Decadent Keto Chocolate Brownie Bites

1.Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it with cooking spray.

2.In a microwave-safe bowl, melt the Choczero milk chocolate chips and unsalted butter together in 30-second intervals, stirring in between until smooth and fully melted.

3.In a large mixing bowl, whisk together the egg yolks, erythritol, and vanilla extract until well combined and slightly frothy.

4.Add the melted chocolate mixture to the egg yolk mixture and stir until fully incorporated.

5.In another bowl, sift together the unsweetened cocoa powder, almond flour, salt, and baking powder.

6.Gradually fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.

7.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the brownie batter until no white streaks remain, ensuring a light and airy texture.

8.Spoon the brownie batter into the prepared mini muffin tin, filling each cup about 3/4 full.

9.Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

10.Allow the brownie bites to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.