By Liv Banks • Published: February 20, 2026
If there’s one dessert my little one keeps asking for lately, it’s these almond flour brownies — especially warm with a scoop of homemade sugar-free vanilla ice cream.
And honestly? I don’t blame her. I have been having a piece or two, or three myself lately.
These keto almond flour brownies are rich, deeply chocolatey, and perfectly fudgy — with a chewy center and moist crumbs that feel just like classic brownies.
But unlike regular brownies made with wheat flour and brown sugar, this version is completely gluten-free and sugar-free. Don’t worry, no artificial ingredients here, all natural and good for you.
No coconut sugar.
No maple syrup.
No sugar rush afterwards.
Just real dessert — made smarter.
And if you want to level it up, they pair beautifully with my Ninja Creami vanilla ice cream recipe for the ultimate sweet tooth satisfaction, with zero sugar.
And guess what? If you like, you can add any nuts to them. I added macadamias just like the ones below.
Why You’ll Want To Sink Your Teeth Into This Brownie
These gluten-free brownies are one of my favourite almond flour recipes because they feel indulgent, but still work for a sugar-free or low-carb lifestyle.
Rich, fudgy brownies with a chewy, rich texture
Naturally, a gluten-free brownie recipe
Sweetened without coconut sugar, brown sugar, or maple syrup. Instead, I used allulose or monk fruit sweetener, all natural, and 0 calories
Easy to adapt for different dietary restrictions
Optional macadamia nuts add a nutty flavor and crunch
Perfect if you’re baking with almond flour for the first time
- Nothing artificial and actually so healthy and good for you
They taste like classic brownies — just made with ground almonds instead of wheat flour.
What Ingredients You’ll Need (Quick Shopping List)
If you’re newer to keto baking or almond meal recipes, here’s what to grab at a glance:
Almond flour (fine blanched flour works best)
Unsweetened cocoa powder (any type works)
Monk fruit sweetener (pure extract) or allulose
If you’re unsure which sweetener behaves best in brownies, I’ve written a detailed guide comparing allulose, monk fruit, and stevia — including how they perform in different recipes and the pros and cons of each.
You’ll also need:
Eggs (best at room temperature)
Unsalted butter (or coconut oil for dairy-free brownies)
Vanilla extract
Baking powder + salt
Optional add-ins:
Sugar-free white chocolate to drizzle on top
Chopped macadamia nuts or any nuts you like
Once you have these ingredients on hand, almond flour baking becomes much easier and far less intimidating.
Triple Chocolate Almond Flour Brownies (Sugar-Free + Fudgy)
Equipment
Ingredients
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ⅓ cup unsalted butter melted
- 3 large eggs room temperature
- ⅓ cup full-fat cream cheese softened
- ½ cup melted extra dark chocolate 85–90%, cooled slightly
- 1 teaspoon or 2g pure monk fruit powder, adjusted to taste OR ⅓ cup of allulose
- ⅓ cup almond milk
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips folded into batter
Optional:
- 1/4 cup Chopped macadamia nuts or any nuts you like I made it with walnuts and hazel nuts too and it was delish.
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
- In a large bowl, whisk melted butter and softened cream cheese until smooth.
- Add eggs and whisk until fully combined.
- Stir in melted dark chocolate, sweetener, almond milk, and vanilla extract.
- In a separate bowl, whisk almond flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in chocolate chips.
- Pour batter into prepared pan and smooth evenly.
- Bake for 20 minutes (check at 18–19 minutes if using 9×9).
- Remove when center is set but still slightly soft — toothpick should show moist crumbs.
- Cool completely before slicing into 16 squares.
Notes
Note 1: if using pure monk fruit sweetener, be very careful; it's strong, so only use no more than 2 teaspoons for this brownie. Granulated monk fruit with erythritol, which is more common, is very different; erythritol is not as sweet and dilutes the intensity of monk fruit. Read my article that explains all about these sweeteners HERE>
Note 2: You can use a 9 x 9 inch baking pan if that's all you have. I know it's a more common size in most kitchens, you will just get a slightly flatter almond flour brownie, but it will still work. 9 x 9 inches is around 23 x 23 cm.Nutrition
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Reheat for 15–20 seconds for warm, fudgy texture.
- Freeze for up to 3 months.
Serving Ideas
You can serve this brownie with a scoop of sugar free vanilla ice cream, that is the ideal combo in my opinion. And Yes, I do have a homemade vanilla ice cream recipe without sugar for you right 👉HERE.
FAQs
1. Can I use almond flour instead of regular flour for brownies?
Yes. Almond flour works beautifully in gluten-free brownies and creates a naturally fudgy texture, especially if combined with melted dark chocolate.
2. Which flour is best for brownies?
If you want classic brownies, all-purpose flour is standard. But if you prefer gluten-free or low carb baking, almond flour is an excellent alternative and naturally creates a moist, fudgy center rather than a cakey texture.
3. What makes brownies fudgy instead of cakey?
Fudgy brownies have a higher fat-to-flour ratio and less flour overall. Using butter, melted dark chocolate, and almond flour keeps these brownies dense and moist rather than airy or dry.
Overbaking is also a common reason brownies turn cakey.
4. What are common mistakes when baking with almond flour?
The biggest mistakes are:
Overbaking
Using coarse almond meal instead of fine blanched almond flour
Overmixing the batter
Expecting it to behave exactly like regular flour
Almond flour browns faster and firms as it cools, so pulling it out at moist crumbs is key.
5. Is almond flour healthier than regular flour?
Almond flour is naturally gluten-free and lower in carbohydrates than all-purpose flour. It’s also higher in healthy fats and protein. And it contains more nutrients than regular flour, such as vitamin E, magnesium, and essential minerals.
These triple chocolate almond flour brownies prove that sugar-free doesn’t have to mean dry, boring, or second-best.
With melted dark chocolate, cocoa powder, and chocolate chips all working together, you get a rich, indulgent brownie that just happens to be made without refined sugar.
Because at the end of the day, they’re not “good for sugar-free.”
They’re just good.
Full stop. 🍫✨
