These almond flour brownies are fudgy, rich chocolate brownies using almond flour. With their combination of coconut oil, almond flour, and cocoa powder, they are a more nutrient-dense way of getting your chocolate fix any day of the week.
Preheat your oven to 350°F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.
In a large bowl whisk together the melted coconut oil and sugar until the mixture looks like wet sand. Add the eggs and vanilla extract, then whisk to combine.
On top of the wet ingredients, add almond flour, cocoa powder (both sifted, if lumpy), sea salt and optional instant coffee granules. Stir the dry ingredients into the wet mixture until a smooth batter forms.
Fold in chocolate chips, if using.
Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.
Bake the almond flour brownies for 25-30 minutes. The top should look set and the centre will be no longer jiggly.
Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.
Store the brownies refrigerated in an airtight container for up to a week.
Notes
*to make vegan almond flour brownies the eggs can be replaced with flax eggsThe net carb amount goes down to 2.5 grams per slice when using sugar-free sweetener + chocolate chips
Nutrition
Nutrition Facts
Almond Flour Brownies
Serving Size
1 slice (out of 12)
Amount per Serving
Calories
246
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
55
%
Cholesterol
41
mg
14
%
Sodium
123
mg
5
%
Potassium
155
mg
4
%
Carbohydrates
14
g
5
%
Fiber
3
g
12
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
59
IU
1
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.