Flour-less Walnut Spice Brownies with Honey Orange Glaze

I LOVE chocolate – probably more than is good for me. But, hey, some chocolate is good for you, and we all need a little chocolate in our lives! What we don’t need is a bunch more grains. So I created these flour-less brownies that are perfect for those that eat low-carb, paleo, gluten-free, dairy-free, grain-free, or refined-sugar-free. In other words, if you are looking for a healthy and delicious treat, try these!

There are two types of brownies: fudgy/gooey and dry/light. There are two other types of brownies: No add-ins and with add-ins. And there are two last types of brownies: With icing/glaze and without icing/glaze. If you’re the fudgy-brownie type, then check out my Flour-less Black Bean Brownies. However, if you like a drier, lighter brownie with add-ins and a glaze – then keep reading!

These brownies are not only light and airy, they are rich in chocolate. I also added walnuts and coconut flakes to give the them texture and flavor. Usually, vanilla extract is my go-to flavoring, but I was out today. So I opted to go with a less-popular, but equally delicious flavoring – cinnamon and nutmeg. There’s just a little, so it doesn’t over power the rich chocolate flavor – but the spice is still there.

I love adding little extra touches – and who isn’t a fan of a little icing or glaze? But let’s not make it too sweet…food grade orange essential oil adds just the right amount of flavor and orange pairs deliciously with chocolate – in my opinion.

Okay, enough said. That may be the longest recipe description I’ve ever written! On to the recipe!

Flour-less Walnut Spice Brownies

  • Servings: 12
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macros/serving: 9.8 grams carbs, 9 grams fat, 3.4 grams protein


  • 2 eggs
  • 2 tablespoons coconut oil, melted (liquid)
  • 4 tablespoons almond butter
  • 4 tablespoons honey
  • 40 grams Hershey’s 100% Cocoa Powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon stevia, powdered
  • 30 grams chopped walnuts
  • 20 grams coconut flakes, unsweetened


  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 or smaller baking pan with parchment paper.
  2. In a medium mixing bowl, beat the eggs.
  3. In a small sauce pan, melt the coconut oil, almond butter, and honey together over medium heat. Stir frequently.
  4. Add the mixture from the sauce pan to the eggs. Beat thoroughly.
  5. Add the cocoa powder, cinnamon, nutmeg, baking powder, baking soda, salt, stevia, and chopped walnuts. Beat thoroughly.
  6. Add the coconut flakes and stir until just combined. You don’t want them to get to distributed.
  7. Pour the mixture into the parchment paper lined pan.
  8. Bake for 30 minutes, until firm on top.
  9. Remove from the oven and let cool for 5-10 minutes. Cut and enjoy!

Honey Orange Glaze

  • Servings: 12
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macros/serving: 2.9 grams carbs, 2.3 grams fat, 0 grams protein



  1. In a small sauce pan, melt the coconut oil and honey over medium heat.
  2. As soon as it’s melted, transfer to temperature-change safe dish, and pop in the freezer.
  3. Vigorously stir the mixture every 5 minutes for 10-15 minutes total. You’ll know it’s done when it’s a thick, buttery mixture.
  4. Add the orange essential oil, and stir thoroughly.
  5. Spread on the brownies while they are still slightly warm. Enjoy!

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