Wondering how to satisfy a craving for fudgy brownies, while also staying on your low-carb diet? The answer is to whip up a pan of these Low-carb Marcona Almond Espresso Brownies, nearly as easy as making brownies-from-a-box, but indescribably much more delicious.
You’re just going to have to try them yourself! Each lightly-spiked coffee brownie has just 198 calories and 2 grams net carb – but boasts 8 grams of protein.
With so few carbs, these Marcona Almond Espresso Brownies are perfect for low-carb diets including the keto diet. Not only are they friendly for keto brownies, but can also be considered protein espresso brownies and gluten-free espresso brownies! Don’t like coffee flavor in your brownies? Then just omit the espresso powder, and you don’t have to replace with anything else. 
Also, this low-carb almond brownie recipe calls for protein powder, look for one that has no added sugar to keep the keto brownie recipes as low-carb as possible. but if you’re not into protein powder, then it’s simple to swap out with the same amount of a flour of choice (coconut flour, almond meal, oat flour . . but just know that these will change the macros). 
Marcona almonds are one of my favorite nuts. These Spanish almonds (also grown in California and other parts) are sweeter, softer and more buttery than classic almonds. Kind of of pricey in the market’s gourmet section, but this Marcona almond brownie recipe only calls for three ounces of nuts – so it doesn’t break the bank. NOW Foods packages blanched Marcona Almonds that are a great value and my go-to for all sorts of almond recipes and just munching out of bag. I toast them before hand in a skillet for a minute or to enhance the texture and bring out more buttery flavor. 
Other ingredients include butter, creamy nut butter of choice, unsweetened cocoa powder, salt, baking soda, instant espresso powder and stevia. When choosing the stevia, make sure you are getting a baking blend that is a cup-for-cup equivalent with table sugar.
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These fudgy, delicious brownies feature a hint of coffee flavor along with buttery, rich marcona almonds. Also a boost of protein thanks to protein powder. With just 2 gram net carb per serving they work well with low-carb and keto diets. Also gluten free.
- 1/3 cup toasted marcona almonds
- ½ cup butter
- ½ cup nut butter
- 2 tablespoons egg white
- 2 scoops protein powder about 2/3 cup (no added sugar)
- 1/2 cup stevia baking blend
- 2 tablespoons unsweetened cocao powder
- 2 tablespoons espresso powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- Optional: 2 tablespoons cacao nibs
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Heat small skillet to medium and add raw or blanched marcona almonds. Shake around in skillet for about 3 minutes until turning lighlty golden and toasted. Remove from heat until use later in the recipe.
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Soften butter and stir in nut butter. Add egg white and stir very well until smooth and creamy.
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Next, stir in protein powder, stevia, espresso powder, salt and baking soda. Mix until well combined.
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Layer 9.5" x 6.5" rimmed baking sheet with parchment paper (use 9" x 13" pan if doubling recipe). Add batter and spread around with spatula until even in the pan.
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Top batter with the toasted marcona almonds in pattern desired (I just did 6 almonds across and 12 almonds down pattern). You can also add optional ingredients like cacao nibs.
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Bake in preheated oven for approximately 24 minutes. Remove and let cool in pan. Can be enjoyed now but also placed in fridge for 30 minutes and remove for easier, more precise cutting.
