Keto Almond Flour Brownies

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These keto almond flour brownies are rich, chocolatey, and easy to make when you want a homemade brownie without regular flour or added sugar. They have plenty of chocolate flavor, and you can top them with chocolate chips, walnuts, or both.

almond flour brownies in a pan with walnuts and chocolate chips

If you’ve been looking for low carb brownies with almond flour, this is a simple recipe to keep on hand. You can also try my coconut flour brownies or keto cheesecake brownies. Or, use this same batter to make my brownie cupcakes.

Why Make These

You don’t have to swap flours: This recipe already uses almond flour, so there’s no need to figure out how to adapt a regular brownie recipe.
Plenty of chocolate flavor: Cocoa powder gives the brownies their rich chocolate base, and you can add sugar-free chocolate chips for even more.
No regular sugar: I use a keto-friendly sugar substitute to sweeten the brownies.
Simple to make: Mix the dry and wet ingredients, bring the batter together, then bake it in a square pan.

Ingredients Needed

The exact amounts are in the recipe card below.

Superfine blanched almond flour: This is the almond flour I recommend for these brownies. I don’t use almond meal because it bakes up drier.
Unsweetened cocoa powder: This gives the brownies their chocolate flavor without adding sugar.
Sweetener: Use your favorite keto-friendly sugar substitute.
Xanthan gum: You only need a small amount. It helps hold the almond flour brownie batter together.
Baking powder: Adds a little lift while the brownies bake.
Eggs: I use large eggs.
Salted butter: Let the butter soften before mixing. Since I use salted butter, there’s no need for additional salt.
Vanilla extract: A little vanilla rounds out the chocolate flavor.
Walnuts: These are optional, but I like the crunch they add.
Sugar-free chocolate chips: Sprinkle them over the top if you want a little more chocolate in each bite.

How to Make Keto Brownies with Almond Flour

Start with an even dry mixture

Whisk the almond flour, cocoa powder, sweetener, xanthan gum, and baking powder until the cocoa is evenly distributed. Breaking up the cocoa clumps now makes it much easier to get an evenly chocolatey batter later.

Mix until the butter is incorporated

Combine the eggs, softened butter, and vanilla separately. The butter should be soft enough to mix in without leaving large chunks behind.

Fold the batter together

Add the dry mixture to the wet ingredients and fold with a spatula. The finished batter will be thicker than a boxed brownie batter. Stop once you no longer see pockets of dry almond flour or cocoa.

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Spread it evenly

Press and spread the thick batter into the baking dish, making sure the corners are filled and the top is fairly even. Add the walnuts and chocolate chips before baking, if you’re using them.

photo collage showing how to make brownies with almond flour

Look for set edges and a moist center

The brownies are ready when the edges are set and the center no longer looks wet. A toothpick can still have a few moist crumbs attached. Don’t wait for it to come out completely clean or the brownies can turn out dry.

Let the brownies set before cutting

The center continues to firm up as the brownies cool. Give them time in the pan before slicing, especially if you want clean squares.

Top Tips

Use superfine blanched almond flour: I don’t recommend almond meal here. It gives these brownies a drier texture.
Use an 8×8 or 9×9-inch pan: A larger pan spreads the batter too thin and can change the baking time.
Don’t wait for a completely clean toothpick: A few moist crumbs are what you want. Baking until the toothpick is completely dry can leave the brownies dry too.
Give them time to cool: They firm up as they sit, which makes them much easier to cut.
Add what you like: Use walnuts, sugar-free chocolate chips, both, or leave them off.

Storage

Refrigerator: Keep leftover brownies in an airtight container in the refrigerator.
Freezer: You can also freeze them in an airtight freezer-safe container. Let them thaw in the refrigerator or at room temperature.
To serve: I like to let refrigerated brownies sit out for a bit before eating them. You can also warm one in the microwave for a few seconds.

Recipe FAQs

Can I use almond meal instead of almond flour?

I don’t recommend it. Almond meal is coarser, and I find that it makes these brownies bake up drier. Stick with superfine blanched almond flour for the best texture.

Can I substitute almond flour for regular flour in brownies?

I wouldn’t make a straight one-to-one swap in a regular brownie recipe. Almond flour behaves differently from wheat flour, so it’s easier to start with a recipe like this one that already uses almond flour.

Do I need the xanthan gum?

I recommend keeping it. I make this recipe with xanthan gum, and that small amount helps hold the brownie batter together.

Why did my almond flour brownies turn out dry?

The first thing I’d check is the baking time. Pull the brownies once the edges are set and the center no longer looks wet. You don’t need to wait for a completely clean toothpick. I’d also make sure you used superfine almond flour rather than almond meal.

Can I make these as brownie cupcakes?

Yes. My keto brownie cupcakes use this same batter with instructions for baking it in cupcake form.

More Chocolate Desserts

If you’re in the mood for another chocolate dessert, try my coconut flour brownies, keto cheesecake brownies, or keto chocolate mug cake.

For something more decadent, add a spoonful of my homemade whipped cream or serve the brownies with one of my mousse recipes, like keto chocolate mousse. You can also add my keto cream cheese frosting once the brownies are completely cool.

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!