Description
A simple, nourishing almond flour brownie recipe that is gluten-free and diabetic-friendly, using low-glycemic sweeteners and rich cocoa. It comes together in under 30 minutes and is moist, chocolatey, and perfectly sweet—proving that everyone deserves a sweet ending.
Ingredients
1 ½ cups Almond flour
½ cup Cocoa powder (unsweetened)
¾ cup Erythritol or monk fruit sweetener
1 tsp Baking powder
¼ tsp Salt
3 Large eggs
½ cup Coconut oil (melted)
1 tsp Vanilla extract
½ cup Sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Grease an 8×8 baking dish
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt
- In a separate bowl, beat eggs. Add melted coconut oil and vanilla. Stir well
- Pour wet ingredients into dry. Mix until just combined. Fold in chocolate chips if using
- Spread batter evenly in the prepared dish
- Bake for 20-22 minutes. A toothpick should come out clea
- Cool completely before cutting. Enjoy your Best Gluten Free Desserts for Diabetics
Notes
Use room temperature eggs for better texture.
Let brownies cool fully; they firm up as they sit.
For easy removal, line the pan with parchment paper.
Store in an airtight container in the fridge for up to a week, or freeze for up to three months.
To reheat, microwave for about 10 seconds.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: gluten free, diabetic desserts, brownies, almond flour, sugar-free, keto-friendly