Prep. Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven. Line an 8x8 baking dish with parchment paper.
Combine. In a double boiler combine unsalted butter (1 stick) and unsweetened baking chocolate (6 Ounces). Melt and stir to combine ingredients. Add erythritol (1 1/2 cups), salt (1/2 teaspoon), instant coffee (1 teaspoon), and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
Mix. Remove from heat and add eggs (3), combine using an electric mixer. Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
Pour + bake. Pour batter into prepared dish, and use a rubber spatula to smooth out the top. Bake for 30-35 minutes. Allow brownies to cool before slicing and removing from the pan.
Notes
Sweetener - you'll want an erythritol-based sweetener here (each keto sweetener has different baking characteristics). I measured the level of sweetness using Lakanto or Swerve, so if using plain erythritol, know that it's 70% as sweet.
Xanthan Gum - necessary to bind our brownies, don't skip/sub!
Cocoa Powder - opt for dutch process cocoa, it's less bitter.
Dark vs regular cocoa powder - I used dark cocoa powder in the recipe video, you can use whatever you have/prefer.
Almond Flour - Use fine-grained products for the fluffiest texture. Bob's Red Mill and Trader Joe's brand are my go-to's.
Nutritional information is for 1 brownie if you slice this recipe into 9 brownies: