Almond Flour Brownies Gluten Free

And the best part is that they’re out of the oven in 30 minutes! My hubby is always on a quest to convert his favorite treats to ‘flourless’, to lower their carb content. If you follow me on Instagram, you’ve probably seen his mad-scientist experiments at work in my stories 🙂

He substitutes almond flour for all-purpose flour in most recipes since it’s lower in carbs than wheat-based flour, it’s lower on the glycemic index, and doesn’t cause blood sugar spikes. It is also rich in nutrients, including magnesium, which can help lower blood sugar.
This recipe has been on his mind for a while. He adapted our usual recipe to a gluten-free brownie recipe with almond flour. After six trials and errors, I am proud (and relieved!) to say, we’ve finally hit a home run!

Why You’ll Love These Brownies

Because none of the ingredients contain wheat, these brownies are completely gluten-free.This recipe is made with palm sugar (coconut sugar) which is unrefined and minimally processed, as well as being lower on the glycemic index than traditional sugar.While not a low carb dessert, these brownies are much lower in carbs than the traditional variety, making them a great alternative if you’re watching your macros!These Almond Flour Brownies can easily be made vegan with a simple swap. (instructions below)

How to Make Brownies with Almond Flour

Let’s take a look at what we need for this almond flour brownie recipe. You can find all these ingredients at your nearest supermarket.

Ingredients- Notes & Substitutions

Almond flour: Almond flour is made from blanched almonds that are ground into a fine powder. I prefer using Bob’s red Mill brand. I prefer the flour for its super-fine texture, but you can use almond meal if you’d like, but the texture will be more coarse. Unsweetened cacao powder: Cacao powder is minimally processed, meaning it has more nutrients than more highly processed cocoa. However, you can sub out the cacao with unsweetened cocoa powder if you’d like. Coconut palm sugar: You can also use date sugar at a 1:1 ratio. If you’d like to use traditional sugar, you can use white or brown, also at a 1:1 ratio. Olive or avocado oil: Either oil is fine, or you can use any neutral oil. Eggs: 2 large eggs is all we need here. For vegan almond flour brownies, I recommend using a store-bought egg replacement, like Bob’s Red Mill, or flaxmeal (detailed instructions in recipe notes) Vanilla extract: Use high-quality vanilla extract, not artificial or vanilla essence. Chocolate chips: If you are watching your sugar intake, use sugar-free chocolate chips. For vegan, make sure your chocolate chips don’t contain dairy. Scroll to the recipe card for a detailed list of ingredients and quantities.

Step By Step Instructions

Prepare the pan: Preheat the oven to 350ºF. Brush oil in the center of an 8-inch square pan, then line it with parchment squares or paper so it sticks. Make Batter: In a large mixing bowl, combine the almond flour, cacao powder (or cocoa), sugar, oil, eggs, baking soda, vanilla, and salt, and stir together till you make a lump-free batter. Note: The batter looks sticky, thick, and grainy at this point, so don’t worry. Egg Substitute: To replace 1 large egg, mix 1 tablespoon of flaxmeal with 3 tablespoons of water. Let the mixture sit till it thickens and becomes gelatinous. Alternatively, use ¼ cup of unsweetened applesauce. Add Chocolate Chips: Add half the chocolate chips and mix them into the batter. Transfer to Baking Pan: Pour the batter into the lined baking pan, and spread it out evenly using an offset spatula or the back of a spoon. Since the batter is extremely sticky, wet the spatula or spoon and then smooth the top. Spread the remaining chocolate chips evenly on top. Bake: Bake at 350ºF for about 21 to 25 minutes. Check for doneness by inserting a toothpick in the middle. If it comes out wet, bake them for another 3 to 5 minutes. Cool & Cut: Let the brownies cool for at least 30 minutes. Using a clean serrated knife, slice them into 16 squares. Store the brownies in an airtight container in the fridge for up to 5 days. Note: It is very important to cool the brownies so they can set properly. If you cut into a warm brownie, the mix will be greasy and crumbly.

Carb Content Comparison Per Serving (1/16)

Recipe Tips & Notes

Spreading tip: Since the batter is extremely sticky, wet the spatula or spoon and then smooth the top.Dividing chocolate chips: We add half in the batter and the remaining half on top for even distribution of chocolate chips throughout the batter. If we add all of them at once, most will sink to the bottom. It also makes for a prettier presentation.Cutting tip: Clean the knife with a wet paper towel between each cut for a cleaner slice.Vegan brownies: You can very easily make this recipe vegan by swapping out the eggs for a vegan egg replacer, such at Bob’s Red Mill or by mixing in 2 tablespoons of flaxmeal with 6 tablespoons of water. Let the mixture sit till it thickens and becomes gelatinous. Make sure to also check the ingredients in your chocolate chips to ensure they don’t contain dairy.Add nuts: If nutty brownies are your thing, stir in ½ cup chopped walnuts along with chocolate chips. Make your own almond flour: You can actually make your own almond flour by taking peeled, blanched almonds and grinding them in a high-speed blender. Keep blending until the almonds are a fine powder.