⅛teaspoonsalt (increase to ¼ if using unsalted butter)
½tspbaking powder (scant)
½cupalmond flour, the finer the better
¼cupsugar free chocolate chips
Instructions
Preheat oven to 325 degrees F. Line an 8 ½ x4 ½ inch loaf pan with foil and grease bottom with some extra butter. If using square muffin tin, only grease 4 of the little wells.
In a microwave-safe mixing bowl or small saucepan, melt the butter. Add the cocoa powder to the hot butter and stir until smooth. Stir in Magic Baker and hot coffee, stirring again until smooth (the hot coffee helps dissolve the sugar blend). Stir in vanilla and egg.
Add the baking powder and salt and stir until evenly blended, then stir in the almond flour and the chocolate chips.
Scrape batter into the loaf pan. Bake at 325 F for about 25-28 minutes until a thermometer measures 203 degrees. Let cool for at least 30 minutes before serving.
When ready to serve, lift from pan and cut into squares.