Gluten Free "Almond Joy" Skillet Brownies - These rich, fudgy coconut almond skillet brownies are made in one bowl! They're a grain free, healthier dessert that everyone will love! | | @FoodFaithFit

Coconut Almond Skillet Paleo Brownies

These rich, fudgy coconut almond skillet brownies are made in one bowl! They're a paleo friendly, healthier dessert that everyone will love!

Course Dessert
Cuisine American
Keyword brownies, coconut, healthy desserts, kid friendly, paleo, skillet desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Calories 363 kcal


  • 3 Tbsp Unsweetened coconut flakes
  • 1/2 Cup Coconut sugar
  • 1 Tbsp Coconut oil, melted
  • 1 Large egg
  • 1/2 tsp Amoretti Madagascar Bourbon Vanilla Extract
  • 1 Cup Amoretti Almond Flour, (3.5 oz)*
  • 3 Tbsp Cocoa powder
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt
  • 3 Tbsp Dark chocolate, finely chopped (1 oz)
  • 1 1/2 Tbsp Almond butter


  1. Preheat your oven to 350 degrees and place the coconut flakes on a small baking sheet. Place into the oven until lightly golden brown, about 3-6 minutes. Watch closely, because they burn FAST.

  2. In a large bowl, beat together the coconut sugar and oil until the sugar is moistened. Add in the egg and vanilla and beat until well mixed.

  3. Add in the almond flour, cocoa, baking powder, baking soda and salt and stir until well mixed, and a thick batter forms. Finally, stir in the dark chocolate and 2 Tbsp of the coconut flakes. Spread the batter into a greased 6 inch cast-iron skillet.

  4. Melt the almond butter for a few seconds, until nice and running. Drizzle it over the top of the brownie and use a sharp knife to swirl around.  Sprinkle the remaining coconut flakes over top.

  5. Bake until the edges are set and a toothpick inserted in the center comes out clean, about 20-22 minutes. 

  6. Let stand for 5 minutes and then DEVOUR right out of the skillet!

Recipe Notes

*PLEASE weigh your flour, as it's the best way to ensure results with gluten free baking.