Preheat your oven to 350° degrees Fahrenheit (175 degrees Celsius). This helps the oven reach the right temperature before baking. Then, take an 8 x 8-inch baking pan and lightly coat it with cooking spray or butter. This prevents the brownies from sticking to the pan.
Crack the eggs into a large mixing bowl. Use a whisk or fork to beat them until they're mixed and slightly frothy. Then, add the monkfruit golden sweetener (use the recommended amount according to the recipe), monkfruit powder (if specified), melted butter, cocoa powder (the amount listed in the recipe), heavy whipping cream, and vanilla extract into the bowl with the eggs. Mix everything until it looks smooth and evenly combined.
Now, it's time to add the dry ingredients. Put the coconut flour, baking powder, and xanthan gum (if mentioned in the recipe) into the bowl with the wet ingredients. Use a spatula or a mixer on low speed to combine everything thoroughly. The batter should become thicker and mixed thoroughly.
Add Lily’s chocolate chips and gently fold them into the batter using a spatula. Be careful not to overmix. The batter will become thick as coconut flour is very absorbent.
Spoon the thick batter into the prepared baking dish, spreading it evenly.
Place the pan in the oven and bake for 25 to 28 minutes. Check the brownies by inserting a toothpick or a knife into the center; if it comes out mostly clean with a few moist crumbs, they're done. Baking time might vary depending on your oven, so watch them.
Once baked, take the brownies out of the oven and cool in the pan. These keto brownies are best enjoyed warm.