Who doesn’t love brownies! They are one of the most satisfying foods ever and are pretty easy to whip up as well. When I think of brownies, I think of rich chocolatey flavors with a fudgy and gooey texture. Brownies that are cakey in texture are a complete no-no for me. I love brownies that have a dense texture and a wrinkly cracked top. I have tried my best to deliver the same textures and taste to this vegan keto brownies recipe as well!
These yummy treats are easily my favorite of all my different vegan keto desserts!
When it comes to brownies all you need is a handful of ingredients that are always present in a cook’s pantry and just whisk them together to get the brownies. But since we are doing keto vegan brownies today, we need to restrict the use of certain ingredients. Let’s see what the core ingredients of these yummy, cruelty-free delights are and how they alter the taste and texture of the brownies.
- Blanched almond flour: The almond flour you use to make these brownies should be super refined. Do not use almond meal as it will make the batter grainy and it won’t be able to hold together.
- Chia eggs: Most keto brownie recipes use eggs. But since we are making vegan versions of these brownies, we cannot use eggs. Hence, we have to get creative and use something that resembles the texture that eggs impart to brownies. In comes the chia eggs. Chia eggs are nothing but chia seeds in lukewarm water. They impart the binding factor to the brownies – very similar to hwat eggs do.
- Erythritol: This is a sweet replacement for sugar that reduces the calories in these super fudgy keto brownies.
- Xanthan gum: This is a very important ingredient. Almond flour doesn’t have the texture that all-purpose flour imparts to brownies. To tackle this issue, we have xanthum gum. Don’t forget to add this to your brownies or else you will have brownies that break apart as soon as you touch them!
What is the best flour for vegan keto brownies?
For keto vegan brownies, we need a flour that is low in carbs as well as derived from plants. Considering all these factors, almond flour wins the race of being the best flour for keto vegan brownies. Almond flour brownies are low in carb, vegan, as well as have no gluten!
Also, almond flour is packed with nutrients! It is rich in Vitamin E, which is a great source of antioxidants for your body. And that’s not all. Almond flour is rich in good fats and fiber which works wonders for your digestive system.
How to store these vegan brownies?
Usually these brownies get gobbled up within minutes of them being made. That’s how delicious they are! But if you wish to store them, they’ll last for a maximum of 5 days in a refrigerator. Make sure to use a sealed airtight container. You can also store them in the pantry for a maximum of 3 days, also in an airtight container.
For longer term storage, you can freeze these brownies. Proper freezing can maintain the texture and taste for up to 3 months.
Now, we have talked incessantly about brownies so let’s get on to the recipe, shall we?
See also: Keto Ricotta Chocolate Mousse
Vegan Keto Brownies
- 1 Baking dish
- 1 Mixing bowl
For the chia eggs
- 3 tbsps Chia seeds
- 1/2 cup Lukewarm water
For the brownies
- 1/2 cup Vegetable oil
- 1 cup Keto chocolate chips
- 1 cup Erythritol powder
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Blanched almond flour
- 1/2 tsp Xanthan gum
- 1 pinch Salt
- Prepared chia eggs
- 1/2 cup Almonds (chopped)
- Pre-heat the oven to 375°F (about 190 C). Line a baking dish with butter paper and keep it aside.
- Next, take a mixing bowl and add the vegetable oil and the keto chocolate chips. Heat them up a little bit so that the chocolate chips melt a bit and whisk them together and mix them up
- Next, prepare the chia egg by mixing the chia seeds and the lukewarm water.
- Add all the dry ingredients into the oil and chocolate chip mixture and use a spatula to mix them. You should get a crumbly texture.
- Add the chia egg into the dry mixture and mix well. Make sure to not over mix. Just enough to get a consistent brownie mixture.
- Transfer the brownie mixture into the prepared baking dish.
- Bake the brownies for 25 minutes at 350°F. The top should crack or appear set. If not, bake them for a few more minutes.
- Next, take them out of the oven and use a toothpick to see the cook on the brownies. It is okay if the center appears a little gooey. The brownies usually set once they cool down.
- Cut the brownies into approximately 6 equal-sized rectangles and enjoy!