Preheat oven to 180C.

In a bowl, combine butter and chocolate and melt them together.

Add vanilla powder, sugar substitute and eggs and mix well.

Add the almond flour and fold in to form thick batter.

Line 5” square cake tin with parchment paper.

Transfer the batter to the tin and bake for 20 minutes.

Remove from oven and allow it to cool completely.

Remove the brownie from the tin using the parchment paper.

Slice it into 9 squares.

Store the slices in airtight box at room temperature for two days and in fridge for one week.