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These delicious Almond Flour Brownies are easy to make, and they’re perfect any time you need a chocolate treat! The brownies are Keto, low-carb, and gluten-free, and check the tips for a dairy-free option for this recipe.

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Almond Flour Brownies shown stacked on serving plate

Even though I have a category for Desserts and Baking, and even though I’m starting to get a good variety of recipes there, it’s probably obvious to most readers that I’m not someone who loves to bake. And when I do decide to try a recipe that involves baking, it usually takes me several tries to make it work.

But I’m glad I kept trying through four attempts with Kara for these low-carb, sugar-free, and gluten-free Almond Flour Brownies, because the final version of these brownies were deliciously chocolatey and loaded with just enough sugar-free chocolate chips and almonds to make them taste amazing.

Along the way we also tried a variation if you want to make delicious dairy-free brownies; see the tips below for that.

This is a perfect recipe to make any time you need a treat, and these brownies are seriously so good. If you love brownies I’m betting you’ll want to make them over and over!

What ingredients do you need?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How can you make the almond flour brownies dairy-free?

If you need a dairy-free version of Almond Flour Brownies, use coconut oil to replace the butter, use almond milk to replace the milk, and be sure to chose Lily’s Dark Chocolate Chips 55% Cocoa, which are dairy-free.

What almond flour did we use for Almond Flour Brownies?

We tested this recipe with Costco Brand Kirkland Blanched Almond Flour (affiliate link) and also with Anthony’s Unblanched Almond Flour (affiliate link), and both worked fine. We slightly preferred the more textured unblanched almond flour, but there wasn’t a huge amount of difference so use either kind that you have.

What sugar-free chocolate chips did we use for Almond Flour Brownies?

We used the milk chocolate version of Lily’s Sugar-Free Chocolate Chips for the brownies you see in these photos. But if you want to make dairy-free brownies, be sure to choose the Lily’s Dark Chocolate Premium Baking Chips 55% Cocoa which are also dairy-free. There are other good brands of sugar-free chocolate chips, so use the brand you prefer if you don’t have Lily’s.

Which sweetener did we use for Almond Flour Brownies?

We made the brownies with Lakanto Classic (white) Monkfruit Sweetener which dissolves a bit better in recipes that don’t have much liquid. But if you have the Lakanto Golden Monkfruit that will also work. You can also probably use other no-calorie sweeteners that measure 1:1 like sugar, but I haven’t tested the recipe with other sweeteners.

Almond flour Brownies process shots collage

How to make Almond Flour Brownies:

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. I know almond flour can be pricey, which is why I love this three pound bag of Kirkland Almond Flour (affiliate link) from Costco. Keep it in the freezer if you buy a big size like this.
  2. Preheat oven to 350F/175C and spray a 9 x 9 inch baking pan with non-stick spray.
  3. Coarsely chop the slivered almonds and measure out 3/4 cup. Measure 1/2 cup sugar-free chocolate chips.
  4. Beat together the softened butter (or coconut oil), sweetener, eggs, milk (or almond milk) and vanilla.
  5. In a smaller bowl mix together the almond flour, cocoa powder, salt, and baking powder.
  6. Add the liquid ingredients to the bowl with the dry ingredients and stir to combine.
  7. Stir in 1/2 cup slivered almonds and the chocolate chips.
  8. Put the batter into the baking dish and top with the other 1/4 cup chopped slivered almonds.
  9. Bake about 30 minutes, or until the brownies are firm.
  10. Allow brownies to cool slightly before cutting apart to serve.
  11. I kept the leftovers in the fridge, and they might have lasted for a few days if we hadn’t kept eating them! 

Almond Flour Brownies stacked on serving plate, farther away view

More Low-Carb Treats with Chocolate:

Check out 25 Low-Carb Chocolate Desserts for a great collection of chocolate desserts from Danica's Kitchen and blogs around the web.

Almond Flour Brownies stacked on serving plate, farther away view
Yield: 9 brownies

Almond Flour Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

These delicious Almond Flour Brownies are low-carb, sugar-free, and gluten-free, and there are tips in the recipe if you prefer a version that is dairy-free as well. No matter which way you make them, these brownies are a delicious chocolate treat!

Ingredients

  • 3 T soft butter (see notes)
  • 6 T classic Monkfruit Sweetener
  • 2 eggs
  • 5 T whole milk (see notes)
  • 2 tsp. vanilla
  • 1 1/4 cup almond flour
  • 5 T cocoa powder (see notes)
  • pinch of sea salt
  • 1 1/2 tsp. baking powder
  • 3/4 cups slivered almonds, coarsely chopped
  • 1/2 cup Lily's sugar-free chocolate chips

Instructions

  1. Preheat oven to 350F/175C and spray a 9 x 9 inch baking pan with non-stick spray.
  2. Coarsely chop the slivered almonds and measure out 3/4 cup. Measure 1/2 cup sugar-free chocolate chips.
  3. Beat together the softened butter (or coconut oil), sweetener, eggs, milk (or almond milk) and vanilla.
  4. In a smaller bowl mix together the almond flour, cocoa powder, salt, and baking powder.
  5. Add the liquid ingredients to the bowl with the dry ingredients and stir to combine.
  6. Stir in 1/2 cup slivered almonds and the chocolate chips.
  7. Put the batter into the baking dish and top with the other 1/4 cup chopped slivered almonds.
  8. Bake about 30 minutes, or until the brownies are firm.
  9. Allow brownies to cool slightly before cutting apart to serve.
  10. I kept the leftovers in the fridge, and they might have lasted for a few days if we hadn't kept eating them! 

Notes

For Dairy-Free version replace the butter with coconut oil, replace the milk with almond milk, and be sure to use Lily's Sugar-Free Dark Chocolate 55% Cocoa Chocolate Chips.

We used whole milk, but you can use reduced fat milk or half and half if that's what you have.

We used regular cocoa powder, not dark.

This recipe was adapted from a recipe on the package of almond flour, with a lot of experimenting by Kalyn and Kara.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 272Total Fat: 22gSaturated Fat: 6.5gTrans Fat: 0gUnsaturated Fat: 14.5gCholesterol: 52mgSodium: 147mgCarbohydrates: 12gFiber: 4.5gSugar: 2.5gProtein: 8.3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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© All images and text ©Danica Thomas for Danica's Kitchen.
Category: Desserts and Baking
Almond Flour Brownies square image of brownies on serving plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Almond Flour Brownies should work for low-carb or Keto diets and they’re also gluten-free. Almond flour is permitted for Phase 2 or 3 of the original South Beach Diet, but these brownies are pretty high in fat for South Beach.

Find More Recipes Like This One:
Use Desserts and Baking for more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Almond Flour Brownies recipe was first posted in December 2021. It was updated with more information in 2024.

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