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
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?
- 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.
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.
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.
More recipes using almond flour
Almond Flour Brownies
- 1 1/2 cup almond flour blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoon butter softened
- 1 3/4 cups granulated sweetener of choice monk fruit sweetener or erythritol
- 3/4 cup cocoa powder
- 3 large eggs * See notes
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips of choice optional
- 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.