Preheat oven to 350F. Make sure the eggs and butter have come to room temperature. Add the butter, coconut oil, and erythritol to a mixing bowl.

Beat the fats and sweetener together to create a creamy consistency.

Add the eggs and vanilla extract to the creamed butter.

Mix together well into a creamy consistency.

Add the cocoa powder and instant coffee to the mixture. Mix the cocoa powder and coffee in well, until the mixture is a dark brown. Add the baking powder.

Cream everything together and then add the almond flour.

Mix thoroughly. The batter should be light brown and fluffy. Add two-thirds of the macadamia nuts.

Fold in the macadamia nuts, making sure they are evenly distributed throughout the batter.

Spread the batter evenly into a non-stick brownie pan. Top with the rest of the macadamia nuts, pressing them into the batter until mostly submerged and just slightly peeking out on top.

Place in the oven for 25 minutes, or until a toothpick comes out clean. The edges will be slightly brown, almost burned.

Let cool for at least 15 minutes before slicing. Serve and enjoy!