Almond Flour Brownie Brittle (Gluten-Free & Dairy-Free)

This almond flour brownie brittle is a healthier sweet treat that’s crunchy, chocolatey, and guilt-free! Made with almond flour, cocoa powder, and egg whites, this brownie brittle offers all the rich flavors of a classic brownie but in a crispy, crunchy, gluten- and dairy-free form. 

It’s perfect for a lighter snack with that satisfying chocolate crunch without the heaviness of a traditional brownie. Best of all, it’s super easy to make!

This recipe is ideal for anyone looking to enjoy a healthier dessert that still packs a delicious punch. By using almond flour, you’re not only keeping it gluten-free but also adding healthy fats and protein, which makes this treat more filling than your average brownie brittle. 

The use of egg whites helps create a light, crispy texture, while the cocoa powder gives you that intense chocolate flavor. Plus, it’s dairy-free, so it’s perfect for those with lactose sensitivities. Whether you’re looking for an afternoon snack or a sweet addition to your lunchbox, this brownie brittle is sure to satisfy your chocolate cravings!

Almond Flour Brownie Brittle Recipe

For this recipe, you will need egg whites, sugar, cocoa powder, coconut oil, vanilla, salt, baking powder, almond flour, chocolate chips, and chopped nuts.

Preheat your oven to 325°F (165°C). Line a cookie sheet with parchment paper to prevent sticking.

In a large bowl, whisk the egg whites until they become foamy. This will help create the light and crispy texture we want in our brittle.

Slowly add the sugar, cocoa powder, canola oil, and vanilla extract to the egg whites. Whisk until smooth and fully incorporated.

Stir in the salt, baking powder, and almond flour. Continue mixing until the batter is smooth and free of lumps.

Pour the batter onto your prepared cookie sheet and spread it as thinly as possible using the back of a spoon or spatula. The thinner you spread the batter, the crispier the brittle will be.

Sprinkle the chocolate chips (and optional chopped nuts) evenly over the top of the batter.

Place the cookie sheet in the oven and bake for 20 minutes. After baking, remove from the oven and use a pizza cutter or knife to cut the brittle into pieces.

Return the brownie brittle to the oven for an additional 5 minutes to help it crisp up even more.

Once the brittle is completely cool, break it into pieces. If some pieces are still too chewy, you can return them to the oven at 250°F for about 20 more minutes, then let them cool again.

Substitutes and Variations

This recipe is easily adaptable to fit various dietary preferences and ingredient availability. Here are a few suggestions:

• Oil Alternatives: Coconut oil can be replaced with neutral-flavored oils like avocado or melted butter. Each will add a slightly different flavor, so feel free to experiment.
• Sweeteners: If you want a lower-sugar option, try using coconut sugar, monk fruit sweetener, or a sugar-free alternative like stevia in place of regular sugar.
• Add-ins: For extra flavor and texture, you can add chopped nuts (like walnuts or pecans), dried fruit, or even coconut flakes to the batter or as toppings.
• Chocolate Chips: Dairy-free chocolate chips work well to keep this recipe dairy-free, but you can use any chocolate chips you prefer or even omit them for a simpler brittle.

Watch The Recipe Video

https://youtu.be/YFL7cmWv5UY

Almond Flour Brownie Brittle FAQ

How should I store the brownie brittle? 

Store your brownie brittle in an airtight container at room temperature for up to 5 days. This will help it stay crispy. For more extended storage, you can freeze it for up to 2 months; just let it thaw at room temperature before enjoying it.

Can I use a sugar substitute? 

Absolutely! If you’re looking to reduce sugar, you can substitute regular sugar with a natural alternative like coconut sugar or try a low-calorie sweetener like erythritol or monk fruit. Just be sure to adjust the amount to taste, as some sweeteners can be more potent than sugar.

Why is my brownie brittle too chewy? 

It might not have baked long enough if your brownie brittle is too thick or chewy. To fix this, you can return the chewy pieces to the oven at 250°F for an additional 20 minutes to help them crisp up. Make sure to spread the batter as thinly as possible before baking for the best results.

Can I make the brittle without chocolate chips? 

Yes, the chocolate chips are optional. You can skip them for a simpler brownie brittle or replace them with chopped nuts, seeds, or dried fruit for extra flavor and texture.

Related Recipes:

• Protein Brownies with Almond Flour (Gluten-Free)
• Almond Flour Pumpkin Cake
• Almond Flour Olive Oil Cake

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