| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
brownies
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Ingredients
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- pinch coarse sea salt
- 3/4 cup coconut oil
- 1 oz unsweetened baker’s chocolate (chopped)
- 2/3 cup erythritol
- 3 large eggs
- 1 tsp vanilla extract
Ingredients
|
|
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, whisk together the almond flour, cocoa powder, and sea salt. Set aside.
- In an 8-inch cast iron skillet over medium-low heat, melt the coconut oil. Remove from heat and stir in the baker’s chocolate until melted.
- Add the erythritol and stir until combined. When the skillet is cool enough to touch, add the eggs, one at a time, until thoroughly combined. Stir in the vanilla extract.
- Add the flour mixture and stir until completely mixed. Batter will be runny.
- Place skillet in the center rack of the oven and bake for 50-60 minutes, or until the brownie doesn’t wiggle when the skillet is nudged. Allow to cool slightly before serving.
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