Almond Flour Brownie Recipe
This Almond Flour Brownie Recipe is a rich, fudgy, and gluten-free dessert that combines indulgent chocolate flavor with the nutritional benefits of almonds. Perfect for those following a low-carb, keto, or gluten-free diet, these brownies have a moist, tender crumb and a subtle nutty undertone that sets them apart from traditional brownies. Whether you're health-conscious or just love a decadent treat, this recipe is sure to satisfy your chocolate cravings.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper
- Toothpick (for testing doneness
- Oven
Ingredients
- 1 cup almond flour superfine, blanched
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 3 large eggs
- 1/2 cup coconut sugar or sweetener of choice
- 1/3 cup melted butter or coconut oil for dairy-free
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, and sea salt until evenly combined.
- In a separate large bowl, beat the eggs, coconut sugar, melted butter, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Stir in chocolate chips if using.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool in the pan before slicing and serving.
Notes
For a keto-friendly version, use erythritol or monk fruit sweetener and dark chocolate chips with 70% cacao or higher.
To make it vegan, swap eggs with flaxseed or chia eggs and use coconut oil instead of butter.
Avoid overbaking—check at the 20-minute mark for moist crumbs.
Brownies can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months.