3/4 cup salted Butter melted 1 cup almond flour 3/4 cup erythritol 2 Eggs beaten 1/3 cup unsweetened cocoa powder 1 teaspoon Baking soda 1 teaspoon Vanilla extract pinch Salt
Toppings - sugar free chocolate chips or whatever your heart desires.
Preheat oven to 350 degrees F
Line an 8x8 inch pan with parchment paper
In a medium bowl, mix the eggs and butter together until uniform mixture.
Add all the dry ingredients to the bowl
Mix thoroughly, a hand mixer works great! *TIP: The batter should be like a typical brownie batter. Not super thick but not loose or runny. If you find your mix is too runny, just add a spoonful or two of almond flour and mix again. Pour into your lined 8x8 pan.
Bake for about 20-25 minutes.
After 20-25 minutes, stick a clean toothpick into your brownie pan. Once the fork comes out clean – you’re clear to take them out of the oven and let them cool! I melted sugar free chocolate and spread it on top with a couple sugar free chocolate chips. ___________________________________ This recipe makes 10 servings Nutrition for each serving: Calories: 203 Fat: 20.6 g Carb: 2.9 g Fiber: 1.3 g Net Carbs: 1.6 g Protein 3.9 g