Keto Espresso Brownie Bites – Rich, Fudgy, and Coffee-Kissed

If you love brownies and you love coffee, these Keto Espresso Brownie Bites bring the best of both worlds in a bite-sized treat. They’re rich, fudgy, and just sweet enough, with a bold espresso note that wakes up the chocolate. Best of all, they’re low-carb and gluten-free, so you can enjoy dessert without the sugar crash.

They’re quick to mix, bake in under 15 minutes, and freeze beautifully. Keep a batch on hand for a quick treat, an afternoon pick-me-up, or a lunchbox surprise.

Keto Espresso Brownie Bites - Rich, Fudgy, and Coffee-Kissed

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup fine almond flour (blanched works best for texture)
• 1/4 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/3 cup granulated erythritol or monk fruit/erythritol blend
• 2 teaspoons espresso powder (or instant coffee, finely ground)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large egg, room temperature
• 5 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk (or heavy cream for extra richness)
• 1/4 cup sugar-free dark chocolate chips (optional but recommended)

Method

 

1. Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper cups to prevent sticking.
2. Mix dry ingredients. In a medium bowl, whisk almond flour, cocoa powder, sweetener, espresso powder, baking powder, and salt until evenly combined and lump-free.
3. Combine wet ingredients. In a separate bowl, whisk the egg, melted butter, vanilla, and almond milk. Make sure the butter isn’t hot or it can scramble the egg.
4. Bring the batter together. Pour the wet mixture into the dry and stir until just combined. The batter will be thick and scoopable. Fold in the chocolate chips if using.
5. Fill the pan. Spoon the batter into the mini muffin wells, filling each about three-quarters full. Smooth the tops with the back of a spoon for even baking.
6. Bake. Bake for 10–12 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake—these are best slightly fudgy.
7. Cool. Let the brownie bites cool in the pan for 10 minutes, then transfer to a rack to finish cooling. They firm up as they cool.
8. Optional finish. For extra espresso flair, dust the tops lightly with a mix of sweetener and espresso powder or drizzle with melted sugar-free chocolate.

Why This Recipe Works

These brownie bites lean on almond flour and cocoa powder to create a dense, fudgy base without wheat flour. Espresso powder intensifies the chocolate flavor and delivers a subtle coffee kick without making the bites bitter.

A mix of monk fruit/erythritol sweetener keeps the texture closer to traditional brownies while staying low-carb. Using melted butter and a single egg ensures moisture and chew in every bite. Baking them as mini bites also helps with portion control and creates a perfect texture—set on the edges, soft in the center.

Ingredients

• 1 cup fine almond flour (blanched works best for texture)
• 1/4 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/3 cup granulated erythritol or monk fruit/erythritol blend
• 2 teaspoons espresso powder (or instant coffee, finely ground)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large egg, room temperature
• 5 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk (or heavy cream for extra richness)
• 1/4 cup sugar-free dark chocolate chips (optional but recommended)

How to Make It

1. Preheat and prep. Heat your oven to 350°F (175°C).

   Lightly grease a mini muffin pan or line with paper cups to prevent sticking.

2. Mix dry ingredients. In a medium bowl, whisk almond flour, cocoa powder, sweetener, espresso powder, baking powder, and salt until evenly combined and lump-free.
3. Combine wet ingredients. In a separate bowl, whisk the egg, melted butter, vanilla, and almond milk. Make sure the butter isn’t hot or it can scramble the egg.
4. Bring the batter together. Pour the wet mixture into the dry and stir until just combined. The batter will be thick and scoopable.

   Fold in the chocolate chips if using.

5. Fill the pan. Spoon the batter into the mini muffin wells, filling each about three-quarters full. Smooth the tops with the back of a spoon for even baking.
6. Bake. Bake for 10–12 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake—these are best slightly fudgy.
7. Cool. Let the brownie bites cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

   They firm up as they cool.

8. Optional finish. For extra espresso flair, dust the tops lightly with a mix of sweetener and espresso powder or drizzle with melted sugar-free chocolate.

Keeping It Fresh

Store your brownie bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They also freeze very well—place them in a single layer on a sheet pan to freeze, then move to a freezer bag for up to 2 months. Thaw at room temperature or enjoy slightly chilled for a firmer bite.

If you prefer a warm, gooey texture, microwave one bite for 10–12 seconds.

Benefits of This Recipe

• Keto-friendly and low in carbs. Almond flour and sugar-free sweetener keep net carbs low.
• Quick and simple. One bowl for dry, one for wet—no fancy equipment.
• Built-in portion control. Mini bites are satisfying without overdoing it.
• Make-ahead friendly. Great for meal prep, with freezer-friendly results.
• Flavor-forward. Espresso deepens the chocolate, making the brownie bites taste richer than the ingredient list suggests.

Pitfalls to Watch Out For

• Overbaking. Keto brownies can go from fudgy to dry quickly. Pull them when the centers still look slightly soft.
• Using coarse almond meal. Coarser meal can make the bites gritty. Choose fine, blanched almond flour.
• Hot butter in the batter. If the butter is too hot, it can curdle the egg and affect texture.
• Wrong sweetener type. Pure stevia drops alone won’t provide structure.

  Use a granulated erythritol or monk fruit blend for best texture.

• Skipping salt. A small amount of salt sharpens chocolate flavor. Don’t leave it out.

Variations You Can Try

• Mocha Chip. Stir in a mix of sugar-free dark and white chocolate chips for contrast.
• Salted Espresso. Sprinkle flaky sea salt on top right after baking for a sweet-salty finish.
• Nutty Crunch. Fold in 1/4 cup chopped pecans or walnuts for texture and flavor.
• Double Chocolate. Add 1 tablespoon cocoa butter or a tablespoon of melted sugar-free chocolate to the batter for extra richness.
• Coconut Mocha. Swap almond milk for canned coconut milk and add 2 tablespoons unsweetened shredded coconut.
• Spiced Café. Add 1/4 teaspoon cinnamon and a pinch of cayenne for a Mexican chocolate vibe.
• Dairy-Free. Use coconut oil instead of butter and choose dairy-free chocolate chips.

FAQ

Can I make these without espresso powder?

Yes. You can use instant coffee, finely ground, in the same amount.

If you skip coffee entirely, the brownie bites will still be delicious, but you’ll miss the deeper chocolate flavor espresso brings.

How many carbs are in each bite?

It varies by brand and size, but a typical mini brownie bite made as described is around 1.5–2.5 net carbs. For accuracy, plug your specific ingredients into a nutrition calculator and divide by the number of bites.

Can I bake these as regular brownies?

Yes. Pour the batter into a lined 8×4-inch loaf pan and bake at 350°F (175°C) for 16–20 minutes, checking for moist crumbs on a toothpick.

Let cool before slicing for clean edges.

What if I only have coconut flour?

Coconut flour behaves very differently and can’t be swapped 1:1. If you must use it, you’ll need far less (about 2–3 tablespoons) and possibly an extra egg, but the texture will change. Almond flour is strongly recommended here.

How do I make them sweeter without adding sugar?

Increase your granulated keto sweetener by 1–2 tablespoons.

Taste the batter for sweetness before baking if your sweetener allows it, keeping in mind that sweetness can mellow slightly after baking.

Why did my brownie bites sink?

They may have been underbaked, or the leavener was old. Also, whipping too much air into the batter can cause collapse. Mix until just combined and check that your baking powder is fresh.

Can I add protein powder?

Yes.

Add up to 2 tablespoons of unflavored or chocolate whey or keto-friendly protein powder and increase almond milk by 1–2 teaspoons if the batter feels too thick. Expect a slightly cakier bite.

In Conclusion

These Keto Espresso Brownie Bites are the kind of small treat that makes low-carb eating feel easy. They’re simple to bake, full of deep chocolate flavor, and just the right size when a craving hits.

Keep a batch in the fridge or freezer, and you’ll always have a rich, coffee-kissed bite ready to go. With smart ingredient swaps and a few handy tips, you’ll get fudgy results every time—no sugar required.