Almond flour brownies

These Almond Flour Brownies are a delicious, low-carb alternative to traditional brownies, perfect for satisfying your chocolate cravings without spiking your blood sugar. Made with almond flour and dark chocolate, they offer a rich, fudgy texture with a boost of healthy fats and fiber, making them a guilt-free treat for any occasion.

Almond Flour Brownies

A rich, fudgy, low-carb brownie made with almond flour and dark chocolate.

Course Dessert

Cuisine American

Keyword dessert, diabetes friendly

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Calories 140kcal

Ingredients

1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar substitute erythritol or monk fruit
1/4 cup unsalted butter melted
2 large eggs
1/4 cup dark chocolate chips 70% cocoa or higher
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the almond flour, cocoa powder, sugar substitute, baking powder, and salt.
In a separate bowl, beat the eggs, then mix in the melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the dark chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before cutting into squares.