How to Make Almond Flour Brownies
How to Make Almond Flour Brownies, a delicious sugar free, keto, and gluten free recipe for an amazing baked dessert.
Preheat your oven to 325 and prep a baking dish for nonstick. I suggest using parchment paper that overlaps the edges of the baking pan. This will allow for both an easy clean up and for easy transferring for cutting and storing.
Melt your butter in the microwave or on top of the stove and allow it to cool in liquid form. Meanwhile, in a medium mixing bowl, use a fork or a whisk to mix together the almond flour and the baking powder. If you are using an unsalted butter, add a pinch of salt to this bowl.
Next, in a large mixing bowl, blend together the melted butter and the sugar alternatives. Then stir in the eggs and the vanilla. Next, add the dry ingredients from the first bowl to the large mixing bowl. I like to add half of the dry ingredients, stir gently and then add the remaining dry ingredients. Stir until just blended. Then fold in the chocolate chips.
Bake until just browning around the edges, about 30-35 minutes. A toothpick check may give a false negative because of the chocolate chips. If you choose to use this method, check in several spots for more accuracy.
I mentioned that you should make sure that you are using a blanched almond flour rather than almond meal for best results and texture.
Also mentioned, this recipe works best when you do not use a mixer and rather mix the batter by hand instead.
You do not want to over-mix this recipe as doing so could ruin that density that makes these brownies so good. When mixing, changing from a whisk to spatula or wooden spoon is highly recommended in order to incorporate the dry into the wet as the mixture will be very thick.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Calories: 148kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 59mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Calcium: 45mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!