Almond Butter Brownies are rich, fudgy, and deeply chocolatey! You’ll be surprised that the batter has half a cup of almond butter because you can’t taste it. Each brownie has just 2g net carbs per serving!
I’ve experimented with almond butter-based brownies more times than I can remember! Either they ended up with the wrong flavor (too much like almond and not enough like chocolate), or the wrong texture (there is no place for rubbery brownies, cakey brownies, or cardboard-y brownies in my world).
About a year and a half ago I was at the point where I thought the perfect almond butter brownie was a myth, or at least something that was completely out of my reach. That is, until recently when I had a stroke of inspiration. Instead of trying to use a gluten free flour, such as coconut or almond, what if I skipped the flour altogether? Using my Classic Chocolate Walnut Brownies as inspiration, and with almond butter and unsweetened cocoa powder as the base, this recipe finally nails the right flavor and texture.
These are densely fudgy with deep chocolate flavor and they don’t taste like almond butter! And in addition to being gluten free and grain free, these brownies are also low carb and keto friendly with no added sugar.
The Best Low Carb Almond Butter Brownies Recipe
Finally an almond butter brownie recipe I am completely on board with! When it comes to brownies, I like mine with deep chocolate flavor and rich fudgy/slightly gooey texture. And of course, there’s no room for other healthy flavors, like avocado, black beans, or even almond butter! Brownies should takes like chocolate. Period. And these do!
Different Versions of Healthy Brownies
There are a lot of gluten free brownie recipes out there. They use different healthy ingredients instead of flour to get the right texture and consistency. The good thing about healthy brownies is that you can easily bump up the vitamins, minerals, fiber, and/or protein depending on what you add.
Sweet Potato Brownies
I know it might sound weird to add a vegetable to brownies, but sweet potato is actually a pretty delicious addition! Sweet potatoes lend a natural subtle sweetness and add earthy richness to brownies. You won’t be able to pull out the flavor of sweet potato at all because it blends flawlessly into sweet potato brownies.
Avocado Brownies
Avocado is basically the butter of the vegan world! In brownies, avocado adds creamy richness and fudgy texture, and also bumps up the nutrition and adds healthy fat. The flavor of avocado is usually just faintly noticeable in recipes for avocado brownies.
Black Bean Brownies
Ugh! This is the oddball healthy brownie recipe I refused to try, even in its peak of popularity a few years back. The notion of beans in brownies is just so strange, lol…and perhaps even unappealing (maybe it’s just me!). But a lot of people claim that you can’t taste the beans, which makes me think I need to try black bean brownies for myself! And of course they boast bumped up fiber and protein from the beans.
Cauliflower Brownies
If you thought adding sweet potato to brownies was weird, cauliflower is even odder! I mean, cauliflower is a (smelly) cruciferous vegetable, and it kind-of goes without saying that it has no place in dessert. But I’m intrigued. I’ve heard that cauliflower brownies have a cauliflower flavor in the batter before baking, and as they bake you’ll smell cauliflower. But then once they’re cool, no more cauliflower taste/smell! Sounds like magic to me.
More Healthy Brownie Recipes:
- Low Carb Cheesecake Brownies
- The Best Fudgy Low Carb Keto Brownies
- Perfect Paleo Brownies
- Best Vegan Brownies
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Almond Butter Brownies
Ingredients
- 1/2 cup unsweetened runny almond butter
- 1/4 cup avocado oil
- 1/4 cup water
- 1 large egg
- 2 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon espresso powder dissolved in 1 teaspoon boiling water
- 1/4 teaspoon stevia glycerite
- 1/3 cup unsweetened cocoa powder
- 1/2 cup Swerve Confectioners
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons stevia-sweetened chocolate chips
Instructions
- Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper.
- Beat together the almond butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl.
- Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick).
- Spread the batter into the prepared baking pan and sprinkle the chocolate chips on top.
- Bake for 15 to 17 minutes, 15 for gooey brownies (like in the picture) and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked.
- Cool completely before cutting.
Helpful Tips
Nutrition
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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
[…] used my Almond Butter Brownies as the base and basically just swapped out peanut butter for almond butter (both work great here!). […]