Remember when I said that I hated coffee?

Still true.

Unless…. it’s in dessert form of course. These espresso brownies are the perfect way to start your day or fight that afternoon slump. 

But wait a minute, don’t healthy brownies always taste disgusting? Not anymore!! These brownies are made with real espresso, dark chocolate, and almond flour. These brownies are thick, chocolate-y, fudgy and everything a brownie should be!! To top it off, I added a delicious espresso cream cheese frosting! Coffee lover or not, these brownies are a must!


Ingredients you will need:

2 tsp espresso powder

1/2 cup coconut oil, melted

3/4 cup almond flour

2 oz dark chocolate, melted

1/4 cup unsweetened cocoa powder

2 eggs

2/3 Truvia brown sugar blend

1/4 tsp salt

1/2 tsp baking powder

For the Frosting

8 oz Fat Free Cream Cheese

1/2 tsp vanilla

1 tsp espresso powder

1/2 cup stevia or swerve sweetener 


melted chocolate for drizzling


Scroll below to see the full recipe!

Gluten Free Chocolate Espresso Brownies
Serves 16
Rich, chocolatey espresso brownies with espresso cream cheese frosting
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 3/4 cup almond flour
  2. 1/4 tsp salt
  3. 1/2 tsp baking powder
  4. 2 tsp espresso powder
  5. 1/4 cup unsweetened cocoa powder
  6. 1/2 cup coconut oil
  7. 2 oz dark chocolate
  8. 2/3 cup Truvia brown sugar blend
  9. 2 eggs
For the Frosting
  1. 8 oz fat free cream cheese
  2. 1/2 tsp vanilla
  3. 1/2 cup stevia or swerve sweetener
  1. melted chocolate for drizzling
  1. Preheat oven to 350 degrees.
  2. Melt together dark chocolate and coconut oil in large bowl.
  3. Stir until combined then add in Truvia blend and eggs.
  4. In a separate bowl, combine all dry ingredients.
  5. Add dry ingredients to wet ingredients and stir until combined.
  6. Bake at 350 for 10-15 minutes.
  7. Mix together frosting ingredients and spread on top of brownies once cool.
  8. Drizzle with melted chocolate, if desired.
  9. Store in fridge for up to 5 days.
Makes 16 brownies. Macros per brownie
  1. 135 calories
  2. 11g fat
  3. 8.9g carbs
  4. 3.5g protein
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