Heat oven to 350 degrees F. Line an 8×8 inch pan with aluminum foil, parchment paper or grease with butter.
Take a bowl, stir baking powder, erythritol, almond flour, instant coffee and cocoa powder.
Take a microwave-safe mixing bowl, Melt chocolate and butter for 30 seconds to 1 minute until just melted. Whisk in the vanilla and eggs then gently whisk in the dry ingredients until mixed through. Keep in mind to not to over mix the batter.
Now put batter into a baking dish and bake for 18-20 minutes and use a toothpick to insert and if it comes out moist. Let it cool for at least 30 mins to 2 hours in the fridge.
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