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Craving rich, fudgy brownies without derailing your keto goals? You’re in for a treat!
Almond flour brownies are the perfect guilt-free indulgence for anyone following a low-carb, keto lifestyle.
Packed with healthy fats, low in carbs, and endlessly customizable, these brownies deliver all the decadence of traditional recipes without the sugar crash.
Whether you’re a fan of classic chocolate, nutty twists, or adventurous flavor combinations, this roundup of 32+ keto almond flour brownie recipes has something for every brownie lover.
Let’s dive into these irresistibly chewy, chocolaty creations that are as good for your taste buds as they are for your keto journey!
32+ Delicious Keto Almond Flour Brownies You’ll Love
With so many delicious options to choose from, these 32+ keto almond flour brownie recipes prove that dessert can be both indulgent and health-conscious.
Whether you’re whipping up a batch for a special occasion, meal-prepping snacks for the week, or simply satisfying your sweet cravings, these recipes deliver on flavor without compromising your keto goals.
So, gather your almond flour and your favorite keto-friendly chocolate, and let the brownie baking begin! Don’t forget to share your favorites or your own unique variations in the comments below.
Classic Keto Almond Flour Brownies
These classic keto brownies made with almond flour are rich, fudgy, and incredibly decadent. They provide the perfect balance of sweetness and chocolatey goodness while staying low-carb and sugar-free.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or any preferred keto sweetener
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or any low-carb milk)
- 1/2 cup sugar-free dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it with butter.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In another bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth and well-combined.
- Gradually pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
- If desired, fold in sugar-free dark chocolate chips for an extra chocolaty touch.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing them into squares.
These brownies have the perfect soft, chewy texture, and a deep chocolate flavor. The use of almond flour creates a satisfying richness, and the sweetness from erythritol ensures that the brownies remain keto-friendly without spiking blood sugar levels.
Keto Almond Flour Brownies with Cream Cheese Swirl
For a fun twist on classic keto brownies, this recipe adds a rich cream cheese swirl to the batter, elevating the flavor with a smooth, tangy contrast to the chocolatey base.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup monk fruit sweetener (or any keto-friendly sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 4 oz cream cheese, softened
- 2 tbsp powdered sweetener (for the swirl)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, and salt.
- In a separate bowl, combine the melted butter, eggs, vanilla extract, and almond milk. Whisk until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring to form a thick batter.
- In another small bowl, mix the cream cheese and powdered sweetener until smooth and creamy.
- Pour the brownie batter into the prepared pan. Then, spoon small dollops of the cream cheese mixture on top of the brownie batter.
- Using a knife or a skewer, swirl the cream cheese into the brownie batter to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
The addition of cream cheese creates an indulgent, cheesecake-like swirl in each bite, adding another layer of texture and flavor to the brownies. These brownies are perfect for those who love both chocolate and cheesecake, combining the best of both worlds in a keto-friendly treat.
Keto Almond Flour Brownies with Walnuts
This recipe offers a nutty twist to your standard keto brownie, incorporating crunchy walnuts for extra texture and flavor. These brownies are perfect for satisfying both your sweet and savory cravings while keeping you in ketosis.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup stevia or preferred low-carb sweetener
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until a thick batter forms.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before cutting into squares.
These keto brownies with walnuts add a delightful crunch, making them even more satisfying. The nuttiness of the walnuts complements the fudgy texture of the brownies, enhancing the overall experience and providing a perfect balance of rich chocolate flavor with a touch of crunch.
All of these keto almond flour brownie recipes offer delicious, low-carb alternatives to traditional brownies, allowing you to indulge without compromising your diet. Whether you prefer a classic flavor, a cream cheese swirl, or a nutty addition, these recipes can cater to different preferences while maintaining a perfect keto-friendly profile. Enjoy them as a dessert or snack, and rest assured you’re enjoying something both healthy and satisfying!
Keto Almond Flour Brownies with Peanut Butter Swirl
For peanut butter lovers, this recipe combines the rich, fudgy texture of keto brownies with the creamy, savory goodness of peanut butter. The swirl creates a marbled effect and a wonderful contrast in flavor, making this treat irresistible.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup peanut butter (smooth or crunchy, as preferred)
- 2 tbsp powdered sweetener (for the peanut butter swirl)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, mix together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In another bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until fully mixed and a thick batter forms.
- In a small bowl, mix the peanut butter with the powdered sweetener until smooth.
- Pour the brownie batter into the prepared pan and spread it evenly. Then, spoon dollops of the sweetened peanut butter mixture onto the batter.
- Use a knife or skewer to swirl the peanut butter into the brownie batter, creating a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing into squares.
The combination of almond flour brownies and peanut butter creates a perfect harmony of flavors and textures. The marbled peanut butter swirl adds a creamy and slightly salty touch to the otherwise rich, chocolatey base, making these brownies even more satisfying. This recipe is a must-try for anyone who loves the pairing of chocolate and peanut butter.
Keto Almond Flour Brownies with Coconut Flakes
If you’re a fan of coconut, this recipe brings together the deep chocolate flavor of keto brownies with the sweet, tropical flavor of shredded coconut. The coconut flakes provide added texture and a delightful crunch, complementing the smoothness of the brownies.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup stevia (or any keto-friendly sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup unsweetened shredded coconut
- 2 tbsp coconut flour (optional for extra texture)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, stevia, baking soda, and salt.
- In another bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Gradually combine the wet ingredients with the dry ingredients and mix until a thick batter forms.
- Fold in the shredded coconut and coconut flour (if using), ensuring it’s evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
The addition of shredded coconut brings a sweet, nutty flavor to the brownies and a pleasant chewy texture. The coconut flavor enhances the richness of the chocolate without overpowering it, providing a tropical twist to your usual keto dessert.
Keto Almond Flour Brownies with Raspberries
For a refreshing and fruity take on keto brownies, this recipe incorporates fresh raspberries into the batter, adding a burst of tartness that contrasts beautifully with the richness of the chocolate. The raspberries also add a beautiful pop of color to the brownies.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup fresh raspberries (or frozen, thawed)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In another bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Gradually combine the wet ingredients with the dry ingredients, mixing until a thick batter forms.
- Gently fold in the fresh raspberries, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
The raspberries provide a refreshing, slightly tangy contrast to the sweet, fudgy brownies, creating a perfect balance of flavors. The tartness from the raspberries helps cut through the richness of the chocolate, making these brownies a delightful treat for anyone looking for a fruity dessert on a keto diet.
Each of these new keto brownie recipes brings a unique twist to the traditional almond flour brownie, offering a variety of flavors to suit different preferences. Whether you love peanut butter, coconut, or fruity touches, you can enjoy a low-carb, indulgent treat that satisfies your sweet tooth without derailing your keto lifestyle. These brownies are ideal for any occasion, from a cozy night in to a special gathering.
Keto Almond Flour Brownies with Mint Chocolate Chips
If you enjoy the refreshing flavor of mint paired with chocolate, this recipe will become your new favorite. The combination of fresh mint and rich, sugar-free chocolate chips creates a delightful balance of flavors in every bite.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup stevia or your preferred keto sweetener
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup sugar-free mint chocolate chips
- 1/4 tsp peppermint extract
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, stevia, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, almond milk, and peppermint extract until smooth and well-combined.
- Pour the wet ingredients into the dry ingredients, stirring until a thick batter forms.
- Gently fold in the mint chocolate chips, making sure they are evenly distributed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The mint chocolate chips add an aromatic touch to the brownies, and the peppermint extract enhances the refreshing minty flavor, providing a lovely contrast to the rich, fudgy base. These brownies offer a delightful combination of flavors, making them perfect for mint chocolate lovers on a keto diet.
Keto Almond Flour Brownies with Chia Seeds
These keto brownies are packed with chia seeds, which add a bit of crunch and an extra dose of fiber and healthy fats. The chia seeds blend seamlessly into the batter, creating a satisfying texture while maintaining the rich chocolate flavor.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 2 tbsp chia seeds
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth and well-combined.
- Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
- Gently fold in the chia seeds, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before cutting them into squares.
The chia seeds add not only texture but also a nutritional boost, making these brownies even more satisfying. They provide fiber and omega-3 fatty acids, turning your favorite chocolate treat into a healthier dessert. The subtle crunch from the chia seeds is the perfect complement to the soft, fudgy almond flour base.
Keto Almond Flour Brownies with Coffee Infusion
This recipe brings together the deep richness of dark chocolate with a hint of coffee, enhancing the chocolatey flavor and adding a touch of boldness to your keto brownies. The coffee infusion provides a sophisticated twist that will excite any coffee lover.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup monk fruit sweetener (or any preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 2 tbsp brewed espresso or strong coffee (cooled)
- 1/4 cup sugar-free dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, monk fruit sweetener, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, and cooled espresso or coffee.
- Combine the wet ingredients with the dry ingredients, stirring until fully incorporated and a thick batter forms.
- If desired, fold in the sugar-free dark chocolate chips for an extra chocolatey boost.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before cutting into squares.
The addition of coffee enhances the deep chocolate flavor, making these brownies even richer and more indulgent. The slight bitterness from the coffee balances the sweetness, creating a perfect keto treat for those who enjoy a sophisticated, complex flavor profile. These brownies are ideal for enjoying with a cup of coffee or as a decadent snack.
Each of these three keto almond flour brownie recipes adds a unique twist to a classic dessert, bringing in new flavors and textures that will appeal to different tastes. Whether you enjoy mint and chocolate, chia seeds for extra crunch, or a coffee infusion for added depth, these brownies allow you to enjoy your favorite flavors without compromising your low-carb lifestyle. These treats are sure to satisfy your cravings while keeping you in ketosis!
Keto Almond Flour Brownies with Dark Chocolate Ganache
If you love an extra layer of richness, this recipe features a decadent dark chocolate ganache topping that takes these almond flour brownies to the next level. The ganache adds a velvety finish that perfectly complements the dense, fudgy texture of the brownies.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup sugar-free dark chocolate chips (for the ganache)
- 2 tbsp heavy cream (for the ganache)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Combine the wet ingredients with the dry ingredients and mix until a thick batter forms.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the ganache, melt the dark chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave.
- Stir in the heavy cream until the ganache becomes smooth and shiny.
- Pour the ganache over the cooled brownies and spread it out evenly.
- Refrigerate for 30 minutes to allow the ganache to set before slicing and serving.
The dark chocolate ganache topping adds a silky texture and rich chocolate flavor that enhances the overall brownie experience. This indulgent topping turns these already delicious brownies into an extra-special treat, perfect for special occasions or when you want something extra luxurious on your keto diet.
Keto Almond Flour Brownies with Zucchini
For a hidden vegetable twist, this recipe incorporates zucchini into the brownie batter. Zucchini adds moisture and nutrients without affecting the flavor, allowing the brownies to remain rich and fudgy while sneaking in an extra serving of vegetables.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup stevia (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup finely grated zucchini (squeezed dry)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, stevia, baking soda, salt, and cinnamon (if using).
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Stir in the grated zucchini, making sure it’s evenly distributed.
- Pour the wet ingredients into the dry ingredients and mix until well combined, forming a thick batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The zucchini adds moisture and subtle texture to the brownies without being noticeable in the flavor. It’s a great way to increase the nutrient density of your dessert, making these brownies even more satisfying and healthy while keeping them low-carb and keto-friendly.
Keto Almond Flour Brownies with Lemon Zest
For a refreshing and citrusy variation on the traditional chocolate brownie, this recipe infuses the batter with a hint of lemon zest. The bright, tangy flavor of lemon complements the rich chocolate, creating a unique and delicious flavor combination.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, lemon zest, and lemon juice (if using).
- Combine the wet ingredients with the dry ingredients and mix until a thick batter forms.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
The addition of lemon zest brings a refreshing, bright flavor to the brownies, balancing the richness of the cocoa and providing a delightful contrast. The lemon flavor makes these brownies perfect for a light and flavorful treat that’s still indulgent while adhering to a keto lifestyle.
These three additional keto almond flour brownie recipes offer more variety, whether you’re looking for something luxurious like a ganache topping, nutrient-packed with zucchini, or citrus-infused with lemon zest. These recipes demonstrate how versatile keto brownies can be while remaining low-carb and absolutely delicious. Whichever recipe you choose, you can indulge in a flavorful treat that fits your keto diet perfectly.
Keto Almond Flour Brownies with Walnuts
For those who love a bit of crunch, this recipe adds crunchy, toasted walnuts into the brownies, which perfectly complement the rich chocolate flavor. The walnuts also add a boost of healthy fats and protein, making these brownies even more satisfying.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup chopped walnuts (toasted for extra flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth and fully combined.
- Fold the toasted walnuts into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until fully combined, forming a thick batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before cutting into squares.
The toasted walnuts add a lovely crunch and nutty flavor to the brownies, enhancing the fudgy texture and making every bite more enjoyable. This recipe is perfect for nut lovers who want a hearty, satisfying treat while maintaining a keto-friendly lifestyle.
Keto Almond Flour Brownies with Almond Butter
This recipe features almond butter, adding an extra layer of richness and a nutty flavor that blends perfectly with the chocolate. The almond butter makes the brownies extra creamy and moist, while keeping them low-carb and full of healthy fats.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup almond butter (smooth or crunchy)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, and almond butter until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The almond butter creates a rich, creamy texture that enhances the flavor and moisture of the brownies. The nutty undertone works beautifully with the chocolate, making these brownies an indulgent and satisfying treat for anyone following a keto diet.
Keto Almond Flour Brownies with Raspberry Chia Jam
This recipe adds a layer of homemade chia raspberry jam on top of the brownies, bringing a fruity, slightly tart element to balance out the rich chocolate. The chia seeds in the jam add fiber and omega-3 fatty acids, while the raspberries provide a refreshing burst of flavor.
Ingredients: For the Brownies:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Raspberry Chia Jam:
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tbsp chia seeds
- 1 tbsp water
- 1 tbsp erythritol (or your preferred sweetener)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk.
- Combine the wet ingredients with the dry ingredients, mixing until a thick batter forms.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the brownies are baking, prepare the chia raspberry jam. In a small saucepan, combine the raspberries, chia seeds, water, and erythritol. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Let it cool.
- Once the brownies have cooled, spread the raspberry chia jam over the top of the brownies, creating an even layer.
- Slice the brownies and serve.
The raspberry chia jam adds a burst of fresh, tangy flavor that perfectly complements the richness of the chocolate brownies. The chia seeds provide a nice texture and nutritional benefits, while the raspberries bring a fruity twist that elevates these brownies into a truly special treat.
These three additional keto almond flour brownie recipes bring new flavors and textures to your dessert repertoire. From the crunch of walnuts to the creamy richness of almond butter or the refreshing burst of raspberry chia jam, you can indulge in a variety of tastes while keeping your keto lifestyle intact. These brownies are perfect for anyone looking for a satisfying low-carb treat that doesn’t compromise on flavor.
Keto Almond Flour Brownies with Coconut Flakes
If you love the tropical taste of coconut, this recipe is for you. Coconut flakes bring a delicious chewiness and nutty flavor to the brownies, balancing the rich chocolate with a hint of tropical sweetness. They add texture while keeping the brownies moist and soft.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup unsweetened shredded coconut flakes
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the shredded coconut flakes, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The coconut flakes infuse the brownies with a delightful tropical twist. The chewy texture pairs beautifully with the smooth, fudgy chocolate, making for an irresistible treat. These brownies are perfect for coconut lovers and anyone who enjoys a rich, low-carb dessert.
Keto Almond Flour Brownies with Pecan Crumble
For a rich, nutty flavor with a satisfying crunch, this recipe incorporates a pecan crumble topping. The toasted pecans enhance the chocolate flavor of the brownies, adding depth and texture that will make every bite a satisfying experience.
Ingredients: For the Brownies:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup stevia or your preferred keto sweetener
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Pecan Crumble:
- 1/2 cup chopped pecans
- 2 tbsp unsweetened almond flour
- 1 tbsp erythritol (or your preferred sweetener)
- 1 tbsp unsalted butter, melted
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- To make the pecan crumble, combine chopped pecans, almond flour, erythritol, and melted butter in a small bowl. Stir until the mixture forms a crumbly texture.
- Sprinkle the pecan crumble evenly over the brownie batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The pecan crumble topping adds a delicious crunch and nutty flavor to the brownies, elevating them from a simple dessert to a special treat. The balance of fudgy chocolate with the pecan crumble creates a truly satisfying combination that’s perfect for anyone who enjoys nuts and chocolate together.
Keto Almond Flour Brownies with Cream Cheese Swirl
This recipe features a creamy, tangy cream cheese swirl that cuts through the richness of the chocolate brownies, adding an indulgent layer of flavor and a smooth texture. The cream cheese creates a marbled effect, making these brownies visually stunning as well as delicious.
Ingredients: For the Brownies:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 1 tbsp erythritol (or your preferred sweetener)
- 1/4 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the brownie batter into the prepared pan and spread it evenly.
- In a small bowl, mix together the cream cheese, erythritol, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture onto the brownie batter and use a knife or skewer to swirl the cream cheese into the batter, creating a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The cream cheese swirl creates a rich, tangy contrast to the fudgy chocolate base, making these brownies feel extra luxurious. The marbled look is visually appealing, and the flavor balance is perfect for anyone who loves the combination of chocolate and cheesecake. These brownies are a perfect indulgence for those on a keto diet.
These three additional keto almond flour brownie recipes give you even more creative options to enjoy while sticking to a low-carb lifestyle. Whether you’re craving the tropical touch of coconut, the nutty crunch of pecans, or the creamy richness of a cheesecake swirl, these brownies provide something for everyone. Each recipe offers a unique flavor profile that turns your keto dessert into a special, satisfying treat.
Keto Almond Flour Brownies with Mocha Flavor
If you’re a fan of coffee and chocolate together, this mocha-flavored brownie recipe will be your new favorite. The coffee brings out the depth of the cocoa and enhances the overall richness of the brownies, creating a perfect dessert for any coffee lover on a keto diet.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 tbsp instant coffee granules (or brewed espresso)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, salt, and cinnamon (if using).
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, and instant coffee granules until the coffee is fully dissolved and the mixture is smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before slicing.
The mocha flavor infuses these brownies with a rich, aromatic coffee taste that complements the chocolate perfectly. This recipe is ideal for anyone who loves the bold combination of coffee and chocolate, and it’s a great way to indulge in a keto-friendly dessert that has an extra kick.
Keto Almond Flour Brownies with Blueberries and Lemon
For a refreshing twist on your traditional chocolate brownie, this recipe combines blueberries and lemon, adding a fruity, tangy layer to the rich, fudgy chocolate. The antioxidants in the blueberries and the fresh zing of lemon offer a unique and delightful contrast to the deep cocoa flavor.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- Zest of 1 lemon
- 1/2 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, and lemon zest.
- Combine the wet ingredients with the dry ingredients and mix until fully incorporated.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before slicing.
The combination of fresh blueberries and lemon zest adds a refreshing flavor to these brownies, making them lighter and more vibrant while still being rich and satisfying. The fruitiness contrasts beautifully with the chocolate, making this recipe a delicious and unique treat on your keto journey.
Keto Almond Flour Brownies with Peanut Butter Chips
Peanut butter and chocolate are a classic combo, and this recipe brings that flavor together in keto-friendly form. The peanut butter chips add both flavor and texture, complementing the moist, fudgy almond flour brownie base for an irresistible treat.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup sugar-free peanut butter chips
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Gently fold in the peanut butter chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before slicing.
The peanut butter chips add a delightful crunch and creamy peanut flavor that pairs perfectly with the rich chocolate. These brownies are a great treat for peanut butter lovers, providing a nutty, indulgent dessert that satisfies your sweet tooth without derailing your keto lifestyle.
These three additional keto almond flour brownie recipes bring even more variety to your low-carb dessert options. Whether you’re craving the bold mocha taste, a fruity blend of blueberries and lemon, or the indulgent peanut butter and chocolate combo, these brownies offer something for everyone. With each recipe, you can enjoy rich, flavorful desserts while sticking to your keto diet, proving that you don’t have to sacrifice taste for a low-carb lifestyle.
Keto Almond Flour Brownies with Salted Caramel Swirl
For an indulgent dessert with a sweet-and-salty twist, this recipe features a rich caramel swirl made from keto-friendly ingredients, which pairs perfectly with the fudgy almond flour brownies. The touch of sea salt elevates the flavor and balances the sweetness, making these brownies an unforgettable treat.
Ingredients: For the Brownies:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Salted Caramel Swirl:
- 1/4 cup heavy cream
- 1/4 cup erythritol (or your preferred keto sweetener)
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- To make the caramel swirl, combine the heavy cream, erythritol, butter, vanilla extract, and sea salt in a small saucepan. Heat over medium-low heat, stirring frequently, until the mixture thickens and becomes a smooth caramel sauce, about 5-7 minutes.
- Drizzle the caramel sauce over the brownie batter and swirl it into the batter using a knife or skewer.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing.
The salted caramel swirl adds a layer of luxurious flavor, giving each bite a perfect balance of sweetness and saltiness. The richness of the caramel combined with the fudgy brownies creates an indulgent treat that’s perfect for special occasions or a simple afternoon treat.
Keto Almond Flour Brownies with Chocolate Hazelnut Spread
This recipe takes brownies to the next level by incorporating a decadent chocolate hazelnut spread into the batter. The spread infuses the brownies with a creamy, nutty flavor that complements the chocolatey base, making these brownies an irresistible dessert for hazelnut lovers.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup sugar-free chocolate hazelnut spread (like Nutella, or a keto-friendly alternative)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond milk, and chocolate hazelnut spread until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely before slicing into squares.
The addition of chocolate hazelnut spread creates a rich, creamy, and nutty flavor that perfectly complements the fudgy texture of the almond flour brownies. These brownies are an indulgent treat for anyone who loves the combination of chocolate and hazelnut.
Keto Almond Flour Brownies with Zucchini
If you’re looking for a healthier way to enjoy brownies, adding zucchini to the batter makes them extra moist and nutrient-rich without compromising the flavor. The zucchini enhances the texture, keeping the brownies tender and soft while adding fiber and reducing carbs.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup zucchini, grated and excess moisture squeezed out
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
- Add the grated zucchini to the wet ingredients and mix well.
- Combine the wet ingredients with the dry ingredients, mixing until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
The zucchini in this recipe not only makes the brownies extra moist but also adds a subtle, refreshing flavor that doesn’t overpower the rich chocolate. It’s a great way to sneak in some extra vegetables while enjoying a keto-friendly dessert.
These three additional keto almond flour brownie recipes offer a variety of flavors and textures that suit different tastes and preferences. From the salted caramel swirl to the creamy hazelnut spread or the hidden zucchini, each recipe brings something unique to the table while keeping your low-carb lifestyle in mind. These brownies prove that you can enjoy rich, indulgent desserts on a keto diet without sacrificing flavor or texture.
Note: More recipes are coming soon!
