3/4 c butter, melted
6 T granulated monk fruit sweetener
2 eggs, room temperature
2 t vanilla extract
1/4 c cacao powder (or cocoa powder)
3/4 c almond flour (or any nut flour)
2 T acacia fiber
1/2 t xanthan gum
1/4 t baking soda
1/2 t salt
1/2 c keto chocolate chips
Preheat your oven to 350 degrees.
In a large mixing bowl, whisk together the melted butter and monk fruit sweetener.
Add in both eggs and vanilla and whisk until combined.
In a food processor, add all of the dry ingredients: cacao powder, almond flour, psyllium husk powder, acacia fiber, xanthan gum, baking soda, and salt. Process in the food processor until everything is a fine powder, about 1-2 minutes.
Add these dry ingredients to the bowl of wet ingredients and stir until just combined.
Fold in the chocolate chips until combined.
Line an 8×8 baking dish with parchment paper, and spoon the batter into the pan. The batter will be thick, so use a spatula to spread it evenly.
Bake for 25 minutes, or until a toothpick comes out clean (remember to take into account here the chocolate chips that will stay melted!). Slice into 9 brownies and enjoy!
- Serving Size: 1 brownie
- Calories: 254
- Sugar: 0.5 g
- Sodium: 302.5 mg
- Fat: 24.3 g
- Saturated Fat: 12.1 g
- Trans Fat: 0 g
- Carbohydrates: 9.2
- Fiber: 6.1 g
- Protein: 4.4 g
- Cholesterol: 82.1 mg