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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.
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.
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
Ingredients
- 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
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.
The best brownies ever!
Ultra fudgy and gooey!!!! SO GOOD!
The flavor was delicious, but the consistency was dry and grainy, probably due to the almond flour and monk sweetener. Any suggestions on what I can do to make it smoother and not so chalky in the future? Thank you!
Hi Rosa- yes, use allulose 🙂 Makes all the difference 🙂
This recipe is excellent! I find it is very forgiving. (i.e. adding the cocoa to dry instead of wet ingredients or an oven that is inconsistent in temps – both things I’ve had happen…) I’ve usually needed to bake for a bit longer at a slightly lower temp (340) to avoid really dried out edges. Highly recommend this!
These turned out delicious but not very fudgy/gooey as hoped. They’re soft, but not gooey. But still, very delicious. I may have over-baked them? My fork-test showed some gooey batter at the 35 minute mark. Not sure why they weren’t gooey, but I would definitely try again, but maybe reduce bake-time. My batter was SOOOOO thick as well. Like REALLY thick and sticky. I subbed half the sugar for Lakanto Monkfruit Golden granulated sweetener. I aso used Miyoko’s vegan butter. I added a touch of espresso powder to enhance the chocolate flavor, and I sprinkled some salt crystals on top after baking. Yummy!
This is a fantastic, reliable recipe. Switched the butter for dairy/soy free spread and it was sooooo delicious. I’ll be sharing this recipe with friends. Thanks
So welcome!
This recipe turned out great! My family loved it. I added 1 cup of chopped walnuts and 1/2 cup of chocolate chips. I used a mix of raw cane sugar and brown sugar.
Killa
Hello Arman!
Thank you for all your keto delicious recipes!! May you please add the metric measurements for the ingredients please, I was confused why the brownie wasn’t successful with me..
Very very good, definitely lives up to the name of fuggy!
😀 Yes it does!!
These are the best gluten-free brownies ever. so darn fudgy and delicious!
It really is as good as it looks. I come back to this recipe time and time again. Thanks for sharing it!
These were so fudgy and had the gorgeous crackly tops!
I love your recipes !!!! But i struggle a lot to convert cups to grams…in my country we don’t use cups measurement…is there any change you could add grams version as well??
We typically use American cups and tablespoons but will look to include it in the future.
Fantastic gluten free brownies. Brought them to a family function and they loved them!
For those asking about gram conversion, here are the weights. Use original instructions. Note – I substituted walnuts for chocolate chips and did not include weight of eggs.
140 g almond flour
4.2 g baking powder
2.8 g salt
71 g butter, softened
364 g granulated sugar
80 g cocoa powder
3 large eggs
5 g vanilla
60 g walnuts (optional)
Hope this helps!
Super helpful Trish- thanks for sharing!
Best almond flour brownies recipe I’ve ever made.