Preheat your oven to 350ºF or 177ºC.

Cut the butter up into tablespoon sized cubes, add the keto chocolate chips, and microwave until the butter melts - about 1 minute.

Next, use a spatula to combine the chocolate chips and butter into a chocolate sauce.

Now add the almond milk, and mix that into the sauce.

When the almond milk has combined, add the eggs, and combine those into the mixture as well.

At this point, you'll want to add the mixture to your food processor, and add all of the dry ingredients.

Once those are added, give them a quick mix, and scrape down the sides of the processor. ***DO NOT OVER MIX the ingredients.

After you scrape the sides, process the ingredients one last time.

Now, cover an 8x8 baking tray with parchment paper, coat it with baking spray, and add the brownie batter to the tray.

Then use a spatula to spread the batter out evenly in the tray.

Bake for around 30-35 minutes....you'll know they're done when you can insert a toothpick into them and it comes out dry. ***The toothpick doesn't have to come out clean, it just has to come out dry!

Let the brownies cool down to room temperature in the tray. I like to let them set for 2+ hours.

They will be extremely soft and "cakey" to the touch when they come out of the oven. But as they cool, they'll firm up, and the texture will become brownie like!

Store in an air-tight container for several days.