Gluten-Free Almond Brownies

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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I am so excited to share these almond recipes with you!

As you might remember, I have teamed up with the Almond Board of California to create a number of new recipes that integrate different almond forms around the theme of skinny-ing up your comfort food. This means I took a bunch of my favorite cold weather/childhood recipes, remade them with ingredients like almonds, making them healthful and relatively low in calories.

In fact, all of the meal recipes that I developed (breakfast, lunch and dinner) have 365 calories or less per serving and the desserts and snacks have 250 calories or less. And, even better, all of my recipes are made with wholesome ingredients””no fake stuff””so you can enjoy them to their fullest without worrying about what you’re consuming.

Without further ado, here is my first recipe: Gluten-Free Almond Brownies!

Gluten-Free Almond Brownies (600x900)

I absolutely love these brownies””and they’re the real deal: moist, fudge-y, and, oh, so chocolate-y. You won’t even know they’re a “skinny” version of the original. Mal even raved about them, and he’s not someone who typically enjoys healthy-tasting baked goods, if you know what I mean. But, seriously, these brownies will wow you. I promise!

For those of you who are avoiding gluten in your diet, these brownies are naturally gluten-free since they’re made with almond flour instead of all-purpose flour. Additionally, the almond flour and chopped whole natural almonds provide satisfying protein and fats (6 g of protein, 13 g of unsaturated fat and only 1 g of saturated fat per ounce), which won’t leave you searching for another treat just a short while later.

I hope you love these brownies as much as I do! Enjoy!

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Serves 9


  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 cup chopped whole natural almonds
  • 1/4 cup dark chocolate chips
  • More almonds for garnish


Preheat oven to 350 degrees F.

Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla. In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder. Add to butter mixture and blend just until mixed. Stir in chopped almonds and chocolate chips.

Coat an 8” X 8” baking pan with non-sticking cooking spray.

Pour batter into prepared pan and spread evenly.

Bake for 30-35 minutes.

Remove from oven and allow to cool slightly before slicing and serving. Garnish with more chopped almonds or with sliced almonds, toasted.

I created this recipe for the Almond Board of California; check out my other delicious, comfort food remake recipes here:

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  1. O.M.G. These sound amazing! I’m gluten free due to gluten intolerance, so I’m always taking regular recipes and making them GF by taking out the gluten ingredients. Sometimes it works, sometimes it doesn’t. I love when I come across a good recipe that is meant to be gluten free! Fudgy brownies are hard to come by in the GF world, so I really appreciate this recipe! And the fact that they have almonds? I love almonds! Thanks so much for sharing! This one is getting pinned!

  2. I am a bit obsessed with almond flour (LOVE it!) and these brownies look delicious, so I baked them tonight, and they are cooling as we speak. Can’t wait to try them. I also baked your Carrot Cake Cookies yesterday and they are super yummy!!

  3. I made these today but subbed in cashew meal instead of almond meal. My TJ’s was out of almond. They still tasted DELICIOUS!

  4. I have made these brownies three times, and they are delicious! But when I try to slice them, they fall apart. I tried refrigerating them before slicing, but that didn’t help. Am I doing something wrong??

  5. These sound so yummy I am tempted to bake now, at 930pm. Are you able to sub out butter for coconut oil? Have u tried? If not, I will and will ping you back! You are doing great super mom! Many of your readers and fans have been in your shoes, and just know it gets easier and even more gratifying with every day! But yes, it is hard and ok for the tears to flow! Take it from one who knows 😉 xo!
    Ps CrossFit and then 2 miles? That’s insanity! But I get it too.

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© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.