Pre heat the oven to 175°C, and line an 8x8 inch pan with parchment paper.
In a medium sized mixing bowl, whisk the almond flour, coco powder, baking powder, erythritol and instant coffee together until smooth.
In a large mixing bowl, melt butter and chocolate over a water bath. Whisk in the eggs and vanilla, before gently whisking in the dry ingredients just until combined. Be careful not to over work the batter or it will become cakey.
Pour the batter into a baking dish and bake for 18-20 minutes until a toothpick inserted comes out moist.
Let cool for 30 min - 2 hours in the fridg, and slice into 16 small squares.
Don't over bake the cake. If after baking for 25 minutes it still looks "jiggly", remove the cake from the oven and it will set at room temperature.
Amount/Serving% Daily Value
Dec 07, 2023
Soft and chewy with a crisp layer on top. This is our go-to low-carb chocolate brownie recipe.