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
Keto brownies Eggless brownies Healthy brownies Coconut flour brownies
