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Vegan Keto Brownies

4.65 from 88 votes
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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.

keto vegan brownies
Table of contents

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.

almond flour brownies vegan

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.
vegan gluten free brownies 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.

How to make keto vegan brownies


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.

Cooling completely

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.

vegan almond flour browniesvegan almond flour brownies

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Storage Instructions

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.

vegan brownies almond flour

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.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

keto vegan brownies

Keto Vegan Brownies

1.5gNet Carbs
These Keto Vegan Brownies are a simple, vegan brownie recipe that is therefore also egg-free, and dairy-free.
Prep: 10 minutes
Cook: 25 minutes
cooling down 35 minutes
Total: 1 hour 10 minutes
Yield: 16 brownies
Serving Size: 1 brownie
4.65 from 88 votes


Chia egg

Dry ingredients

Wet ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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.

Brownie batter

  • 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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Nutrition1 brownie
Yield: 16 brownies


Serving: 1 brownieCalories: 112.4 kcal (6%)Carbohydrates: 3.4 g (1%)Fiber: 1.9 g (8%)Net Carbs: 1.5 gProtein: 2 g (4%)Fat: 11.1 g (17%)Saturated Fat: 6.3 g (39%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 0.5 gTrans Fat: 0.1 gSodium: 16.5 mg (1%)Potassium: 24.1 mg (1%)Sugar: 0.3 gVitamin A: 1.2 IUVitamin C: 0.1 mgCalcium: 37.5 mg (4%)Iron: 0.6 mg (3%)Magnesium: 12.3 mg (3%)Zinc: 0.2 mg (1%)
Keto Vegan Brownies
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    50 Thoughts On Vegan Keto Brownies
    1 2
    • Yes, stevia is 100 times sweeter and the result will be extremely bitter if you swap sugar free crystal blend like erythritol or Monk fruit for pure stevia. You will also lose texture in the brownie and I don’t recommend this option. I hope you will try the brownies they are delicious, XOXO Carine.

  1. 4 stars
    Hi, I just tried to make it tonight-I just tried a tiny bit as it is cooling down- it tastes good, but it was super thin. Half the size compare to your picture -I used a silicon mold that does 16 squares. Is it really 2 third of a cup of flour? How many grams would it be?
    Any idea what I could have done weong?

    • The recipe is correct, I make this all the time. Your pan might be bigger than mine, they are thin on the picture not big, 1 cm height. If your pan is bigger and you like tick brownies simply double up the proportion! Enjoy the recipe on the blog. XOXO Carine

  2. 5 stars
    My first time making these. I decided to make them for a bake sale as a vegan and diabetic friendly offering. I also wanted to avoid nuts. I substituted soy and chestnut flour. I also put in A very small amount of dark brown sugar and used some coconut flower “sugar”, which has a very low GI rating.

    • Thanks for sharing my recipes with your friends it makes me so happy. I love all your ideas to tweak this recipe. Thanks for sharing with us. XOXO Carine.

    • Step 3 of the recipe tell you to add the eggs or chia eggs. The recipe ingredients provide amount for regular eggs or chia eggs (vegan option). Enjoy! XOXO Carine.

1 2


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