Preheat the oven to 350F and line a 25 x 17 inch baking tray with parchment paper.
Melt the dark chocolate and coconut oil in a small bowl or glass jug on top of small pan filled with a cup of water over a medium heat. When melted remove from the heat.
Add the eggs, erythritol, almond milk and optional stevia. Mix to combine. Stir through the melted chocolate and almond butter.
Add the remaining dry ingredients (cacao powder, chia, almond and coconut flours, baking powder, vanilla and salt.) Mix with a hand whisk until smooth.
Pour into your lined baking tray and spread to the edges with a palate knife.
Bake in the oven for 15 - 20 minutes until soft. Drain off any oil. Remove from the oven and allow to cool. Don’t over cook as the keto chocolate brownies will continue to firm up as it cools.
Cut into 24 bitesized squares and top with yogurt, whipped cream, or keto ice-cream.