These indulgent almond flour chocolate brownies are not only gluten-free but thanks to a few recipe adjustments have an incredibly low (diabetic) carb count as well. With their intense chocolatey kick these make the perfect snack or a tasty dessert which will satisfy any sweet tooth.
You can’t beat a great chocolate brownie, in my opinion. But there are just so many great recipes to choose from. However, if you are looking for a lower carb count option that is gluten and refined sugar free then I promise that these almond flour chocolate brownies won’t disappoint.
These brownies are deliciously rich with an intense chocolatey kick, which will satisfy any sweet craving. The extra layer of intense dark chocolate just adds to making them even more moreish.
Brownies make the perfect afternoon snack but in my opinion, are best served as a delicious diabetic friendly dessert like my LOW CARB CHOCOLATE TORTE with a big scoop of vanilla ice cream!
Why use almond flour instead of wheat flour?
Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.
The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them, which may sound like a small thing but sometimes it can really make a difference for her. This has only been possible however when we have used sugar alternatives as well. See below for more information on these.
If you would like to read more about using and baking with almond flour then make sure to read this post!
Baking with Almond Flour
This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.
Which Almond Flour to Use?
You can use either almond flour or ground almonds in this recipe. There really isn’t much difference between the two, except that almond flour tends to be ground a little finer.
I tend to buy most of my Almond flour from Amazon or Buy Whole Foods Online as I find the prices to be a bit more competitive compared to the supermarkets. Check out my shop for my favourite products.
Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s, but they are a little more expensive.
Using Sugar substitutes in this recipe
I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking. I like this sugar substitute because of its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You can find a list of my recommended products that I use on my shop page!
There are many sugar substitutes and brands out there, so don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
Sugar Substitutes and Diabetes Management
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
Please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
What you will need to make almond flour Chocolate Brownies
Eggs
- A key component to any bake and should be free-range
Greek Yoghurt
- This helps to make these muffins super moist
- A healthier option as it is used as a replacement for butter and oil
Sugar Replacement
- I used Xylitol, a 1:1 sugar replacement. But you could use any sweetener of your choice. Just make sure to adjust quantities as the sweetness levels vary between them as I explain here
- You can find a list of my recommended products that I use on my shop page!
Ground almonds
- Gluten-free and add an extra nutty flavour
- Used instead of wheat flour – it is a great no carb-count option.
- Read more about using almond flour in this article!
- You can find a list of my recommended products that I use on my shop page!
Unsweetened Cocoa Powder
- Intensifies the chocolatey-ness of these brownies and adds a slight bitterness
- But make sure it doesn’t have any added sugar
Baking powder
- I use Gluten-free
- Essential for adding air and lightness to your brownies
Dark chocolate chips
- Try and use chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
- Plus the higher the cocoa content the lower the sugar!
How to make almond flour Chocolate Brownies
These brownies are so easy to whip up and make your house smell amazing when you are baking them too. This recipe can all be done by hand and only uses 2 bowls!
Start by greasing and lining your square brownie tin measuring 20cm with baking paper and preheat the oven to 160°C /140°C fan / 325° F.
In a bowl or jug whisk the eggs, yoghurt, and xylitol until pale and slightly fluffy. Then In another large bowl combine the dry ingredients – ground almonds, cocoa powder, salt, baking powder and mix well. Pour the egg mixture into the dry ingredients and mix well with a spatula or spoon. Finally, fold in the chocolate chips until evenly dispersed. Pour the brownie batter into the prepared baking tin and flatten to evenly cover the base of the tin.
To make the topping simply melt the dark chocolate carefully in the microwave or in a bowl over a boiling pan of water. Then pour over the melted chocolate and swirl it lightly through the top of the batter with a fork.
Place the brownie mixture in the oven and bake for about 20 to 25mins for a soft fudgy brownie.
Leave the brownies to cool in the tin before turning them out and cutting them into your squares.
How do you know when your brownies are cooked?
Brownies can be tricky to gauge when they are cooked, as too much and they can be a little dry and too little and they are just too fudgy. So here are some tips I use to help make the perfect brownie:
- For more cake-like brownies, that are a little drier and less sticky to eat, need a little longer cooking time. I would bake them for around 30 minutes and when they just begin to pull away from the sides of the brownie tin.
- Bear in mind a toothpick may not come out clean because of the added chocolate chips
- For fudgy brownies, (my favourite) bake them in the time range stated in the recipe. And don’t worry if your centre looks soft as they will stiffen as they cool.
- For extra moist brownies, bake for 20 minutes!
Serving Suggestions
Almond flour chocolate brownies are a delicious gluten-free and lower-carb alternative to traditional brownies. They make a perfect grab and go snack but here are some other suggestions to enhance your brownie experience:
Fresh Berries – Serve your almond flour brownies with a side of fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries complements the rich chocolate flavour and adds a little extra goodness.
Add a topping: A dollop of whipped cream or homemade Sugar Free Cream Cheese Frosting adds a creaminess and a lovely textural contrast to the brownies.
Nuts or Nut Butter: Top your brownies with chopped nuts (such as almonds or pecans) for added crunch and a nutty flavour. Alternatively, drizzle in a large swirl of almond or peanut butter with the melted dark chocolate before baking for a decadently nutty brownie
Vanilla Ice Cream: Warm the almond flour brownies and serve with a scoop of vanilla ice cream to create a classic and indulgent dessert combination. This is definitely our favourite way to enjoy them!
Caramel Drizzle: A drizzle of homemade sugar-free caramel sauce can add a sweet and gooey element to your brownies.
Sea Salt Flakes: Sprinkle a pinch of flaky sea salt over your brownies just before serving. The saltiness enhances the chocolate flavour and provides a delightful contrast.
How to store your Chocolate Brownies
These Brownies are fine to be stored at room temperature and do not need to be refrigerated.
Just wrap them tightly on some foil or clingfilm and place them in an airtight container. This will help keep the brownies from drying out and keep them as fresh as possible.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Diabetes Note
These really make a great sweet treat option. Because of the use of almond flour, sweeteners and good-quality dark chocolate, the overall carb count is dramatically reduced.
Carb Counting
The overall carb count for a serving of these almond flour chocolate brownies, based on the ingredients we would count (chocolate and cocoa powder):
150g Sainsbury’s Belgian Dark Chocolate Chips = 58.1g of carbs
70g of Unsweetened Cocoa Powder =8.7g of carbs
100g of Dark 85% Chocolate = 21.6g of carbs
Now add all the carbs together – 58.1 + 8.7 + 21.6 = 88.4g
Finally divide this by the serving size, 16 – 88.4/16 = 5.5g of carb per brownie
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Almond Flour Chocolate Brownies
These gluten and lower carb count almond flour chocolate brownies have an intensely chocolatey kick. Perfect for an afternoon snack, or served with a big scoop of vanilla ice cream as a delicious dessert.
16
servings10
minutes25
minutes35
minutesKeep the screen of your device on
Ingredients
4 large 4 eggs
100 g 100 xylitol
70 g 70 greek yoghurt
200 g 200 ground almonds/almond Flour
70 g 70 unsweetened cocoa powder
1.5 tsp 1.5 gluten-free baking powder
pinch of pinch salt
150 g 150 dark chocolate chips 70% or above
- For the dark chocolate topping
100 g 100 dark chocolate, 70% or above
Directions
- Use a square brownie tin measuring 20cm. Grease the tin and line it with baking paper.
Preheat the oven to 160°C /140°C fan / 325° F. - In a bowl or jug whisk the eggs, yoghurt, and xylitol, until pale and slightly fluffy.
- In another large bowl combine the dry ingredients – ground almonds, cocoa powder, salt, baking powder and mix well.
- Then pour the egg mixture into the dry ingredients and mix well with a spatula or spoon.
- Fold in the chocolate chips until evenly dispersed.
- Pour the brownie batter into the prepared baking tin and flatten to evenly cover the base of the tin.
- To make the topping simply melt the dark chocolate carefully in the microwave or in a bowl over a boiling pan of water.
- Then pour over the melted chocolate and swirl it lightly through the top of the batter with a fork.
- Place the brownie mixture in the oven and bake for about 20 to 25mins for a soft fudgy brownie.
- Leave the brownies to cool in the tin before turning them out and cutting them into your squares.
Equipment
Tips and Notes
- See notes above on sugar alternatives
- Use good quality chocolate, 70% or above as this really makes the difference with these brownies. Plus the higher the cocoa content the lower the sugar.
- You can’t really use a skewer to test this bake as you want the brownies to come out of the oven soft and gooey. The longer you bake them for the less fudgy they become.
- Diabetes Note – These really make a great sweet treat option. Because they use almond flour, sweeteners and good-quality dark chocolate the overall carb count is dramatically reduced. The overall carb count based on the ingredients we would count (chocolate and cocoa powder) was 5.5g per brownie.
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