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Vegan keto brownies with almonds on top.
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5 from 10 votes

Vegan Keto Brownies

These delicious vegan keto brownies will satisfy every craving and more without throwing you off your weight loss goals. They have a surprise ingredient that makes them soft and moist without eggs. You can skip the chocolate chips and bring down the net carbs to just 2 grams. These are also gluten-free and soy-free.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16
Calories: 120kcal


  • 8 X 8 inch baking pan


  • 1 medium zucchini (about 1 packed cup, finely grated)
  • 8 tablespoons vegan butter (1 stick or ½ cup, melted)
  • 1 tablespoon flax meal (whisked with 3 tablespoon water to make a flax "egg")
  • 2 teaspoons pure vanilla extract
  • ½ cup erythritol (or any keto approved sweetener. I use an erythritol monk fruit sweetener I buy at Costco)
  • 1 cup super fine almond flour
  • ¼ teaspoon salt
  • ½ cup cocoa powder
  • ½ cup vegan keto dark chocolate chips (optional)

For optional topping


  • Preheat the oven to 350 degrees.
  • Line an 8 by 8 inch baking pan with parchment paper leaving an overhang so you can easily lift out the brownie when baked.
  • Place the grated zucchini with any juices in a bowl. Stir in the melted vegan butter, flax egg and vanilla into the zucchini.
  • Stir in the erythritol or any keto approved sweetener.
  • Add the almond flour and cacao powder and mix with spatula until everything is moistened.
  • Stir in the keto chocolate chips, if using. Mix until they are dispersed throughout the batter. The batter will look rather dry at this point but don't worry--the zucchini will express moisture as it bakes.
  • Scrape the batter into the prepared pan and smooth the top. I hold back a few chocolate chips and strew them on top.
  • Bake for 35 minutes or until the top feels firm. Don't overbake as you might end up drying the brownies too much.
  • Let the pan cool thoroughly on a rack before lifting the brownie from the pan and slicing it.

Make the optional topping

  • Melt the chocolate chips with the butter in the microwave or over a double boiler. Use a spoon to pour it over the baked brownie. Strew the sliced almonds on top, pressing them into the chocolate. Let the chocolate harden before slicing the brownie into squares.


  • Nutrition info does not include the optional topping. Adding the optional topping will increase calories to 164 per brownie and net carbs to 4 grams.
  • Leaving out the chocolate chips in the brownie batter will reduce net carbs to 2 grams and calories to 114 per brownie.
  • Make sure the brownie has cooled thoroughly before you slice it.
  • I recommend using a glass baking pan for this brownie, because it distributes heat more evenly. A metal pan could produce a harder, more brittle brownie.
  • After slicing the brownies, place in an airtight container and store in the refrigerator for up to a week.


Serving: 1brownie | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 84mg | Potassium: 78mg | Fiber: 4g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg