Go Back
+ servings
Print Recipe
almond flour brownies in a caste iron skillet

Small Batch Paleo Almond Flour Brownies with Raspberries

Small batch almond flour brownies for when you need a sweet treat, but don't want to risk eating the entire pan! These low carb beauties are gluten free, grain free, paleo & dairy free!
Course Brownies, Dairy Free, Dessert, Gluten Free, Grain Free, Healthy, Paleo
Cuisine American
Keyword almond flour brownies, easy, gluten free almond flour brownies, paleo almond flour brownies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 brownies
Calories 189 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 2/3 cup almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 Driscoll's raspberries
  • For the drizzle:
  • 2 tablespoons dairy free or vegan chocolate chips
  • 1/4 teaspoon coconut oil

Instructions

  1. Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.
  2. Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.
  3. Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.
  4. If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.
  5. To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.

Recipe Notes

To make vegan: I would suggest using only 1/2 of a flaxseed egg, so 1/2 tablespoon flaxseed meal + 1.5 tablespoons of water, whisked together. I think it would work wonderfully and provide the same lovely consistency.

Nutrition Facts
Small Batch Paleo Almond Flour Brownies with Raspberries
Amount Per Serving (1 brownie)
Calories 189 Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Carbohydrates 13.4g4%
Fiber 2.8g12%
Sugar 10.1g11%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.