Ingredients:

  • 1 cup (250g) Creamy Almond Butter
  • 1/3 cup (65g) Granulated Monk fruit/Erythritol
  • 1 large Egg
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, stir the creamy almond butter and monk fruit sweetener together until the mixture looks glossy and the sweetener is evenly distributed.
  3. Whisk in the egg and vanilla extract vigorously until the batter thickens and begins to pull away from the sides of the bowl.
  4. Fold in 3/4 of the sugar-free chocolate chips using a silicone spatula.
  5. Spread the batter into the prepared pan, smoothing the top. Sprinkle the remaining chocolate chips and flaky sea salt over the surface.
  6. Bake for 12–15 minutes. The edges should be set and golden, while the center remains slightly soft. Allow to cool completely in the pan to set the fudgy texture.