In a food processor add together almond flour, pink Himalayan salt, and baking soda then pulse Add dark chocolate and pulse until has a rough texture Add the seedless dates and pulse Pulse in the 3 eggs, stevia, then the coconut oil until everything is smooth Line a baking dish with baking paper and transfer the mixture inside, smoothing over with a spatula Bake at 320°f / 160°c for 15-20 minutes.

Keep an eye on it so it doesn't burn.

Recipe Notes Let your Almond and Coconut Keto Brownies cool for a couple of hours in the fridge or until you can’t wait any longer and serve.