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Almond Flour Brownies

Almond Flour Brownies

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I’ve never met a brownie I didn’t like. Wait. Scratch that. I have met brownies I didn’t like…dry ones. Ashes to ashes, dust to dust brownies. No thanks…but gooey brownies. Yeah, buddy. Come to Mama!

Y’all told me on Facebook you wanted me to start posting coconut flour and almond flour recipes…and I’m happy to oblige because that’s mostly what I find myself using these days. I love both of them – they are different, but I love the taste and texture.

Hello? Are you there? I know some of you just phased out everything I said once the word “brownies” came out of my mouth.

Almond Flour Brownies

This week in Cooking Through Stacy’s Stash I’m using a cookbook from Washington, DC – The Presidential Cookie Cookbook. I’ve been to DC a few times and I love it each time – so full of history and great FREE things to do. I bought this book on a trip with Barry. Cookbook + cookies? I’m sold.

I love this book because it’s got a cookie from the time period of each president – with facts and little informational tidbits. I love informational tidbits.  If you’re a homeschooler, this would be a cute book to use when talking about the presidents – and then you get a cookie. Win-win situation here.

Almond Flour Brownies

I chose this recipe for Sequoia Brownies for one reason and one reason only…it said BROWNIES. This cookie is from the Nixon administration and is named after the USS Sequoia.

I didn’t have to change much, I just mixed it up to make it more Stacyfied. A guilt-free brownie? Yes – you can be my best friend. Wait, what? Did you say BROWNIE?

These were totally amazing – they will be a regular dessert around here. Yes, you can be my friend. I’m so glad when something I tweak turns out good – sometimes I’m not so lucky. Keepin’ it real.

No dry, dusty brownies here! These deliciously gooey grain-free brownies are easy on the waist by using almond flour and stevia.

Okay, so two things:

1. Almond flour and regular flour cannot always be used interchangeably. It depends on the recipe – sometimes it totally flops. These did NOT totally flop. Coconut flour is its own beast…it takes a bit of tweaking because it’s a very protein-rich flour – it needs a good binder. But, we’ll talk more about that in another post.

2. I’ve been avoiding this conversation because of some hurtful things said on Facebook, but now I must finally tackle the subject….I use xylitol. What is xylitol? It’s a sugar alcohol. It has absolutely no effect on blood sugar and doesn’t cause weight gain. It is NOT an artificial sweetener. We don’t do artificial in this house.

At first, I was hesitant to use xylitol…but after extensive research and HOURS upon HOURS of reading, I finally decided that I was fine with using it. Why? First off, I know exactly how sugar affects the people in this house. I know how we feel. I know how our pants fit…and I see the difference in Annie’s behavior after she’s had sugar. I do not see those same results when I use xylitol.

Do I use it a lot? No…it can have a laxative effect if used too much (which could be a BENEFIT to some people I know)…but so can beans, flax, or oatmeal for that matter. I use it sparingly and try to use stevia most often. Sometimes, however, a recipe needs the BULK of the sugar to turn out correctly – and that’s when and why I use xylitol. **I also use erythritol.**

So, you will occasionally see recipes around here where I call for xylitol. If you don’t have it or don’t use it, just substitute the same amount of sugar. (Note – xylitol, like chocolate, is very bad for dogs. Don’t feed Fido a plate of xylitol goodies. Thanks.)

For more information on xylitol, check out this informational post about the sugar alcohol from Intoxicated On Life.

No dry, dusty brownies here! These deliciously gooey grain-free brownies are easy on the waist by using almond flour and stevia.

THM Compliant: These are an S dessert when using xylitol and stevia.

Keep Crockin' Book

No dry, dusty brownies here! These deliciously gooey grain-free brownies are easy on the waist by using almond flour and stevia.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. Yum! Thanks for the tasty looking recipe and for hosting! :)

  2. Kristin says:

    I cannot WAIT to try these! Looks delicious, yet again, Stacy!

  3. Kristin says:

    PS, one thing that always comes up on the fb group is how to AFFORD the THM lifestyle, I always point the questioner to your website, but I (and MANY others) would love to see a writeup of what you get, where, and maybe buy prices and YOUR essentials for THM! Just an idea 😉 Thanks for all you do! Your blog is a go-to guide for THIS former coupon queen turned THM!

    • Well, then we’re two former coupon queens here. :-) Nice to meet you and thanks for the referrals! I’ll add those ideas to my queue. Thanks!

  4. Stacy,
    Thanks for the article AND all the great recipes you posted yesterday,I am still going through all of them. I do have a question about the xylitol. Is NuNaturals different than xylitol? I am having such a hard time with the sweeteners.
    Thanks, keep the faith,

    • NuNaturals pure white stevia EXTRACT is what I use, but it’s not the same as xylitol. Xylitol is a sugar alcohol and can be used cup-for-cup like sugar. There is a stevia post linked above in the link-ups that will answer a lot of questions for you. :-)

  5. Stacy, I had just ordered some xylitol when I put in an order for the truvia making stuff that you had posted about a while back. Not sure why I ordered it, but now I do…I can make brownies! My DH will be soooo delighted. He does like his sweets….

    I really enjoy and value your blog. You are awesome!

    • Make sure he doesn’t eat the whole pan…laxative effect and all. LOL He might think you’re playing a dirty joke! LOL LOL Okay, I’m cracking myself up here!!!

  6. Thanks for another opportunity to link up, and a double thank you for featuring my coconut macaroon muffin in a mug. I hope you enjoy it when you get a chance to try it. I added my raspberry cheesecake rollups today :) .

  7. wonder if i could use maple syrup for our sugar?

  8. I use almond flour a lot in my cooking since it’s gluten free. These look great!

  9. Stacy, we use xylitol in small amounts here, because it definitely gives us intestinal upset, and our guests who come over to our home and aren’t used to xylitol in any way also get intestinal upset from it. If I were to sub erythritol for the xylitol, I wonder how much of it I would use instead?



    • Julieanne, I would try it in the same amount as the xylitol. I haven’t done that with this particular recipe, but I have done it with a couple other successfully.

  10. Christine says:

    Hi Stacy! I am very much looking into the world of Trim Healthy Mama and can’t wait to try this recipe since I just happen to have a bag of almond flour in the cupboard. Had no idea what to do with it until now! My question is this. Have you seen more money going towards groceries since switching to THM? I ask because I have looked at the almond and coconut flour prices at the store; I am guessing that these products aren’t used as much as I would use wheat flour because of the encouragement to stay away from carbs, but knew you would be the one to ask. :) (And also, where would you get xylitol? Is it in the baking aisle at the store or more of an online purchase?)

    • I get xylitol from Vitacost. :-)
      Has our grocery bill gone up? Yes – but that’s not because of THM…it was going up before. Because we’re eating more high quality items – that was a decision we made before we even started THM.
      I do buy coconut and almond flour but I don’t use them very often – maybe a couple times a week…when we were eating wheat, it was almost EVERY DAY. Yikes.

  11. These sound fabulous! I like to use xylitol, too, but I really have to watch my portions VERY carefully, or I get a gassy tummy. Although these brownies just might be worth it! LOL It’s probably a good thing that I don’t have the ingredients in the house or I might be making these instead of washing the kitchen floor.

  12. We have that cookbook and those brownies are awesome, although I’ve never tried them the THM way. Can you use peanut flour instead of almond flour?

    • Also, is xylitol different than Truvia? I’m slowly learning a few things and making a few changes. :)

      • Xylitol is a sugar alcohol and can be used cup-for-cup in place of sugar. Truvia is erythritol mixed with a bit of stevia. It cannot be used cup-for-cup in place of sugar because it’s stronger due to the steiva. :-)

    • I have never done that…when I use peanut flour, I usually just use it as part of the recipe and not the entire amount of flour.

  13. Lyssa Hurst says:

    I don’t even care that it’s too hot to turn the oven on. These brownies must be made.
    Thank you!

    • I currently am in my kitchen and it’s 80 degrees outside. I have the oven, crock pot, and stovetop on and I’m sweating like a pig. LOL But I’m having fun!!

  14. Thanks for hosting! These look great! :)

  15. Love the muffin in the mug idea but what is the alternative if you don’t own a microwave? I really want to try it!

  16. Those look yummy – definitely going to have to try them!

  17. Hi Stacy,
    Thank you for visiting my blog at Gluten Free A-Z ( riced cauliflower) and leaving a comment. I came over to visit yours and discovered your healthy blog carnival that I didn’t know about. I’ll be there participating next Tuesday. Really enjoyed your site.

  18. It was a blessing to see this cookbook picture posted. I have a copy that belonged to a friend that died a few years ago. She let us try the lemon squares a few weeks before her death.

  19. Natasha Hoover says:

    Pretty much anything that isn’t real sugar makes me feel awful =(
    The recipe looks great, though, I’d just need to make it with sugar!

  20. I hope you enjoy!

  21. I love almond flour; it rocks this earth! I used to make my mother (The Simple Homemaker) almond flour cookies that she worshiped. (Not literally). This recipe looks so awesome; awesome as in “I can’t live the next year of my life without making them at least once.” Thank you!

  22. Diane Balch says:

    I love baking with almond flour it is very traditionally used in Mediterranean baking. I hope you saw #21 from the foodie friday party it is an paleo strawberry almond coffee cake… I think you would love it. Thanks for sharing your delicious brownies with us.

  23. Sydney Ramirez says:


    I just want to thank you for introducing me to THM. I have struggled so much in the past trying to lose weight and was essentially starving myself and not losing weight. I’ve lost 14 lbs. in a month and my energy levels are soaring. I love the plan, love the food, and feel so much better. I have MS, a rare form of arthritis, hypothryoidism and fibromyalgia. If I can do it, anyone can. :)

  24. I like the sound of that cookbook, and your brownies look scrumptious. I like how you have made them a bit healthier, and I always enjoy using almond flour, both for flavour and texture. I’ve pinned this recipe to the Hearth and Soul hop recipes board. Thank you for sharing it with us.

  25. Stacy do you think I could use only stevia in this recipe? I don’t have anything else (except sugar which is OFF limits, except for Kombucha making :) I am pretty desperate for a brownie and I don’t have xylitol…

    • I’ve never tried it that way – most brownie recipes need the bulk of the sugar to work out. Do you have protein powder? You could use a couple scoops of it for the bulk and then just use the equivalent of 1/2 cup of sugar in the stevia.

  26. Marsha 'Nana' Baker says:

    These look amazing! Thanks so very much for linking them up at Weekend Potluck. Please come again soon.

  27. Miz Helen says:

    These are great looking Brownies! Thank you so much for sharing this great recipe with Full Plate Thursday. Hope you have a fabulous week and come back soon!
    Miz Helen

  28. Any brownie is good looking…unless it’s on fire. LOL

  29. I love how you blend the recipe with some learning :-) Absolutely wonderful! Thanks so much for linking up with Mouthwatering Mondays!

  30. Stephani (The Cheapskate Cook) says:


  31. Double yum!

  32. Gotta learn something new every day, right? :-) Thanks for hosting!

  33. I love brownies so much. And it is cookout season, with which they compliment perfectly. I don’t have almond flour…I suppose I can make these with wheat flour? Thanks for linking to Wellness Wednesday.

  34. Its_Gwen says:

    This is TOTALLY happening here as SOON as I get my hands on some almond flour.

  35. You could try – that’s what the original recipe called for. :-) You might have to adjust the liquid amounts…you’re look for brownie batter consistency. Good luck!

  36. Stephanie McKenzie says:

    I made your brownies, they are excellent!! I look forward to trying more of your recipes! I also would like to thank you for making me aware of the book Trim, Healthy Mama. I have ordered it and am looking forward to getting started!


  37. Seriously, that makes me so happy that I just can’t stop smiling. :-) :-)

  38. Hannah, the Horsecrazy-Bookwor says:

    No! Not wonderful-looking brownies! Why do you do this to me? These brownies look indescribably delicious. Now I have to make them and eat perhaps half the batch on my own.
    (My mother will eat the other half. And then we’ll both get stomach aches and regret it, but not learn from our mistakes the next time.)
    Thank you!

  39. I noticed xylitol is a bit thicker granuals. Is this normal and how it should be used in this recipe? I have the “Now” brand. Hope its a good one.

    • I just sub xylitol one for one with sugar. Are you asking me how to make it without the stevia? Because it calls for 1/2 cup xylitol.
      Yes, Now is my favorite brand. :-)

      • Oh no no, I am THM so I will be using the xylitol. I’ve just read about people “grinding” it first and I wanted to be sure that I didn’t need to do that for the brownies.

        • No, you don’t need to in a recipe like this. You have to grind the Truvia or Xylitol to make things like Skinny Chocolate – recipes where it won’t be able to dissolve. :-) You’re safe here.

  40. In the oven now . . . .

  41. Made these today to have at my son’s birthday party while everyone else was eating cake. YUMMMM! Did not feel like I was missing out at all. Thank you thank you!!!!

  42. Just had to leave a message … I’ve had this recipe pinned for ages and finally made them…. They are wonderful! Thanks for sharing this recipe – it’s going in my THM tried-and-true recipe book! (Now to restrain myself from eating them all in one day!)

  43. SO yummy! My husband was thrilled- he keeps saying “I can’t believe I get to eat these and still be on plan!” :)

  44. This was JUST the recipe that I was looking for! Can you let me know what the nutritional info is on it? Thanx!

  45. These look awesome! Do yo think you can use truvia in place of the xylitol/erythritol? It has the consistency of sugar but I wasn’t sure if the xylitol was thicker. Thanks!

  46. What does using xylitol AND stevia do? What if I left out the stevia?

    • They would be very bitter. Most baked goods need the bulk that sugar provides – so that’s why I have used a bit of xylitol, for the bulk. The added stevia is to make sure they are sweet enough.

  47. How much of truvia or thm sweet blend do I use?? I don’t have xylitol.

    • Xylitol measures cup for cup like sugar – truvia does not. It’s about double the sweetness of sugar. You could try using 1/2 the amount of truvia instead of xylitol, but it might not turn out. I haven’t tried that. I used xylitol to get the same bulk as I would get from sugar. Most recipes for baked goods need the bulk that sugar provides. :-)

  48. Malcolm Myler says:

    I just made these last night and did not have any stevia. I think they tasted great! Then again, I used Truvia that I had on the shelf and have never used. I usually sweeten with Splenda but saw that Truvia really is Erythritol. Either way, this recipe is a real winner for me!

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