Classic Fudgy Keto Almond Flour Brownies

1.Preheat your oven to 175°C (350°F). Grease an 8x8 inch metal baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.

2.In a medium bowl, whisk together the almond flour, sifted cocoa powder, baking powder, and salt until thoroughly combined and no lumps remain.

3.In a separate large bowl, whisk the melted butter and both sweeteners together until smooth. The mixture should look slightly grainy but well incorporated.

4.Whisk in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

5.Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable.

6.If using, fold in the sugar-free chocolate chips.

7.Pour the batter into the prepared baking pan and spread evenly. The batter will be thick.

8.Bake for 20 to 25 minutes. For fudgy brownies, the edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.

9.Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack (this is crucial for fudginess and clean cutting), about 1 to 2 hours.

10.Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 9 or 16 squares.