a close-up of almond flour brownies in a baking dish

5 from 1 vote

Keto Almond Flour Brownies

Rich, chocolatey keto almond flour brownies made with superfine almond flour and a sugar substitute. Add walnuts, sugar-free chocolate chips, or both.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Calories: 179kcal

Author: Davinah

Ingredients

Dry Ingredients

1 cup Almond Flour superfine, blanched
⅓ cup Unsweetened Cocoa Powder
¾ cup Granular Sweetener powdered or granular work
¼ tsp Xanthan Gum
1 tsp Baking Powder

Wet Ingredients

4 large Eggs at room temperature
½ cup Butter salted and softened
1 tsp vanilla extract

Optional Add-ons

⅓ cup walnuts chopped pieces
⅓ cup Sugar-free Milk Chocolate Chips optional

Instructions

Preheat the oven to 350°F.
Whisk the almond flour, cocoa powder, sweetener, xanthan gum, and baking powder together in a bowl.
Mix the eggs, softened butter, and vanilla in a separate bowl.
Fold the dry ingredients into the wet ingredients with a spatula until no dry pockets remain.
Spread the batter evenly in an 8x8 or 9x9-inch baking dish. Top with the walnuts and chocolate chips, if using.
Bake for 20–22 minutes, until the edges are set and the center no longer looks wet. A toothpick inserted near the center can have a few moist crumbs.
Cool in the pan for 5–10 minutes before handling. Let the brownies cool longer for cleaner slices.

Video

Notes

Almond flour: Use superfine blanched almond flour. I don’t recommend almond meal because it makes these brownies bake up drier.
Pan size: An 8x8 or 9x9-inch square pan works best. A larger pan will make the brownies thinner and change the baking time.
Doneness: Don’t wait for a completely clean toothpick. A few moist crumbs help you avoid overbaking the brownies.
Add-ons: Walnuts and sugar-free chocolate chips are optional. Use either, both, or leave them off.

Nutrition