This keto brownie bark recipe features rich low carb chocolate brownie batter spread thin and baked crisp. It's like the best of the brownie edges you've always loved. Sugar free and grain free brownie happiness!
Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the parchment paper.
In a small bowl, whisk together the almond flour, baking powder and salt.
In a large bowl, beat the egg whites until frothy. Beat in the sweetener, cocoa powder and instant coffee until smooth, then beat in melted butter, cream and vanilla. Beat in the almond flour mixture until well combined.
Spread the batter onto the greased parchment into a rectangle about 12 by 8 inches. Sprinkle with the chocolate chips.
Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
Use a sharp knife or pizza wheel to cut into 2-inch squares, but don't separate. Return to the warm oven for 5 to 10 minutes to crisp up slightly.
Remove, let coo completely and then break into squares.