Want a decadent low-carb chocolate treat? Well there’s no such thing as too much chocolate with this low-carb double chocolate brownie, featuring cocoa and dark chocolate. It’s a great dessert for a party, but they’ll go in a flash so be sure to save a few for you!

Ingredients

• 175 g butter, softened
• 125 ml almond butter
• 2 eggs
• 175 ml (125 g) erythritol
• 125 ml (50 g) cocoa powder
• 225 ml (110 g) almond flour
• ½ tsp (2.5 g) baking powder
• ¼ tsp salt
• 2 tbsp water
• 1 tbsp vanilla extract
• ½ tsp instant coffee powder (optional)
• 50 g dark chocolate with a minimum of 80% cocoa solids, chopped

Instructions

• Preheat oven to 175°C degrees.
• Line a 9” by 13” (23 x 33 cm) baking dish with parchment paper.
• Use a hand mixer or stand mixer to combine the butter, almond butter, eggs, and sweetener. Mix well until the sweetener is thoroughly incorporated.
• Add the cocoa powder, almond flour, baking powder, salt, water, vanilla extract, and instant coffee powder and stir until smooth. Lightly mix in the chopped chocolate bar.
• Pour the mixture into the baking dish and smooth with a spatula. The batter will be thick.
• Bake for 25 to 28 minutes or until just set. Do not overbake or the bars will be dry.
• Let cool for 20 to 30 minutes before cutting.