Fluffy Fudgy Brownies (GF, SF, Low Carb, Keto)

I had some yummy, fudgy brownies recently that added coffee. I didn't have some of the flour blends that it called for, but I thought it was an interesting addition. I left it in, but other than adding some extra moisture, I couldn't tell that it was in there much. The flax meal helps with the moisture too. Add in some chocolate chips for extra fudginess and pecans for extra texture! This batch made enough for an 8x8 square baking dish plus extra for another personal dessert ramekin. A 9x13 would be good too, they'll just be a little thinner.

Ingredients

- 1 cup melted butter (yep that's two sticks)*
- 1 to 1 1/4 cup Swerve or other sweetener (Erythritol base, has a mild taste. I used 1 cup.)
- 2 tsp vanilla extract
- 4 eggs
- Splash of leftover coffee (optional, just adds extra moisture)
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flax meal
- 2/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt

Directions

1. Preheat oven to 350. Grease 9x13 baking dish or two smaller baking dishes.
2. Mix the butter or oil, sweetener, vanilla, eggs, splash of coffee with a mixer or whisk.
3. Combine the flours, flax, cocoa, baking powder and salt, and add to the wet mixture. Combine well, but don't over-mix.
4. Bake 25-30 minutes.
5. Allow to cool completely. Enjoy!

* I melted the butter in the dish while it was preheating. Poured it out into my mixing bowl, and used what was left to grease the dish with a paper towel. You could also use light olive oil. Do not use EVOO. You'll thank me.