Ingredients:

  • 1 ½ cups super-fine Almond Flour (150 grams)
  • 2 Tbsp Keto Granulated Sweetener (Erythritol/Monk Fruit blend)
  • 6 Tbsp Unsalted Butter, very cold and cubed (85 grams)
  • 2–3 Tbsp Ice Water (30–45 ml)
  • ¼ tsp Fine Sea Salt (for crust)
  • 1 stick (8 Tbsp) Unsalted Butter (113 grams)
  • 4 oz Sugar-Free Dark Chocolate, chopped (115 grams, minimum 85% cacao)
  • ¾ cup Keto Granulated Sweetener (150 grams)
  • ¼ cup Unsweetened Cocoa Powder, sifted (25 grams)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (5 ml)
  • ½ tsp Fine Sea Salt (for filling)

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. Make the Dough: Combine almond flour, 2 Tbsp sweetener, and ¼ tsp salt in a food processor. Pulse briefly. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
  3. Hydrate: Slowly drizzle in 2 tablespoons of ice water while pulsing until the dough just comes together. Do not overmix.
  4. Shape and Chill: Press the dough evenly into the prepared pie dish. Prick the bottom generously with a fork. Chill the crust in the freezer for 30 minutes.
  5. Blind Bake: Line the chilled crust with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the weights and paper, then bake for 5 more minutes until the crust is dry. Reduce oven temperature immediately to 325°F (160°C).
  6. Melt Chocolate & Butter: Place the 1 stick of butter and chopped sugar-free dark chocolate in a heatproof bowl set over simmering water, stirring until fully melted and smooth. Remove from heat and let cool for 5 minutes.
  7. Combine Dry Ingredients: Whisk the ¾ cup keto sweetener, cocoa powder, and ½ tsp salt into the slightly cooled chocolate mixture until just combined.
  8. Add Wet Ingredients: Whisk in the vanilla extract, followed by the eggs, one at a time, mixing only until each egg is incorporated. Do not over-whisk.
  9. Fill and Bake: Pour the brownie filling into the pre-baked crust. Return the pie dish to the 325°F (160°C) oven.
  10. Check Doneness: Bake for 30–35 minutes. The edges should look set, but the center should still have a slight, gentle wobble. A toothpick inserted near the edge should come out mostly clean.
  11. Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely to room temperature, then chill for at least 3 hours before slicing. Chilling is essential for achieving the dense, fudgy, sliceable texture.