliciously fudgy brownies. This recipe is keto, low-carb, paleo, dairy-free, nut-free, gluten-free, grain-free, vegetarian, and refined-sugar-free.
Chocolate brownies AND espresso?! Yes.
One surefire way to elevate chocolate? Add espresso. There’s a reason mocha-flavored coffee drinks are so popular!
The flavors in these keto flourless mocha brownies complement each other SO perfectly. Your taste buds will be singing after each bite!
I use double chocolate in these mocha brownies
To make these brownies even BETTER (seems impossible, doesn’t it?!), there’s DOUBLE the chocolate! I bake these with 100% Baker’s chocolate and unsweetened cocoa powder. You can be sure that this keto diet-friendly dessert recipe will satisfy all of your cravings for something chocolatey!
I always say… there can never be TOO much chocolate. ?
Nut-free keto flourless mocha brownies
This cocoa brownie recipe is flour-free and nut-free. These treats are safe for those with a nut allergy or nut intolerance!
The sweetener, cocoa powder, and coconut oil combined creates a delicious consistency that’s totally unmatched. In other words, you will NOT miss the flour at all!
How many net carbs are in flourless brownies?
Each keto mocha brownie made with cocoa powder only contains 1.8g of net carbs per serving. How INCREDIBLE is that? Don’t worry, you can TOTALLY indulge in your sweet tooth without kicking yourself out of ketosis. It’s the perfect scenario.
This recipe yields 12 total servings, so you will have enough if you decide to make these for a party.
Sweetened with monk fruit sweetener
Lakanto Monk Fruit Sweetener is used to sweeten this dessert. It’s my favorite net-carb-free and all-natural sweetener because it’s so tasty!
If you’re looking for a keto sweetener, I highly recommend trying Lakanto Monk Fruit Sweetener! You can use code “REALBALANCED” for 20% off your total order!
Substituting monk fruit sweetener
I use the Golden version for this cocoa brownie recipe because it typically works best in place of brown sugar. However, you can also TOTALLY use the classic version! It won’t alter the taste or consistency of your brownies. Use a 1:1 ratio for this substitution.
Similarly, if you’d prefer to use a different type of sweetener, Truvia, Swerve, and erythritol are all easy options. They easily swap in at a 1:1 ratio.
Make these incredible flourless brownies today!
Preheat oven to 350 degrees and grease 8×8 baking pan with coconut oil. To a small stainless steel or glass bowl, add Baker’s chocolate bar and coconut oil.
Using the double boiler method with a small pot over medium-low heat, melt and combine chocolate and coconut oil, whisking occasionally. Once the chocolate has melted, reduce heat to low, add 1/2 cup golden monk fruit sweetener, and wait for sweetener to dissolve, whisking often. Set aside to cool slightly.
Separate egg yolks from egg whites into two large mixing bowls. Using an electric mixer, mix egg whites on high speed until stiff peaks form. Then, add 1/4 cup golden monk fruit sweetener and electric.
Mix on low until well-combined and egg whites become glossy.
Rinse off beaters from electric mixer then mix egg yolks and remaining 1/2 cup golden monk fruit sweetener on high-speed.
To the bowl of yolks, add melted chocolate mixture, cocoa powder, espresso powder, salt, and vanilla extract and electric mix again on high-speed.
Slowly, in small batches, pour mixed egg whites into the chocolate mixture and gently fold together using a rubber spatula.
Mix until thoroughly combined before transferring mixture to prepared baking pan.
Transfer pan to oven and bake brownies until a toothpick can be poked in and comes out clean, about 35-40 minutes. Remove pan from oven and allow to cool before slicing and serving.
Keto diet-friendly and allergy-friendly mocha brownies
These Keto Flourless Mocha Brownies made with cocoa powder are a perfect dessert for those who follow a keto, low-carb, paleo, vegetarian, or nut-free diet!
- Keto and Low-Carb: One brownie contains only 1.8 grams of net carbs per serving.
- Paleo: This recipe is paleo-compliant.
- Dairy-Free: Dairy products are not used to make these brownies. However, butter can be substituted for coconut oil, should you need a coconut-free recipe.
- Nut-Free: This recipe is nut-free.
- Gluten-Free and Grain-Free: This recipe is free from gluten and grains.
- Vegetarian: These brownies are vegetarian-friendly.
- Refined-Sugar-Free: These brownies are made without refined sugar.
Craving more chocolatey recipes?
If you’re a total chocolate lover like us, try out these DELICIOUS keto chocolate recipes:
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Keto Flourless Mocha Brownies
Ingredients
- 6 oz unsweetened Baker’s chocolate
- 1/4 cup + 2 tbsp, 84g coconut oil or, for coconut-free, unsalted butter
- 1 1/4 cup 240g golden monk fruit sweetener, divided
- 4 eggs, room temperature
- 1/2 cup 40g unsweetened cocoa powder
- 2 tbsp 12g espresso powder
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Materials
Instructions
- Preheat oven to 350 degrees and grease 8×8 baking pan with coconut oil.
- To a small stainless steel or glass bowl, add Baker’s chocolate bar and coconut oil. Using the double boiler method with a small pot over medium-low heat, melt and combine chocolate and coconut oil, whisking occasionally. Once chocolate has melted, reduce heat to low, add 1/2 cup (96g) monk fruit sweetener, and wait for sweetener to dissolve, whisking often (Be patient! This can take upwards of 15 minutes). Set aside to cool slightly.
- Separate egg yolks from egg whites into two large mixing bowls. Using an electric mixer, mix egg whites on high-speed until stiff peaks form. To mixed egg whites, add 1/4 cup (48g) monk fruit sweetener and electric mix on low until well-combined and egg whites become glossy.
- Rinse off beaters from electric mixer then mix egg yolks and remaining 1/2 cup (96g) golden monk fruit sweetener on high-speed. To bowl of egg yolks, add melted chocolate mixture, cocoa powder, espresso powder, vanilla extract, and salt and electric mix again on high-speed.
- Slowly, in small batches, pour mixed egg whites into bowl of chocolate mixture and gently fold together using a rubber spatula until thoroughly combined. Transfer mixture to prepared baking pan.
- Bake brownies until toothpick can be poked in and comes out clean, about 35-40 minutes. Remove from oven and allow to cool before slicing and serving.
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