Fudgy Keto Brownies

From inthekitchenwithkath.com

(Adapted, barely, from Carolyn Ketchum’s recipe on alldayidreamaboutfood.com)

Makes 16 servings

½ cup butter, melted

2/3 cup Swerve Granulated Sweetener (or the equivalent of your favorite sweetener)

3 large eggs

½ teaspoon vanilla extract

½ cup almond flour (50g)

1/3 cup cocoa powder

1 tablespoon gelatin (or 1 packet of Knox gelatin)

½ teaspoon baking powder

¼ teaspoon salt

¼ cup water

1/3 cup sugar-free chocolate chips (Optional, but so good. I used Lily’s.)

1. Preheat the oven to 350°.

2. Grease an 8x8-inch pan.

3. Mix the butter, Swerve, eggs, and vanilla together in a bowl.

4. Add the almond flour, cocoa, gelatin, baking powder, and salt. Stir until well-combined.

5. Stir in the water. Then stir in the chocolate chips.

6. Spread the dough out in the prepared pan. Bake for 15 – 20 minutes, until the edges are done but the center still looks a bit wet. (It took 20 minutes in my oven.)

7. Let the brownies cool completely in the pan before cutting them into 16 pieces.