Ingredients
Scale
- 1/2 cup (115g) Grass-fed butter, melted and slightly cooled
- 2/3 cup (130g) Granulated Monk Fruit or Allulose sweetener
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1/2 cup (50g) Super-fine blanched almond flour
- 1/3 cup (35g) Unsweetened Dutch-process cocoa powder
- 1/4 tsp Pink Himalayan salt
- 1/2 tsp Espresso powder
- 1/3 cup (60g) Sugar-free dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
- In a large glass mixing bowl, whisk together the melted butter and sweetener until well combined and shiny.
- Add the eggs one at a time, whisking vigorously until you achieve a pale, thick batter with air incorporated.
- Sift the almond flour, cocoa powder, salt, and espresso powder into the wet mixture; gently fold until just combined.
- Fold in the sugar-free dark chocolate chips and pour the batter into your prepared pan, smoothing the top evenly.
- Bake for about 18-22 minutes until the center looks slightly underdone; let cool completely before removing from the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (45g)
- Calories: 180
- Sugar: 0g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg