Ingredients

The following ingredients have 4 Servings
  • 2/3 cup raw cacao powder (or unsweetened cocoa powder)
  • 2/3 -3/4 cup Erythritol (granulated or powdered)
  • 2/3 cup coconut oil (melted and warm)
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs + 1 egg yolk (room temp)
  • 1/2 cup blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup Lilly’s dark chocolate chips ( divided: 1/4 and 1/4 )

Instruction

  • Preheat your oven to 325 degrees F and line an 8 x 8” square pan with parchment paper. Make sure your eggs have been brought to room temp before beginning.
  • In a large bowl, whisk together the cacao powder and erythritol with the melted coconut oil until smooth. Add in the vanilla, then whisk in one egg at a time, then the egg yolk until smooth and well combined.
  • With a spoon or spatula, stir in the almond flour, baking soda and sea salt until combined. Batter will be thick. Lastly, stir in 1/4 cup low carb chocolate chips, if using.
  • Transfer all the batter to prepared pan and spread out to cover the bottom of the pan evenly. A rubber spatula works best for this step. Sprinkle the remaining chocolate chips on top.
  • Bake in the preheated oven for 17 mins. It’s best to slightly under-bake the brownies since they can quickly become dry and too crumbly if left in the oven too long.
  • Place pan on a wire rack and cool completely to room temp, refrigerating to speed up the cooling process if necessary. Once room temp, cut brownies into 16 squares to serve. Store leftovers covered at room temperature for up to 5 days, or freeze to keep longer. Enjoy!