Vegan Keto Brownies – Holy Cow!


Moist, luscious vegan low carb keto brownies with just 3 grams of net carbs per serving!

If you’ve been watching your carbs and thought the occasional chocolatey treat was out of reach, I have for you a lovely surprise: a delicious vegan keto brownie that will satisfy every craving and more without throwing you off your weight loss goals. These have a surprise ingredient that makes them soft and moist without using sugar and 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.

Front partial closeup photo of vegan keto brownies on white plate.

If soft, cakey, chocolatey brownies are your thing, say hello to what could be the healthiest brownies you might ever eat. They are not just low carb with one gram of sugar in each brownie; each of these luscious squares has just 120 calories and four grams of fiber.

And that surprise ingredient? Zucchini, which adds a burst of moisture and healthfulness and makes these brownies so much more tastier.

I tried these vegan keto brownies a couple of times and while my earlier versions tasted fine, I was rather unsatisfied with the texture. They were a bit dry and sandy, which is understandable given that there are no eggs here, as regular keto brownies would have, nor any sugar, which, as you know, acts as a “wet” ingredient in baking.

Applesauce was out because it has too many carbs, and after much brain-racking I came up with the idea of adding zucchini, a keto-friendly veggie, into the mix.

Zucchini is no stranger to desserts, and it is known for adding amazing moisture to them. In these vegan brownies it does that job amazingly well while keeping the carbs low and even reducing them by adding more fiber to the recipe. The zucchini disappears into the batter, so no one will know it’s in there unless you tell them.

Why you’ll love these vegan keto brownies

  • They are delicious. These brownies are amazingly perfect–moist and cakey and soft, with tons of chocolate flavor infused in every bite. I have an optional but tasty topping suggestion for you, which will make them even more chocolatey, and you can strew almonds on top if you like nuts in your brownies.
  • They are healthy. So, so healthy. Just 120 calories and three net grams of carbs, and the goodness of cacao and veggies and almond flour! There is absolutely no reason why you shouldn’t eat one of these miracles.
  • They are easy. The recipe needs just seven ingredients, and you put it together in one bowl in under 15 minutes.
  • They are suitable for most diets. The recipe is friendly to keto and low-carb eaters, of course, but it is also gluten-free and soy-free.
Extreme closeup shot of a vegan keto low carb brownie studded with chocolate chips and almonds.

Where can I find vegan keto chocolate chips?

Time was when vegan chocolate chips (and vegan white chocolate chips) were hard to find but luckily those times are far behind us. But now vegan keto chocolate chips?

I found Lily’s dark baking chocolate chips at Costco which have a vegan ingredient list, although they have a warning about processing at a facility that also processes milk. I didn’t mind that, but if you have dairy allergies you might want to find a brand that’s statedly vegan. There are quite a few options for vegan keto chocolate chips on Amazon, including Luv, Lakanto, People’s Keto and Bonito, so take your pick.

The chocolate chips in these brownies are optional, but I recommend adding them for more heavenly chocolateyness.

Ingredients

  • 1 medium zucchini. You need 1 cup of finely grated zucchini. Use the smallest holes on the grater, no need to peel the zucchini.
  • 8 tablespoons vegan butter. This is one stick or ½ cup. Melt the butter before using.
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon flax meal. Whisk this with 3 tablespoons of water to make a flax “egg”.
  • ½ cup erythritol or monk fruit sweetener or any keto approved sweetener. I use an erythritol and monk fruit sweetener I buy at Costco.
  • 1 cup almond flour. Use superfine almond flour to keep the brownies from getting sandy or grainy.
  • ¼ tsp salt
  • ½ cup cocoa powder
  • ½ cup vegan keto dark chocolate chips. These are optional, but add amazing chocolate flavor. See notes above on where to find vegan keto chocolate chips.

For optional chocolate almond topping

  • ¼ cup vegan keto dark chocolate chips
  • 2 tablespoon vegan butter
  • ¼ cup sliced almonds
Front partial shot of vegan keto brownies with almond chocolate topping in glass baking pan lined with parchment.

How to make vegan keto brownies

  • 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.
  • Optional topping*: To 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.
  • * Adding the optional topping will increase calories to 164 per brownie and net carbs to 4 grams.
Overhead closeup shot of vegan keto brownies on a white plate.
Overhead shot of squares of vegan keto brownies with almond and chocolate topping on a white oval plate.
vegan keto brownies featured image

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.

Print Recipe
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Review Recipe

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Vegan Keto Brownies, Vegan Low-Carb Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 16

Calories: 120kcal

Equipment

  • Bowl

  • 8 X 8 inch baking pan

Instructions

  • 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.

Notes

  • 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.

Nutrition

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

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