Preheat oven to 175 °C degrees.
Line a 22 cm springform cake pan with parchment paper.
Combine the butter, eggs, and sweetener using a hand mixer. Mix well together.
Add the cocoa powder, almond flour, baking powder, salt, vanilla extract, and instant coffee powder and stir it. While mixing slowly add in the chopped chocolate bar and chopped pecan.
Pour the mixture into the baking dish.
Bake for 25 minutes or until just set. Don't overbake it otherwise the brownies will be dry.
Take out from the oven and let it cool for 30 minutes before cutting it.
Serve with keto coffee.
Enjoy!