Ingredients:

  • 1/2 cup Unsalted butter
  • 3 oz Unsweetened chocolate baking bar, chopped
  • 1/2 cup Premium Dutch-processed cocoa powder
  • 3 Large eggs, room temperature
  • 1 cup Granulated Monk fruit sweetener
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Fine sea salt
  • 1 1/2 cups Super-fine blanched almond flour
  • 1/2 tsp Espresso powder
  • 1/2 cup Sugar-free dark chocolate chips

Instructions:

  1. Preheat your oven to 325°F (160°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly grease the parchment.
  2. In a large microwave-safe glass bowl, melt the unsalted butter and chopped unsweetened chocolate in 30-second intervals, stirring until smooth.
  3. Whisk the Dutch-processed cocoa powder into the melted chocolate mixture until no lumps remain.
  4. In a separate bowl, vigorously whisk the room-temperature eggs with the granulated monk fruit sweetener for 1-2 minutes until slightly pale; this creates the crackly top crust.
  5. Slowly fold the egg mixture into the chocolate base, then stir in the vanilla extract and sea salt.
  6. Gently fold in the super-fine almond flour and espresso powder until just combined. Do not overmix.
  7. Fold in the sugar-free dark chocolate chips if using. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 25 minutes, or until the edges are set but the center remains slightly soft to the touch. Let cool completely in the pan before slicing to allow the fudge texture to set.