25 servings

70 ml coconut oil melted
100 gr stevia poder or to taste
1 tbsp vanilla esence
2 eggs 
175 gr almond flour
2 tsp baking powder
20 ml almond milk
60 gr sugar-free chocolate chips, divided

Preheat oven to 350º F. Line an 8 inches x 8 inches square baking dish with parchment paper. 

In a bowl add the eggs, oil, stevia and vanilla. Beat with an electric mixer on high until it turns on a lighter color, about 5 minutes.

Add the flour and baking powder, stirring with a wood spoon. Now stir in 40 grams of chocolate chips just to combine.

Transfer the batter to the prepared pan. Garnish with the remaining 20 grams of chocolate chips and deep them a little with the spoon. Bake for 15-20 minutes or until a toothpick inserted comes out dry. 

Remove from oven and let it cool for 10 minutes in the pan, then remove the mold and place it on a rack and let it cool for 1 hour before cutting it to prevent it from crumbling.

Per serving
Cal: 86.6         P: 2.3 F: 8.9 Cb: 2.6