Preheat and prep: Heat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease well. This recipe makes about 24 brownie bites.

Melt the chocolate and butter: In a heatproof bowl, combine 4 ounces sugar-free dark chocolate with 6 tablespoons butter. Microwave in 20–30 second bursts, stirring between each, until smooth. Cool slightly.

Whisk the dry ingredients: In a separate bowl, whisk 1 cup almond flour, 2 tablespoons coconut flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon espresso powder.

Sweeten and emulsify: In a mixing bowl, whisk 1/3 cup granulated erythritol and 1/4 cup allulose with 2 large eggs and 1 teaspoon vanilla until glossy and slightly thick, about 30–45 seconds. This helps create that brownie sheen.

Combine the chocolate: Stream the melted chocolate-butter into the egg mixture while whisking. Mix until fully combined.

Fold in the dries: Add the dry mixture to the wet. Stir gently until no dry spots remain. The batter will be thick, like soft cookie dough.

Triple chocolate moment: Fold in 1/3 cup sugar-free chocolate chips. This is the third chocolate element for pockets of melty goodness.

Portion: Use a small scoop to fill the mini muffin cups about 3/4 full. If you like, sprinkle a few extra chips and a pinch of flaky salt on top.

Bake: Bake 10–12 minutes, until the tops are set and slightly puffed but the centers still look moist. Do not overbake.

Cool: Let the bites cool in the pan 10 minutes, then transfer to a rack. They firm up as they cool, locking in that fudgy texture.