These Almond Flour Brownies are the perfect healthy indulgence for anyone following a keto or paleo lifestyle. Packed with rich chocolate flavor and made with wholesome ingredients, they’re a guilt-free treat that’s quick and easy to whip up. With minimal prep time and no refined sugars, they’re ideal for busy people who want something sweet without sacrificing their health goals. Soft, fudgy, and deeply satisfying, you won’t believe these brownies are low-carb!
Ingredients
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 2 tbsp melted butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small 4×6-inch or similar-sized baking dish, or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the almond flour, unsweetened cocoa powder, powdered erythritol, baking powder, and a pinch of salt. Stir until evenly mixed and free of lumps.
- In a separate small bowl, whisk together the melted butter, egg, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula or spoon until a thick, smooth batter forms. Make sure no dry pockets remain.
- Spoon the brownie batter into the prepared baking dish and spread it evenly with the back of a spoon or small spatula.
- Bake in the preheated oven for 15 to 18 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Remove the brownies from the oven and allow them to cool in the pan for at least 10–15 minutes to set before slicing.
- Cut into squares and serve as desired. Enjoy warm or at room temperature.
Nutritional Information
Calories: 190
Protein (g): 6
Fat (g): 17
Carbohydrates (g): 7
Fiber (g): 3
Sugar (g): 1
Sodium (mg): 105
Storage
Store leftover almond flour brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, place the brownies in a freezer-safe container or wrap them individually and freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours before enjoying.
Reheating
To reheat, warm a brownie in the microwave for about 10–15 seconds to restore its soft, fudgy texture. If reheating from frozen, allow the brownie to first thaw at room temperature, then microwave for 10–15 seconds. Avoid over-microwaving, as this can dry them out.
Modifications and Enhancements
To boost both the flavor and nutritional profile while remaining paleo-friendly, consider mixing in a tablespoon of almond butter or chopped walnuts for healthy fats and added protein. A tablespoon of ground flaxseed can increase fiber content without affecting taste. You could also sprinkle in a teaspoon of instant espresso powder to intensify the chocolate flavor. For added micronutrients, incorporate a tablespoon of shredded unsweetened coconut or finely chopped dates for natural sweetness and potassium.
