So you all know my obsession with Cold-Brew over the past couple years – especially for Kohana Coffee’s Cold-Brew! With multiple flavors to choose from, all of which give you the perfect jolt of caffeine, while still going down smoothly and not leaving you with a bitter aftertaste – or headache – like many coffees do, I can’t say enough good stuff about their products! Even Kohana’s Whole Bean Coffee is absolutely delicious and when I’m in the need for a warm cup of coffee, is definitely my go-to!
With all that said, I also love to cook and/or bake with coffee – and having discovered Cold-Brew, which is basically just a concentrated version, it is easier – and tastier – to bake coffee-spiked goodies than ever before! One of my favorite combinations: coffee + chocolate! And these Cold-Brew Keto Brownies are no exception!
Low-carb, low-sugar, and yet super high in deliciousness and satisfaction, you’ll wonder why you didn’t think about spiking your brownies with cold-brew along time ago! Ooey, gooey, fudgy and moist, these secret ingredient brownies will having you craving them for breakfast, as a snack, and of course, dessert! So what’s the secret ingredient you ask? Nope, it’s not [only] the Kohana Cold-Brew…
It’s Zucchini! Scared?! Try the recipe for yourself and tell me you aren’t floored by how good they are! And the fact that they are actually good for you too - perfection!! [This recipe was originally adapted from my Fudgy Zucchini Brownie Recipe: http://bit.ly/FudgyZucchiniBrownies].
COLD-BREW KETO BROWNIES RECIPE
Servings: 16 Brownies
1 cup packed, finely shredded Zucchini, water drained (use the smallest blade on a cheese grater; it should look like a puree)
½ cup of Kohana Cold Brew (any flavor works, although I’m personally obsessed with Toasted Coconut)
6 TB. Almond Butter* (the runnier the better; it’s easier to mix)
3 TB. Coconut Oil, melted (or sub with any vegetable oil you have)
2 large Eggs (or flaxseed eggs, if Vegan)
½ cup Erythritol* (or other granulated sugar of choice)*
1 TB. Pure Vanilla Extract
½ cup Almond Flour
1/3 cup Coconut Flour
1/3 cup Chocolate Protein Powder (I used Orgain’s Plant Based Protein Powder)
½ cup Unsweetened Cacao Powder (Cocoa Powder works too)
2 TB. Maca, optional
1 TB. Cinnamon
2 tsp. Baking Powder
½ tsp. Sea Salt (sprinkle with additional salt on the top before cooking, if you want “Sea Salt Brownies”)
Preheat oven to 350°F. Spray a 6x8" baking pan with non-stick cooking spray. (I used a Coconut Oil spray.) Set aside.
After grating the Zucchini, squeeze out any excess water that it may hold – this will prevent the brownies from being “too” moist and not setting properly. However, if you prefer fudgier brownies, you can skip this step.
In a medium bowl, whisk together the Zucchini, Almond Butter, Coconut Oil, Egg, Erythritol, and Vanilla until well combined.
Add the Almond Flour, Coconut Flour, Protein Powder, Cacao Powder, Maca, Cinnamon, Baking Powder and Salt, folding through until just combined.
Pour the batter into prepared pan and bake for 20 minutes, or until the Brownies spring back when gently touched. Testing with a toothpick doesn’t really work with this recipe; they will be very moist.
Allow to cool completely (about half an hour) before cutting. If you want them to firm up even more, allow them to fully set in the fridge.
Cut into squares and enjoy!
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