Almond Flour Brownies

These almond flour brownies are fudgy and gooey brownies that are naturally low carb and gluten free! Simple ingredients and made in just one bowl, they are a foolproof dessert. 3 grams net carbs per brownie.

almond flour brownies

Almond Flour Brownies

When it comes to almond flour recipes, we love making muffins, cookies, and almond flour brownies. 

It’s no secret that I love a good brownie recipe. Just having a quick look through my archives, I’ve got over 15 brownie variations on here. Some may say that is too much, but for me, that is NEVER the case. As I’ve recently cut grains out of my diet, I wanted to create brownies made without grains!

I’ve been meaning to share an almond flour brownies recipe for quite some time. One of my friends had a birthday recently, and being celiac, I thought I’d bring along a batch of these brownies to her small gathering. 

Now, these brownies may look like something out of a box, but I promise you, they are SO simple to make and literally need just one bowl. 

No grains, no sugar, and no oil needed, but you’d never tell. They are thick, fudgy, and soft, with plenty of chocolate chips throughout. They are sweet, rich, and dark, without being sickly sweet!

I brought these to my friend’s birthday and NO ONE believed me when I said that no grains or white flour were used in the recipe- They tasted just like any good wheat based brownie, if not better!

How do you make almond flour brownies? 

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– Leavening agent used. Gives the brownies some rise and width. 
  • Salt– A must 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. 
  • Granulated sweetener– Either monk fruit sweetener or swerve. 
  • Vanilla Extract– What is a brownie without a touch of vanilla extract?!
  • Eggs– Room temperature eggs. 
  • Cocoa Powder– Dutch unsweetened cocoa powder. Be sure to sift it well, to ensure no clumps remain.
  • Chocolate Chips– Optional, but fabulous if you want a boost of added chocolate. 

The Instructions

Start by mixing together 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. Now, gently fold in your dry ingredients and mix until combined- the batter should be smooth and ever so slightly grainy, from the almond flour. If using chocolate chips, fold them through at the end.

Now, transfer the brownie batter into a lined. 8-inch 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 brownies

Can I substitute the eggs for something else?

I’ve tried substituting the eggs for a flax egg to make vegan almond flour brownies and was not pleased with the result. The brownies wouldn’t hold shape and didn’t cook very well. I also tried an egg replacement from a package (Bob’s Egg Replacer). This one worked better but wasn’t as fudgy as I wanted it to be.

If you’d prefer an eggless recipe, try vegan brownies

Does almond flour affect taste?

Provided you use blanched almond flour, you won’t even know there are any almonds or ground nuts in this. 

Unlike other grain free flours, almond flour often mimics wholewheat or all purpose flour. 

I’m not keto. Can I use standard sugar and chocolate chips? 

Yes, if you don’t follow a low carb or keto diet, you can use white sugar instead of the granulated sweetener and also traditional chocolate chips. 

Tips to make the best almond flour brownies

  • Do not overbake 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. 
  • For some added crunch, add 1/2 cup chopped walnuts to the batter.

How to store brownies

  • 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. 

almond flour brownie recipe

More recipes using almond flour

almond flour brownies

Almond Flour Brownies

These almond flour brownies are soft, fudgy, and made in just one bowl! Secretly low carb and ready in just 35 minutes!
5 from 71 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!

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    Bars and Brownies Desserts Gluten Free Keto recipe

    YOU MAY ALSO LIKE

    Comments

    31 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. 🙁

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating