Vegan Keto Brownies
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.
What Are Vegan Keto Brownies?
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.
How To Make Vegan Almond Flour Brownies
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:
- Chia eggs – ground chia seeds mixed with lukewarm water.
- Xanthan gum – this is a must to make almond flour vegan brownies that are not fragile, and easy to slice.
Vegan Keto Brownies Ingredients
The plant-based ingredients you need to make these delicious almond flour chocolate brownies are:
- Blanched almond flour – you must use ultra-fine almond flour, not an almond meal, or the batter will be grainy, and won’t hold together. Read how to choose your keto flours.
- Unsweetened cocoa powder
- Erythritol or brown sugar-free sweetener or any keto sweetener you love like allulose but skip xylitol. It makes keto vegan brownies too fragile!
- Dark Chocolate with 85%+ Cocoa or sugar-free dark chocolate.
- Extra virgin melted coconut oil – you can’t replace coconut with any other liquid oil or melted vegan butter. In fact, coconut oil solidifies at room temperature and gives texture and shape to these low-carb brownies with almond flour.
- Chia eggs – a combination of ground chia seeds with lukewarm water. You can also use ground flaxseed to make a flax egg, but I found chia eggs hold better in keto vegan brownies.
- Baking powder or divide the amount in half to swap by baking soda.
- Vanilla extract
- Xanthan gum – this is the magic ingredient to add texture to these vegan gluten-free brownies with almond flour.
Preparing the chia egg
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.
Combining the dry ingredients
First, bring the dry ingredients in a mixing bowl: almond flour, cocoa powder, sweetener, and xanthan gum.
Whisk until evenly combined and no lumps are showing. Set aside.
Melting the chocolate
In another microwave-safe mixing bowl, add melted coconut and 85% dark chocolate.
Microwave in 30-second bursts, stirring between each burst with a wooden or silicone tool until the chocolate is melted.
Combining liquid to dry ingredients
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 to 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 eggs than with flax eggs.
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.
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 them at room temperature the day before eating.
Frequently Asked Questions
Can I use eggs in this recipe?
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.
How do these vegan keto brownies taste?
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 dessert on a vegan keto diet to fix your sweet cravings.
More Keto Vegan Dessert Recipes
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 with no sugar?
Share a comment or review below or try my keto brownie recipe! I love to hear back from you on my keto vegan recipes.
Keto Vegan Brownies
Want My Kitchen Equipment?
- 3 tablespoons Ground Chia Seeds scoop, sweep excess
- ½ cup Lukewarm Water
- 1 cup Almond Flour scoop, sweep excess
- 3 tablespoons Unsweetened Cocoa Powder
- ½ cup Crystal Sweetener Monk fruit or erythritol
- ½ teaspoon Baking Powder
- ½ teaspoon Xanthan Gum
- 5.25 oz 85% Dark Chocolate or 90% or sugar-free dark chocolate
- ½ cup Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square baking dish with baking paper. Set aside.
Prepare your chia seed egg
- In a small mixing bowl, add ground chia seed and lukewarm water. Stir and 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, baking powder, and xanthan gum. Whisk until evenly combined, and no lumps of flours appear. Set aside.
- In a medium mixing bowl, add pieces of dark chocolate and melted coconut oil.
- Microwave in 30-second bursts, stir and repeat until fully melted. It shouldn't take more than 1 minute 30 seconds.
- Pour the melted chocolate mixture and chia egg into the dry ingredients and stir just enough to form a consistent brownie batter. Don't over mix it.
- Transfer the brownie batter into the prepared baking pan.
- Bake for 25 minutes or until the top is set and cracks. It's normal if it still looks soft in the center, the brownies set after cooling down.
- Cool down for 20 minutes in the pan at room temperature, then pop the baking pan in the fridge for at least 15 minutes to 1 hour for the best results. These two steps are crucial to set the brownies, don't skip them, or the keto vegan brownies will break apart.
- Pull out the brownies from the pan using the piece of parchment paper and place them on a plate.
- Slice the keto vegan brownies in 16 squares, store in an airtight container for up to 3 days in the pantry, 5 days in the fridge, or freeze. Defrost the day before.
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Category:Brownies & BarsRecipes
Ingredients:Almond FlourChia SeedsCocoa Powder
Preparation:Under 30 Minutes
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 sweeteners 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 sweeteners 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.
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I am in the process of trying this recipe tonight here in Montréal, Canada. It’s looking good so far.
I entered the recipe elements in Carb Manager and the carb calculator shows a much different result (8 net carbs per slice!!) Any idea why?
Carb Manager might have generic macro values for things like dark chocolate or cocoa powder – it often uses a high-sugar version.
Make sure to enter exactly the values of the ingredients you are using from their label. Not what’s in the CM database.
Also, it might overestimate the weight of 3 tablespoons of chia or 1 cup of almond flour.
I’ve also found that some tools don’t subtract erythritol from the net carbs calculation, which is very wrong. Erythritol is 100% not metabolized so it must be excluded from the calculation.
Hope that helps!
Can I use whole chia seed!?
I didn’t try this option, it should work but add a grainier texture
I feel like this recipe may have changed recently. There was one witch gave a choice of eggs or chia seed and the calorie for a serving our of 16 was 76cals.
I used the recipe a couple of times.
Where can I find this please.
Hi, can i substitute xhantan gum?
You can skip it but the brownie is fragile
Since I’ve been egg free (allergy) I have yet to find a brownie recipe that really works. This one absolutely does. I did use 1tsp of baking powder instead of soda and added 1T of banana flour and a handful of pecans. I cooked them for 25 minutes but I think next time I’ll cut that down to 22 or so. I’d like them a tish more gooey. I also added salt as I like a little salt with my sweet. I’m going to try a bit of espresso powder next time for a boost to the chocolate. Thanks for this breakthrough and giving me a springboard from which to play!!
I used 12inch baking dish, is the dosage of ingredients the same?if i use stevia and baking powder, not monk fruit and baking soda, how many dosage that i need?thank you.
I don’t recommend such a large dish, the brownie will be very thin and not fudgy at all, it will bake very fast. Also, don’t use stevia in my baking recipes, it add a bitter taste and change the texture
I tried this recipe but the consistency of the batter was very strange, like wet ground, what did I do wrong?
Did you use eggs as recommend or a vegan egg? Any other swap you did? You must use ultra thin almond flour for my keto recipes, almond meal is coarse and make batter gritty, Enjoy,
Can i substitute the almond flour and use qunioa flour instead?
Quinoa flour is not keto friendly so I don’t use it in my kitchen and can’t recommend I am sorry
Baking these as I write….what’s the sauce & almondy dressing on top???
It’s a simple drizzle of melted sugar-free chocolate and few slices almonds to decorate. XOXO Carine
I would like to double or triple the recipe, what size dish should I use? And same temperature and cooking time?
Thank you 🙂
I wouldn’t recommend this option, keto baking recipes are very sensitive to size/temperature, it will take ages to bake and the texture may be too moist or wet if you double or triple the recipe and the top will burn as you will have to increase the baking time too much. Instead, if you double the recipe, bake it in two pan, one at a time. Enjoy, XOXO Carine
Have tried this, but the brownie never baked so much that I could properly cut into pieces. Tried reducing the amount of oil,still there is oil oozing and the brownies have become with texture like halwa. Is it cos of flax eggs?
If you are using flax egg the brownie is definitely on the oily side simply because there is no starch in the keto flours. Usually eggs balanced the missing starch in keto baking that ‘s why flax egg provide different results. Enjoy, XOXO Carine
1. I want to try this recipe with flax eggs. What are the proportions you suggest for glad eggs and how will the texture turn out in your opinion?
2. I will be using a 12 cavity Wilton brownie pan, so what are your suggestions if I want to make taller brownies (at least 2 inches), and how long would I bake for?
Thanks so much!
The proportion for flaxegg is shown in the recipe card, the texture will be the one on the picture. If you bake it in smaller size it will bake faster so reduce baking time, checking often after 15 minutes to see how it goes. Enjoy, XOXO Carine
I love the recipe since I’m vegan!! But can I replace Stevia with anything else? I’m not so concerned about raising the carb or sugar in this recipe but the batter consistency might change if I alter the recipe! Please suggest
Sure you can use regular sugar or coconut sugar same amount, to replace the erythritol. XOXO Carine
Can I use coconut sugar in this recipe? I don’t have any of the sugar free sweeteners.
Sure but the recipe will be high in carbs and sugar then. Enjoy, XOXO Carine
I’ve never used chia seeds before as an egg substitute but it was so amazing. The recipe with this tastes like a molten lava cake, it’s super decadent.
Thank you for the lovely feedback! Enjoy the recipes around here, XOXO Carine
Hi Carine! Can you please provide the metric measurements (grams) for this recipe?
Sure, on top of the ingredients list you can now click on the metric link. This will convert the recipe in grams immediately. Enjoy, Carine
Hi! Is there anyway to sub the cooking chocolate (wet ingredient) with cacao powder altered in some way?
If you do, the batter may not hold especially if you choose the egg free version!
How did you come up with the nutrition calculation? When I put the ingredients in myfitnesspal, I’m getting 6.5g carbs and 1.8 grams of protein. I assume most is coming from the Monkfruit, which would come out in net carbs, but how did you get the original carb calculation?
On a keto low carb diet you count net carbs. Net carbs are total carbs takeaway fiber and sugar alcohol! Your fitnesspal calculation seems to includes the sugar alcohol from the sweetener resulting in 6.5g carbs – in fact one piece of brownie has abou 2 tsp sugar alcohol which is about 4 g carbs but all those carbs are sugar alcohol! Our nutrition panel doesn’t shows the sugar alcohol from sugar free sweeener in the carb row as those are not assimilated carbs and not counted on keto low carb diet. Then, we show fiber and you do the maths to get the net carbs (total carbs – fiber). In the recipe note, we always do the net carbs calculation per serve to help you. Regarding your slight difference of protein, it can come form size of eggs you enter or the almond flour brands. Brands you are using slightly impact nurition panel by +/-15%. I hope it helps. XOXO Carine.
Can you use Honey in this recipe instead of sugar?
There is no sugar used in my recipes. I am using ugar free natural crystal sweetner like erythritol, monk fruit, allulose. You can probably use honey in this recipe but I didn’t try so I am unsure how it will come out. Enjoy! XOXO Carine.
Carine, You have “hands down” the BEST site for KETO/VEGAN recipes I’ve ever seen, and I am ALWAYS searching for good things to eat. Your recipes are simple, easy to make & are always consistently excellent. THANK YOU so much for doing the hard work of experimenting so those of out here have some great options! You’re the BEST!!!!
Thanks for such a lovely feedback! You made my day beautiful. Enjoy the recipes around here. XOXO Carine.