Low Carb Vegan Chocolate Brownies
Indulge guilt-free with these Low Carb Vegan Chocolate Brownies, a decadent dessert that’s as healthy as it is delicious! Made with nutrient-rich almond flour and sweetened naturally with monk fruit, these fudgy brownies are packed with rich cocoa flavor while catering to keto-friendly and vegan diets. The recipe swaps traditional eggs with a clever flax egg and incorporates creamy almond milk and melted coconut oil for a moist texture. A hint of sea salt and a sprinkle of vegan sugar-free dark chocolate chips take the flavor profile to the next level. Ready in just 40 minutes from start to finish, these brownies are perfect for satisfying your chocolate cravings without compromising your health goals. Whether you’re following a low-carb, plant-based lifestyle or seeking a dessert for any crowd, these brownies are bound to be a hit!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.75 cup Granulated monk fruit sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Vegan sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it with coconut oil.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5-7 minutes until it thickens.
In a large mixing bowl, combine almond flour, cocoa powder, monk fruit sweetener, baking powder, and sea salt. Whisk until well combined.
In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and the prepared flax egg.
Gradually pour the wet ingredients into the dry ingredients, stirring until a thick batter is formed. Be careful not to overmix.
Fold in the vegan sugar-free dark chocolate chips to distribute them evenly throughout the batter.
Transfer the brownie batter to the prepared baking pan, using a spatula to spread it evenly across the surface.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Remove the brownies from the oven and let them cool in the pan for at least 20 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, slice into 12 equal squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 87.4 g | 312% | |
| Total Sugars | 7.8 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 793 mg | 61% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2618 mg | 56% | |
*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.
