A rich, molten sugar-free brownie pudding that bakes like a brownie and spoons like lava. Keto-friendly and deeply chocolatey.

Scale

½ cup unsalted butter, melted

½ cup monk fruit sweetener

2 large eggs

⅓ cup unsweetened cocoa powder

¼ cup almond flour

2 tbsp coconut flour

¼ cup heavy cream or unsweetened almond milk

1 tsp vanilla extract

Pinch of salt

¼ cup sugar-free chocolate chips (optional)

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1. Preheat oven to 350°F.

2. Whisk butter and sweetener.

3. Add eggs and mix until smooth.

4. Whisk in cocoa, flours, salt, vanilla, and cream.

5. Fold in chocolate chips if using.

6. Bake 18–22 minutes until edges are set.

7. Rest 5 minutes before serving.

Do not overbake.

Best served warm.

Dutch-process cocoa gives best flavor.