Low carb almond flour brownies an easy healthy sugar free vegan brownie recipe with a delicious fudgy texture.
What are low carb brownies?
Low carb brownies are sugar free and gluten free brownies sweetened with sugar free sweetener, usually Monk fruit stevia blend or erythritol. They use low carb flour like almond flour or coconut flour. They usually contains eggs or low carb friendly egg substitute like chia eggs or flax eggs.
I am a brownie lover! My favorite recipe to fix my chocolate cravings is usually my low carb fudgy avocado brownie recipe but avocado are pricey right now in New Zealand so this low carb almond flour brownies is an excellent alternative.
All you need to make this simple low carb brownies are :
Sugar-free dark chocolate, stevia sweetened, I love to use stevia sweetened sugar-free baking chocolate or 85% chocolate
Extra virgin coconut oil or any vegetable oil with low flavor like canola oil, flaxseed oil or almond oil
Sugar free sweetener – I am using Monk fruit stevia blend in this recipe but erythritol works well too
Eggs or chia eggs – I tested both recipe, with or without eggs. I honestly prefer the vegan option using chia seed eggs – see recipe for details it is a simple combo of water and ground chia seed as the brownie is way more fudgy. It is up to you to use eggs or chia seed eggs. Both are keto low carb approved !
Almond flour – I recommend fine almond flour not almond meal for perfect results
Unsweetened cocoa powder
Baking soda or baking powder if you don’t like the flavor of baking soda. If you use baking powder, double the amount.
Eggs or no eggs you choose
I firstly made this recipe using eggs as I love eggs and I have no reason to avoid them in my low carb diet. Then decided to try an egg-free version as my husband is vegan and I thought it will be amazing if you could share a piece of this delicious low carb brownies together. I was surprised but the amazing texture the vegan option created, way more dense, fudgy than the version with eggs! I chose to share both recipe, my favorite is clearly the vegan one as I love fudgy brownie. Up to you to use chia seed eggs or regular eggs, both ways are keto friendly, low carb and delicious.
For a cake-like brownie texture – use regular eggs
For a fudgy brownietexture– use chia seed eggs, see recipe card for details. The picture in this post are the one from the vegan low carb brownie using chia egg.
Watch the recipe video and make the low carb almond flour brownies now !
Low carb almond flour brownies vegan
Low carb almond flour brownies - an easy healthy sugar free Vegan brownie recipe with a delicious fudgy texture.
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Preheat oven to 180C (350F). Line a 8 inches x 8 inches square baking dish with baking paper. Set aside.
Prepare your chia seed egg - if you use regular eggs, skip this part !
In a small mixing bowl, add 2 tablespoons of chia seed flour (or ground chia seed) with 6 tablespoons of lukewarm water. Stir, set aside 10 minutes until it forms a gel-like consistency.
In a large mixing bowl, add almond flour, sugar-free sweetener, unsweetened cocoa powder and baking soda. Set aside.
In a medium mixing bowl, add sugar-free chocolate chips (or chopped sugar-free baking chocolate) along with the melted coconut oil.
Microwave by 30 seconds burst, stir and repeat until fully melted. It shouldn't take more than 1 minute 30 seconds. Set aside for 5 minutes to cool down, then stir in eggs or the chia seed eggs you prepared before.
Pour the melted chocolate mixture into the dry ingredients and stir to form a shiny consistent brownie batter.
Transfer the brownie batter into the prepared baking dish.
Bake for 20-25 minutes or until the top and middle is set.
Cool down 10 minutes in the pan, then pull out the brownie from the pan using the piece of parchment paper.
Place on a plate or cooling rack and fully cool down - about 1 hour - before slicing. This avoid the brownie to crumble and create a lovely fudgy texture.
Fudgy texture boost: I recommend placing the brownie in the fridge for 1 or 2 hours after it cool down to create an extra fudgy texture!
Slice in 16 squares, store in airtight container for up to 3 days in the pantry, 5 days in the fridge or freeze. Defrost the day before.
To make 2 chia seed eggs: combine 2 tablespoons of chia seed flour (ground chia seed) with 6 tablespoons of lukewarm water. Stir well. Set aside 10 minutes and use instead of eggs in the recipe.Nutrition panel per square if you use regular eggs: Calories: 77 kcal, Fat: 5.9 g, Carbs: 1.4 g, Fiber: 0.5g, Net carbs: 0.9g, Protein: 1.6g