Preheat oven to 180C (350F). Line a 8 inches x 8 inches square baking dish with baking paper. Set aside.
Prepare your chia seed egg - if you use regular eggs, skip this part !
In a small mixing bowl, add 2 tablespoons of chia seed flour (or ground chia seed) with 6 tablespoons of lukewarm water. Stir, set aside 10 minutes until it forms a gel-like consistency.
In a large mixing bowl, add almond flour, sugar-free sweetener, unsweetened cocoa powder and baking soda. Set aside.
In a medium mixing bowl, add sugar-free chocolate chips (or chopped sugar-free baking chocolate) along with the melted coconut oil.
Microwave by 30 seconds burst, stir and repeat until fully melted. It shouldn't take more than 1 minute 30 seconds. Set aside for 5 minutes to cool down, then stir in eggs or the chia seed eggs you prepared before.
Pour the melted chocolate mixture into the dry ingredients and stir to form a shiny consistent brownie batter.
Transfer the brownie batter into the prepared baking dish.
Bake for 20-25 minutes or until the top and middle is set.
Cool down 10 minutes in the pan, then pull out the brownie from the pan using the piece of parchment paper.
Place on a plate or cooling rack and fully cool down - about 1 hour - before slicing. This avoid the brownie to crumble and create a lovely fudgy texture.
Fudgy texture boost: I recommend placing the brownie in the fridge for 1 or 2 hours after it cool down to create an extra fudgy texture!
Slice in 16 squares, store in airtight container for up to 3 days in the pantry, 5 days in the fridge or freeze. Defrost the day before.
To make 2 chia seed eggs: combine 2 tablespoons of chia seed flour (ground chia seed) with 6 tablespoons of lukewarm water. Stir well. Set aside 10 minutes and use instead of eggs in the recipe.Nutrition panel per square if you use regular eggs: Calories: 77 kcal, Fat: 5.9 g, Carbs: 1.4 g, Fiber: 0.5g, Net carbs: 0.9g, Protein: 1.6g