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Easy Gluten-Free Keto Almond Butter Brownies Recipe
If you don’t want to use multiple bowls to make a decadent dessert, then try this Easy Gluten-Free Keto Almond Butter Brownies Recipe!
Indulging in a batch of freshly baked dairy free gluten free brownies is a treat that might usually be a challenge, but not with this easy recipe!
Whether you’re lactose intolerant or simply prefer dairy-free options and follow a keto diet, these brownies will become a cherished addition to your dessert repertoire.
Instead of using butter, I used nut butter to maintain the richness and moisture in these almond butter brownies.
The best part is that these almond butter brownies are great anytime, plus make a delightful treat that is ideal for lunches too!
Look for dairy-free chocolate chips or bars, typically made from cocoa, sugar, and a plant-based milk substitute like almond, soy, or oat milk.
Keep reading as I give answers to frequently asked questions, tips and substitutions you can use successfully in this quick recipe that is perfect for anyone following a low carb diet.
Simple ingredients you will need to make this brownie keto treat!
- Almond butter
- Large eggs
- Vanilla Extract
- Confectioners erythritol
- Cocoa powder
- Almond flour
- Baking soda
- Sea Salt
- Sugar free/Dairy Free chocolate chips
Let’s make some Easy Gluten-Free Keto Almond Butter Brownies
Preheat your oven to 350F and prepare your 8×8 pan by lining with parchment paper and set aside.
In a large mixing bowl, mix almond butter, cocoa powder and confectioners erythritol until crumbly.
Now stir in the vanilla extract and then eggs one at a time, mixing well after each.
Now stir in the almond flour, baking soda and sea salt.
Lastly, fold in half of the chocolate chips.
Spread the batter in your parchment lined pan evenly.
Now sprinkle the remaining sugar free chocolate chips on top.
Bake at 350F for 20 minutes until the center is no longer wet to touch.
Toothpick testing should show a few crumbs since you want it to be fudgey.
Cool 20 minutes in the pan before lifting out by the parchment paper and cutting.
You can store these in an airtight container in the fridge up to 5 days.
I recommend against storing at room temperature as they are too fudgey and may spoil fast.
They can be frozen up to 1 month.
Flash freeze single brownies on a piece of parchment paper in a single layer for an hour.
Then when they are frozen, wrap individually with plastic wrap and put into a freezer Zip-lock bag.
When you want to eat one, simply let it sit out at room temperature for 10 minutes.
Tips, Substitutions and FAQs
- If you want to double this recipe for a crowd, double the entire recipe except use a 9×13 pan.
- If you are not concerned with it being sugar free, you can certainly use regular powdered sugar in place of the confectioners erythritol. You must always remember to use a sweetener that matches the consistency of the keto sweeteners used to not alter the recipe results. This is true in any keto recipes you want to substitute the sweetneer in. Quickly make your own powdered sugar by blending up granulated sugar, monk fruit or any keto-friendly sweeteners in a food processor or blender until powdered.
- Make these brownies in a mini muffin tin for brownie bites! Just make sure to halve the time and use a cookie scoop for easy portioning of the batter with less mess.
- Want to send these as a gift? Grease some small glass jars and place on a baking tray. Fill the jars halfway with the batter and bake for 10 mintues to start. Check with a toothpick to see if you need more time. After they are cooled, put lids on them and tie a ribbon around the top! This would be great for a birthday gift in the mail, or even treats to gift during the holidays!
- These would be perfect for using as a top and bottom of an ice cream sandwich! Just freeze the cut squares for an hour, spread with softened ice cream and re-freeze up to 2 hours. I would recommend wrapping in plastic wrap to help maintain the shape while they freeze.
–Can I use gluten-free flour in this recipe?
Yes, you can use an all-purpose gluten free flour in place of the almond flour. Just understand that almond flour is the only flour that is interchangeable with all purpose flour. This does not work with coconut flour since it requires a specific amount of liquid in the recipe to turn out that does not match almond flour or all-purpose flour.
-Can I use a different nut butter other than natural almond butter?
Yes you can! It is best to stick with a nut butter of any kind that has the same consistency as store-bought almond butter, in this case, for the best results. The kind of almond butter I used has a medium consistency like natural peanut butter or cashew butter. It is not as runny as say tahini, sesame seed butter, or pecan butter which contain far more oil than others. Even homemade almond butter, or fresh almond butter would work. If the nut butter is too oily the brownies will not set up and will be a gooey mess!
-Are there other ways I can customize these brownies instead of using the chocolate chips?
Yes! Just remember to keep your mix-ins to 1/3 cup for the full recipe and no more or the brownies will not have the desired consistency. Try coconut flakes on top, instead of in the batter. Maybe some sliced raw almonds would make a great texture and flavor addition. You could even try squares of your favorite dark chocolate on top for a melty top!
Easy Gluten-Free Keto Almond Butter Brownies Recipe
Equipment
- 8×8 pan
- parchment paper
Ingredients
- 2/3 cup almond butter
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup confectioners erythritol
- 1/4 cup cocoa powder
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sugar free chocolate chips
Instructions
- Preheat your oven to 350F and prepare your 8×8 pan by lining with parchment paper and set aside.
- In a large mixing bowl, mix almond butter, cocoa powder and confectioners erythritol until crumbly.
- Now stir in the vanilla extract and then eggs one at a time, mixing well after each.
- Now stir in the almond flour, baking soda and sea salt.
- Lastly, fold in half of the chocolate chips.
- Spread the batter in your parchment lined pan evenly.
- Now sprinkle the remaining sugar free chocolate chips on top.
- Bake at 350F for 20 minutes until the center is no longer wet to touch. Toothpick testing should show a few crumbs since you want it to be fudgey.
- Cool 20 minutes in the pan before lifting out by the parchment paper and cutting.
- You can store these in an airtight container in the fridge up to 5 days. I recommend against storing at room temperature as they are too fudgey and may spoil fast.
- They can be frozen up to 1 month. Flash freeze single brownies on a piece of parchment paper in a single layer for an hour.
- Then when they are frozen, wrap individually with plastic wrap and put into a freezer Zip-lock bag. When you want to eat one, simply let it sit out at room temperature for 10 minutes.
Notes
Don’t forget to PIN the printable recipe card to your Pinterest board or print out the complete recipe card.
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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
Check out my other dairy free low carb recipes
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