Fudgy Paleo Brownies

We made you the Fudgiest Paleo Brownies of your dreams! Made with a combination of coconut flour and almond flour, these healthy brownies taste like the real deal, but are actually grain-free, dairy-free, and gluten-free!

We love healthy dessert recipes! Similar to our sweet potato brownies, these fudgy paleo brownies are made with no grains and sweetened naturally with maple syrup!

brownie with almond butter on topbrownie with almond butter on top

My motto with this healthy brownie recipe is “go chocolate or go home.” It’s naturally sweetened with maple syrup, grain free, paleo, and… I promise you, tastes better than the real thing! Oh, and did I mention that they’re fudgy?

Paleo Flour Combination

For these little fudge delights, we used a mixture of paleo-friendly flours, which keeps them grain free. After a few tests, we figure out the perfect ratio of each flour to make them moist and fudgy. Don’t worry, they aren’t chalky whatsoever.

  • almond meal: when baking, always make sure to use the superfine ground almond meal. We prefer Bob’s Red Mill.
  • coconut flour: a little goes a long with coconut flour. Make sure to only use the suggested amount. It does not swap 1:1 with any other flour.
  • cocoa powder: cocoa powder isn’t technically a “flour,” but we did use it in this recipe as one of the dry ingredients. Make sure to buy unsweetened cocoa powder.

bowl of ingredientsbowl of ingredients

Once you’ve got your grain-free flour combination ready to go, you can start adding your other ingredients. Here’s what else you need:

Other Ingredients

  • baking powder: you only need 1/2 teaspoon of baking powder for this recipe. If you use more, things will get a little cakey and we want these to be fudgy instead!
  • chocolate chips: feel free to use dark, semi-sweet, or dark chocolate chips for these babies.
  • egg: in the past we’ve used more than one egg in our brownie recipes, however, you only need 1 large egg for this recipe. This will help decrease the cakey-ness and make them extra fudgy.
  • almond butter: almond butter is the key ingredient to these paleo brownies. Why? Almond butter is high in fat, which helps with the moisture content! It’s also…DELICIOUS. Feel free to swap out for cashew butter if need be.
  • maple syrup: don’t have maple? Feel free to swap for honey! Unfortunately, we don’t recommend swapping for a granular sugar or extract like stevia. You’ll need something liquid so you can swap 1:1 with no problems.
  • almond milk: Any kind of nut milk will work for this, even soy! So, pick your poison.
  • sea salt: this is like the cherry on top for these healthy brownies. Sprinkle a little Himalayan sea salt on top after they come out of the oven for a sweet and salty piece of heaven.


Can’t eat all of these brownies in one sitting? Don’t worry, we’ve got storage solutions for you! However you choose to store them, we recommend giving them a little nuke in the microwave for 15-20 seconds to warm them up and remelt the chocolate chips!

Counter: store in an airtight container on the counter for up to 3-5 days.

Fridge: store in an airtight container in the fridge for up to 5 days.

Freezer: let cool completely, then, wrap each brownie in a piece of plastic wrap and then again in a piece of tin foil. Store in the freezer for up to 3 months.

2 paleo brownies2 paleo brownies

paleo brownie with bite taken out of itpaleo brownie with bite taken out of it

We recommend eating one of these lovely brownies warm with a cup of coffee. If you’re feeling sassy, you can top it with a little almond butter or even a scoop of ice cream!

More Paleo Brownies


Fudgy Paleo Brownie

We made you the Fudgiest Paleo Brownies of your dreams! Made with a combination of coconut flour and almond flour, these healthy brownies taste like the real deal, but are actually grain-free, dairy-free, and gluten-free!

  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes

Author: Lee Funke

Yield: 6 1x

Category: Dessert

Method: Oven

Cuisine: Paleo


  • 1/2 cup superfine almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 cup semi-sweet chocolate chips (+ more for topping)
  • 1 large egg
  • 1/3 cup all-natural almond butter, drippy
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon melted coconut oil
  • sea salt, to taste


  1. First, preheat oven to 350ºF. Then spray a bread pan with coconut oil cooking spray.
  2. Place almond flour, coconut flour, cocoa powder, baking powder, and chocolate chips into a large bowl. Whisk until there are no more lumps.
  3. Then, Add in an egg, almond butter, maple syrup and almond milk and milk until combined. Add in melted coconut oil and mix one more time. Your batter should be fudgy thicker than normal brownie batter.
  4. Transfer batter into bread pan and top with a few more chocolate chips. Bake at 350ºF for 16-18 minutes, making sure not to over bake!
  5. Remove brownies from oven and sprinkle on some sea salt. Let cool for at least 5 minutes before slicing and serving.


  • This recipe was updated on 6/11/2019.


  • Serving Size: 1/6
  • Calories: 270
  • Sugar: 15
  • Fat: 23
  • Carbohydrates: 25
  • Fiber: 5
  • Protein: 9