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.
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?
- 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.
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.
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.
More brownie recipes to try
Frequently Asked Questions
If you’d like brownies without flour, try flourless brownies.
Because almond meal involves blended almonds with their skins intact, they tend to yield gritty and dense baked goods.
If you’d like to make these brownies dairy free, use dairy free butter and dairy free chocolate.
Best Fudgy Almond Flour Brownies
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter softened
- 1 3/4 cups granulated sweetener of choice white, brown, sugar free, etc.
- 3/4 cup cocoa powder
- 3 large eggs * See notes
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips 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.
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Could you use coconut sugar instead of monk fruit?
Of course 🙂
CAN i use oatmeal instead of almond flour ?
I haven’t tried 🙂
***** 5 Stars
I followed the recipe, except I forgot to smooth the contents equally in the pan. By the time the toothpick came out clean in the center, the ends were the consistency of a chewy fudge cookie. Not that I minded. I’ll be making this again & again.
What would be the consistency of this recipe? Since it has has no oil or any liquid other than the eggs. Thanks
It’s thick and bakes beautifully.
Could I use brown sugar in these brownies instead of the other sweetness?
Yes of course 🙂
Hi, Arman! Thank you so much for the recipes!
I was thing about using coconut oil instead of butter – would it be the same amount?
Thanks again from Rio de Janeiro! 🙂
I don’t see why not 🙂
Definitely super rich and cake like. I didn’t get the same lovely crackly top, but they tasted great. I used the same sugar that you linked to. They were super fudge-y when i put them in the pan.
Wow these turned out very very good! I used vegan butter instead of regular butter. I cut back on the sugar and used 3/4 cup monkfruit as that was all I had left and then 1/4 cup regular granulated sugar. I added mini dark chocolate chips. Next time I will only use 3/4 cup sugar and leave out the chocolate chips. They are so good but boarder line too sweet actually! I agree with other users that the cooking time is deceiving. They do come out pretty wobbly so I added an extra 5 min on to the cook time. I trusted the other user comments and took them out even though I felt they still seemed pretty wet, but once you let cool completely, they firm up. Will make again for sure!
This was my first time baking with monk fruit. The flavor was delicious, but the texture was a little gritty, I’m asuming from the monk fruit. It’s like it didn’t melt during baking. What did I do wrong?
Hi Janet- definitely try allulose 🙂
I’ve been reading the comments and in keeping with the trend of the questions asked, I’d like to know if I can substitute a pound of roast beef for the cocoa powder?
hahahahaha thanks, Mike- You definitely can, serve it at Thanksgiving too!
Has anyone tried coconut oil in lieu of butter?
I’m having trouble finding a lower sugar chocolate chip but I do have sugar free chocolate syrup. Wonder if I could add that in place of the chips to keep it lower sugar.
Not that I’ve tried, but I wouldn’t recommend it.
I am new to this. I bought Pyure along with a bunch of other items yesterday including the almond flout. Can I use that sweetener and if so do I need to adjust the amount? I am dying for some decadence since starting this journey and these a tempting me.
I haven’t tried that, but let me know how it goes if you try it out 🙂
Hi! Can’t wait to try this. I can’t have dairy and was wondering if I could substitute some kind of oil for the butter?
Not that I’ve tried!