Dark Chocolate Mocha Hazelnut Brownies

This became a creation out of a Nutella inspired evening. I found a deal on roasted hazelnuts at Costco and decided I needed to bake something with them! Hazelnuts are one of the lowest carb nuts. Anyway, who doesn't love chocolate, coffee and hazelnut?

Ingredients:

• 1/4 cup cocoa powder

• 1/4 cup coconut flour

• pinch of sea salt

• 1 stick of butter

• 2 oz. unsweetened baking chocolate

• 1 tsp. vanilla

• 1/2 cup dark roast coffee (brewed and cooled)

• 3 eggs

• 1 cup powdered erythritol (I use this)

• 1/2 cup chopped hazelnuts (or other chopped nut of choice)

• Optional: omit the nuts and just make mocha brownies!

1. Preheat oven to 325.

2. In a microwave safe bowl, melt butter and baking chocolate in 30 second increments. Once it's all melted, stir well and set aside to let cool.

3. Crack eggs into large mixing bowl. Beat with an electric mixer until the eggs are frothy.

4. Add the sweetener and vanilla. Beat again for 30 seconds.

5. Slowly add the coffee, beating the whole time.

6. Slowly add the melted butter and chocolate. If that mixture is still warm, be sure to temper the eggs with just adding a tiny bit at a time- beating the whole time. This will prevent the eggs from cooking.

7. Add coconut flour and cocoa powder and salt. Beat very slowly (you don't want cocoa powder everywhere) until it's fully combined.

8. Fold in chopped hazelnuts.

9. Line an 8x8 baking dish with parchment paper so it covers the bottom and up past the sides.

10. Pour the brownie batter into the dish and evenly spread it all over.

11. Bake for about 45 minutes, or until the brownies are set. (the middle shouldn't jiggle and a toothpick should come out clean).

12. Let cool on the counter then place in the fridge for at least 2 hours to set again.

13. Store in fridge. Enjoy!