Suuuper Fudgy Cocoa Brownies 🍫🎥 gluten free, keto & paleo

These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that’s what we call the ideal low carb chocolate dessert! The recipe was first published on January 8th ’18, and has been updated to provide more info on various sweeteners.

Stacked Fudgy Paleo & Keto Brownies
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

The Ultimate Paleo & Keto Brownies 🍫

Suuuper Fudgy!

Ridiculously decadent, suuuper fudgy and intensely chocolatey, these keto brownies are one indulgent low carb chocolate treat. Plus, they’re suuuper easy and with staple (grain-free) pantry ingredients.

And guess what? Just 1g net carb per brownie. (Drumroll please!) 🥁

p.s. these are very chocolatey, as in proper chocolate! So ideal for you dark-chocolate-lovers out there.


Oh, and if you’re into brownies and cheesecake (who isn’t?!), do check out our keto cheesecake brownies based off these guys.

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

The Origins 🔍

This recipe happens to be a keto adaptation based off Alice Medrich’s famous cocoa brownies, incidentally one of the most popular brownie recipes on the web. And the keto result varies little from the original, albeit perhaps a little less chewy and more melt-in-your-mouth sorta thing (courtesy of the lack of gluten).

Fun fact: Medrich’s original recipe called for beating vigorously with 40 strokes (exactly!) to incorporate the batter. Now that’s what we call precision.

Whisking a paleo and keto brownie batter
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies
Freshly baked keto brownies with flakey sea salt
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

A Couple (Very Simple!) Rules

We’ll start with the most important one: do not over-bake the brownies! Timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess. Keep an eye out for them, and take them out once the center is set and a toothpick inserted comes out moist (but not drenching).

We even prefer to slightly undercook them and chill them in the fridge before cutting. That’s the secret for extra fudgy brownies.

I’ve also noticed that when using powdered erythritol rather than xylitol (my favorite), you also need to decrease the baking time by about 5 minutes as they cook faster.

You’ll also want to use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick (doesn’t affect the end results, just annoying to spoon rather than pour!).

And if possible, refrigerate the batter overnight. This is an old Medrich rule, but it does work a charm to get a richer texture (as the flavors have had a chance to mingle). Though if not possible, honestly don’t sweat it– we’ve done them either way multiple times. Just keep in mind that your batter will solidify in the fridge (as the butter sets), totally normal and just pop the baking dish in the oven as is.

Stacked keto brownies with a glass of milk
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

The Chocolate 🍫

Cocoa brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy. But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.

Albeit ‘healthier‘, as you can control the chocolate and fat input completely, so no added refined sugars, preservatives etc. And of course, cocoa powder is much less expensive than chocolate bars (particularly keto ones!). So think of these keto brownies as wallet-friendly too.

Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

p.s. a lightly sprinkle of flakey sea salt works wonders to cut through the chocolate in these guys! And Maldon flakes are the undisputed best, by a mile.

The Flours

This recipe uses almond flour only (💥💃🎆!!). Yup, that’s it! Having said that, you can always sub half of the almond for hazelnut flour (think Nutella), if you wanna spiff things up a notch or give them a little twist.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

The Sweetener 🍯

You’ve got a couple options here. Xylitol has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). Xylitol takes (much) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking.

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) report back periodically that your batter ends up thick. This seems to be improved by microwaving rather than using a water bath, and using powdered rather than regular. Though there seems to be no hard rule here. Doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in. But if you’re finding your brownies feel too thick, simply add in an extra egg (just don’t over-whisk or they could become more cakey).

Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So we cannot recommend enough that you don’t use stevia-based sweeteners here.

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Freshly cut keto brownies with flakey sea salt
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies
Taking a piece of a keto brownie piece
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

The Recipe Video

Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

Suuuper Fudgy Paleo & Keto Brownies

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 brownies
Calories: 102 kcal

These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that's what we call an ideal low carb chocolate dessert! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



  • 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
  • 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
  • 80 g cocoa powder **
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature***
  • 70 g almond flour

To garnish

Serving suggestions


  1. See recipe video for guidance!

  2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside. 

  3. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.

  4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

  5. Add the almond flour, whisking vigorously until fully blended (about a minute).

  6. Bake for 15-25 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you'll brownies will continue to cook while they cool. 

  7. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. 

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn't work (at all!) for these! 

And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!). 

**Use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they'll solidify the butter and your batter will be too thick once you add in the almond flour (doesn't affect the end results, just annoying to spoon rather than pour!). 

Nutrition Facts
Suuuper Fudgy Paleo & Keto Brownies
Amount Per Serving
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 139mg 6%
Potassium 83mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 4.7%
Calcium 2.1%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.



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  1. Mike says:

    Only had sucralose as a sweetener at my local store – wonder if that would be any good (I don’t usually use any sweeteners at all, just trying to get my misses on keto too so I wonder if this will be any good? )

  2. Farzi T says:

    They came out great~ I cut the recipe in 4th since I didn’t have enough of some ingredients XD and baked them for exactly 15 mins 🙂 very fudgy and yummy, tnxxx
    Oooh ‘n I used swerve confectioners.

  3. Shauna says:

    Is there any other sweeteners I can use in this recipe? The one listed is really harsh on my stomach.

    • Paola says:

      Please read the section on sweeteners Shauna (also consider that NOW brand xylitol is corn derived… birch tree xylitol is a game changer) xo!

  4. Hope says:

    I made these & they are SO DELICIOUS!! I used Swerve Confectioners for the sweetener & followed your recipe to a “tee”, & they taste amazing! THANK YOU for both the recipe AND for the detailed instructions & tips. They really helped a lot!

    The only thing that turned out slightly differently for me was that they took a little longer to bake in my oven. They were still *really* liquidy at 17 minutes (not set AT ALL), so I baked for another 2 minutes for a total of 19 minutes. Even though the center was still liquidy, they were a bit more set, so I took them out at 19 min., as I DID NOT want to over-bake them. (I like my brownies EXTRA fudgy, so wanted to err on the side of under-baked.) I’m SO glad I did! They are SO GOOEY & FUDGY & YUMMY!! (I could probably bake for 20-21 minutes next time. And there WILL be a next time!). Anyway, I thought I would share that in case anyone’s oven is similar.

    I have 1 question for you… If I’m unable to store these in the freezer, how long would they last in the fridge?

    • Paola says:

      Thanks so much for your detailed review Hope! I learn so much from the detailed descriptions you guys give! I think in the fridge they would keep for 5-7 days? xo!

  5. Heidi says:

    LOVE these brownies! I don’t have a terrible sweet tooth, but for those occasional sugar / chocolate cravings while on Keto these are a lifesaver. First time experimenting with Monk Fruit sweetener too (the others weren’t available at my supermarket), it worked so well! I swear, no one would no the difference if you didn’t say they were Keto (especially when the are fresh from the oven!). Thanks for this!!

  6. Eloise says:

    Hi I made these and they didn’t turn out very sweet, I used xylitol and plain flour (not doing ketosis). They also weren’t very thick, do you know why this might be?

    • Paola says:

      Hi Eloise! The thing here is that I developed the recipe around the almond flour, so when you subbed with regular the ratios got messed up (almond flour is fatty etc). I would suggest you click through to Alice’s Cocoa Brownies (the original version with wheat flour!). You’ll find that she also uses A LOT more sugar (particularly good if you aren’t doing keto, as your sweet palate changes a lot). xo!

  7. Becca says:

    This brownie looks amazing! I just found your Instagram and website tonight and can’t wait to begin making some of your recipes! I am very new to keto baking and have a question before making this recipe… You make it very clear that stevia sweeteners do not work in this recipe, however I have a sweetener blend which is Erythritol with ‘steviol glycosides 0.75%’, is this still likely to cause a bitter taste? I love brownie and don’t want to botch it up!! Thanks in advance if you get a chance to reply 🙂

    • Paola says:

      Hi Becca! Yeah the thing is that it could be a personal result? I know many readers share my views on stevia sweeteners and chocolate baked goods… a few don’t? Why don’t you make yourself a hot chocoalte and test it out?! Mix some cocoa with almond milk and your erythritol/stevia sweetener! If you like the taste then yay, if you get a super bitter after taste then well nay… 🙂 xo!

  8. Chadel Pryce says:

    This is the richest and by far most scrumptious brownies I have ever tasted. The non-keto brownies don’t even come close, AND THIS IS SUGAR FREE BABY! I love brownies. The only thing I changed is I added 4 squares of Lindt 85% dark chocolate.

  9. LO says:

    “slightly undercook them and chill them in the fridge before cutting”

    Are you putting them in the fridge hot/pretty much straight from oven??

  10. Connie says:

    I have made this twice, each time the centre was uncooked (some batter stuck to the wax paper, used stainless tray) the rest was cooked, what went wrong? I used crystralised palm sugar and coconut oil. I live in a tropical country, does it affect the batter? Hope to fix this problem, thanks

  11. Angelique says:

    I made these today and they are delicious!! I used powdered xylitol for my sweetener. Baked 22 mins. They have a shiny, cake, dense spongy feel. I was really hoping it would get the crackly crusted top like your photos. I love a good crunchy corner browny with a chewy center. Any suggestions to get that crispy top?

  12. skamperdans says:

    These brownies made my bum cry stinky tears :(. They taste good, but my body is all “NOOOOOOOES”!!

    • Paola says:

      Oh dear…! If you used a corn derived xylitol or erythritol that could be the reason (think NOW brand) 😉

  13. Sandy says:

    Very yummy! I used erythritol (not powdered) and they were still great! Went by your recipe and they did not taste bitter, texture wasn’t fudgy per say but more dense…still a win for me! Yay! I will be making these again.

  14. Pam says:

    Hihi!! I am thinking of making the brownies in Wilton’s 24 cavity molds. So was wondering, should I reduce the baking time to about 8mins – 10mins? I’m using the Lakanto monkfruit sweetener and read through the comments that we should reduce baking time by 5mins? Thanks for your help!

    • Paola says:

      Hi Pam! Yeah definitely reduce baking time (tbh I cannot tell you exactly how much!). But I do think your guess sounds right (they should be just set in the center!). You can always do a trial baking time with one if you’re keen 😉 xo!

    • Paola says:

      Make them with sunflower seed flour (SO many readers with nut allergies report back that it works awesome in place of almond in most recipes 😉 xo!)

  15. Alisha says:

    I just recently started keto and your site is amazing. I know you recommend weighing ingredients but I appreciate the conversion at the recipe.

  16. Jackie says:

    Mine came out super bitter, not sweet at all. Maybe I should have used the full cup vs the 2/3 cup of powdered Erythritol. 😫

    • Paola says:

      Sweet taste buds begin to vary A LOT the more you go into keto- so yes, for more traditional sweetness you need to go for 1 cup 😉 xo!

  17. Cindy Wolf says:

    I followed the recipe exactly, using the ingredients called out for in the recipe with no substitutions and these are by FAR the best brownies I’ve ever had. Since starting my keto lifestyle I’ve been wanting a chocolate fix. I think one of the main things for me is taking my time with the water bath. Whisking constantly. It did take a good 5 minutes to get everything melted together. But wow the result.
    I love that at the end of the recipe is the nutritional facts, but I’m wondering how big is a serving size? I tend to go overboard, so for me, it’s important. I bought a scale so can easily convert from grams to ounces.

    • Paola says:

      Super awesome to hear Cindy! The nutrition facts are per brownie (assuming you cut them up in 16). So say, if you divide them up in 8, they would come out to about 2g net carbs. xo!

  18. Sheila says:

    This recipe is absolutely amazing! The texture of the batter is perfect and then the brownie turns out delicious. Even makes great cookies if you bake a thin layer, adding salt to the batter and making the batter into cookies remind me of oreo. Amazing! Thanks for such a great blog! I have the summer cookbook and will definitely buy more.

  19. Marie says:

    Do you refrigerate these (after they are baked, I mean)? I refrigerated them before cutting and they are pretty firm, so I would prefer to store them on the counter and hope they soften, but I also don’t want them to spoil. Thanks!

    • Marie says:

      Well, you must really not like this question, since you didn’t answer the person who asked the same thing previously either…but you replied to a comment made after mine 😕

      • Paola says:

        Seriously Marie? I get over 100 comments, questions etc a day.. can you give me a break if I miss one ;)? Just keep them in the counter in an airtight container xo!

          • Marie says:

            Thanks for your reply. Btw, it’s also September, and someone else asked this back in March 😉 so you’ll have to forgive me if I felt like you ignored the question.

  20. Cori liles says:

    So I must have gone wrong somewhere but I read and reread everything so I am so confused. I put the coco powder, butter, and xylitol over a water bath. My xylitol never melted and everything turned clumpy. Some liquid was released. It is weird! What do you think?

    • Lisa says:

      I use kerrygold butter (grocery store) and swerve confectioners from amazon

      Btw: made this recipe for the first time today (added Lilly’s chocolate chips) and they are So good!

    • Paola says:

      My pleasure! Erythritol is a funny ingredient, tends to crystalize back (which works great for crunchy cookies)- but kinda sucks for brownies, ice creams etc that need to be smooth

    • Paola says:

      Hi Tammy! The post has tips and tricks for working with erythritol as it doesn’t behave like xylitol (cue, you need to powder it!) xo 😉

  21. Jami says:

    Everything is ready to go, and naturally I don’t have any parchment paper. Can I spray the pan and do without?

  22. Shianne Ford says:

    Made these last night! They were so good for having such little ingredients and carbs! Will definitely be making these again. Your site is amazing. Keep doing what you’re doing!

  23. Aly says:

    Can’t wait to make this recipe! I’m unsure about what xylitol to purchase though. In the directions I believe it says powdered but the link is granules. Which should I buy?

    • Paola says:

      You can use the xylitol straight as granules, it’s erythritol that I mostly suggest to be powdered ahead of time. xo!

  24. Lucia says:

    Hello! I’ve started keto a month ago and I feel great. I really like your recipes and this one caught my eye! One question: can I substitute almond flour for coconut flour? I’ve run out of almond f. and would like to try this recipe. Thanks!

    • Paola says:

      Awesome to hear Lucia! Regarding this one, you really want a nut flour for them to work (almond, hazelnut etc) xo!

  25. Brandi says:

    So good! My only change was using salted butter. I filled 12 paper liners in a regular muffin tin, and 10 min to absolute perfection! Thank you!

  26. Genevieve says:

    Hi Paola
    Is there a tweak u know of to make them less of a fudgey brownie but more cakey or chewy?


      • genevieve says:

        thank you! i made one batch exactly like your recipe and they were absolutely delish! im going to try make a second one now with toasted pecans, a little cinnamon and vanilla extract and add a little baking powder to make them more cake-like and 10g more almond flour as well! lots of tweaks, i hope it works out! i ran out of xylitol at the 130g mark so i had to sub in 30g of swerve 🙁 the mixture was way less velvety and thicker. its sitting in the fridge overnight now and i hope its gonna work out.

  27. Mai linn Moen says:

    I’m so confused, mine turned out really bitter. Could it be my sweetener? I use something called steviosa. It’s stevia and erythritol.

    • Paola says:

      Hi Mai! DEF! There are warnings throughout the post and recipe notes not to use stevia-based sweeteners 🙁

  28. Ellie says:

    I used the Total Sweet xylitol and the carb count for everything was 11g net carbs EACH?! Cut into 16 as per your recipe…. how did you calculate 1g net carbs please?
    They are delicious though!
    Thanks xo

    • Paola says:

      Hi Ellie! Keep in mind that sugar alcohols are not regular carbs (they go undigested through your tract), so it’s common practice to subtract them (there are several resources to read about it online) xo!

      • Lois says:

        Hey Paola, I was wondering about this as well – would you be able to link some of your resources on xylitol because I’m reading stuff that says the net carb count per 100g is like 60-75g? And since I love these brownies sooooo much, I don’t want to have to stop making them..


  29. chris says:

    Hi, I made these and they are very tasty. However, the texture was a bit weird, almost like gelatin. It was fudgey but very dense, and I only cooked for 15 minutes. Perhaps it got too hot at the melting stage? I did use confectioners swerve. Thank you for this recipe!

    • Paola says:

      It actually sounds like they probably needed a bit longer in the oven to get more bite in them xo!

    • Paola says:

      You’re the second person to ask me today! I JUST bought some yesterday, so I’ll begin to experiment (I’m excited because I heard it’s a lot like garbanzo, and that’s an awesome one to work with) xo Ellen!

  30. Amber P. says:

    Looooooooooooooooooooooooooooovvvvvvvvvvvvvvvveeeeeeeee these brownies!!!!! They are so yummy! I end up using salted grass-fed butter since I couldn’t find it unsalted at my store and they still turned out puuuuuurrrrrfect!

    • Hope says:

      Hi there! It sounds like you used salted butter instead of unsalted. Did you also still add the 1/2 tsp Kosher salt in addition to the salted butter? (I am in the middle of making them right now & not sure what to do…)

  31. Sonja says:

    Not sure where I went wrong. Had it in the oven for 15 min, but it was already to much. It became more like a dry chocolate cake, still good but not fudgy. Weighed all ingrediens and used Xylitol.

    • Paola says:

      So strange Sonja! Could your oven be running at a higher temp? Did you use a different mold? Can’t think of a reason for this tbh!

  32. Chelsea says:

    How are you calculating only 3g total carbs? I’m doing the math and getting 9 per brownie.. I used swerve erythritol that is 3g per tsp (32 in 2/3c), almond flour that is 6g per 1/4c (18g for 3/4c) and then my cocoa powder is 3g total per tbsp so for 11 is 33. So 96+18+33=147 147/16=9.2 approx… so what am i doing wrong? Even -fiber it’s still like 7g 😥

    • Paola says:

      Hi Chelsea! It’s just common practice to leave out the sugar alcohols as they’re not ‘regular carbs’ (unless you have a fancy section for sugar alcohols, which our plugin doesn’t have). xo!

  33. Brianna says:

    This is the best keto brownie recipe I’ve ever made! I used a brownie pan and ended up with 12 brownies. While that makes them slightly higher in carbs, I think they’re the perfect size.

  34. AKStrobl says:

    Wow, these came out perfect! Look and taste like the real thing! Forgot to put salt in mine but it didn’t matter. I’ve had trouble with keto baking before and expected some sort of after taste, chalky or otherwise, but nothing of the sort. Will make again!

  35. Evelina says:

    I’m new to your website and want to bake the Super Fudge Keto Brownies. I confused on the measurement for the sweetener. It’s printed as “2/3-1 cup xylitol”.

    Does that mean it’s 2/3 to a cup of sugar or is it 1 & 2/3 cup of sugar?

    Thank you

    • Paola says:

      Hi Evelina, welcome! It’s a guide for sweetness (explained in the section on sweeteners). You’ll want to use 2/3 cup if your taste buds are keto adapted to less sweetness, or 1 cup for regular sweetness xo!

  36. Judy W says:

    I made these this afternoon and they are delicious. I added 1/2 tsp. of vanilla and the taste is right on.

  37. Brandi Gilbert says:

    I really want to make these for our trip to the lake tomorrow. Quick question….is the butter supposed to be cold or room temp? I’m assuming cold, since it doesn’t say, but I wanted to be sure!

  38. Kylie Franklin says:

    I was wondering if you can use unsweetened cocoa powder instead? I’m out of regular cocoa powder and want to make these right now!

    • Paola says:

      Hi Kylie, I’m not sure what you mean? Regular cocoa is unsweetened in my book, and these use regular unsweetened variety 😉 xo!

  39. Kristian says:

    I made these as is and they turned out perfectly!
    Since then I’ve had to change to an AIP diet. I was wondering if cassava flour would work in place of almond?
    Thank you!

    • Paola says:

      Awesome Kristian! I cannot guarantee the outcome as I haven’t tried it myself, but I have made them in the past with Teff, gluten free flour mixes, garbanzo and they turn out well too. You may want to increase the amount by 10 grams xo

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