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.
- 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)
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
- 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