Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) granulated monk fruit or erythritol
  • 3 large eggs, room temperature
  • 1 cup (96g) super-fine almond flour
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (2g) baking powder
  • 1/2 cup (85g) sugar-free chocolate chips
  • 1/4 cup (60ml) heavy cream

Instructions:

  1. Melt the butter in a microwave or on the stove. Whisk in the cocoa powder and sweetener while the butter is hot to bloom the cocoa and ensure a smooth batter. Note: This step unlocks the deepest chocolate flavor.
  2. Beat in the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract until the mixture forms a glossy, smooth emulsion.
  3. Sift in the almond flour, salt, and baking powder. Use a spatula to gently fold the mixture together until no streaks of flour remain. Note: Don't overmix or you'll lose the fudgy texture.
  4. Fold in the sugar-free chocolate chips.
  5. Pour the batter into a parchment lined 8x8 inch baking pan.
  6. Bake at 350°F (175°C) for 22–25 minutes until the edges are set and dull, but the center still has a slight jiggle.
  7. Remove from the oven and let them cool in the pan for at least 30 minutes. Note: This is the hardest part, but the structure sets during this time.
  8. For the ganache, melt the remaining chocolate chips with heavy cream in 30 second bursts in the microwave.
  9. Spread the velvety ganache over the cooled Keto Brownies and let it set before slicing.