Almond Butter Fudge Brownies

These dark, indulgent Almond Butter Fudge Brownies are rich and moist, Paleo and Keto-friendly, and sugar and gluten-free – what more could one ask for?!


Makes 18-20 brownies

Approximate nutrition per brownie: 171kcal / 15.1g fat / 6.4g saturated fat / 4.1g total carbohydrates / 2.3g fibre / 1.8g net carbohydrates / 4.7g protein.


  • 135g ground almonds
  • 60g organic cacao powder
  • 75g extra-virgin coconut oil
  • 75g grass-fed butter
  • 120g smooth almond butter, plus extra for topping (optional)
  • 3 organic, free-range, medium-sized eggs
  • 2 teaspoons organic ground vanilla or 1½ teaspoons vanilla extract
  • 1½ teaspoons bicarbonate of soda (aluminium free)
  • A handful of flaked almonds (optional)


  1. Preheat the oven to 180ºC (fan). Lightly grease a ceramic baking dish (I used a 16cm², 3cm deep dish).
  2. In a large mixing bowl, combine the ground almonds, cacao powder, ground vanilla (not vanilla extract, if using), and bicarbonate of soda. Set aside.
  3. Using a bain-marie, melt the coconut oil and butter. One melted, add the almond butter and stir until combined.
  4. Add the coconut oil/butter/almond butter mixture to the dry ingredients. Stir well.
  5. In a separate bowl, gently beat the eggs and add to the brownie mixture. If using vanilla extract, add now and stir.
  6. Spoon the mixture into the ceramic dish and level the top. If using, swirl in some extra almond butter on top and scatter a handful of flaked almonds.
  7. Bake in the oven for 18-23 minutes, until the brownies are cooked but slightly gooey  in the middle.
  8. Remove from the oven and set aside to slightly cool before slicing and serving.


N.B. Best kept in an airtight container and eaten within a few days.




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