Desserts & Cakes/ Gluten Free/ Paleo

Almond Butter Chocolate Brownies

Almond butter makes a great flourless brownie and gives it a fudgy texture that is delightfully rich.

This is one of my very first attempts at gluten free baking so I thought that it would be time to revisit it.   Many years ago I used honey which made the brownie very moist but now I turned to xylitol for the sweetener.  The brownie is still fudge like, especially the next day.

almond butter

I make my own almond butter as it’s easy and cheaper.  You could make this brownie recipe with another nut butter as well.   I sometimes use a mix of almond and cashew nut butter.  Both butters are easy to make if you have a food processor and a lot cheaper than buying it in a jar from your health store.

almond butter

I had a play around with these using salted almonds to make the almond butter and used a dash of coffee in the mixture.  They made a nice slightly salty and coffee brownie treat.  Feel free to play around with the flavours of the brownies too!



Almond Butter Chocolate Brownies

Almond butter makes a great flourless brownie.   The almond butter gives this brownie a fudgy texture and is delightfully rich.

Course: Brownies, Desserts
Servings: 9 Squares
Calories: 277 kcal
Author: Angela Coleby
  • 1 cup (250g) Almond Butter
  • 3 Eggs
  • 1/2 cup (113g) Xylitol Or sweetener of choice
  • 1/2 cup (43g) Cocoa powder
  • 1 tablespoons Vanilla extract
  • 100 grams Chocolate Melted
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  1. Preheat the oven to 180C/350F degrees.

  2. Blend the almond butter, sweetener, honey, baking soda, salt and vanilla.

  3. Add the cocoa powder and melted chocolate and mix thoroughly.

  4. Place the gooey goodness into a 8 inch square baking tin, spread the mixture flat but evenly distributed.

  5. Bake for 30-40 mins. Do not let it get too dark. A toothpick in the middle should come out clean.

Recipe Notes

Makes 9 brownies

Nutritional Info per brownie : 277 Calories, 23g Fat, 8g Protein, 14g Total Carbs, 4g Fibre, 10g Net Carbs


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  • Reply
    September 16, 2012 at 4:51 pm

    Can this be made using an artificial sweetener, if so how much?

    • Reply
      September 17, 2012 at 8:10 pm

      Hi, I would think so but would keep it to about a cup. You might want to add an extra egg too, to keep it moist as the honey makes this recipe lovely and gooey!

      • Reply
        September 18, 2012 at 3:57 pm

        Thank you, I’ll report back the results

  • Reply
    March 21, 2012 at 9:26 pm

    I’m looking for a good chocolatey birthday cake:)

    • Reply
      Angie C
      March 22, 2012 at 1:31 pm

      Try the no flour chocolate cake…easy to make, with about 3 ingredients and is a chocolate delight!

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