I’ve always believed that the best recipes come from those moments when you’re craving something rich and sweet, but you still want to keep it healthy.
That’s where these paleo almond flour brownies with raspberries come in.
They’re made for those evenings when you need a chocolate fix but don’t want to go overboard with a giant batch. Plus, the pop of raspberries?
Game changer.
It’s like a little sweet-and-tangy surprise in every bite, reminding me of those childhood summers when I’d pick fresh berries from the backyard.
Chef’s Tips
- Raspberries: Pat the raspberries dry before folding them in to prevent excess moisture in the brownies.
- Extra Gooey? Add 1 tbsp of almond butter to the batter for an even richer texture.
- Substitutions:
- No coconut sugar? Use light brown sugar or monk fruit sweetener.
- Allergic to nuts? Try oat flour instead of almond flour (though it won’t be strictly paleo).
- Swap raspberries for blueberries, blackberries, or even diced strawberries if that’s what you have on hand.
Serving Suggestions
Serve warm with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream. Sprinkle a few extra raspberries on top for that gourmet look!
Let me know how yours turn out—or if you decide to try a different berry twist!
These are always a hit in my kitchen.
Small Batch Paleo Almond Flour Brownies with Raspberries
- Total Time: 30 minutes
- Yield: 4 brownies 1x
Description
Rich and fudgy brownies with a paleo twist! Made with almond flour, coconut sugar, and a handful of fresh raspberries, these treats are perfect for when you want a guilt-free indulgence.
Ingredients
- ½ cup almond flour (fine, not meal)
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ⅛ tsp sea salt
- ¼ cup coconut sugar
- 1 large egg (room temperature)
- 3 tbsp melted coconut oil (plus extra for greasing)
- ½ tsp pure vanilla extract
- 1 tbsp maple syrup (optional for extra sweetness)
- ¼ cup fresh raspberries (or frozen, thawed and patted dry)
- 1 oz dark chocolate (70% or higher), chopped (optional, for extra indulgence)
Instructions
- Preheat and Prep:
Preheat your oven to 325°F. Lightly grease a small 5×5-inch or 6×6-inch baking dish with coconut oil and line it with parchment paper for easy removal. - Mix the Dry Stuff:
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, sea salt, and coconut sugar. Make sure there are no lumps. - Whip Up the Wet Stuff:
In another bowl, whisk the egg, melted coconut oil, vanilla extract, and maple syrup until smooth. - Combine and Fold:
Slowly add the wet ingredients to the dry, stirring until well combined. The batter will be thick, but that’s normal. Gently fold in the raspberries and chopped dark chocolate, if using. - Spread and Bake:
Spread the batter evenly into the prepared pan. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake; we’re going for fudgy, not cakey. - Cool and Slice:
Let the brownies cool completely in the pan before slicing into squares. Trust me, the wait is worth it to get those clean edges!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Paleo/Gluten-Free
Nutrition
- Serving Size: 1 brownie
- Calories: 175
- Sugar: 7g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
