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.
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.
Soften butter and stir in nut butter. Add egg white and stir very well until smooth and creamy.
Next, stir in protein powder, stevia, espresso powder, salt and baking soda. Mix until well combined.
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.
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.
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.