Pre-heat oven to 350*F.

In a medium bowl, mix together your almond flour, cocoa powder, arrowroot starch, espresso powder, xanthan gum, baking powder and salt. Set aside.

In another larger bowl, whisk together your melted butter, eggs, vanilla extract and sweeteners until smooth. Set aside.

In a microwavable bowl, melt your chocolate-chips and 1/2 tbsp butter in 30s increments, stirring each time until completely melted and smooth.

Pour your dry ingredients into the butter and egg mixture and stir until partially combined.

Add your melted chocolate and stir again until everything is combined and the batter becomes thick.

Stir in an extra 1/4 cup of chocolate chips (optional).

Line 2 large baking sheets with parchment paper (or grease). Roll your brownie batter into balls then flatten slightly on the tray. Space them evenly apart.

Bake for 9-12min. The brownie cookies will still be a bit soft when they come out but set-up quite a bit once fully cooled. Don't over-bake!

Let the brownie cookies cool for a bit before lifting them from the pan. Place on a plate to serve (they are great warm!) Enjoy your Keto Brownie Cookies! (*Pro tip: these are great with a scoop of low carb ice cream or homemade sugar free whipped cream!)