Almond Flour Brownies

Almond Flour Brownies

michelle taylor

"Delicious brownies that are actually almost healthy for you!"
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Ingredients

45 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  3. Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Footnotes

  • Cook's Note:
  • Any variety of nut can be used in place of the walnuts, if desired.

Reviews

Read all reviews 18
  1. 18 Ratings

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Most helpful positive review

Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch b...

Most helpful critical review

I made it but didn't like it at all tastes bitter and dry . i will never make it agaig

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Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch b...

These are good; rich and fudgy. I couldn't put my hands on my almond flour so I used toasted hazelnut flour but otherwise followed the recipe except I reduced the baking temp based on Buckwheat...

Delish! The texture is different from a brownie with grain, but they taste wonderful and were very moist. The coconut oil flavor was noticeable, so keep that in mind if you are not a fan of coco...

Made these not expecting much, but OMG were they amazing! I would choose these over brownies made with regular ingredients any day! I also made them in cupcake tins so I wouldn't have to cut any...

great recipe! My daughter is on a special diet and can't have dairy, eggs, gluten, sugar, & many more things...I was finally able toile her a dessert!! We used an egg replacement from the health...

I thought these to be among the best brownies I have ever made and their delightful quality was enhanced by the fact that they called for coconut oil and almond flour, both seemingly more healt...

I just made these and they are SO delicious! I had to use maple syrup as I was out of agave. I am a chocoholic and this is so yummy!

I doubled the recipe in a 9x13 pan; check them at 20-25 minutes. They were a little cakey and about 3/4 inch thick so I will try a smaller pan next time. I used darker cocoa, so I will probabl...

Delicious lower carb brownie treat. It was rich and tasty, the coconut oil made it taste like a chocolate haystack from a candy store! I had to substitute for the agave syrup as I did not have...

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