Ingredients
– 1 cup almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup erythritol (or your favorite keto sweetener)
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup sugar-free dark chocolate chips
– 1/3 cup whole almonds, roughly chopped
Equipment Needed
– Mixing bowls
– Whisk
– 9×9-inch baking pan
– Parchment paper
– Spatula
– Oven
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 350°F (175°C). I love the smell of the heat as it begins to fill my kitchen. Next, line your 9×9-inch baking pan with parchment paper, leaving some overhang so it’s easy to pull out the brownies later. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, shredded coconut, baking powder, and salt. I like to give this a good whisk to ensure everything is evenly incorporated. (See the next page below to continue steps…)