Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a mini muffin pan with avocado oil spray or butter. You can also use mini paper liners if you prefer easy cleanup.

Melt the butter. In a small saucepan or microwave-safe bowl, gently melt the butter until just liquid. Let it cool for 2–3 minutes so it doesn’t scramble the eggs later.

Mix the dry ingredients. In a medium bowl, whisk together 1 cup almond flour, 1/3 cup unsweetened cocoa powder, 1/2 cup granular sweetener, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt, and 1/2 teaspoon espresso powder (optional) until no clumps remain.

Whisk the wet ingredients. In another bowl, whisk 2 large eggs and 1 teaspoon vanilla extract. Slowly stream in the melted butter while whisking.

Combine. Pour the wet mixture into the dry and stir with a spatula until just combined. The batter will be thick—more like a soft dough than a pourable batter. If using, fold in 1/4 cup sugar-free chocolate chips.

Portion. Use a small cookie scoop or spoon to fill each mini muffin cup about 3/4 full. Lightly smooth the tops with a damp fingertip for even baking.

Bake. Bake for 10–12 minutes, until the tops look set and a toothpick comes out with a few moist crumbs. Do not overbake or they’ll dry out.

Cool. Let the bites cool in the pan for 10 minutes, then transfer to a wire rack. They firm up as they cool, so give them a little time before tasting.

Serve. Enjoy warm for ultimate fudginess, or let them cool completely for a denser, chewy bite.