Ingredients:

  • 3/4 cup (72g) superfine almond flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/3 cup (60g) granulated erythritol
  • 1/4 tsp (1g) baking powder
  • 1/8 tsp (0.5g) salt
  • 3 tbsp (42g) melted unsalted butter
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) unsweetened almond milk

Instructions:

  1. Line the bottom and sides of a 6-inch pan with parchment paper, leaving a slight overhang for easy removal.
  2. Whisk the melted butter and sweetener together in a medium bowl.
  3. Add the egg and vanilla extract, stirring until the mixture is glossy.
  4. Fold in the almond flour, cocoa powder, baking powder, and salt.
  5. Stir in the unsweetened almond milk until the batter is smooth and thick.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Place the pan in the air fryer basket and bake at 320°F (160°C) for 10–12 minutes until the edges are set and the center has a slight jiggle.
  8. Remove the pan and let the brownies cool completely inside the pan for at least 20 minutes to set the structure.