Deep Dish Keto Brownies

Feeling a bit down? This 𝗱𝗲𝗲𝗽 𝗱𝗶𝘀𝗵 𝗸𝗲𝘁𝗼 𝗯𝗿𝗼𝘄𝗻𝗶𝗲 𝗿𝗲𝗰𝗶𝗽𝗲 could just be the thing to brighten up your day.

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
7 tablespoons unsalted butter
3 tablespoons 18 grams of Sweet Best Sugar-Free Dark Chocolate
1/2 cup cocoa powder
2 large eggs room temperature
1 cup of Sweet Best Allulose blend
1 1/2 teaspoon vanilla
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup Baking Essentials Almond Flour
1 tablespoon chopped pecans optional
1 tablespoon Sweet Best Sugar-Free Dark Chocolate, chopped

𝘐𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘪𝘰𝘯𝘴:
Preheat oven to 325 degrees F. Line inside of a 9×5 inch loaf pan with parchment paper or nonstick foil.
In a microwave-safe mixing bowl, melt the 7 tablespoons of butter. Add the unsweetened chocolate and stir until melted, then stir in the cocoa powder. Alternatively, you can do this over the stove in a large saucepan.
Grind the 180 grams of allulose so that it is powdered (or weigh out 180 grams of powdered allulose). Stir into the chocolate mixture. Add the room temperature eggs one at a time and stir until smooth, then stir in the vanilla, baking powder and salt.
Lastly, stir in the almond flour. At this point you may want to let the batter cool down (if it’s still warm) and add ¼ cup chopped chocolates, but they are optional.
Pour mixture into the prepared loaf pan and bake at 325 for about 30 minutes. The brownies should look pretty underdone in the middle, but if their internal temperature hits 204 they are done, so don’t overbake them.

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