I’m using imperial measuring units that a commenter converted with a lowered amount of sweetener. Below is ripped straight from the post.
Don’t forget to bring eggs up to room temp. ~30 mins.
- 1/2 c. Butter
- 1/2 c. Syrup or powdered sweetener
- 2 large eggs 5/8 c. Cacao powder
- 3/4 c. Almond flour
- 1/2 tsp. Kosher salt
- 1-2 tbsp peanut butter
- (Optional) 1/4 cup Lilly’s chocolate chips
Melt the butter and mix in cacao. Add eggs then sweetener, and then fold in almond flour and salt. Spoon mixture into 8×8 pan. Drop spoons of peanut butter and swirl around, sprinkle with salt, and bake at 350 do 20min. Should be slightly underdone, don’t over-bake!
Super important: you must let them cool completely before you eat them, and I suggest letting them chill in the fridge for max flavour and best fudgy texture. Trust me—having them warm is not worth it, as the flavours settle and the texture is perfect once they’ve chilled for a bit.
When cooled cut into 16 servings (they’re very rich so they might seem small, but it’s all you need)
Macros for 1/16 servings
150cal 3g net carb 12g fat 3g protein