Recipe: Low carb gluten free chocolate brownies

If you can't tell I recently bought a slice tray so I'm working my way through recipes I haven't made in quite some time. This recipe is a keto adapted version of one provided to me by a coworker with gluten free food restrictions. 

Low carb gluten free chocolate brownies

1 cup almond flour/meal
1 cup walnut pieces
2 cups granulated Splenda
2 tbpsn cocoa
1 tspn baking soda
pinch of salt
1/2 cup butter
3 whole eggs
115g (4oz) unsweetened chocolate
1 tspn vanilla essence

Method

• Preheat the oven to 180C (350F) and line a slice tin or square baking tin with wax paper
• In a mixer add your almond flour, Splenda, cocoa, salt and baking soda and then mix on the slowest setting until combined
• In a microwave or double boiler melt the chocolate and the butter together and then stir thoroughly
• Add eggs and vanilla essence to the flour and mix on a medium speed until a thick batter is formed
• Add the butter/chocolate mix to the batter continuing on medium speed until an even texture is formed; it should have an almost dough like consistency
• Turn off the mixer and fold in your walnut pieces then turn the batter into your slice tin
• Press with your hands or a baker's blade to evenly distribute to all corners, an even top will prevent cracking
• Bake for 25 mins then turn onto a rack to cool
• The texture is excellent whether you avoid wheat or not, carb eaters can replace the Splenda with half as much Brown sugar
• You can ice the top if desired or dust with confectioner's sugar or powdered Splenda 
• Cut into 16 Brownies - Macros below are for the whole batch - Each brownie is 192 Calories, 5.3 Carbs (2.6g Net), 17.5g Fat