• 1/2 cup unsalted butter
  • 2 oz unsweetened baking chocolate
  • 3/4 cup erythritol (granulated or powdered)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup almond flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar-free chocolate chips (optional)


  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.
  2. In a microwave-safe bowl, combine the butter and unsweetened baking chocolate. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Alternatively, you can melt them together in a double boiler.
  3. Stir in the erythritol until well combined and let the mixture cool slightly.
  4. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
  5. In a separate bowl, whisk together the almond flour, cocoa powder, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the sugar-free chocolate chips.
  7. Pour the batter into the prepared baking pan and spread it out evenly.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
  9. Allow the brownies to cool completely in the pan before slicing into squares.

Nutrition Facts (Per Serving, assuming 16 servings):

  • Calories: 120
  • Total Fat: 11g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 40mg
  • Total Carbohydrate: 8g
    • Dietary Fiber: 3g
    • Sugars: 0g
    • Sugar Alcohols: 4g (net carbs: 1g)
  • Protein: 3g

Enjoy your delicious and keto-friendly brownies!