Easy Chocolate Fudge Brownies (Paleo + Keto)

INGREDIENTS

• 3/4 cup (97g) almond flour
• 2 tablespoons EXO Pure Cricket Flour
• 1/4 cup unsweetened cocoa powder
• 2/3 cup monk fruit or another sweetener of choice
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons vanilla extract (or 1/2 teaspoon cinnamon)
• 1/2 cup unsalted butter or ghee
• 1/4 cup (2 oz/g) sugar free dark chocolate chips
• 1/3 cup hazelnuts or other nuts of choice, coarsely chopped (optional)
• Flaked sea salt or Himalayan pink salt (optional)

METHOD

1. Lightly grease an 8-inch/20 cm square baking pan, line with parchment paper and set aside.
   
2. Combine almond flour, EXO Pure Cricket Powder, cocoa powder, and sweetener in a bowl. Add the lightly beaten eggs and vanilla
3. Melt the butter, and chocolate chips over a double boiler or in the microwave and let cool slightly, then whisk into the almond flour and egg mixture.
4. Transfer to the prepared baking pan and sprinkle with chopped nuts and /or flaked sea salt, if desired.  Bake for 18 to 24 minutes or until a cake tester or a toothpick comes out moist.
5. The brownies will keep in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 2 weeks.