Almond Flour Brownies
By Carine Claudepierre
Published on 09/28/2022 - Last updated on 06/23/2023
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These Almond Flour Brownies are healthy brownies made with almond flour and wholesome ingredients that create the best fudgy brownies.
Plus, these brownies are also gluten-free and diabetes-friendly desserts and are ready in 30 minutes.
I love to bake with almond flour, it’s a healthy, gluten-free low-carb flour that adds delicious texture to baked goods.
It also adds healthy Omega fats, and it’s very fulfilling in desserts.
My keto brownies are also made with almond flour but contain sugar-free sweeteners.
Why You’ll Love These Brownies
This new almond flour brownie recipe is slightly different, using melted dark chocolate and maple syrup to create a much more fudgy texture.
These almond flour brownies are a great recipe if you are after healthier brownies that are also:
- Gluten-Free
- Dairy-Free
- Paleo-Friendly
- Low-Carb Options Provided
How To Make Almond Flour Brownies
These almond flour brownies are the easiest healthy brownies you will ever make.
Ingredient
All you need to bake brownies with almond flour are:
- Ultra-Fine Blanched Almond Flour – This is a must to create light and fudgy brownies without a grainy texture. In fact, almond flour is finely ground compared to almond meal, and therefore it delivers the best light texture in brownies. I don’t recommend using almond meal. It’s coarser and delivers a gritty texture in brownies.
- Melted Coconut Oil or light olive oil.
- 85% Dark Chocolate – This is the secret of these fudgy almond flour brownies, an ultra-dark and rich chocolate that delivers the best cocoa flavor. If you want to use sugar-free dark chocolate sweetened with erythritol or stevia, make sure you decrease the granulated sweetener in the next step, or the brownies will be too sweet. In fact, 85% cocoa chocolate is barely sweetened and bitter, and sugar-free chocolate is way sweeter. Otherwise, use unsweetened baking chocolate and keep the remaining sweetener amount intact.
- Unsweetened Cocoa Powder
- Maple Syrup – Or other liquid sweeteners like coconut nectar or sugar-free maple syrup.
- Coconut Sugar or brown erythritol to cut down sugar and keep the brownies low-carb keto friendly.
- Baking Powder
- Dark Chocolate Chips – 85% or sugar-free chocolate chips if preferred.
Making The Brownie Batter
First, bring all the dry ingredients into a large bowl and whisk to combine evenly. Set aside.
In another bowl, place dark chocolate pieces and coconut oil and melt in the microwave in 30-second bursts, stirring between each until the chocolate and oil are fully melted and combined.
You can also melt the chocolate and oil in a non-stick saucepan over medium heat while constantly stirring until it’s shiny and melted.
Pour the melted chocolate mixture onto the flour, along with beaten eggs, vanilla extract, and maple syrup.
Use a silicone spatula or wooden spoon to combine the ingredients together and form a thick chocolate batter.
If you like, stir in chopped dark chocolate or chocolate chips.
Baking Almond Brownies
Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment appears. Slightly oil the paper with oil spray or coconut oil.
Pour the brownie batter into the square pan and spread it evenly.
Sprinkle some extra dark chocolate chips on top of the brownies if desired.
Bake the brownies on the center rack of the oven for 25 minutes or until a pick inserted in the center of the brownies comes out almost with no crumbs on it.
It should be quite clean, but it’s always good if a bit of batter is sticking to the pick. It means the brownies are still moist.
The brownies top should crackle and be dry and slightly crispy.
Cool down at room temperature in the baking dish for 5 minutes, then lift out the brownie from the pan using the hanging parts of parchment paper.
Release the brownies onto a wire rack and wait 1 hour before slicing.
Serving Brownies
Slice the brownies into 6 squares and serve the brownies with some of the delicious healthy toppings below:
- Fresh Berries like strawberries or raspberries.
- Whipped Cream or whipped coconut cream for a dairy-free option.
- Peanut Butter
- Almond Butter
- A scoop of Vanilla Ice Cream or coconut ice cream for a dairy-free paleo option.
Add-Ons
you can add some delicious ingredients to the brownie batter to create a range of flavors, add some fruity flavor or crunchy texture.
For example, try to fold in 1/3 cup of:
- Fresh Raspberries
- Chocolate Chips
- Pecans or walnuts – or any other finely chopped nuts
- Unsweetened Shredded Coconut
Storage Instructions
These almond flour brownies can be stored for 1 or 2 days in a sealed box at room temperature in a cold dark place.
I recommend storing the brownies in a box in the refrigerator as they last longer, up to 4 days.
You can freeze almond flour brownies for up to 3 months in zip-lock bags and thaw the brownies the day before at room temperature.
Allergy Swaps
If you have some food allergies or you want to adapt the recipe, use some of the substitutions below.
- Sugar-Free – Replace the coconut sugar with a granulated sugar-free sweetener like brown erythritol, swap the maple syrup for a sugar-free version, and finally, use unsweetened baking chocolate. If you are using a sugar-free chocolate bar that is already sweetened, cut down the erythritol to 1/2 cup, or the brownies will be overly sweet.
- Egg-Free – I didn’t have success making this recipe with flax eggs or egg replacer. The batter won’t firm up. Instead, try my low-carb vegan brownie recipe for egg-free brownies with almond flour.
- Coconut-Free – Replace the coconut oil with light olive oil, avocado oil, melted butter, or melted ghee. You can replace the coconut sugar with any granulated sweetener, including unrefined cane sugar or soft brown sugar.
Frequently Asked Questions
I answered the most common questions about these brownies below:
Are Almond Flour Brownies Healthy?
Yes, these almond flour brownies are healthier brownies.
They contain way less sugar than regular brownies, focusing on unrefined sugar.
Almond flour also contains fewer carbohydrates than regular flour, and therefore these brownies raise your blood sugar slowly.
It means you won’t crave sugar as quickly after eating a piece of it they contain less sugar than regular brownies.
These brownies are also gluten-free and gut-friendly.
Can I Use Coconut Flour?
You can’t replace almond flour with the same amount of coconut flour because coconut flour is extremely liquid absorbent.
Use my coconut flour brownie recipe to make brownies out of coconut flour.
More Healthy Brownies Recipes
Below are some more gluten-free brownie recipes for you to try.
Did you try these almond flour brownies? Share a comment or review below to tell me how much you love it.
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Almond Flour Brownies
Ingredients
- 1 cup Almond Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Sea Salt
- ¾ cup Coconut Sugar or brown erythritol if sugar-free
- 3.5 ounces Dark Chocolate must be 85% chocolate for a strong chocolate flavor (100g)
- ¼ cup Coconut Oil or Melted Butter
- 3 large Eggs at room temperature
- 2 tablespoons Maple Syrup use sugar-free maple syrup if desired
- 1 teaspoon Vanilla Extract
Optional
- ⅓ cup Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper. Slightly oil with coconut oil. Set aside.
- In a large mixing bowl, whisk the almond flour, cocoa powder, baking powder, sea salt, and coconut sugar. Set aside.
- In another bowl, beat eggs, maple syrup, and vanilla. Set aside,
- In a non-stick saucepan or microwave-safe bowl, melt coconut oil or butter with 85% dark chocolate – cut into pieces. Melt and stir on low-medium heat until fully melted and shiny.
- Make a well in the center of the dry ingredients and add melted chocolate mixture and beaten egg mixture.
- Stir until well combined and smooth.
- Transfer the batter to the prepared pan, and spread it evenly. Sprinkle chocolate chips on top of the brownies if desired.
- Bake for 20-25 minutes on the center rack, or until a toothpick inserted in the center comes out with a few moist crumbs. You know they are ready when the edges are dry, and the middle still looks moist and soft.
- Cool down on a cooling rack and slice into 16 squares.
Storage
- Store in the fridge for 3-4 days or freeze in an airtight container for up to 3 months. Thaw at room temperature the day before eating.
Notes
Want My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Hi Carine. If I wanted to incorporate the peanut butter in the batter, do I need to adjust any other ingredient(s)? How much peanut butter would I add?
Thanks!
I wouldn’t add more than 1/4 cup, stir in the liquid ingredients. Enjoy.
Hello,
I made those and they were delicious I made a couple tweaks, I used Splenda brown sugar instead of what you has listed,olive oil to cut down the fat and 1 1/2 tsp baking powder I split the chocolate chips put half in the batter and some on top and added cut pecans mine baked 22 minutes on the dot .OMG so excellent my hubby who can eat gout3n love$ them this is the best almond flour chocolate brownie we ever had this recipe is a keeper for sure thanks for posting it !,,
Can you replace coconut sugar with Splenda granulated or Splenda brown sugar blend?
Splenda is an artificial sweetener and I won’t recommend that in this recipe. Instead use a natural sugar free crystal sweetener I like brown erythritol or allulose
Can u use Stevia for making Brownies? instead of brown sugar …
Not pure stevia as it’s too potent. But a stevia blend (1:1 sugar replacement) works fine.
I have read that coconut sugar has the same amount of calories as regular sugar, honey, etc … which would not make this recipe low sugar, so it would not be suitable for a diabetic diet.
Yes coconut sugar is unrefined so healthier but has the same impact on blood sugar level and same calories. That’s why the recipe says coconut sugar or brown erythritol if you are after a low-carb sugar-free options. I provided both option as half of my readers are paleo, grain-free or gluten-free foodies who enjoy natural sweetener that are not always sugar-free.