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.

Baking

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.

Slicing

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.

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.

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.