Low carb almond flour brownies are an easy healthy sugar-free vegan brownie recipe with a deliciously 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 contain eggs or low carb friendly egg substitutes 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 is pricey right now in New Zealand so this low carb almond flour brownie 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 recipes, with or without eggs. I honestly prefer the vegan option using chia seed eggs – see the recipe for details it is a simple combo of water and ground chia seed as the brownie is way fudgier. 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 an 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 first 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 these 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 recipes, 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 pictures in this post are the ones from the vegan low-carb brownie using chia egg.
Watch the recipe video and make the low carb almond flour brownies now!
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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
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.