Fudgy Almond Butter Brownies

A vegan friendly and fudgy brownie recipe to tantalise the senses. Made on the base of sweet potato (I promise you won’t taste it), this brownie has some serious fudge factor.
Serves:

12

Prep Time:

15 minutes

Cook Time:

25 minutes

Jump To Recipe

Fudgy Almond Butter Brownies

When I have a spare sweet potato in the oven, I’ll often whack it in the oven (and set an alarm) to make sweet potato puree, either to eat or to turn into delicious desserts like this one. 

Using sweet potato in brownies is not a new phenomenon, but it stands the test of time, providing sweetness, caramelisation, fudginess, and even acting as an egg replacer. I promise you won’t be able to taste it. 

These brownies are always a crowd pleaser and great for children. I use golden Lakanto as my sweetener of choice to keep these sugar free. However coconut sugar works beautifully in this recipe too – you can even reduce it to ¼ cup if using coconut sugar to reduce the total sugar. 

Fudgy Almond Butter Brownies

A vegan friendly brownie with serious fudge factor to tantalise the senses.

Serves:

12

Prep time:

15 minutes

Cook time:

25 minutes

INGREDIENTS
  • 1 cup sweet potato, cooked and mashed
  • ¼ cup almond butter
  • ½ cup cacao powder, sifted
  • ⅓ cup erythritol based sweetener*
  • 1 tsp vanilla extract 
  • ¼ cup coconut flour
  • 1 pinch sea salt
METHOD
  1. Preheat the oven to 180°C and line a baking square baking tin with baking paper. 
  2. In a large bowl, combine the sweet potato and almond butter until smooth. 
  3. Add in the cacao powder, sweetener, vanilla and salt. Stir to combine then add in the coconut flour and combine. 
  4. Spread into the lined tray. The mixture will be thick and sticky. Bake in the oven for 25 minutes, then leave to cool before removing and slicing.
 
Notes
  • *I use golden Lakanto as my preferred sweetener. You can also use coconut sugar in the same quantity. Read my sugar philosophy here. 
  • You can use any nut butter in this recipe.
  • To prepare the sweet potato: Prick a sweet potato with a knife. Place in a preheated oven (about 200°C) for about 40–60 minutes depending on the size of the sweet potato… It’s ready when you can pierce a knife all the way through. Remove from the oven and leave to cool. Peel off skin and mash the flesh with a fork! I also then eat the skin with a little olive oil and salt.
  • Love brownies? Try my Tahini Brownies or my Best Fudgy Keto Brownies.
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Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

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