Go Back
Almond Flour Brownies

Almond Flour Brownies

These Almond Flour Brownies are rich, fudgy, and packed with deep chocolate flavor. Made with simple gluten-free ingredients, they offer a healthier take on traditional brownies without sacrificing taste. Perfect for anyone following a gluten-free lifestyle or looking for a delicious dessert with a nutritious twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings: 9 Brownies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sweetener sugar-free if desired
  • ¼ cup coconut oil or unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sugar-free chocolate chips optional

Method
 

  1. Preheat the Oven: Set the oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted coconut oil (or butter), eggs, and vanilla extract until smooth.
  4. Mix Everything Together: Pour the wet ingredients into the dry ingredients and stir until combined. If using, fold in the chocolate chips.
  5. Bake: 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.
  6. Cool and Serve: Let the brownies cool in the pan for at least 10 minutes before cutting them into squares. Enjoy warm or at room temperature.

Notes

For extra fudgy brownies, slightly underbake them and let them cool completely before slicing. For a keto-friendly version, use a sugar-free sweetener like erythritol or monk fruit. Make it nut-free by swapping almond flour for sunflower seed flour. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.