Ingredients
Scale
- 1 ½ cups Blanched almond flour
- ½ cup Unsweetened cocoa powder
- ¾ cup Granulated monk fruit or erythritol sweetener
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 3 Large eggs (room temperature)
- ½ cup Melted butter (unsalted)
- 1 teaspoon Vanilla extract
- 1/3 cup Sugar-free dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. In a medium mixing bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking powder, and salt until no clumps remain.
- In a separate large bowl, beat the eggs slightly. Stir in the melted butter and vanilla extract. Gradually add the dry ingredients into the wet mixture, stirring with a spatula until a thick, glossy batter forms. Fold in the sugar-free chocolate chips to ensure every bite has an extra burst of cocoa.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Place the pan in the center rack of the oven and bake for 22 to 25 minutes. You want the edges to be firm, but the center should still have a very slight jiggle to ensure a fudgy texture. Avoid overbaking, as almond flour treats can dry out quickly.
- Remove the pan from the oven and let the brownies cool completely in the pan for at least 30 minutes. This is a crucial step for keto baking; the structure needs time to set. Once cooled, use the parchment paper handles to lift the brownies out and slice them into 12 even squares.
- Cook Time: 35 minutes