Brownie (keto diet)

Ingredients:

• 110g unsalted butter, melted and cooled
• 1/4 cup cocoa powder
• 2 tbsp. heavy cream
• 1 teaspoon vanilla extract or a pinch of vanillin
• 2 large eggs + 1 yolk, room temperature
• 1/3 cup granulated erythritol sweetener (see Note)
• 2/3 cup almond flour
• 0.5 tsp coarse salt
• 0.5 cup chopped nuts or raw coconut flakes, optional

Preparation:

1. Preheat oven to 160°C. Line a 20cm square glass or ceramic baking dish with parchment paper, leaving an overhang on both sides.
2. Combine the butter, cocoa powder, heavy cream, and vanilla in a medium bowl. Add the eggs and yolk and whisk until combined.
3. Set aside a large pinch of sweetener for the top. Combine the almond flour, salt, and remaining sweetener in a separate medium bowl.
4. Add the flour mixture to the butter and cocoa mixture and fold in. Pour the batter into the prepared baking pan and use an offset spatula to spread it out to the edges into an even layer. Sprinkle with nuts or coconut, if using. Sprinkle with the reserved sweetener on top.
5. Bake until the edges are opaque and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the pan for about 10 minutes, then pull the parchment paper out of the pan and transfer to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.
   
   

   Note

   
   Erythritol is a sugar substitute that can be found in most health food stores or online.