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1
Preheat your oven to 350F.
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2
Melt your butter on a small pan and let erythritol, or your choice of granulated sweetener dissolve it in.
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3
This takes a little longer than regular sugar, about 5 minutes.
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4
Pour the butter and erythritol into a mixing bowl and add your cocoa powder, salt and vanilla extract.
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5
Add in an egg and beat until thoroughly combined.
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6
Add almond flour and baking powder to help the brownie rise a bit.
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7
This step is optional: fold in your choice of nuts or add-ins.
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8
We added chopped walnuts for that classic brownie taste.
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9
Pour your brownie batter into a 8x8 pan.
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10
Optional peanut butter drizzle: melt a tablespoon of butter and a tablespoon of peanut butter in the microwave or a small pan.
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11
You have a choice of baking the brownie with this drizzle, or adding it after baking.
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12
We added it before, but think itll look a little better if added after.
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13
Place the skillet brownie into the oven and bake for about 30 minutes.
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14
The top will be set but slightly jiggly.
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15
Let the skillet brownie cool off a little and add your peanut butter drizzle, if you havent already.
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16
You can also top it off with whipped cream or sugar-free chocolate syrup.
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17
Enjoy!
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18
Per serving: 31.3g of Fat 5.8g of Protein 3g of Carbs
