Chewy Keto Almond Flour Brownies
These keto almond flour brownies are rich, chocolatey, and perfectly fudgy, but also low in carbs. Each bite of these delicious brownies is filled with gooey melted chocolate chips and a chewy texture that’s impossible to resist!
Almond flour brownies are perfect for family gatherings or potlucks with friends, and they’re incredibly easy to make. Did I mention these brownies are entirely gluten-free? Yes, they’re naturally gluten-free as they’re made with almond flour. They’re also low-carb and keto; each brownie has only 2 net carbs!
But don’t worry, they’re every bit as indulgent and decadent as classic brownies. The best part? You probably already have everything you need in your pantry — simple ingredients like eggs, sugar, butter, and chocolate chips.
Loaded with extra chocolate chips for that rich, double-chocolate goodness, this easy gluten-free almond flour brownies recipe will quickly become your go-to whenever those chocolate cravings spike. Fudgy, chewy, and deeply satisfying, you’d never guess these keto brownies are made without gluten or traditional flour!
Why You’ll Love This Almond Flour Brownies Recipe
- Everyday Ingredients: The almond flour brownies come together in minutes using just 7 simple pantry ingredients you already have in your kitchen.
- Made in One Bowl: Minimal cleanup required! You’ll only need one mixing bowl to bring the batter together.
- Just Like Regular Brownies: You’d never guess these Almond Flour Brownies are made with almond flour! They have the same delicious chocolate flavor and chewy texture you’d expect from a classic brownie.
- Fudgy with Crackly Tops: Like any good brownie, these Almond Flour Brownies are rich, dense, and irresistibly fudgy with signature crackly tops.
- Lower in carbs: When made with a sugar substitute, these Almond Flour Brownies contain just 2 grams of net carbs, making them perfect for low-carb or keto lifestyles.
- Store Well: The best part about this Almond Flour Keto Brownies recipe is that you can make these brownies ahead of time and store them in the fridge/ freezer, so they’re great for an event or gathering. I recommend you make a large batch on weekends and consume it throughout the week.
Ingredients for Almond Flour Brownies
If you bake often, chances are you already have all the ingredients for these Almond Flour Brownies on hand.
- Butter: Use softened, unsalted butter for the best results. You can also substitute with dairy-free butter if preferred.
- Chocolate Chips: I used sugar-free chocolate chips to make them keto-friendly. You can use regular if not on a low-carb or keto diet.
- Sugar: To add sweetness and moisture to your brownies. You can use packed brown erythritol sugar or regular brown sugar. In addition, you also need to add granulated erythritol sugar or regular granulated sugar.
- Vanilla Extract: A must for any chocolate dessert. It adds a lovely hint of vanilla in every bite.
- Eggs: They help bind all the ingredients together during baking. Make sure your eggs are at room temperature.
- Almond Flour: Be sure to use blanched almond flour—not almond meal. Almond flour results in perfectly fudgy, soft brownies, while almond meal can make them dense and gritty. Whether you use a store-bought brand or make your own at home, both work well! Plus, almond flour isn’t just gluten-free—it’s also a fantastic low-carb option for anyone who wants to enjoy a sweet treat without the guilt.
- Dark Baking Cocoa Powder: I strongly recommend using good-quality, unsweetened cocoa powder.
Substitutions and Additions
- Almond Flour: Can’t find almond flour? No problem! You can make your own at home by blending blanched almonds in a blender or food processor until finely ground. This recipe also works with almond meal, though keep in mind that brownies made with almond meal will be slightly denser and less smooth in texture.
- Sweetener: You can also use agave nectar, maple syrup, or honey for sweetness.
- Butter: If you don’t have butter on hand, you can replace it with avocado oil, coconut oil, or any other neutral oil in this recipe without much affecting the flavor.
- Eggs: If you want to make these keto brownies egg-free, try using flax eggs (a simple mix of ground flaxseed and water). They can work well as a binder, though the texture and flavor may vary slightly from the original version.
- Dried or Fresh Fruit and Nuts (Optional): Add a pop of color and flavor by topping your brownies with fresh berries or a sprinkle of dried fruit while baking. I personally love using dried strawberries for a little extra sweetness and taste. You can also add chopped nuts, such as walnuts or pecans, or sliced almonds.
How to Make Keto Brownies
- Preheat the oven to 350°F. Lightly butter or grease an 8-inch square baking dish.
- In a medium saucepan, melt 1 stick of butter and 4 ounces of chocolate chips over low heat. Stir often until melted.
- Whisk in a ¼ cup each of brown and granulated erythritol sugars and ½ tablespoon vanilla extract until combined. Remove from the heat to cool slightly.
- Whisk in 2 large eggs until well incorporated. Then 1½ cups of almond flour and ¼ cup of cocoa powder until no lumps remain. Finally, fold in the remaining chocolate chips.
- Evenly spread the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until the top slightly cracks and a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares.
Serving Suggestions
For the ultimate treat, serve these Almond Flour Brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream sweetened with maple syrup. It’s pure bliss in every bite!
Expert Tips
Although this almond flour brownies recipe is pretty simple to follow, here are a few key tips that ensure perfect fudgy brownies on your first attempt.
- Avoid substituting almond flour with coconut, cassava, or other gluten-free flours. These alternatives absorb moisture differently and would require recipe adjustments to achieve the proper fudgy texture.
- Avoid overbaking to keep them moist and chewy, as they will continue to cook while cooling. Remove them from the oven when a skewer inserted into the center comes out mostly clean.
- Oven temperature is just a guideline. So, start checking your brownies at about 35 minutes, then every 2 minutes.
- Cool brownies completely before cutting to prevent them from breaking apart. Clean the knife between each cut for neat, sharp edges.
Storage Guidance
- To Store: Let the brownies cool completely, then store them in an airtight container at room temperature for 3–4 days, or up to 1 week in the fridge.
- To Freeze: Wrap each brownie individually in plastic wrap, then place them in a freezer-safe container or a resealable bag. They’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy one, just let it thaw at room temperature (I find this is the best way to bring back a fudgy texture).
Frequently Asked Questions
Is Almond Flour Good for Brownies?
Almond flour is naturally high in fat content, which helps in making your baked goods soft and moist. It’s an excellent choice for rich brownies, soft cakes, chewy cookies, and quick breads. Using almond flour makes these keto brownies low-carb and gluten-free.
Is Almond Flour Good for Keto?
Yes, almond flour is absolutely keto-friendly! In fact, it’s one of the most popular flours used in keto baking. While it’s higher in calories than most traditional flours, it’s low in carbs and packed with protein and fiber, making it an excellent option for keto-friendly recipes.
Are Almond Flour and Almond Meal The Same?
No, although the terms almond flour and almond meal are sometimes used interchangeably, they are not the same. Almond flour is prepared by grinding and sieving blanched almonds into a fine flour, while grinding skinned almonds into a coarser flour is known as almond meal. For the almond flour brownies, be sure to use fine almond flour, not meal.
Why Are My Almond Flour Brownies Crumbly or Falling Apart?
If your brownies turn out crumbly, it’s usually because there aren’t enough binders or they’ve been overbaked. Make sure you’re using enough eggs—they play a key role in giving structure to gluten-free bakes. Also, don’t wait for a perfectly clean toothpick test! The brownies will keep setting as they cool, so take them out when the toothpick comes out with a few moist crumbs.
How to Make Brownies Without Eggs?
You can replace the eggs with flax or chia eggs, applesauce or pureed fruit, or even a mix of baking soda and vinegar for leavening. However, keep in mind that the texture won’t be quite the same.
What Makes Brownies Fudgy and Chewy?
The secret to irresistibly fudgy, chewy center brownies with a fine, dense crumb is the perfect balance of melted butter and sugar. Also, using less flour and eggs will make chewy brownies.
Bonus tip: Use milk instead of water for a deeper, richer flavor.
More Brownie Recipes to Try
If you like this almond flour keto brownies recipe, you might also be interested in checking out these other delicious brownies recipes available on the blog:
- Dark Chocolate Espresso Brownies
- Black Forest Brownies
- Cheesecake and Chocolate Brownie Bars
- Homemade Brownie Sundae
- Chewy Cranberry Maple Blondies
Other Almond Flour Recipes to Try
- Keto Almond Joy Cookies
- Almond Tangerine Butter Cookies
- Keto Pancakes
- Keto Pumpkin Pie
- Easy Keto Pie Crust
Keto Almond Flour Brownies
Equipment
- 8-inch squre baking dish
Ingredients
- ½ cup butter (1 stick)
- 10 ounces sugar-free chocolate chips divided, or regular if not on low-carb or keto
- ¼ cup packed brown erythritol sugar or regular brown sugar
- ¼ cup granulated erythritol sugar or regular granulated sugar
- ½ tablespoon vanilla extract
- 2 large eggs room temperature
- 1½ cups almond flour
- ¼ cup dark baking cocoa powder
Instructions
- Preheat the oven to 350°F. Lightly butter or grease the 8-inch baking dish.
- In a medium saucepan, melt the butter and 4 ounces of chocolate chips (about ½ cup) over low heat. Stir often until melted.
- Whisk in the sugars and vanilla until combined. Remove from the heat to cool slightly.
- Whisk in the eggs until well incorporated. Then the almond flour and cocoa powder until no lumps remain. Finally, fold in the remaining chocolate chips.
- Evenly spread the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until the top slightly cracks and a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares, or about 10 minutes.
Notes
