These paleo and keto brownies are extra fudgy, super easy, you only need 5 ingredients ! Now that’s what I call the ideal low carb chocolate dessert!

Now you can probably tell that my brownies are in the shape of donuts. I like to put mine in a donut tray and call them “Bronuts”. However, you can totally bake them in a brownie pan or whatever you like. Just make sure you are cooking them according to the shape or size of your tray.

INSTRUCTIONS

1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside. 

2. Add coconut oil, coconut sugar, cacoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the coconut sugar has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.

3. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the coconut sugar dissolving into the mixture. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

4. Add the almond flour, whisking vigorously until fully blended (about a minute).

5. Bake for 15-25 minutes, or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven, so give them a check from minute 15 the first time around, and remember that you'll brownies will continue to cook while they cool. 

6. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size. To get extra clean edges, place in the freezer for 10 minutes prior to cutting. I like to serve my brownies/bronuts with peanut butter and nuts 🌰 🥜.