Yassss, brownies are totally paleo! Here’s how to make the ultimate paleo-friendly dessert. Looking for keto brownies?
We got you with this decadent recipe.
Almond flour is your BFF.
We prefer almond flour for its nutty flavor. Coconut flour also works here, but its texture can really dry out baked goods, so we find almond works better here.
Coconut sugar and honey are paleo friendly.
Coconut sugar or nectar is made from the sap of the coconut palm tree, which makes it a sweetener found in nature, so it’s paleo friendly. Same goes for honey. Grade B maple syrup is also paleo friendly if you’d like to sub in some here.
Almond butter is the secret ingredient.
Adding 1/2 cup almond butter to the egg-coconut sugar mixture makes these brownies intensely rich. It also adds some nice fattiness so you don’t have to rely on too much oil (in this case, olive oil).
Olive oil is your healthy fat.
Canola oil = not paleo, but olive oil is! We only like to use 1/4 cup so you don’t overpower the brownie with its flavor. Fortunately, these have three times the amount cocoa powder, so you’re safe.
Don’t skip the sea salt.
We love nothing more than a salty-sweet dessert at Delish. Topping these brownies with a garnish with flaky sea salt is just the thing they need to make them ultimately addictive.
Sea salt, for sprinkling
- Preheat oven to 350° and line a 8″-x-8″ baking pan with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, baking soda, and salt.
- In a medium bowl, whisk together almond butter, coconut sugar, honey, oil, eggs, and vanilla until smooth. Add dry ingredients and stir until just combined.
- Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, 22 minutes.
- Sprinkle with sea salt then let cool slightly before serving.