Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal after baking.

In a mixing bowl, combine almond flour, cocoa powder, keto sweetener, baking powder, and salt, whisking thoroughly to ensure all dry ingredients are evenly distributed and free of lumps.

In a separate bowl, whisk together the eggs, melted butter, vanilla extract, vinegar, and red food coloring until the mixture is smooth and evenly colored.

Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until a smooth, thick batter forms without overmixing.

Transfer the batter into the prepared baking pan and spread it evenly using a spatula, ensuring the surface is level for uniform baking.

Place the pan in the preheated oven and bake for 20–25 minutes, or until the edges are set and the center is slightly soft but not wet.

Remove the brownies from the oven and allow them to cool completely in the pan, which helps them firm up and develop their fudgy texture.

Once cooled, lift the brownies out using the parchment paper, slice into squares, and serve or store for later enjoyment.