The best Paleo brownies are these almond butter and jelly brownies. Rich, fudgy, and streaked with swirls of almond butter and jam, they use almond flour, coconut sugar, and dairy-free chocolate for a delicious gluten-free treat.
I’m a sucker for almond flour brownies. From brookies to pumpkin brownies to quick mug brownies, almond flour makes tender, satisfying bars every time. In this version, almond flour provides a delicate crumb that pairs perfectly with chocolate, while almond butter and berry jam create a nostalgic peanut-butter-and-jelly vibe — without peanuts.
The salty almond butter contrasts beautifully with the deep chocolate base, and the bright berry jam weaves sweet, fruity notes through every bite. These brownies feel indulgent but use cleaner ingredients, so they’re a great option for anyone following a Paleo or gluten-free approach — or just looking for a tasty, slightly lighter dessert.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step brownie instructions
- Expert tips
- Other brownie recipes you will love:
- The Best Paleo Almond Butter and Jelly Brownies (Gluten free) Recipe
Why this recipe works
- A peanut-free take on classic PB&J brownies, perfect for those with peanut allergies.
- A unique twist on traditional brownies that’s still familiar and comforting.
- Made with nutrient-dense ingredients that don’t sacrifice flavor.
- Quick to prepare — most of the work comes together in about 30 minutes.
- Suitable for Paleo and gluten-free diets when you use compliant ingredients.
Recipe ingredients
- olive oil – use a good-quality extra-virgin olive oil for flavor and moisture.
- dairy-free dark chocolate chips – choose a brand you like for melting.
- coconut sugar – a lower-glycemic alternative to refined sugar.
- eggs – help bind the batter and create structure.
- almond flour – use blanched almond flour for a fine texture and tender crumb.
- baking soda – a small amount helps the brownies set with the right lift.
- honey – pairs with almond butter in the swirl; raw or regular both work.
- almond butter – smooth and unsweetened for the best flavor balance.
- jam/jelly – choose a no-added-sugar berry jam for bright fruitiness.
See the recipe card below for exact quantities and full directions.
Additions/ Substitutions
- Olive oil alternatives: avocado oil or coconut oil both work well.
- Sugar alternatives: white sugar can replace coconut sugar but will no longer be Paleo.
- Nut butter swaps: any creamy nut butter (cashew, sunflower seed butter for nut-free) can be used instead of almond butter.
Step by step brownie instructions
Step 1: Combine chocolate chips and olive oil in a microwave-safe bowl and melt, stirring frequently until smooth. Short bursts (15–30 seconds) prevent scorching.
Step 2: Whisk coconut sugar and vanilla into the melted chocolate until well combined.
Step 3: Let the chocolate cool slightly, then whisk in the eggs one at a time until the mixture thickens.
Step 4: In a separate bowl, whisk together almond flour, baking soda, and salt.
Step 5: Fold the dry ingredients into the chocolate mixture until evenly combined.
Step 6: Transfer the batter to a lined 8 x 8-inch pan and smooth the top.
Step 7: Stir together almond butter, honey, and vanilla in a small bowl. Drop spoonfuls of the almond butter mixture and jam over the batter in several spots.
Step 8: Use a knife or toothpick to gently swirl the almond butter and jam into the batter, creating a marbled pattern.
Step 9: Bake until set — about 35–40 minutes at 325°F, or until a toothpick inserted comes out mostly clean. Let cool completely before slicing for neat squares.
Expert tips
- Allow brownies to cool fully before cutting so they hold together cleanly.
- For fine swirls, use the tip of a knife or a toothpick; for bolder streaks, drag a wider knife through the dollops.
- Finish with a sprinkle of sea salt after baking to enhance the chocolate and almond flavors.
Other brownie recipes you will love:
Perfect Gluten-free Brownies
Fudgy Chocolate Chunk Brownies
Paleo Toasted Coconut Brownies
White Chocolate Brownies
Almond Flour Matcha Brownies
Small Batch Almond Flour Brownies
Did you try this recipe? Please leave me a ⭐ review below!
The Best Paleo Almond Butter and Jelly Brownies (Gluten free)
Ingredients
Brownie Ingredients:
- ½ cup olive oil
- 1 cup dairy-free dark chocolate chips
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Jam/ Almond butter swirl ingredients:
- 2 Tbs honey
- 1/4 cup almond butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup berry jam
Instructions
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Preheat oven to 325°F and place the rack in the upper third. Line an 8 x 8-inch pan with parchment paper.
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In a microwave-safe bowl, combine olive oil and chocolate chips. Microwave in short bursts (about 15 seconds), stirring between bursts, until melted and smooth. Stir in coconut sugar and vanilla.
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Let the chocolate mixture cool slightly, then whisk in the eggs one at a time until the mixture thickens.
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In a separate bowl, whisk together almond flour, baking soda, and salt.
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Fold the dry mixture into the chocolate mixture until combined. Pour batter into the prepared pan and set aside.
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In a small bowl, mix honey, almond butter, salt, and vanilla. Spoon dollops of the almond butter mixture and jam over the batter.
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Use a knife or toothpick to swirl the jam and almond butter into the batter. Bake 35–40 minutes, or until a toothpick comes out clean. Cool completely before slicing.
Notes
- Oil options: avocado or coconut oil can replace olive oil.
- Sugar options: white sugar will work but is not Paleo.
- Nut butter swaps: use any creamy nut or seed butter if preferred.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.