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  • Writer's pictureKeto Upgrade

Deliciously Fudgy and Moist Keto Brownies (Coconut Flour) with Tiramisu Cream and espresso ganache

This is a delicious brownie recipe, if I were just using it as plain brownie I would add some chocolate chips or some nuts, but I'm not a plain brownie lover. This specific recipe was a creation for my first keto birthday cake. I still have not mastered a moist keto cake so I decided to make a hybrid of my favorite dessert, tiramisu, with a fudgy brownie bottom made in a springform pan to mimic a birthday cake.

I used unsweetened bakers chocolate but that of course is not the only option. Luckily we have stevia sweetened bars of dark chocolate which can also be substituted. Lily's dark chocolate bars can be substituted but there is extra sweetness in them. If you are using some kind of lily's chocolate bar I would omit the extra liquid stevia in this recipe. Use the same amount of lily's chocolate in place of the bakers chocolate, I'm sure it will be delicious.


Can add any kind of fun keto add ins to these brownies, Lily's makes tons of flavored chips or bars you can add into these brownie. Butterscotch, mint, salted caramel, white chocolate are just some of the options. You could even chop up lily's or choc zeros peanut butter cups and add those. Also any keto nuts you prefer would be great in these brownies.

Along with add ins, you could top these brownies with anything you could come up with. A keto buttercream frosting, just butter whipped with powdered sweetener, vanilla and a few tablespoons of an alternative milk. Any kind of keto mousse or flavored ganache, doesn't have to have espresso in it, you can add any flavoring you like to a ganache, mint, almond, strawberry, the list goes on, just start with a small amount of extract and gradually add until the flavor you desire is reached.

Keto Fudgy Brownie Recipe:

12 Tbs. Butter (Sliced up)

28 g baker's chocolate (4 squares unsweetened 100% cocoa)

1 cup powdered alternative sweetener (144 g)(I prefer monkfruit/erythritol blend)

2 eggs

6 Tbs. dutch cocoa powder (I found a ghirardelli 0 carb product)

2 Tbs. Coconut Flour (16 g)

3 Tbs. Unflavored Whey Protein Powder (20 g)(Isopure is my go to)

2 tsp. Xanthan Gum

2 Pinches of salt (1/4 tsp. salt if using unsalted butter)

1/4 Cup Sour Cream (optional but adds needed moisture)

1 tsp. Liquid Stevia

1 tsp. Vanilla Extract

1 tsp. Instant Espresso Powder (optional)

1/4 Cup Sugar free chocolate Chip or nuts (optional, not reflected in macros below)

  1. Preheat oven to 350 degrees and prepare a 9 inch springform pan with parchment paper round on the bottom and nonstick cooking spray around the sides or an 8x8 square baking dish with parchment paper on bottom and up the sides coated with a little nonstick cooking spray

  2. Start with melting the baker's chocolate in the microwave for 30 second intervals until it starts to melt

  3. Add in the sliced butter and melt for 30 seconds at a time, taking out and stirring after each 30 second until fully melted and combined, set aside to cool (can also use a double boiler for this step)

  4. Sift together cocoa powder, coconut flour, whey protein, xanthan gum, salt and espresso, if using, and whisk to combine, set aside

  5. Whip the 2 eggs with the powdered sweetener for at least 1 minute until it is pale and fluffy if you don't the brownie will be grainy

  6. Once light a fluffy, continue whipping while drizzling in the chocolate and butter mixture, scrap the bowl frequently

  7. Whip in the sour cream, vanilla and stevia

  8. Using a rubber spatula mix in half the dry ingredients at a time, batter will be hard to mix if you mix all the dry in a once

  9. Spread batter evenly into prepared baking pan

  10. Bake for about 22-27 minutes turning halfway threw. The middle will be very soft and uncooked looking but that gives the fudgy moist texture and will continue solidifying as it cools

  11. Once cooled release the springform to make sure the brownie is loose from the sides, if topping with additional mixtures leave in the springform pan

  12. If not slice and enjoy! Will stay fresh in an airtight container on the counter for a week or more. If keeping longer can freeze or refrigerate for later consumption

  13. For the 8x8 you can slice and serve right out of the pan or use the parchment paper to lift the brownies out of the pan and slice once completely cooled

Macros for 1/8th recipe: Can cut into however many pieces you want I normally slice into 16

264 Calories

24.5 g Fat

5.626 g Total Carbs

3.625 g Fiber

2 g Net Carbs

6.25 g Protein

Espresso Ganache Recipe:

2 oz. Lily's Milk Chocolate Chips (can use ones with less carbs but it's my birthday cake and I like it sweet!!!)

1/2 Tbs. Instant Espresso Powder

2 oz. Heavy Cream

  1. Heat heavy cream in microwave or on the stove with the espresso powder until just steaming

  2. Pour over chocolate chips, let sit for 30 seconds

  3. Whisk together until smooth

  4. Pour over cooled brownies and chill until set

Macros for ganache:

425 Calories

38 g Fat

34 g Total Carbs

16 g Fiber

6 g Net Carbs

6 g Protein

2 g Sugar Alcohols

Tiramisu Cream Recipe:

8 oz. Mascarpone (room temp.)

1 Tbs. Rum

1/4 Cup Powdered

1 Cup Heavy Cream

3 Egg Yolks

1 tsp. Vanilla Extract

  1. Whip the 3 egg yolks over a double boiler with half the powdered sweetener until thick and pale 3-8 minutes

  2. Whip in the rum and softened mascarpone

  3. In a separate bowl whip the heavy cream with remaining sugar and vanilla extract until stiff peaks form

  4. Fold whipped cream into the mascarpone egg mixture until just combined

  5. Layer on top of ganache layer and chill for several hours

  6. Once chilled sift cocoa powder on top for the traditional tiramisu look and release from the springform pan

  7. Slice and enjoy!

Macros for Tiramisu Brownie Cake: Cut into 12

294 Calories

28 g Fat

6.25 g Total Carbs

3.75 g Fiber

2.5 g Net Carbs

6 g Protein

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