Just because you’re banting doesn’t mean you can’t enjoy something sweet. It is important to use the butter and eggs at room temperature or things can get a little tricky. Cold eggs may cause the coconut oil to seize up and create a lumpy texture.

Preheat the oven to 180 °C. Have your butter and eggs waiting at room temperature.

In a mixing bowl, combine the butter, coconut oil and sweetener until creamy.

Add the eggs and vanilla extract into the creamed butter and blend well.

Add the cocoa powder and instant coffee, mixing well until dark brown.

You can now add your baking powder.

Cream everything together and then add the almond flour.

Mix thoroughly until a light brown, fluffy texture is achieved.

Add ½ cup of the macadamia nuts and fold them in, making sure they are evenly distributed in the batter.

On a 22 cm by 22 cm oven pan, spread your batter evenly. Top with the rest of the macadamia nuts and press them into the batter with your finger. You want them to be submerged into the batter, but still showing at the top.

Bake your brownie batter in the oven for 25 minutes. You should be able to poke them with a toothpick and have it come out clean. The edges will be slightly brown, almost burnt.

Let them cool for at least 15 minutes before slicing. Serve them up and enjoy.