Preheat oven to 350º. Line an 8x8 baking pan with parchment paper, then spray the parchment paper with coconut oil spray (or spread an even layer of melted coconut oil).
In a large mixing bowl, sift together the almond flour, cocao powder, baking powder and salt.
2 cups super fine almond flour, 1/2 cup unsweetened cacao powder, 2 teaspoons baking powder, 1/2 teaspoon kosher salt
In a medium size mixing bowl, whisk together the coconut oil, monkfruit, eggs, almond milk and vanilla extract.
1/3 cup coconut oil, 1 cup monkfruit, 2 eggs, 1/2 cup unsweetened almond milk, 2 teaspoons pure vanilla extract
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/2 cup chocolate chips to the brownie batter and stir to combine. The brownie batter will be pretty thick.
Pour the brownie batter into the baking pan, and spread in an even layer. Top with the remaining 1/4 cup of chocolate chips.
Bake for 40 minutes. Remove from the oven and allow to cool to room temperature. You can eat them warm, but they're crumbly (and still delicious!) when warm. Easiest to eat when completely cooled. Use the parchment paper to lift the cooled brownies out of the pan, cut and serve.. You can store your keto brownies uncovered on the counter for at least 3 days, or covered in the fridge for at least 1 week. You can also freeze the cut brownies wrapped in plastic wrap for at least 1 year.