Flourless Chocolate Brownies

Flourless Chocolate Brownies

1 Serving: 132 Calories | 9.1g Fat | 8.4g Carbs | 2.4g Protein

  • 110 g dark chocolate (melted)
  • 100 g almond flour OR 100g hazelnut flour (pulse hazelnuts in a high speed blender until it forms a fine flour)
  • 4 whisked eggs
  • 60 g granulated sugar of choice (i used xylitol)
  • 20 g cocoa powder
  • 40 ml hot water with 1 tbsp coffee
  • 1/2 tsp baking powder


  • 2 tbsp coconut oil (melted)
  • 2 tbsp nut butter of choice (I used hazelnut butter which was SO yum, but almond/ peanut / macadamia works well too)
  • 3.5 tbsp raw cocoa powder
  • 4 tbsp maple syrup/ honey
  • 1 tsp pure vanilla extract

SALTED CARAMEL: Top it off with some home-made salted caramel sauce,

  • 5 tbsp coconut oil
  • 7 tbsp maple syrup OR honey
  • 3 Tbsp coconut sugar OR granulated sugar of choice
  • pinch of sea salt
  • -Place all ingredients in a saucepan on medium heat and allow to bubble. Make sure you are mixing the mixture constantly (until it begins to thicken slightly. Take off and allow to cool.)

CASHEW: Top each brownie with 1 cashew nut before baking

BLUEBERRY: Top each brownie with some blueberries & frosting

ALMOND: Top each brownie with 1 almond

WHITE CHOC: Add 1/4 cup white chocolate chips to batter ( i used a raspberry white choc)

DOUBLE CHOC: Add frosting to brownie!

  1. Preheat oven to 180 degrees celsius. Line a brownie tin
  2. Combine all ingredients for brownie (base)above in a bowl.
  3. Place batter in lined brownie tin, and bake at 180 degrees Celsius for 15-20 mins until just underdone (toothpick should come out slightly crumbley)

  4. Take out and allow to cool.


  1. -Warm the coconut oil in a pan on the stove and allow it to melt.
  2. Add in the nut butter and take off heat. Stir in the raw cocoa, maple syrup and vanilla.
  3. -Pour glaze over brownies and enjoy!!
  4. Store in an airtight container
  5. *Best served warm!


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