Looking for some gluten free brownies that can be made paleo friendly, as well as keto friendly? Then I’ve got just the right recipe for you. I love baking these during the weekend and enjoy them as a dessert after my meal.
Now, you’re probably wondering how these brownies can be paleo friendly as well as keto friendly. The answer lies in the sweetener. In the paleo ones, I use a small amount of coconut sugar, whilst in in the keto ones, I use brown erythritol.
For the ingredients
The flour: to replace the regular grain flour, I used almond flour. This is a great alternative to bake with on a keto or paleo diet. I tried making these with coconut flour before but they turned out pretty dry. So in this recipe I only use almond flour. Which helps making them nice and moist.
The chocolate: In a regular brownie recipe you use dark chocolate, but for convenience I used raw cacao powder, and it works great! That’s one of the factors that makes this recipe so easy and fast to prepare. No double boiler is needed. Yay! It’s also very healthy because you get all the cacao benefits, without the additives that are sometimes being used in chocolate bars.
The sweetener: The sweetener you use will determine if these brownies will fit into your diet or not. If you’re on a paleo diet, you can use coconut sugar. In this recipe I use 1/3 of a cup and for me that’s enough sweetness.
If you’re on the ketogenic diet, coconut sugar will need to be replaced by a sugar alternative, because using regular sugar or coconut sugar, can raise your blood sugar and for some people even knock you out of ketosis. For this recipe you can use golden erythritol, or regular granulated erythritol, or even monkfruit. Whichever is your favourite sweetener to use. In this recipe you’ll use 1/2 cup of this sweetener.
PALEO / KETO BROWNIES RECIPE
– 1 cup almond flour
– 1/4 cup raw cacao powder
– 1/3 cup coconut sugar (paleo version) or 1/2 cup brown granulated erythritol (keto version)
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/3 cup melted coconut oil
– 3 tbs water
– 2 eggs
– 1 tsp vanilla extract
– Some pecans to add on top (optional)
1. Preheat the oven to 350F or 175 C.
2. Line parchment paper in a square 8 inch pan.
3. In a large bowl, mix the dry ingredients: almond flour, cacao powder, sweetener, baking powder and salt.
4. In a small bowl, add the wet ingredients (coconut oil, water, eggs and vanilla extract) and mix.
5. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter.
6. Spread the batter evenly in the pan, add some cut pecans on top (optional) and bake for 10- 15 minutes in the oven. The longer you bake the brownies, the less gooey they will be. Check once in a while to have the desired consistency.
7. Let cool down and take the complete cake out of the pan with the parchment paper.
8. Cut into squares.
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