Ingredients
Scale
- 1 ½ cups Almond flour (super fine)
- ½ cup Unsweetened cocoa powder
- ¾ cup Erythritol or Monk fruit sweetener
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 3 Large eggs (room temperature)
- ½ cup Grass-fed butter (melted and cooled)
- 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 little overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or coconut oil spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt. Ensure there are no large clumps of cocoa. In a separate medium bowl, beat the eggs together with the melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until a thick, glossy batter forms. Fold in half of the sugar-free chocolate chips.
- Spread the batter evenly into the prepared baking pan using a spatula. Sprinkle the remaining chocolate chips over the top. Place the pan in the center of the oven and bake for 20 to 25 minutes. The edges should be firm, but the center should still look slightly soft. Remove from the oven and let them cool completely in the pan before slicing. This cooling phase is crucial for the perfect fudgy texture.
- Cook Time: 35 minutes