Almond Flour Brownies

5 from 456 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.

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

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.
5 from 456 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 153kcal
Author: Arman

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: 1brownie | Calories: 153kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Sodium: 199mg | Potassium: 99mg | Fiber: 3g | Vitamin A: 215IU | Calcium: 67mg | Iron: 2mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    72 thoughts on “Almond Flour Brownies

    1. 5 stars
      Amazing! Its been 10 days since I started my finicky eating boyfriend on a strict keto diet. He deserved a reward so I made your brownies. I cooked them 35 minutes. The sides were crunchy and done, but the rest was still very wet. My toothpick(s) came out batter drenched. Internally I was freaking out, but it just couldn’t go wrong! Sure enough, as it cooled it firmed up perfectly. They are absolutely delicious! You’d never guess the ingredients. Arman, I’m excited to try many more of your recipes. Very impressive.

    2. 5 stars
      HI Arman! thanks for this recipe!! Was just wondering, what causes the crackly top for these? 🙂

      1. Following the recipe as stated, the sugar substitute I used produced it, along with the mix of chocolate chips. I can’t vouch for other sweeteners.

    3. That crackly crust in a sugar free brownie is outrageous. What is the texture of your monkfruit sweetener like? I have a bag of stevia in the raw that substitutes cup-for-cup with sugar, and it’s powdered sugar texture. Is that what the one you linked to is like?

    4. My favorite healthy brownie, HANDS DOWN. My hubs noticed I had been eyeing it, so he buckled down to made me this goody. He replaced 1 cup of the sweetener with 1 cup date sugar, used tahini instead of sunflower seed butter, omitted the baking powder (for my bone health), nixed the optional chocolate chips, and baked it in the loaf pan.
      Fudgy.
      DECADENT.
      WONDERFUL.
      It had that beautiful, deep cocoa flavor I love in a brownie. Thank you so much for the great recipes you delight everyone with!

    5. 5 stars
      Hi, is there anyway to substitute honey or maple syrup for the stevia? I reaaaallllly love everything else about them but the stevia is such a different taste to get used to…I even cut back to 1 cup instead of 1.5. 💜

      1. Hi Anna! I’ve only tried it as written, I can’t vouch for how it would result using one of those. Please let me know if you try it out!

    6. Hola Arman,
      These brownies look amazing. My question to you is…. I am allergic to almonds and am wondering if I could substitute some of your recipes with coconut flour?
      Thanks

      1. Hi there,

        No that won’t work unfortunately. Coconut flour cannot be a sub for other flours. I’ve only tried the recipes as written.

    7. Hi! I don’t quite understand how a loaf pan gets you the regular square brownies that are pictured? Has anyone tried this in an 8×8 pan?

    8. Hello Arman!

      Can I sub your homemade nutella for the sunflower nut butter? I really want to transform these into nutella brownies since I can’t have eggs, gluten, or dairy. 🙁

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