Low Carb Espresso Brownies with Espresso Buttercream

These low-carb, grain-free vegan brownies with a rich espresso buttercream are a great way to enjoy the flavors of espresso and chocolate.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup cocoa powder
• 1/4 cup granulated erythritol or preferred sweetener
• 1/4 cup brewed espresso, cooled
• 1/4 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1 cup powdered erythritol or preferred sweetener for buttercream
• 1/2 cup vegan butter, softened
• 1 tbsp brewed espresso, cooled
• 1/2 tsp vanilla extract

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking pan should be greased or lined

Put cocoa powder, baking powder, salt, granulated erythritol, almond flour, and coconut flour in a bowl

Put in almond milk, melted coconut oil, brewed coffee, and vanilla extract

Mix everything together well

Add vegan chocolate chips and mix well

Spread the batter out evenly in the baking pan that has been prepared

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let brownies cool all the way down before you frost them

Beat soft vegan butter until its smooth to make the espresso buttercream

Add the erythritol powder, brewed coffee, and vanilla extract one tablespoon at a time, and beat the mixture until it is smooth and fluffy

Cover the brownies with the espresso buttercream after they have cooled

Serve it cut up into squares