Keto Coconut Flour Brownies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup cocoa powder (unsweetened)
• 2/3 cup powdered erythritol (or your favorite keto sweetener)
• 3 large eggs (room temperature)
• 1/2 teaspoon vanilla extract
• 1/3 cup coconut flour (sifted)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: 1/4 cup sugar-free chocolate chips or chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
2. Mix wet ingredients:
   In a large bowl, whisk the melted butter, cocoa powder, and sweetener until smooth.
   Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
3. Add dry ingredients:
   In another bowl, mix coconut flour, baking powder, and salt.
   Slowly add the dry mix into the wet mixture. Stir until fully combined. The batter will be thick — that’s normal!
4. Optional add-ins:
   Fold in chocolate chips or nuts if using.
5. Bake:
   Spread the batter evenly in the prepared pan.
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (don’t overbake!).
6. Cool and Serve:
   Let the brownies cool completely in the pan before slicing. They firm up as they cool.

Tips:

• Coconut flour absorbs a lot of moisture. Don’t add more than the recipe calls for!
• For extra fudgy brownies, slightly underbake them and chill before cutting.