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Servings: 12
Author: Lisa Lin

Spiced Paleo Brownies

Recipe adapted from Paleo Planet.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins


  • 3/4 cup (90g) almond flour
  • 2/3 cup (70g) unsweetened cocoa powder
  • 1/4 cup (30g) tapioca flour or starch
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp sea salt
  • 1/4 cup + 1 TBS, 30ml ghee
  • 3 TBS unsweetened applesauce
  • 1 cup (145g) coconut sugar
  • 2 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 cup walnut halves
  • cooking spray


  • Preheat oven to 325 degrees F (160 degrees C). Place walnut halves in a baking dish and bake for 8 minutes. Chop walnuts when they are cool enough to handle.
  • Increase oven temperature to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan with cooking spray. Line it with a sheet of parchment paper.
  • Sift almond flour and cocoa powder into a medium bowl. Mix in tapioca flour, baking soda, cinnamon, ginger, and salt.
  • Place ghee in a small bowl and melt in the microwave for 20 seconds. Pour melted ghee into a large bowl. Add applesauce, sugar, eggs, and vanilla, and mix until smooth. Pour dry ingredients into the bowl and stir until just incorporated.
  • Pour batter into prepared pan. Spray a spatula with cooking spray, and use it to spread batter to the edges. Tap baking dish on your counter a few times so that the batter settles more evenly in the pan. Top batter with chopped walnuts. Bake for 28 to 33 minutes, rotating halfway through. I baked it for 28 minutes.
  • Let brownies cool in pan for about 10 minutes and transfer to cooling rack to cool completely. Cut into 9 or 16 squares. Store leftovers in an airtight container at room temperature. They taste great the next day!
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