Step 1

Preheat your oven to 190 degrees celcius or 375 degrees Fahrenheit.

Step 2

In a large bowl, mix the almond flour, cocoa powder and erythritol together.

Step 3

Melt the coconut oil in a microwave on a medium heat for 45 seconds until fully melted, then whisk in the eggs.

Step 4

Make a well in the centre of the bowl of almonds and pour the oil and egg mixture in gradually. Stir well.

Step 5

Great a square baking tin and pour the brownie mixture into the tin.

Step 6

Bake in the centre of your preheated oven for 18 minutes or until set. Remove and leave to cool in the tin.

Step 7

Place the chocolate in a small saucepan and the cream in a separate saucepan and warm over a low heat, until the cream is warm and the chocolate has melted.

Step 8

Pour the cream into the pan with the chocolate and stir well.

Step 9

Add the butter to the chocolate and cream immediately and whisk until smooth and glossy.

Step 10

Pour the ganache over the top of the Brownie and spread evenly.

Step 11

Refrigerate for at least 3 hours before slicing and serving.