1. Preheat your oven to 350 F.

2. Place a 9 inch cast iron skillet over very low heat. Melt the stick of butter fully and remove it from the heat.

3. To the melted butter, add in the allulose and the cocoa powder and whisk until smooth.

4. Add in three beaten eggs and the vanilla until shiny and clump free.

5. Whisk in the almond flour, xanthan gum, and salt. Once fully mixed, add in a few chocolate chunks over the top if desired.

6. Bake in the oven for 18-20 minutes and check the center. Bake until the center is not fully liquid, but set over top (and still jiggling in the middle a bit). You DO NOT want to over bake the brownies. They will finish baking in the skillet while cooling (the cast iron will hold additional heat and continue to cook them after they are out of the oven).

7. Let them cool before serving, but serve warm if desired. Store remaining brownies in the fridge for up to a week.