Ingredients
1 cup blanched almond flour
1/2 cup unsalted butter (room temperature)
1/3 cup dark cocoa powder (unsweetened)
1/3 cup all-natural sweetener (erythritol or monk fruit)
2 large eggs
1/4 tsp sea salt
1/2 cup chopped walnuts
1/2 tsp baking powder (aluminum-free)
1/2 tsp non-alcoholic vanilla extract
Instructions
Preheat oven to 350°F (177°C)
Line an 8×8 inch baking dish with parchment paper
Melt butter in a large bowl using microwave
Whisk cocoa powder and sweetener into melted butter until smooth
Beat in eggs one at a time, then mix in vanilla, sea salt, and baking powder
Stir in almond flour and toasted chopped walnuts
Pour batter into prepared dish
Bake for 25 minutes
Cool completely before cutting into 12 brownies
Notes
Use unsalted butter and baking powder for sodium control
Toast chopped walnuts at 325°F for 5 minutes before adding
Sunflower seed flour can replace almond flour for nut-free version
Batter needs time to set completely in pan
Top with flaky sea salt just before baking
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 0g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg