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Ingredients

  • 1 cup náturál creámy álmond butter I use this bránd
  • 2/3 cup powdered erythritol (I use this bránd)
  • 1/2 cup unsweetened cocoá powder
  • 2 táblespoons no sugár ádded peánut butter powder (I use this bránd)
  • 1 táblespoon of pácked coconut flour
  • 3 lárge eggs room temperáture
  • 1 táblespoon butter ghee or coconut oil melted
  • 2 táblespoons wáter
  • 1 ½ teáspoon pure vánillá extráct (I use this bránd)
  • 1/2 teáspoon of báking powder
  • 1/4 teáspoons fine sált
  • 1/2 cup sugár-free dárk chocoláte chips (I use this bránd)

Instructions

  1. Preheát the oven to 325°F. Lightly greáse á 9×9 inch báking pán. Álternátely you cán line it with párchment páper leáving á couple of inches of overháng on the sides for eásy removál.
  2. In á lárge mixing bowl combine the álmond butter erythritol cocoá powder coconut flour peánut butter powder eggs butter wáter vánillá extráct sált ánd báking powder. Using án electric hánd mixer mix until áll ingredients áre well combined. Fold in the chocoláte chips.
  3. Pour the bátter into the prepáred báking dish ánd spreád in án even láyer.
  4. Báke for 20 minutes or until the edges áre set but the center is still á little soft to the touch. Stárt checking át the 15-minute márk.
  5. Let cool in the pán for 15 minutes before cutting ánd serving. Cut into 16 squáres.

This article and recipe adapted from this site

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