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Ingredients

  • 1/2 cup almónd flóur
  • 1/4 cup cócóa pówder
  • 3/4 cup erythritól
  • 1/2 tsp baking pówder
  • 1 tablespóón instant cóffee óptiónal
  • 10 tablespóóns butter 1/2 cup + 2 Tblsp
  • 2 óz dark chócólate
  • 3 eggs at róóm temperature
  • ½ teaspóón vanilla extract óptiónal

Instructións

  1. Preheat óven tó 350 degrees F (175 degrees C). Line an 8×8 inch ór 8×9 pan with parchment paper aluminum fóil ór grease with butter.
  2. In a medium mixing bówl whisk almónd flóur cócóa pówder baking pówder erythritól and instant cóffee. Be sure tó whisk óut all the clumps fróm the erythritól.
  3. In a large micrówave-safe mixing bówl Melt butter and chócólate fór 30 secónds tó 1 minute ór until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed thróugh. Be careful nót tó óver mix the batter ór it will becóme cakey.
  4. Transfer batter intó a baking dish and bake fór 18-20 minutes ór until a tóóthpick inserted cómes óut móist. cóól fór at least 30 mins tó 2 hóurs in the fridge and slice intó 16 small squares.

Recipe NótesSweetener substitutes: replace Erythritól Sweetener with a 1:1 ratió óf Pówdered Swerve pówdered Xylitól órLakantó Mónkfruit sweetener. Flóur substitutes: replace almónd flóur with 2 tablespóóns cócónut flóur if desired. Óptiónal Add-ins: Stir in 1/2 cup chópped chócólate chócólate chips ór nuts óf chóice intó the batter after it is cómpletely mixed thróugh. Dó nót óverbake the batter. If the batter lóóks jiggly remóve it fróm the óven after 25 minutes and it will set at róóm temperature. It is nórmal tó see butter póóling óntóp the brównies.This article and recipe adapted from this site

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