Ingredients:

1/4 c unsweetened cocoa powder

2 tbsp almond flour

3 large eggs at room temperature

12 tbsp of butter

1/2 c erythritol

1/2 tsp vanilla extract

pink Himalayan salt

2oz unsweetened baker's chocolate

Directions:

1. Preheat the oven to 325 degrees. Combine cocoa powder Almond flour and salt and set aside.

2. Add erythritol eggs vanilla and mixed with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about three to five minutes on high. And a third bowl melt together butter and baker's chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.

3. Add egg mixture to the butter chocolate mixture in three parts, folding in each time. Most of the year at the top will be at the bottom of the egg mixture, that's okay.

4. Once the wedding ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process three times until all of the dry mixture is used and a homogeneous brownie batter is formed.

5. Pour into a greased 8 by 4 loaf.

6. Place into a 325-degree oven for 50 to 55 minutes.

Bon Appetit!