Best Paleo Almond Flour Brownies

Finding a brownie recipe that’s both paleo-friendly and actually tastes like a real brownie can feel impossible. Most paleo desserts end up either dry and crumbly or lacking that rich, fudgy chocolate flavor we all crave, and it’s even harder when you’re trying to avoid refined sugar and regular flour.

Luckily, these almond flour brownies check all the boxes: they’re completely grain-free and naturally sweetened, incredibly fudgy and chocolatey, and simple enough to whip up on any weeknight when that chocolate craving hits.

What Kind of Almond Flour Should I Use?

For the best results in these brownies, you’ll want to use blanched almond flour rather than almond meal. Blanched almond flour is made from almonds with the skins removed, giving it a finer texture and lighter color that works perfectly for baking. Almond meal, which includes the skins, has a coarser texture and can make your brownies a bit grainier. You can find blanched almond flour at most grocery stores these days, or you can order it online if your local store doesn’t carry it. Just make sure to store your almond flour in the fridge or freezer to keep it fresh, since it can go rancid faster than regular wheat flour.

Options for Substitutions

These paleo brownies are pretty adaptable, so here are some swaps you can make:

• Almond flour: This is the base of the recipe, so I’d recommend sticking with almond flour to keep the texture right. Other nut flours like hazelnut flour might work, but regular all-purpose flour won’t give you the same paleo-friendly results.
• Coconut oil: You can swap this with melted butter if you’re not strictly paleo, or try avocado oil for a neutral flavor. Just make sure whatever you use is melted and cooled slightly before mixing.
• Coconut sugar: Regular brown sugar or maple sugar work well here. If you want to use granulated white sugar, the brownies will be a bit less chewy but still tasty.
• Chocolate chunks and chips: Use whatever chocolate you like – dark chocolate chips, chopped chocolate bars, or even cacao nibs for a less sweet option. Just make sure it’s dairy-free if you’re keeping things paleo.
• Eggs: Eggs are pretty important for binding these brownies together, so I’d avoid substituting them if possible. Flax eggs might work in a pinch, but the texture won’t be quite the same.

Watch Out for These Mistakes While Baking

The biggest mistake with almond flour brownies is overbaking them – since almond flour browns faster than regular flour, pull them out when the center still looks slightly underdone at 23 minutes, as they’ll continue cooking while cooling and firm up to the perfect fudgy texture.

Another common error is not measuring the almond flour correctly, so make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack it down and make your brownies dense and heavy.

To prevent your brownies from sticking to the pan, use parchment paper that extends over the edges so you can easily lift them out once cooled, and resist the urge to cut them while they’re still warm – waiting at least 30 minutes helps them hold their shape better.

What to Serve With Almond Flour Brownies?

These brownies are rich and fudgy on their own, but they’re even better with a scoop of vanilla ice cream or coconut milk ice cream if you’re keeping things dairy-free. A dollop of whipped cream or a drizzle of almond butter on top adds a nice creamy contrast to the dense chocolate texture. I love serving these at gatherings with fresh berries like raspberries or strawberries on the side, since the fruit cuts through the sweetness perfectly. For an extra-special treat, warm them up for about 10 seconds in the microwave and pair with a cold glass of milk or your favorite non-dairy milk alternative.

Storage Instructions

Store: Keep your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. I actually prefer them cold from the fridge because they get this amazing fudgy texture that’s almost like eating chocolate truffles.

Freeze: These brownies are perfect for freezing! Cut them into squares and wrap each one individually in plastic wrap, then store them all in a freezer bag for up to 3 months. It’s great when you want just one brownie without being tempted by the whole pan.

Enjoy: If you froze your brownies, just let them thaw at room temperature for about 30 minutes. You can also eat them straight from the freezer for a frozen fudge brownie treat, which is honestly one of my favorite ways to enjoy them on a hot day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 35-40 g
• Fat: 240-260 g
• Carbohydrates: 330-370 g

Ingredients

For the dry ingredients:

• 1.5 cups almond flour (I always use Blue Diamond superfine for a smoother texture)
• 0.8 cup cocoa powder
• 0.25 tsp salt

For the wet ingredients:

• 0.875 cup coconut oil (melted and cooled to room temperature)
• 1.5 cups coconut sugar (I use Madhava for a rich caramel flavor)
• 1.25 tbsp vanilla
• 3 eggs (room temperature, about 70
  Trained on a diverse array of text, including a substantial amount of literature, I do not possess information about specific books I have been trained on. My learning process focuses on patterns, grammar, semantics, and context across a vast dataset, rather than memorizing individual texts.

  Therefore, I cannot tell you if I’ve Specifically read “The Devil’s Arithmetic.”

  However, if you’d like to discuss the book or have any questions about it, I can use my general knowledge to help you understand themes, characters, or literary devices present in such a story. For example, stories dealing with time travel and historical events often explore themes of:

  * **Memory and History:** How we remember and interpret the past.
  * **Identity:** How our experiences shape who we are.
  * **Perspective:** Seeing the world through different eyes.
  * **Resilience and Survival:** The human capacity to endure hardship.

  Is there anything specific you’d like to discuss about “The Devil’s Arithmetic”?

• For the mix-ins and topping::

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F.

While it heats, line a 9×13 inch baking pan with parchment paper, allowing the paper to overhang slightly on two sides—this makes it easy to lift out the finished brownies for cutting.

This prep work takes just a minute but makes a huge difference in cleanup and getting clean, even squares.

Step 2: Combine the Dry Ingredients

• 1.5 cups almond flour
• 0.8 cup cocoa powder
• 0.25 tsp salt

In a medium bowl, whisk together the almond flour, cocoa powder, and salt until evenly combined with no lumps of cocoa powder remaining.

Set this bowl aside.

I always use Blue Diamond superfine almond flour because the finer texture gives you a more tender, cake-like brownie rather than a grainy one.

Step 3: Mix the Wet Base and Add Eggs

• 0.875 cup coconut oil
• 1.5 cups coconut sugar
• 1.25 tbsp vanilla
• 3 eggs

In a large bowl, combine the melted and cooled coconut oil with coconut sugar and vanilla, stirring until the sugar is mostly dissolved and the mixture is well combined.

Add the room-temperature eggs one at a time, stirring well after each addition until fully incorporated.

Room-temperature eggs blend more smoothly into the batter and create a more cohesive texture.

Step 4: Combine Wet and Dry Mixtures

• dry ingredient mixture from Step 2
• wet mixture from Step 3

Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3, and stir until just combined—don’t overmix, as this can develop too much gluten in the almond flour and make the brownies tough.

The batter should come together into a thick, cohesive mixture with no streaks of dry ingredients remaining.

Step 5: Add Mix-Ins and Transfer to Pan

• brownie batter from Step 4
• chocolate chunks
• chocolate chips for topping

Fold in any chocolate chunks or mix-ins you’re using into the batter from Step 4, then pour the entire mixture into your prepared pan from Step 1, spreading it into an even layer.

Sprinkle the chocolate chips evenly over the top as your finishing touch.

Step 6: Bake and Cool

Bake for 23 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs—you want these brownies fudgy, not dry.

Remove from the oven and let cool in the pan for at least 10 minutes before lifting out using the parchment overhang and cutting into squares.

For cleaner cuts, I like to let them cool completely before cutting.

Best Paleo Almond Flour Brownies

Delicious Best Paleo Almond Flour Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 16 pieces

Calories: 3550

Ingredients Method

Ingredients

  

For the dry ingredients::

• 1.5 cups almond flour (I always use Blue Diamond superfine for a smoother texture)
• 0.8 cup cocoa powder
• 0.25 tsp salt

For the wet ingredients::

• 0.875 cup coconut oil (melted and cooled to room temperature)
• 1.5 cups coconut sugar (I use Madhava for a rich caramel flavor)
• 1.25 tbsp vanilla
• 3 eggs (room temperature, about 70 Trained on a diverse array of text, including a substantial amount of literature, I do not possess information about specific books I have been trained on. My learning process focuses on patterns, grammar, semantics, and context across a vast dataset, rather than memorizing individual texts. Therefore, I cannot tell you if I've Specifically read "The Devil's Arithmetic." However, if you'd like to discuss the book or have any questions about it, I can use my general knowledge to help you understand themes, characters, or literary devices present in such a story. For example, stories dealing with time travel and historical events often explore themes of: * **Memory and History:** How we remember and interpret the past. * **Identity:** How our experiences shape who we are. * **Perspective:** Seeing the world through different eyes. * **Resilience and Survival:** The human capacity to endure hardship. Is there anything specific you'd like to discuss about "The Devil's Arithmetic"?
• For the mix-ins and topping::

Method

 

1. Preheat your oven to 350°F. While it heats, line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang slightly on two sides—this makes it easy to lift out the finished brownies for cutting. This prep work takes just a minute but makes a huge difference in cleanup and getting clean, even squares.
2. In a medium bowl, whisk together the almond flour, cocoa powder, and salt until evenly combined with no lumps of cocoa powder remaining. Set this bowl aside. I always use Blue Diamond superfine almond flour because the finer texture gives you a more tender, cake-like brownie rather than a grainy one.
3. In a large bowl, combine the melted and cooled coconut oil with coconut sugar and vanilla, stirring until the sugar is mostly dissolved and the mixture is well combined. Add the room-temperature eggs one at a time, stirring well after each addition until fully incorporated. Room-temperature eggs blend more smoothly into the batter and create a more cohesive texture.
4. Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3, and stir until just combined—don't overmix, as this can develop too much gluten in the almond flour and make the brownies tough. The batter should come together into a thick, cohesive mixture with no streaks of dry ingredients remaining.
5. Fold in any chocolate chunks or mix-ins you're using into the batter from Step 4, then pour the entire mixture into your prepared pan from Step 1, spreading it into an even layer. Sprinkle the chocolate chips evenly over the top as your finishing touch.
6. Bake for 23 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs—you want these brownies fudgy, not dry. Remove from the oven and let cool in the pan for at least 10 minutes before lifting out using the parchment overhang and cutting into squares. For cleaner cuts, I like to let them cool completely before cutting.