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I have a confession to make: I’m a total chocolate addict (keto low carb diet or not!). And, what tops my list of The Best Chocolate Things? Low carb brownies, of course. Especially these fudgy low carb almond butter brownies. Oh my goodness, they’re delicious!
Truth be told, I eat these paleo brownies for breakfast with my coffee sometimes (don’t judge!). People have muffins and scones for breakfast, so why not brownies?
You may be thinking, Brownies for breakfast? This girl must be out of her mind. Or maybe you’re wondering, How does she get any nutrition?
But actually, these low carb brownies are quite nutrient-dense.
They are packed with calcium, iron, and healthy monounsaturated fat. They’re also a great source of fiber and protein, meaning you’ll actually stay full after eating them (talk about a win!).
These easy low carb brownies are sugar-free and each one has only 2 grams net carbs! They also happen to be paleo-friendly, which of course means gluten-free and dairy-free, too. Plus, they’re easy to make, store well, and taste amazing.
To me, they are even better than their unhealthy, sugar-filled counterparts. The almond butter gives them an amazingly decadent, fudgy texture. Knowing that they actually have nutrition benefits only makes them that much more wonderful.
So go ahead, have low carb brownies for breakfast. I won’t tell – but you can, because they offer plenty of benefits to smile about. 😉
Options & Ingredients for Easy Almond Butter Brownies
There are only five ingredients (six if you need to add salt) in this low carb brownie recipe. And if you’re living the keto lifestyle, then these are ingredients you likely already have in your pantry right now.
You know what that means, right?
You can make some right now. Yup, right now. You’re welcome.
So what do you need to make the best paleo brownies you’ve ever had? Here you go:
And, of course, some sea salt… but this isn’t part of our five ingredients by convention.
(Check the recipe card below for amounts, but don’t miss my recipe tips in the post first!)
As you can see, this low carb brownie recipe is naturally dairy-free and gluten-free. And you can be pretty versatile with it, too.
If you want paleo brownies but don’t need to worry about being wholly sugar-free, you could swap out the erythritol for coconut sugar. Monk fruit is also a fabulous option (check out this guide for natural low carb sweeteners to see more). You just don’t want to use a super concentrated and/or liquid sweetener, as it will mess with the texture because it upsets the wet/dry balance of the recipe.
Plus, if you need to make nut-free low carb brownies, you can use sunflower seed butter as an almond butter substitute. These paleo brownies really are easy to make and totally versatile!
How To Make Paleo Brownies with Almond Butter
Making these almond butter brownies couldn’t be simpler. Low carb baking can sometimes be tricky, but this recipe is not one of those at all. No almond butter? Try keto fudge brownies!
Basically, you’ll mix the ingredients together in your food processor, let the batter rest for a few minutes, and then bake.
And then taste test. Because when making fudgy paleo brownies, you can’t forget that most important of steps. “Thou shalt taste test chocolate paleo brownies before sharing.” Now you know.
Use sugar-free almond butter
To make your almond butter brownies low carb, you’ve got to use sugar-free almond butter.
Plus, it keeps the texture right! If you use sugar laden almond butter here, you’ll end up with a heavy brownie instead of a decadent, fudgy one.
Mix at a low speed
You really do need to use either a food processor or hand mixer for these easy paleo brownies with almond butter to get all the ingredients to mix in thoroughly. However, you don’t want to over-mix and introduce air.
Really, it’s all about that finished product and getting the right texture. Mixing at a low speed will help ensure that you end up with low carb paleo brownies that don’t taste healthy; they’ll just taste perfect.
Keep an eye on them
It can be really easy to over-bake and dry them out. These almond butter brownies don’t bake up the same as a traditional brownie, so you need to pay attention.
They’re done when the top isn’t wet anymore, but they won’t be “set.” Low carb coconut flour brownies will still be soft when they come out of the oven and you just need to wait a bit for them to firm up.
As with a lot of low carb baking, this low carb brownie should include “patience” as the secret ingredient. Once they come out of the oven, let them cool to room temperature… and if you have the willpower, wait until tomorrow to cut into them.
They do need time to firm up before cutting (don’t cut before they’re cool!), but also for the flavors to merge and deepen.
These yummy brownies are completely irresistible, but I promise – they are totally worth the wait! If you can wait 24 hours, they’ll taste even better.
How To Store Low Carb Brownies
This is a fantastic recipe to make over the weekend when you’re meal prepping to have on hand all week long. Like I shared earlier, I think these make a fabulous breakfast!
They’ll last about 4 days on your counter if you store them in an airtight container.
For regular brownies, some people recommend placing a slice of bread in the container with the brownies to keep them moist. This would probably work with low carb brownies too, but I haven’t tested it. I wonder if it would work if it’s low carb bread?
And remember: don’t refrigerate your brownies, because it will dry them out.
You can wrap your almond butter brownies in foil and plastic to freeze them. You can cut them first to take them out of the freezer when you want just one, or if it’s for an occasion, freeze the whole pan and let it come to room temp before cutting.
If you freeze the pieces individually, you can unwrap and microwave them to reheat or place in the oven until warm.
Now, get baking! I know you want one of these low carb brownies tomorrow. Enjoy!
More Low Carb Recipes To Love
Easy Paleo Low Carb Brownies Recipe with Almond Butter - 5 Ingredients
This fudgy low carb brownies recipe with almond butter need just 5 ingredients and a few minutes prep! Everyone will love these easy paleo brownies.
Click on the underlined text below to buy ingredients!
Please ensure Safari reader mode is OFF to view ingredients.
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 325 degrees F (163 degrees C). Line a 9x9 in (23x23 cm) baking pan with foil or parchment paper and grease lightly.
- In a food processor or using a hand mixer, blend the almond butter and eggs together until smooth.
Add the cocoa powder, erythritol, coconut flour, and sea salt. Blend again. Let sit for a minute or two.
Transfer the batter into the lined baking pan. Smooth with a spatula. Bake about 13-16 minutes, until brownies are just barely set. The top should no longer be wet, but the center should still be very soft. Cool completely to firm up before cutting.
If your almond butter is raw or unsalted, add additional sea salt to taste.
Serving size: 1 brownie, 1/16 of pan
Video Showing How To Make Low Carb Brownies:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Brownies!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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