This is the best recipe for rich and fudgy, Low Carb Chocolate Brownies. The only problem you will have is stopping at one. These are gluten free, low in sugar and perfect for diabetics.
Melt the butter and the xylitol on the stove top till melted and combined. Continue to simmer very gently for a few more minutes, stirring occasionally. Beat the sifted cocoa into the butter mixture.
Beat the eggs in one at a time to the chocolate mixture, until well combined and the mixture becomes glossy.
Mix in the almond flour/almond meal, salt and baking powder and mix until well combined.
Bake in an 8” x 8” pan for 18-20 minutes at 350 F/170 C until cooked through but still soft in the centre.
Notes
Note that if you switch the xylitol for erythritol, then you will need to add another egg to the mix. The mixture could also take a little longer to cook. I would also process the erythritol to a powder so the sugar dissolves well.You want your brownie to be fudgy so take care not to over cook the base. You want a few crumbs still sticking to a skewer if you check the centre.