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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:
- Almond butter – you can buy the one I like to use or make your own almond butter
- Eggs
- Cocoa powder
- Erythritol
- Coconut flour
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, or keto Instant Pot 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.
Be patient
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!
Tools To Make Low Carb Brownies:
Click the links below to see the items used to make this recipe.
- Food Processor – This 14-cup food processor is one of my favorite kitchen appliances. It’s perfect for making these delicious Brownies with Almond Butter.
- Utensil Set – This Utensil Set includes a spatula for smoothing the top of the brownie batter before putting them into the oven.
- Baking Sheet – I love this baking sheet so much that I use it on almost a daily basis. It is perfect for so many recipes including this one.
Low Carb Brownies Recipe with Almond Butter (Paleo, Gluten-free):
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RECIPE CARD
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.
Recipe Video
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PrintIngredients
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Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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Recipe Notes
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:
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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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98 Comments
Cindy
Why did I blow the motor in my hand mixer?
Wholesome Yum M
Hi Cindy, There really isn’t any reason this recipe would have affected your hand mixer. The batter is fairly loose (see video for visual reference), so it shouldn’t cause any issues with your kitchen equipment.
Natasha Cox
This is my goto easy brownie recipe! I use a bit more coconut flour (3 tablespoon) to offset my almond butter being a little more oily. Huge hit with the whole family! They have a dense, rich fudgey texture that leave no room to miss “traditional” carb loaded brownies!
rachel best
Hi, I’ve just baked these and overcooked them, doh! Will try again soon, but Carb Manager says these are 4g net carbs. Is this because the app counts erythritol and it shouldn’t? Thank you.
Wholesome Yum M
Hi Rachel, That is correct, you can subtract the erythritol.
Annick
Can almond flour be used instead of the coconut flour?
Wholesome Yum M
Hi Annick, If you would like to make brownies with almond flour, I recommend using this recipe instead.
Caitlynn
Is it possible to replace the almond butter with sunflower seed butter?
Wholesome Yum M
Hi Caitlynn, I have not personally tested this, but the recipe should still work fine.
Vladimir
Love it!
Kathy
Making these tonight! Can you add pecans??
Maya | Wholesome Yum
Hi Kathy, Yes, absolutely!
Sue
Can cashew flour be used in place of coconut flour?
Wholesome Yum A
Hi Sue, I haven’t worked with cashew flour, but I suspect your brownies would be too oily if you did that.
Terese
I love these brownies! They have helped keep me going through the sweet cravings I’ve been having since I was diagnosed with gestational diabetes at the end of my second trimester of pregnancy. I’ve made these brownies twice now. I have found that I need to let them bake a lot longer than suggested (more like 25 minutes) if I want them to be solid, but still moist, in the middle once they cool. (I actually had to reheat my oven to cook them more the first time I made them.) I don’t know if this is because of my oven, the somewhat liquid-y almond butter I’ve been using, or a slightly smaller than suggested pan (8×8). I’ve also been sprinkling them with course sea salt before putting them in the oven. Sea salt brownies are amazing if you’re a fan of salty-sweet things and this recipe works very well with that!
Rae
Hi! This recipe looks amazing! However, my family can’t have any type of sugar / sweetener—can I completely omit it in this recipe? Thanks!
Wholesome Yum
Hi Rae, keep in mind that the sweetener here does not spike blood glucose like regular white sugar. That being said, I don’t think you can omit it here without completely altering the texture.
Suzanne
I made these yesterday and the batter was so thick I could hardly spread it. Once cooked (16 mins – I was afraid of drying them
out with all the comments below) and sat overnight, the brownie was so wet it was almost like I hadn’t cooked them at all. Any suggestions of where I went wrong?
Wholesome Yum
Hi Suzanne, the batter for these is definitely thicker than most brownie batters, so it doesn’t look like you had a problem there. Ovens can vary, so it’s possible you can safely add a minute or two to your bake time.
Nancy
You’re awesome! Thank you so much for sharing all your yummy recipes! I am doing Keto for Life and I need some realistic treats because you just can’t go your whole life without treats! 🙂
Penny
What can you replace the almond butter with if you are allergic to tree nuts ???
Wholesome Yum
Hi Penny, you might be able to use sunflower butter but I haven’t tried it myself.
Jennifer Johnson
Hello, I had made these brownies today and mine turned out a bit dry. I left them in the oven just 13 minutes everything came out fine and I added some melted chocolate on top. I went to go put them in the fridge when I took them out they were hard and dry. Was there something I did wrong by using not granulated sweetener because I have the powdered version and that’s the only other thing that I can think of that would have made it dry.
Wholesome Yum
Hi Jennifer, the powdered sweetener could definitely be the problem. It changes the texture of baked goods compared to a granulated variety.
Bett
I’d love to see a vegan version of this. Can you swap out aquafaba and/or flax for the eggs?
Wholesome Yum
Hi Bett, I’m not experienced with aquafaba but a flax egg might work. Let me know if you try it!
Kirsty Tiernan
Hi Maya, just started keto diet and only problem I’m having is with salt in most if not all recipes. Not a big fan of salt and I can taste it in the almond biscuits that I would love if not for salt. Can I just not put salt in, in any of the recipes?
Maya | Wholesome Yum
Hi Kirsty, Yes, you can reduce salt in recipes if you’d like, but don’t recommend omitting altogether. Also keep in mind salt is very important on keto because you don’t hold onto as much water and it’s easy to get those electrolytes depleted. In sweet recipes, salt is not to make the food salty but to bring out other flavors.
Lyn
Is erythritol the same as Splenda?
Wholesome Yum L
Hi Lyn, erythritol and Splenda are no the same. Check out this Keto Low Carb Sweetener Guide that discusses different types of sweeteners and conversions.
Steph
Can I use peanut butter instead of almond butter?
Maya | Wholesome Yum
Hi Steph, Yes, you can!
Jessica
These were really good, but I’m a little confused because when I put the recipe into MyFitnessPal, I’m coming up with more carbs per serving. They’re delicious, but definitely not worth that many carbs for me (being new to Keto).
Maya | Wholesome Yum
Hi Jessica, I’m glad you liked them. Please see the note on the recipe card about online calculators and issues with sweeteners. MFP often categorizes low carb sweeteners incorrectly. The nutrition info on the recipe card is accurate, from the USDA.
Monique
These were TRULY amazing!! Love love, love them. Better than any brownie recipe that calls for cream cheese. Was nice to find a dairy free version! Great Job!
Maya | Wholesome Yum
Thank you so much, Monique! So glad to hear that!
Maddie
Can Stevia be substituted for the erythritol?
Maya | Wholesome Yum
Hi Maddie, I haven’t tried that, but you can check the sweetener calculator here for the right level of sweetness. The consistency might change though, and stevia sometimes makes chocolate baked goods more bitter. Let me know if it works for you.
Alice Coaxum
Just pinned. I’m going to try this. Looks so good!
Maya | Wholesome Yum
I hope you like them, Alice! Have a great day!
Lynda Pedersen
Absolutely love these!!! I made them with peanut butter and you are so right that you need to be patient. I wasn’t….I tried them as soon as they were cool and they were just ok. The next day they were amazing! I will definitely make them again.
Maya | Wholesome Yum
I am so happy you liked them, Lynda! Thanks for stopping by!
Bliss Wise
These were SO DANG GOOD!! I LOVE how fudgy they are, but my husband wants them baked a smidge more… he’s bonkers!
Maya | Wholesome Yum
I am so happy to hear that! Please come back soon!
Thess Solis
Hi Maya,
I have been following you and really love all your Keto recipes.
I made this Brownies but mine was over baked for sure.
But, I’m going to try it one more time because I’m sure it’s worth it.
Thanks
Thess
Maya | Wholesome Yum
Thank you, Thess! I hope you’ll try them again with reduced baking time – it can vary based on your pan, your oven, etc.
Maeva
OMG this is the best brownie ever! I love it! Thanks so much for this amazing recipe, I can’t stop eating it 🙂
Maya | Wholesome Yum
I love to hear that, Maeva! Thank you!
Rosemary Jarrell
Delicious, easy to make brownies that totally satisfied my craving for fudgy chocolate!
Maya | Wholesome Yum
I am so happy to hear that, Rosemary!
Louise
So disappointed. And such a waste of money. Made them exactly according to the recipe. It is like eating rubber.
Maya | Wholesome Yum
Hi Louise, It sounds like they were over-baked. The time will vary by your oven, pan, etc, so you’d need to watch for markers of doneness. Over baking brownies, especially ones with almond butter, will definitely make them rubbery. Hope you’ll try them again with a reduced baking time, otherwise I have a few other brownie recipes that you can find using the search function.
CAROL KUHN
Just made these,they were awesome. Thanks for the recipe!
Maya | Wholesome Yum
I am so happy you liked the brownies, Carol!
Michelle
Can I sub almond flour for coconut flour?
Maya | Wholesome Yum
Hi Michelle, No, sorry, they work totally differently. You can try making avocado brownies instead which are with almond flour.
Toni
Oh my gosh Maya! I made these last night using sun butter and they were AMAZING!! We ended up with crunchy brownie corners which is something I’ve missed so badly since changing to keto! Even my husband who is almost always skeptical when it comes to keto recreations liked them. He and I were fighting over the corners like we used to!
Maya | Wholesome Yum
I am so happy to hear that, Toni! Please come back again soon!
Donna
Very yummy!!
Maya | Wholesome Yum
Thanks, Donna!
Donna
I don’t have a 9×9 pan. How many grams is a serving?
Maya | Wholesome Yum
Hi Donna, I don’t have the serving size in grams, but it would be 1/16 of the entire recipe, no matter what size your pan is. If you cut it into 16 pieces, one serving would be one piece.
Suzana
How long do they need to sit after taking out of the oven?
Maya | Wholesome Yum
Hi Suzana, Let them cool completely to room temperature.
Kimberly Clark
Made the brownies but added 2 tablespoons of melted butter. They were moist and very good! The timing was 16 min in my convection oven at 325 degrees. Will make again!
Maya | Wholesome Yum
I love to hear that, Kimberly! Great tip using the convection oven!
Taylor
Hi, I made these today and I noticed that a lot of oil pools to the top when I went to take them out of the oven. Is that normal? I’m assuming it’s the almond butter. Thanks!
Maya | Wholesome Yum
Hi Taylor, I haven’t had that happen with these, but have seen this with other brownies in the past. The oil should absorb back into the brownies as they cool and shouldn’t be a problem. Hope you liked them!
Terri
I made these yesterday. The batter was so thick. I used stevia. They are ok to me, rich tasting. I think I needed to use a small baking pan, but they are hard to spread. Any suggestions?
Maya | Wholesome Yum
Hi Terri, The batter for these is supposed to be thick, thicker than most brownie batters. It should still turn out fudgy and dense after baking, though it’s easy to over-bake. As far as spreading, if you are using parchment paper, it can help to clip it to the edges of the pan to keep it from sliding around. Then just remove the clips before baking.
Kimberly Clark
I added 2 tablespoons melted butter and mine turned out great! I used Xyla from Sprouts as the sweetener with same measurement.
Helen Carter
I like Chocolate Brownies, especially in cold weather.
Maya | Wholesome Yum
Me too!
Vernaz
Can I substitute almond flour for the coconut flour?
Maya | Wholesome Yum
Hi Vernaz, No, not for this recipe. You might like these avocado brownies made with almond flour instead.
Caroline
I made this recipe this weekend and it is delicious. Is the photo of the cut brownie one serving? I tried that size on my food scale and it was more like 20 grams, not 2. I’m asking because I only had an 8×8 baking pan, so I needed to measure one brownie serving in grams, not by the pan size. Thanks for the recipe!
Maya | Wholesome Yum
Thank you, Caroline! Yes, the photo is one serving. I don’t have the weight of one serving, but the serving size in the nutrition info is 1/16 of the whole recipe. The 2g at the bottom of the recipe card is how many net carbs a serving has, not the weight of the brownie itself. If you use an 8×8 pan, one serving would be one brownie if you cut it into 16 pieces. Of course you could cut them larger if you want to.
Caroline
Thank you, Maya.
Angela
Am I missing something? It says it’s a 7 ingredient recipe, but I only see 6 listed.
Maya | Wholesome Yum
Thanks for catching that, Angela! I originally had seven ingredients when I was testing the recipe but the best version ended up being six. I updated the post to say it’s six ingredients. Hope you get the chance to try them!
Jesse Locks
Reading the box and the FAQ on Truvia’s website, there is no mention of it containing sugar. It claims to be a blend of stevia leaf extract and erythritol. It also says it’s not a significant source of sugars.
Maya | Wholesome Yum
Hi Jesse, According to their website, Truvia Baking Blend is a mix of zero-calorie Truvía® Natural Sweetener (stevia leaf extract, erythritol) and sugar: https://www.truvia.com/faq/bakingblend-faq There would be no sugar if you use Truvia Natural Sweetener, but the baking blend does contain sugar.
Melissa Farris
I’m new to this and want to know about using truvia baking blend sugar? I have not seen it for any recipes. Wanting to know if it is okay for keto recipes.
Maya | Wholesome Yum
Hi Melissa, Truvia Baking Blend is made with stevia leaf extract, erythritol and sugar. Using it will reduce sugar, but not eliminate it, and it would not be keto or low carb. I have a natural low carb sweeteners guide here that you might find helpful.
Edith
Hi! I made these and they are good! I used my Kitchen Aid mixer and had no trouble with the batter. How should I store them? Thanks!
Maya | Wholesome Yum
Thank you, Edith! They’re fine on the counter for about a day, any more than that I’d recommend refrigerating. I haven’t tried freezing them yet.
Theresa
Yikes, what blender could handle this batter? I’ve got a Vitamix and I’m scared it will burn out the motor, this is so dry!
Maya | Wholesome Yum
Thank you for the feedback, Theresa. I originally used my Blendtec, which is comparable to the Vitamix. I did have to scrape down the sides and stir a couple times. That being said, I updated the recipe card to use either a food processor or hand mixer instead. Either one of these would work better than a blender for this recipe. Hope that helps!
Michael berger
Is there a substitute for the erythritol?
Maya | Wholesome Yum
Hi Michael, Absolutely! You can use any sweetener you like. I have a natural low carb sweeteners guide (with conversion chart) here.
Tish
Hi I love this recipe but I am egg sensitive. Will flax eggs or chia eggs work?
Maya | Wholesome Yum
I haven’t tried this particular recipe with flax or chia eggs. It might work – I know they’re used as replacements in baking frequently. Let me know if you try it!
Maria Rivera
What can I use to substitute for almond butter and coconut flour? Can I use peanut butter and what substitute for coconut flour?
Maya | Wholesome Yum
Hi Maria, Yes, you can use peanut butter instead of almond butter (the brownies will have a bit of a peanut butter flavor but should still be very good!). Unfortunately coconut flour doesn’t have a direct substitute in this recipe, because other flours react differently with the other ingredients. Coconut flour absorbs much more moisture than any other flour. I’ll add it to my list to create a brownie recipe without coconut flour, too.
Patti L Crites
Hi! I love the taste of the brownies. Any suggestion of how to adjust the recipe for high altitude cooking? I doubled the recipe and they are really runny.
Maya | Wholesome Yum
Hi Patti, I haven’t had experience with high altitude baking, but I do know that cooking times usually need to be increased. I would try baking the brownies for an extra few minutes. The other thing to keep in mind is that the brownies don’t fully set until they cool down completely. But, at high altitudes you’ll still need to increase cooking time for that to even happen. Hope this helps!
R Millar
This is potentially too late an answer but… When doubling for altitude baking, lose an egg. This should help your batter. There is still enough egg to hold the mix together.
Maya | Wholesome Yum
Good to know, thank you!