These low carb brownies will knock your socks off. Almond flour brownies are dense and fudgy and will satisfy your intense chocolate cravings. They even pack in a serving of veggies!
- 1 1/2 Cups Almond Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Small-Medium Zucchini, grated (about 1 Cup)
- 2 Eggs
- 1/4 Cup Greek Yogurt
- 1/2 Cup Coconut Oil, melted
- 4 Ounces Dark Chocolate
- 1/2 Cup Maple Syrup
- 1 Teaspoon Vanilla
- 1 Teaspoon Espresso Powder (optional)
- 1 Tablespoon Chia Seeds (optional)
- 2 Tablespoon Flax Seed (optional)
- Preheat oven to 350 degrees.
- Over a double broiler melt the dark chocolate. Once melted and smooth remove from heat and let cool.
- In a microwave-safe bowl melt the coconut oil.
- In the same bowl add in melted chocolate, greek yogurt, maple syrup, and eggs. Whisk until everything is mixed and well combined.
- In a large bowl add in almond flour, baking soda, salt and grated zucchini (plus espresso powder, chia and flax seed if using). Stir until combined.
- Add wet mixture to the almond flour bowl and mix until well combined.
- Line a 9x13 cookie sheet with parchment paper. Pour brownies mixture onto line sheet and spread out evenly making sure to push to edges.
- Place in oven and cook for 40-45 minutes.
- Remove and let cool completely. Add to the refrigerator and cool for another 1-2 hours.
- Remove from refrigerator and slice into 24 1" bars. Enjoy!
- I have found these are best enjoyed cold. Once cooled and chilled the texture turns into a dense and fudgy brownie. If eaten warm it can be a little crumbly. Keep in fridge for up to 10 days or in the freezer for 3 months. If wanted to be enjoyed warm just pop in the microwave for 15 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brownies
- Serving Size: 1 brownie
- Calories: 95
- Sugar: 5.8 g
- Sodium: 58.3 mg
- Fat: 6.8 g
- Carbohydrates: 7.1 g
- Fiber: 0.4 g
- Protein: 1.1 g
- Cholesterol: 15.9 mg
Keywords: Almond Flour Brownies