Ingredients
2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
4 large eggs
1/2 cup erythritol (or allulose)
1 tsp vanilla extract
Pinch of salt
Optional: sugar-free chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper
Whisk almond flour, cocoa powder, and salt in a bowl
In another bowl, beat eggs, then add butter, sweetener, and vanilla until smooth
Fold wet ingredients into dry until fully combined
Pour batter into prepared pan and spread evenly
Sprinkle optional mix-ins (chips/nuts) on top
Bake for 25 minutes or until toothpick inserted comes out with crumbs
Cool completely before cutting into 12 squares
Notes
Use room temperature eggs for better emulsion
Storage: Airtight container at room temperature for 3 days, freezer-safe for 2 months
Substitute erythritol with 1/2 cup monk fruit sweetener or 3/4 cup stevia powder
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
- Diet: Low Carb
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 0.5g
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg