Almond Flour Brownies (Gluten-Free)

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.

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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.

Ingredients and Substitutions

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 – Choose high-quality cocoa powder for better taste.
• 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 – To give the brownies their texture.
• Dark Chocolate Chips – 85% or sugar-free chocolate chips if preferred.

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

How To Make Almond Flour Brownies

These almond flour brownies are the easiest healthy brownies you will ever make.

1. First, bring all the dry ingredients into a large bowl and whisk to combine evenly. Set aside.
2. 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.
3. Pour the melted chocolate mixture onto the flour, along with beaten eggs, vanilla extract, and maple syrup.
4. 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.
5. 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.
6. 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.
7. Bake the brownies on the center rack of the oven for 25 minutes at 350°F (180°C) 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 top of the brownies should crackle and be dry and slightly crispy.
8. Let the brownies cool down at room temperature in the baking dish for 5 minutes, then lift out the brownies from the pan using the hanging parts of parchment paper.
9. Release the brownies onto a wire rack and wait for an hour before slicing.

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.

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, for 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.

Serving Suggestions

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.

Frequently Asked Questions

I answered the most common questions about these brownies below.

More Healthy Brownies Recipes

Below are some more gluten-free brownie recipes for you to try.