Keto Vegan Chocolate Brownies
Indulge guilt-free with these decadent Keto Vegan Chocolate Brownies, a delightful treat that’s both low-carb and plant-based! Perfect for those following a ketogenic diet or seeking vegan baking options, this recipe combines almond flour, unsweetened cocoa powder, and a flaxseed “egg” to create brownies with an irresistibly fudgy texture. Sweetened with erythritol and enhanced by melted coconut oil and almond milk, these brownies are rich, moist, and packed with chocolaty goodness. Add optional vegan keto-friendly chocolate chips for an extra burst of flavor. In just 35 minutes, including prep and bake time, you’ll have 9 perfectly portioned squares ready to satisfy your sweet tooth. Gluten-free, dairy-free, and absolutely delicious, these brownies are ideal for dessert, snack time, or even as a shareable treat for a crowd.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1/3 cup Unsweetened cocoa powder
- 3 tablespoons Flaxseed meal
- 9 tablespoons Water
- 2/3 cup Erythritol or keto-friendly sweetener
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1/2 cup Unsweetened almond milk
- 1/3 cup Coconut oil (melted)
- 1/4 cup Vegan keto-friendly chocolate chips (optional)
- 1 none Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
In a small bowl, combine the flaxseed meal and water to create a flax egg. Mix well and let it sit for 5 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and a pinch of salt.
In a separate bowl, whisk together the flax egg, vanilla extract, almond milk, and melted coconut oil until smooth.
Slowly add the wet ingredients to the dry ingredients, mixing until fully combined. The batter will be thick, but avoid overmixing.
If using, gently fold in the vegan keto-friendly chocolate chips for extra chocolatey goodness.
Pour the batter into the prepared baking dish and spread it evenly using a spatula.
Bake for 18-20 minutes or until the edges are set, but the center is still slightly soft. Do not overbake to ensure fudgy brownies.
Remove the brownies from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once fully cooled, slice into 9 squares and enjoy!
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 6.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 659 mg | 51% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2184 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
