Ingredients
– 1 cup almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup granulated erythritol (or your preferred keto sweetener)
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 cup unsweetened shredded coconut
– 1/2 cup sugar-free dark chocolate chips
– 1/2 cup unsweetened almond milk
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1/2 cup chopped almonds
Equipment Needed
– Mixing bowls
– Whisk
– 9×9-inch baking pan
– Parchment paper
– Rubber spatula
– Oven
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a mixing bowl and combine the almond flour, cocoa powder, erythritol, salt, and baking powder. This blend already smells divine! Stir it all together until it’s well mixed. Then, in another bowl, mix together the almond milk, melted coconut oil, and vanilla extract until smooth. I love how the oil adds that richness! Once they’re combined, pour the wet ingredients into the dry ingredients and stir using a rubber spatula until fully combined. You’ll notice it transforming into a thick batter full of potential. (See the next page below to continue steps…)