Almond Butter Brownies- NO flour!

These almond butter brownies are so fudgy and gooey, you won’t believe they are flourless! No dairy and no refined sugar needed, they take minutes to make! 

Almond Butter Brownies

Whenever I’m in the mood for brownies, my favorite recipes to make are almond flour brownies, coconut flour brownies, and these almond butter brownies. 

I love when people ask me if I can bake desserts without flour. It’s often assumed that flour is a key ingredient in any cake or brownie recipe. Fortunately, flour is NOT necessary to produce incredible treats. In fact, some of the most delicious desserts ever don’t contain any flour whatsoever.

Instead of flour, many desserts tend to use a combination of eggs, nut/seed butter, and chocolate for their bulk and stability. One of my favorite ingredients to use is almond butter, as it acts as a binder and also a fat source. It is mild tasting and gives desserts an incredible richness. While I love using it in cakes and pies, my favorite dessert to use almond butter with is brownies. 

I’ve been meaning to share an almond butter brownie recipe for quite some time. They have been my go-to dessert over the last few months and I love how quick and easy they are to make. In fact, I now stock up on almond butter whenever it goes on sale purely to make them!

Now, these brownies may look incredibly fancy but I promise you they are so easy to make. No flour and no grains are needed, but you’d never tell. The texture is super fudgy, gooey, and with slightly chewy edges. They are sweet and full of chocolate flavor, you won’t taste any almonds at all! 

I had some friends over for coffee the other day and served them these brownies and NO ONE believed me when I said they were made with almond butter- They tasted like any good brownie out there!

How do you make brownies with almond butter? 

The Ingredients

  • Cocoa powder– Unsweetened and dutch processed cocoa powder. Be sure to sift it well, to ensure there are no clumps throughout. 
  • Granulated sweetener of choice– Any sweetener can be used. Allulose, monk fruit sweetener, and erythritol are all fantastic, low carb options. White, brown, and coconut sugar can also be used. 
  • Salt– Brings out the sweetness of all the other ingredients. 
  • Butter– Unsalted butter. 
  • Chocolate– I used keto chocolate chips but any good quality chocolate will work well. 
  • Almond butter– Smooth and creamy almond butter with no added sugar.
  • Eggs– Room temperature eggs. 
  • Vanilla extract– Gives the brownies a little vanilla flavor. 

The Instructions

Start by mixing together your dry ingredients until combined and set aside. In a microwave safe bowl, add your butter and chocolate and microwave in 30 second spurts, until melted. Transfer into a large mixing bowl and whisk the almond butter into it until smooth. Next, add the eggs and the dry ingredients and mix well, until combined. 

Now, transfer the brownie batter into a lined 8 x 8-inch pan. Bake for 35-40 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing. 

flourless almond butter brownies

Tips to make the best almond butter brownies

  • Your almond butter must be drippy and smooth. If it is even remotely chunky or dense, you’ll find it difficult to whisk into the sugar/chocolate mixture. 
  • These brownies are super fudgy and will continue to cook while they are cooling down. For the best texture, let them cool completely and refrigerate them overnight, before serving. 
  • For an extra chocolate boost, add some frosting or fold through extra chocolate chips into the batter.

Storing and freezing flourless almond butter brownies

  • To store: Brownies are best stored in the refrigerator, covered, as they will maintain their fudgy texture. They will keep well for up to 1 week.
  • To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months. 

keto almond butter brownies

More brownie recipes you’ll enjoy

almond butter brownies
  • Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan with parchment paper and set aside.

  • In a small bowl, whisk together your sweetener, cocoa, and salt, and set aside. In a microwave safe bowl, add your butter and chocolate chips and microwave until melted. Whisk in the almond butter until combined.

  • Pour the wet mixture into a mixing bowl. Whisk in the eggs, followed by the dry ingredients, until thick and smooth. Transfer into the lined pan and bake for 35-40 minutes, or until a skewer comes out mostly clean.

  • Remove the brownies from the oven and let them cool in the pan completely, before slicing into bars.

* I used allulose, but erythritol, monk fruit sweetener, white sugar, brown sugar, and coconut sugar can all be used. 
TO STORE: Brownies are best stored in the refrigerator, covered, as they will maintain their fudgy texture. They will keep well for up to 1 week.
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months. 

Serving: 1serving | Calories: 294kcal | Carbohydrates: 14g | Protein: 13g | Fat: 26g | Sodium: 141mg | Potassium: 158mg | Fiber: 11g | Vitamin A: 326IU | Calcium: 91mg | Iron: 3mg | NET CARBS: 3g