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  • 65 g unsalted grass-fed butter
  • 65 g canna butter
  • 140 g monk fruit powder
  • 80 g unsweetened water processed organic cocoa powder
  • 1/2 tsp kosher salt
  • 2 eggs at room temp
  • 70 g almond flour
  • TO GARNISH : Flakey sea salt optional


  • Position a rack in the lower third of your oven and preheat to 340°F. Line with parchment paper the bottom and sides of an 8x8-inch baking pan. Set aside.
  • Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly until sweetener and butter are melted. Remove from heat and allow the mixture to cool slightly.
  • Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth.
  • Add the almond flour, whisking vigorously until fully blended (about a minute).
  • Bake for 14 minutes until the center is just set and a toothpick inserted in the center comes out moist. Make sure not to overcook.
  • Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into 32 pieces – at least.


I had intended to make these one serving per dosage BUT they were way too strong so we ended up cutting them into 64 pieces. Still too strong. In retrospect I would only use a quarter of the butter as canna butter. See later note above***