Servings: Serves: 18 keto brownie cookies.

1 cup almond flour, 112g 1 cup almond flour, 112g
 
6 tbsp cocoa powder, 36g 6 tbsp cocoa powder, 36g
 
1 1/2 tbsp arrowroot starch, 10g 1 ½ tbsp arrowroot starch, 10g
 
1/2 tsp xanthan gum (can try subbing arrowroot starch or cornstarch if you don't have it) ½ tsp xanthan gum (can try subbing arrowroot starch or cornstarch if you don't have it)
 
1/4 tsp baking powder ¼ tsp baking powder
 
1/4 tsp salt ¼ tsp salt
 
1/4 cup melted salted butter, 60g ¼ cup melted salted butter, 60g
 
1/3 cup allulose sweetener, 64g ⅓ cup allulose sweetener, 64g
 
7 tbsp powdered monkfruit/erythritol sweetener, 84g (or 10 1/2 tbsp if JUST using this sweetener and no allulose) 7 tbsp powdered monkfruit/erythritol sweetener, 84g (or 10 ½ tbsp if JUST using this sweetener and no allulose)
 
2 eggs, room temperature 2 eggs, room temperature
 
2 tsp vanilla extract 2 tsp vanilla extract
 
1/2 cup stevia sweetened chocolate chips I use the Krisda brand, 120g ½ cup stevia sweetened chocolate chips I use the Krisda brand, 120g
 
1/2 tbsp butter, separate ½ tbsp butter, separate
 
1/4 cup stevia sweetened chocolate chips (optional, keep separate from the 1/2 cup) ¼ cup stevia sweetened chocolate chips (optional, keep separate from the ½ cup)

Pre-heat oven to 350*F.
In a medium bowl, mix together your almond flour, cocoa powder, arrowroot starch, espresso powder, xanthan gum, baking powder and salt. Set aside.
In another larger bowl, whisk together your melted butter, eggs, vanilla extract and sweeteners until smooth. Set aside.
In a microwavable bowl, melt your chocolate-chips and ½ tbsp butter in 30s increments, stirring each time until completely melted and smooth.
Pour your dry ingredients into the butter and egg mixture and stir until partially combined.
Add your melted chocolate and stir again until everything is combined and the batter becomes thick.
Stir in an extra ¼ cup of chocolate chips (optional).
Line 2 large baking sheets with parchment paper (or grease). Roll your brownie batter into balls then flatten slightly on the tray. Space them evenly apart.
Bake for 9 to 12min. The brownie cookies will still be a bit soft when they come out but set-up quite a bit once fully cooled. Don't over-bake!
Let the brownie cookies cool for a bit before lifting them from the pan. Place on a plate to serve (they are great warm!) Enjoy your Keto Brownie Cookies! (*Pro tip: these are great with a scoop of low carb ice cream or homemade sugar free whipped cream!).

** If you don’t have arrowroot starch, you can use cornstarch or another 3 tbsp almond flour. **  ** If you don’t have arrowroot starch, you can use cornstarch or another 3 tbsp almond flour. **