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How to make healthy fudge low carb almond flour coconut oil keto brownies. Perfect for a LCHF, ketogenic diet lifestyle.

These brownies are gluten-free, Paleo-friendly and the perfect go-to snack to keep you burning ketones and stay in ketosis. Just give yourself 30 minutes to prepare and bake the recipe and leave to chill in the fridge for a few hours.

For other foods to eat on keto, be sure to check out our keto food list.

These almond flour brownies are super fudgy and have an intense chocolatey flavor. The ideal indulgent low carb, gluten-free chocolate treat.

The recipe contains just 2g net carbs, 17g fat, and 198 calories per brownie. All you chocolate lovers out there are in for a treat.

If your looking for more ways to use almond flour in recipes check out our keto almond flour pancakes or low carb cream cheese cookie recipe.

How To Make Almond Flour Coconut Oil Keto Brownies

In a food processor, add together almond flour, pink Himalayan salt, and baking soda, then pulse.

Add dark chocolate and pulse until it has a rough texture.

Add the seedless dates and pulse.

Pulse in the 3 eggs, stevia, then the coconut oil until everything is smooth.

Line a baking dish with baking paper and transfer the mixture inside, smoothing over with a spatula.

Bake at 320°f / 160°c for 15-20 minutes.

Keep an eye on it, so it doesn’t burn.

Let your almond and coconut keto brownies cool for a couple of hours in the fridge or until you can’t wait any longer and serve.

LowCarbAlpha

Almond Flour Coconut Oil Keto Brownies

Yield: 15

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Almond flour coconut oil keto brownies. Healthy fudge low carb snack.

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Ingredients

• 1 Cup Almond Flour
• ¾ Cup Dark Chocolate
• ½ Cup Seedless Dates
• 3 large Eggs
• ½ Cup Coconut Oil, Melted
• ½ Tsp pink Himalayan salt
• ½ Tsp Baking Soda
• 15 drops Stevia

Instructions

1. In a food processor add together almond flour, pink Himalayan salt, and baking soda then pulse
2. Add dark chocolate and pulse until has a rough texture
3. Add the seedless dates and pulse Pulse in the 3 eggs, stevia, then the coconut oil until everything is smooth
4. Line a baking dish with baking paper and transfer the mixture inside, smoothing over with a spatula
5. Bake at 320°f / 160°c for 15-20 minutes.
6. Keep an eye on it so it doesn't burn.

Notes

Let your Almond and Coconut Keto Brownies cool for a couple of hours in the fridge or until you can’t wait any longer and serve.

Nutrition Information:

Yield: 15 Serving Size: 1 Brownie
Amount Per Serving:Calories: 198Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 127mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 1gSugar: 3gProtein: 11g

Nutritional information is estimated.

Let us know how your gluten-free keto brownies turned out.

For more sugar-free treats check out our other easy keto recipes to satisfy your sweet tooth.