Almond Flour Brownies

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5 from 1289 votes
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These almond flour brownies are fudgy, gooey and made in one bowl! Using simple ingredients, they are a foolproof dessert. 3 grams net carbs per brownie.

Almond flour brownies

I know I shouldn’t play favorites, but I love baking with almond flour.

Unlike other flours (like coconut or oat), the almond variety is an almost replica of a wheat based flour… but so much better.

 It possesses tons of benefits, including more protein and fiber. I love the flavor it lends to a plethora of desserts, especially of the chocolate variety. I love to use it to make a chocolate cake and cupcakes, but my go-to are brownies.

Why you’ll love this almond flour brownie recipe

  • Lower in carbs. When made with a sugar substitute, these brownies have just 3 grams of net carbs.
  • Fudgy and crackly tops. Like any good brownie out there, these deliver in the fudginess factor.
  • Made in one bowl. No clean up required…except to wash up one mixing bowl.

What I love about these almond flour brownies is that they taste like any good brownie out there. No almond flour or gritty texture- They are rich, fudgy, chocolate-y and so darn good, you’ll be reaching for a second… or third.

How to make brownies with almond flour? 

The Ingredients

  • Almond flour- Blanched almond flour must be used, not almond meal. We want to have fudgy and soft brownies, and using almond meal will lead to dense and gritty ones. 
  • Baking powder- Gives the brownies some rise/ 
  • Salt- Just a pinch to balance out the richness of the brownies. If you’d like to use salted butter, omit it completely. 
  • Butter- softened and unsalted. Dairy free butter can also be used. 
  • Sugar OR substitute- White, brown, or coconut sugar, or keto substitutes, like a brown sugar substitute
  • Vanilla Extract- A must for any good chocolate dessert. 
  • Eggs- Room temperature eggs. 
  • Cocoa Powder- Unsweetened and good quality. Be sure to sift it well, to ensure no clumps remain.
  • Chocolate Chips- Optional, but I love adding some chocolate chips to amp up the chocolate flavor. 

The Instructions

Start by mixing your almond flour, baking powder, and salt, and set aside. In a separate bowl, gently whisk together your softened butter, sweetener, vanilla extract, eggs, and cocoa powder, until smooth.

Next, gently fold in your dry ingredients and mix until combined.  If using chocolate chips, fold them through at the end.

Now, transfer the brownie batter into a lined pan. Bake for 35 minutes, or until the edges are crisp and a skewer comes out the center clean. Remove from the oven and allow to cool in the pan completely.

almond flour brownie recipe

Can I substitute the eggs? 

For an eggless option, replace the eggs with an egg replacer or flax eggs. However, the brownies lack structure, so you’d be better off making vegan brownies

Expert tips for success

  • Do not over-bake the brownies. They will continue to cook as they are cooling down. Remove them from the oven when a skewer comes out mostly clean. 
  • Oven temperature is just an estimation- Start checking around the 35-minute mark, then in 2-minute increments. 
  • Gently press down on the tops of the brownies as soon as you remove them from the oven. This ensures the gorgeous crackly tops. 

Storing and freezing instructions

  • To store: Leftovers should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
  • To freeze: Place baked and cooled brownies in a ziplock bag and store in the freezer for up to 6 months. 
brownies with almond flour

More brownie recipes to try

Frequently Asked Questions

What can I use to replace flour in brownies?

If you’d like brownies without flour, try flourless brownies.

Can I use almond meal?

Because almond meal involves blended almonds with their skins intact, they tend to yield gritty and dense baked goods.

Can I make this without dairy?

If you’d like to make these brownies dairy free, use dairy free butter and dairy free chocolate.

almond flour brownie recipe

Best Fudgy Almond Flour Brownies

5 from 1289 votes
These almond flour brownies are fudgy, gooey and made in one bowl! Using simple ingredients, they are a foolproof dessert. 3 grams net carbs per brownie.
Servings: 12 Servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your softened butter, sweetener, eggs, cocoa powder, and vanilla extract, until combined.
  • Gently add in your dry ingredients and mix until fully incorporated. If using chocolate chips, fold them through at the end.
  • Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.

Notes

* See post for eggless/vegan option.
TO STORE: Leftover brownies should be stored in the refrigerator in a sealed container. Brownies will keep well for at least 7 days.
TO FREEZE: Place brownies in a ziplock bag and store in the freezer for up to 6 months. 

Nutrition

Serving: 1brownieCalories: 153kcalCarbohydrates: 6gProtein: 6gFat: 14gSodium: 199mgPotassium: 99mgFiber: 3gVitamin A: 215IUCalcium: 67mgIron: 2mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Awesome brownies! As both a fudgy brownie and with a few added ingredients, a cakey brownie! My S.O. likes fudgy brownies, but I like a cakier brownie and this recipe lends itself easily to also make excellent cakey brownies. I added:
    1/2 tsp more BP,
    One egg white,
    1 tsp coffee extract
    Allulose sweetener
    1.5 T Oat Fiber (for added structure)
    2 T buttermilk
    (I think it would still be cakey if the Oat Fiber and extra liquid were omitted)
    I used a square glass baking dish and baked at 325.
    I’m low carb (not keto) and your website is my go to for great recipes!
    Thank you!!

  2. 5 stars
    I have been using this recipe for a few months now and it always turns out. I started taking these to parties and events and it’s always a hit!

    I would definitely recommend this recipe!

  3. 5 stars
    Ooooh definitely going to give these a go! 🤤

    Just wondering if coconut oil could be used instead of the butter?

    Many thanks,
    Kim 😀

    1. 5 stars
      A definite win!! I reduced the sugar to 1 cup…..definitely sweet enough. Also used Myokos vegan butter….perfect. Added a little Colorado! Spectacular.

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