Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol or your preferred keto-friendly sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.
- Melt the butter in a saucepan over medium heat or in the microwave. Allow it to cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, beat the eggs. Add the melted butter and vanilla extract, and mix until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir until well mixed. If using, fold in the sugar-free chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this can cause the brownies to be dry.
- Cool: Allow the brownies to cool completely in the pan before cutting them into squares.
- Enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
