Gluten Free Chewy Brownies
Gluten Free Chewy Brownies

Gluten Free Chewy Brownies

Recipes   Gluten Free     Keto     Paleo     Sweets     The Classics    


  • 4 egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 6 TBS coconut oil, melted
  • 1 cup Swerve granular
  • 2 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • 1 ¾ cup fine ground almond flour
  • ¼ cup coconut flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Line a 9" square pan with parchment paper and grease the paper. Mix together flour, cocoa, baking powder, and salt, and set aside.
  2. In a stand mixer, beat on the highest setting, egg whites and cream of tartar for 7-10 minutes until you get stiff peaks. Set aside.
  3. Melt coconut oil in a saucepan over low to medium low heat. Stir in Swerve and vanilla, and stir for a few minutes. Remove from heat, and pour into a separate mixing bowl. Quickly whisk in eggs, one at a time (this will ensure the eggs do not cook). Stir in dry ingredients with a spatula until well combined. Add meringue (stiff peaks) and gently mix into the batter until combined.  Spread smoothly in prepared pan. Bake 17 minutes or until the edges of the pan show brownies are cooked. It is okay if the middle of the brownie looks undercooked (they will be ooey gooey when served).
  4. Cool in pan completely. Cover with rack and turn pan over. Remove pan and parchment paper. Cover pan with another baking rack and turn back over again. Cut and enjoy!

Makes about 24 servings.

Nutrition Facts

Serving Size 1 brownie

Servings 24

Calories 130
Total Fat 11g
Total Saturated Fat 4g
Cholesterol 25mg
Sodium 80mg
Total Carbs 12g
Dietary Fiber 3g
Sugars 1g
Added Sugar 0g
Swerve 8g
Protein 4g
Net Carbs: 1g