Double Chocolate Flourless Brownies

    makes 16 brownies (1 per serving) · prep time: 10 minutes · cook time: 25 minutes

    Who doesn’t love a chewy, fudgy brownie? Certainly no one I have ever met. Brownies always have been, and still are, my favorite dessert. I love those crispy edge pieces. When I was little, I was known to sneak into the kitchen and cut around the entire perimeter of the brownie pan in order to eat all of the edges before anyone else could get to them. Who am I kidding? I still do that!


    • 1 cup natural creamy almond butter
    • 2/3 cup powdered erythritol
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons peanut butter powder (see tip)
    • 2 large eggs
    • 2 tablespoons water
    • 1 tablespoon salted butter, melted
    • 1½ teaspoons pure vanilla extract
    • 1 teaspoon baking soda
    • ¼ cup sugar-free dark chocolate chips


    1.Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish. Alternatively, you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal.
    2.Place the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, water, melted butter, vanilla extract, and baking soda in a large mixing bowl. Using an electric hand mixer, mix until the ingredients are well combined. Fold in the chocolate chips.
    3.Pour the batter into the prepared baking dish and spread in an even layer. Bake for 20 to 25 minutes, until the center is set.
    4.Let cool in the pan for 15 minutes before cutting into 16 squares and serving. Store leftovers in an airtight container in the pantry or on the counter for up to 1 week.

    tip: If you can’t find peanut butter powder at your local grocery store, you can get it on Amazon. Buying it online will likely save you a few dollars.

    CALORIES: 129 | FAT: 11 g | PROTEIN: 5 g | TOTAL CARBS: 4.3 g | DIETARY FIBER: 2.8 g | NET CARBS: 1.5 g | ERYTHRITOL: 9.4 g