An easy Vegan Keto Brownie recipe made with the most delicious fudgy texture and chocolate flavor. Bonus, this plant-based low-carb dessert is also grain-free, sugar-free, and gluten-free.
A vegan keto brownie recipe is a brownie recipe made with low-carb flour, sugar-free sweetener, no eggs, no butter, or dairy. It’s a keto brownie without eggs suitable for keto eaters on a vegan diet.
It’s a bit tricky to bake vegan brownies with low-carb flours like almond flour. In fact, most keto baked goods hold well because of the eggs. Eggs bind low-carb flour together very well, but you don’t bake with eggs on a keto vegan diet.
So to make vegan brownies with almond flour, you need an egg replacer or something that acts as eggs.
Two ingredients are used to make this almond brownies vegan recipe fudgy and delicious like a real brownie in this recipe. You will need a combination of:
The plant-based ingredients you need to make these delicious almond flour chocolate brownies are:
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In a small mixing bowl, whisk ground chia seeds and lukewarm water. Set aside 10 minutes to activate – it’s ready when it forms a gel-like texture.
First, bring the dry ingredients in a mixing bowl: almond flour, cocoa powder, sweetener, xanthan gum. Whisk until evenly combined, and no lumps are showing. Set aside.
In another microwave-safe mixing bowl, add melted coconut and 85% dark chocolate. Microwave by 30-second bursts, stirring between each burst with a wooden or silicone tool until the chocolate is melted.
Now, pour the melted chocolate mixture and chia egg onto the dry ingredients. Combine with a spoon just until combined. Don’t over mix it, or it dries up the batter.
You can add 1/4 cup sugar-free dark chocolate chips in the batter at this stage if you like.
Transfer the brownie batter into an 8-inch x 8-inch baking pan covered with greased parchment paper. Bake the brownies for 25 minutes or until the top is set. Compared to regular keto brownies with eggs, these keto vegan brownies’ baking time varies based on the egg replacer you used.
It cooks faster with chia egg than flax egg. But overall, it needs about 25 minutes of baking time. The texture will look jiggly and undercooked when out of the oven, but that’s expected.
The secret to making keto vegan brownies that are not fragile and hold their shape is to cool them down in two steps.
1 – Cool for 20 minutes in the baking pan at room temperature.
2- Cool for another 15 minutes in the baking pan in the fridge to create a fudgy brownie.
Now that the keto vegan brownies have cooled down for 35 minutes, you can pull them out from the baking pan and transfer them to a serving plate.
Slice into 16 squares.
This is a keto vegan brownies recipe developed to be egg-free since vegans don’t eat eggs. However, if you eat eggs, you can use this recipe and replace the chia eggs and the water used to activate them with 3 large eggs.
You can store these almond flour brownies in the fridge in an airtight container for up to 3 days.
You can also freeze brownie slices and thaw at room temperature the day before eating.
It’s a fudgy brownie recipe, slightly fragile and less dense than regular brownies because it has no eggs or starchy flours. It’s a delicious, sweet, chocolate vegan desserts on a vegan keto diet to fix your sweet cravings.
If you love this recipe, you may also love some of my keto vegan dessert recipes below.
Have you made this almond flour brownie recipe? Share a comment or review below. I love to hear back from you on my keto vegan recipes.
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