This low carb almond flour brownies recipe features two types of cocoa powder, for the fudgiest and most delicious brownies you’ll ever try!
The best gooey almond flour brownies
- Taste like box mix brownies, but even better.
- 2x the chocolate of other recipes.
- Firm and crispy on the outside, with ultra soft and gooey centers.
- Easy to make at home in under 30 minutes.
- Sugar free, gluten free, keto, and vegan options included. You get antioxidants from the cocoa powder and healthy fats from the nut flour.
You will also love these Sweet Potato Brownies
Step by step recipe video
Key ingredients
Almond Flour – This ingredient should be available at most regular grocery stores or health food stores. You can also buy almond flour (sometimes called “fine almond meal”) online.
Cocoa Powder – Use a fourth cup of high quality, unsweetened cocoa powder.
Dutch Cocoa Powder – I highly recommend including two tablespoons of Dutch process cocoa in addition to the fourth cup of cocoa powder above. This double chocolate will elevate the rich, chocolatey flavor of your brownies. Only if you absolutely must, swap it out for an equal amount of additional unsweetened cocoa powder.
Sweetener – This can be traditional white sugar, unrefined date sugar, or a keto friendly substitute like granulated erythritol or xylitol. I have not tried pure maple syrup or honey, which might make the brownies too gummy. And I do not recommend stevia, unless it is part of a granulated baking blend that measures exactly like sugar.
Coconut Oil – Choose unrefined coconut oil if you want a very slight coconut taste. Refined coconut oil or unsalted butter work as more neutral options.
Coffee – The recipe calls for three tablespoons of either brewed coffee or water. As a fan of anything mocha flavored, I am partial to the coffee version and like either bold coffee or brewed espresso for their intensity.
Eggs – You need two medium eggs, or two prepared flax eggs to make vegan eggless brownies.
Vanilla – Just one teaspoon of pure vanilla extract (not imitation vanilla) adds warmth and compliments the dark chocolate.
Other Ingredients – A teaspoon of baking powder acts as a binder. And a half teaspoon of table salt balances the sweetness of the baked good.
You can also stir mini chocolate chips or finely chopped walnuts or pecans into the almond flour brownie mix.
Extra almond flour on hand? Try this Keto Cheesecake
How to make almond flour brownies
Step 1: Heat the oven. Start by preheating your oven to 350° Fahrenheit, or 176° Celsius.
Step 2: Prepare the pan. Line the bottom of an eight inch square baking pan with parchment paper. Alternatively, grease the pan well with oil or cooking spray. Set this pan aside.
Step 3: Combine dry ingredients. Stir the almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until evenly combined.
Step 4: Add wet ingredients. Melt the coconut oil or butter if it is not already in liquid form. Then whisk the oil, eggs or flax eggs, coffee or water, and vanilla extract into the bowl of dry ingredients. Stir to form a thick brownie batter.
Step 5: Spread into the pan. Transfer the chocolate brownie mixture to your prepared pan, and use a spatula to smooth it down evenly.
Step 6: Bake brownies. Cook for twenty minutes on the oven’s center rack. Do not open the oven door during this time.
Step 7: Let cool. Remove the pan from the oven and set it on the counter, because the brownies continue to firm up as they cool. I like fudgy, gooey brownies straight from the oven. If you prefer a firmer texture, place the cooled pan in the refrigerator and loosely cover it with cloth or paper towels. When refrigerated overnight, they will firm up even more.
Step 8: Frost (or don’t) and enjoy. Serve the almond flour dessert frosted or unfrosted. It’s entirely your choice, and the recipe tastes fantastic either way.
Step 9: Store leftovers. Once the pan is cooled, you can store the brownies on the counter for one day or in the refrigerator for up to five days. For longer storage, slice and freeze in an airtight container for up to three months. Add a layer of parchment paper in between each layer of brownies to prevent them from sticking to each other.
Tips & troubleshooting
Use almond flour. I cannot stress this enough. Almond flour is not the same thing as wheat flour, and it is definitely not the same thing as coconut flour. This grain free brownie recipe was formulated specifically for almond flour. Attempting to substitute another flour may yield mushy or dry and crumbly results.
Do not change ingredient amounts. Follow the recipe to a T the first time. Decreasing the sweetener might give you overly cakey brownies, and decreasing the fat or cocoa takes away from the flavor. Once you see how the brownie recipe should turn out, then feel free to make changes to subsequent batches.
Preheat the oven. I also recommend calibrating your oven if you haven’t already, as many ovens (even in newer homes) are not calibrated correctly without help.
Use room temperature ingredients. Coconut oil hardens when cold, so it’s best to keep the melted oil away from cold ingredients.
Whisk the batter well. There’s no gluten in the brownies and therefore no risk of overmixing the almond brownie batter. Stir everything together until well combined.
Let the brownies cool. To ensure the recipe stays soft and chewy, not dense and overcooked, you want to remove the pan before the brownies are fully cooked. They firm up considerably as they cool on the counter.
The recipe was adapted from these Keto Brownies and my Keto Chocolate Cake.
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1. Preheat the oven to 350° Fahrenheit (176° Celsius).
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2. Line the bottom of an 8 inch square pan with parchment paper, or grease the pan well. Set aside.
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3. Stir almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until well mixed.
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4. If not already liquid, melt the coconut oil or butter. Whisk the oil, eggs or flax eggs, coffee or water, and vanilla into the mixing bowl to form a brownie batter.
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5. Spread the batter into the prepared baking pan. Smooth down the top with a spoon or spatula.
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6. Bake on the center rack of the oven for 20 minutes, then remove and let cool on the counter. The almond flour brownies continue to firm up as they cool.
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7. I like super fudgy brownies straight from the oven. If you prefer a firmer texture, you can refrigerate the cooled pan (loosely covered) overnight and they will firm up even more.
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8. Frost if desired, and enjoy!
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9. Leftovers should keep on the counter for a day, covered in the refrigerator for up to five days, or in the freezer in an airtight container for up to three months.
More recipes with almond flour
Keto Blueberry Muffins
Almond Flour Banana Bread
Protein Brownies
Almond Flour Muffins
Keto Cinnamon Rolls
Chocolate Almond Flour Cake
Almond Flour Zucchini Bread
Keto Peanut Butter Cookies