Looking for a rich, fudgy treat that satisfies your chocolate cravings without the carbs? These keto almond flour chocolate brownies are the perfect solution! With a melt-in-your-mouth texture and deep chocolate flavor, they’re an indulgent dessert that hits the spot!
This is a very old recipe that I decided to make again for better photos and was cross with myself at not making this more often. It is a very good low carb brownie recipe, with a slightly crispy top and a gooey middle.
This almond flour chocolate brownie recipe has received 3 "Wows" from the Chief Taster. The first, slightly warm from the oven. The others were the next day as they take on a more fudgy texture. This led to a lively conversation on why these are not made weekly as they are an amazing brownie with a taste and texture pretty close to the real thing!
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Why You Will Love These Brownies
These brownies check all the boxes for a tasty and satisfying keto treat. Once you try them, you’ll be hooked!
Fudgy in the center with a slight crisp on the edges, they deliver the ideal brownie experience.
Make a batch, store them in the fridge, and have a quick, keto-friendly treat ready whenever you need it.
Is Almond Flour Keto Friendly?
Almond flour is very low in net carbs compared to regular wheat flour. With just about 2 grams of net carbs per ¼ cup, it’s ideal for keeping recipes keto-compliant.
Almond flour is naturally gluten-free and grain-free, making it a great gluten-free brownies option for people with gluten sensitivities or those following a grain-free diet.
Ingredients
These ingredients work together to create a perfectly balanced, keto-friendly brownie that’s rich in flavor, low in carbs and utterly delicious!
- Butter: Butter adds richness and moisture, giving the brownies their luxurious, fudgy texture. Using melted butter helps create that classic dense brownie feel.
- Chocolate Chips: Choose sugar-free chocolate chips to keep it keto-friendly! These add extra chocolate flavor and creating a smooth, creamy consistency.
- Almond Flour: Almond flour keeps the brownies tender without the carbs found in regular flour.
- Cocoa Powder: Cocoa powder is the star ingredient, providing a rich, deep chocolate taste. Look for unsweetened cocoa powder to avoid added sugars.
- Baking Powder: Just a touch of baking powder helps the brownies rise slightly, giving them a lighter texture while keeping them dense enough for that fudgy feel.
- Sweetener: A keto-friendly sweetener like monk fruit or allulose keeps these brownies sweet without adding carbs. Adjust to taste depending on your preferred level of sweetness.
- Salt: A small amount of salt enhances the chocolate flavor and balances the sweetness, making the flavors more pronounced.
- Eggs: Eggs act as a binder, helping the ingredients come together and giving structure to the brownies. Whisking them with the melted butter helps to give the traditional brownie texture.
- Vanilla Extract: Vanilla extract enhances the chocolate flavor and adds a warm, comforting aroma. It’s the perfect finishing touch to round out the ingredients.
How to Make Almond Flour Chocolate Brownies
This is an easy recipe to make with great results.
Mix all dry ingredient in a bowl
Whisk eggs and melted butter.
Melt the chocolate chips.
Add the wet ingredients to the dry ingredients.
Stir until you have a rich mixture.
Spoon into a prepared pan and bake.
Almond Flour Brownie Recipe Tips
- Use room temperature eggs to help the eggs blend more smoothly into the batter, giving you a more consistent texture.
- Overmixing can make the brownies dense. Stir just until the ingredients are combined to keep them fudgy and tender.
- For a deeper chocolate flavor, add 1-2 teaspoons of instant coffee granules to the batter—it intensifies the richness without adding carbs.
- Keto brownies can be extra delicate when warm, so let them cool for at least 10-15 minutes before slicing for cleaner cuts and the perfect texture.
- Sprinkle a bit of sea salt on top before baking for a sweet-salty combo or add chopped walnuts or pecans for extra crunch!
Storage
Store in an airtight container in the fridge for up to 1 week for a firmer texture. These improve in texture the next day with a more fudgy texture.
Freezing Brownies
Wrap individual brownies in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or enjoy chilled for a denser, fudgier texture.
More Low Carb Brownie Recipes
If you are a fan of brownies, try these other low carb and gluten-free brownie recipes:
This recipe was originally published in June 2015. I have taken overdue photographs and updated the content but the recipe remains the same.
Almond Flour Chocolate Brownies
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Ingredients
- ½ cup melted butter, unsalted
- 3 large eggs room temperature
- ½ cup unsweetened chocolate chips
- 1 ½ cups almond flour
- ⅔ cup monk fruit sweetener
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or grease it lightly with butter.
- In a large mixing bowl, whisk the eggs, vanilla and the melted butter until there is a slight foam to the mixture.
- In another mixing bowl add the dry ingredients and combine well.
- Melt the chocolate, either in the microwave using a microwave-safe bowl, stirring every 20 seconds until melted. Or use a Bain Marie. Let the chocolate cool for a few minutes.
- Add the melted chocolate and the whisked egg mixture to the dry ingredients. Gently stir until you have a gooey mixture.
- Pour the batter into your prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownies will continue to firm up as they cool.
- Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice into squares and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Wendy A Brouillette
Have you tried with an egg replacer or just egg whites? I can't have yolks sadly.
Thanks!
Angela Coleby
I haven't tried that but perhaps the eggs whites would work?
Connie
If you double the recipe in the 8x8 pan do you bake the same time?
Angela Coleby
I cooked mine for about 5 minutes extra. I would advise to check them as they are baking as I like mine on the soft fudgy side.
Jo
Oh my oh my. Gorgeous and easy. Ran out of almond flour so put 75g of coconut flour in. Again, gorgeous. Thank you so much.
Angela Coleby
Glad you enjoyed them!
deborah
when you say chocolate do you mean unsweetened?
Angela Coleby
Always! I use at least 80% cocoa solids dark chocolate but it's a matter of personal taste really.
Jim
Do you use unsweetened chocolate?
Divalicious
Yes I do Jim, but it can be a matter of personal taste.
Naoma
Hey,I hit print and then print on my side to print and got NOTHING,WHATS UP WITHTHAT?????? { [email protected] } Naoma Love tohave this recipe on print Chocolate Brownies almond flour???
Divalicious
What browser do you have the website open in? Try Chrome or Internet Explorer as it will work with them.