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Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners or grease it with cooking spray.
In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and powdered erythritol until well combined.
Add the melted coconut oil or butter, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well incorporated. If desired, fold in a handful of sugar-free chocolate chips or chopped nuts for added texture.
Spoon the batter evenly into the prepared mini muffin pan, filling each well about three-quarters full.
Bake the brownie bites in the preheated oven for approximately 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the brownie bites from the oven and allow them to cool in the pan for a few minutes.
Transfer the brownie bites to a wire rack and let them cool completely before serving.
Serve the keto brownie bites as a delightful bite-sized treat, and enjoy the rich and fudgy flavors without the guilt.