Preheat oven to 165 degrees C. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together sugar, vanilla essence, eggs until slightly lighter in colour and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, baking powder and salt.
Whisk the wet ingredients into the dry ingredients until smooth.
Fold in the additional chocolate chips and chopped nuts.
Pour batter into your prepared pan and smooth the surface.
Sprinkle with coarse salt, if using.
Bake at 165 degrees for 20 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
Dust the top wth powdered erythritol before serving.
Keto fudge brownies
Amount Per Serving
Calories 303Calories from Fat 261
% Daily Value*
Total Fat 29g45%
Saturated Fat 10g50%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Total Carbohydrates 7g2%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.