Keto Raspberry Brownies (Paleo, Vegan, Low Carb)

An easy recipe for gooey and fudgy keto chocolate brownies with raspberries baked in them! Made without butter, without grains, and without sugar, these gooey raspberry brownies are eggless, but you’d never tell! They are also low carb, vegan, paleo and gluten-free.

Keto Chocolate Brownies with raspberries! Gooey, fudgy and made without eggs and without grains!

Chocolate Raspberry Brownies

Brownie recipes are some of my favorite kind of chocolate dessert recipes. Is there anything better than a brownie loaded with zucchini, strawberries or baked with cookie dough

Ever since I made these almond flour brownies, I knew I had to incorporate real raspberries in them somehow. 

Can you bake brownies from scratch with raspberries? 

I’d tried raspberry brownies in the past, but those brownies didn’t have real (fresh) raspberries in them. Instead, they used raspberry preserves and jam.

After making these brownies twice with fresh (and frozen) raspberries, I can attest that they work VERY well, as long as you distribute the raspberries both inside and on top of the brownies. 

Chocolate and Raspberry Brownies

Soft and gooey on the inside, tender and with the crackly tops on the outside, these raspberry brownies will be your new favorite dessert!

Not only are these fudgy brownies with raspberries low carb and keto friendly, but it’s also grain free. I purposely made them without eggs and without sugar, meaning that they are also suitable for a paleo, vegan and gluten-free diet.

Healthy Raspberry Brownies without sugar and without dairy.

How to make chocolate and raspberry Brownies

  • Prepare the flax egg first, so it has time to set (around 10 minutes!) and ready when you are preparing the mixture.
  • Prepare an 8 x 8-inch pan with parchment paper, so the brownies will be easy to remove. The 8 x 8-inch pan will ensure thick and fudgy brownies.
  • Mix your dry ingredients and wet ingredients separately, before combining them. Fold through half the raspberries.
  • Transfer your brownie batter into the lined pan and spread out using a rubber spatula. Add the remaining raspberries on top of the brownies.
  • Bake the chocolate raspberry brownies until a skewer comes out the center ‘just’ clean (around 35 minutes).
  • Allow the brownies to cool in the pan completely, before slicing into pieces.

How to prepare the Flax Egg

This recipe would typically use 4 eggs, so you will need to prepare the equivalent of 4 flax eggs.

  • 1/4 cup ground flaxseed
  • 3/4 cup water
  1. In a small mixing bowl, combine your ground flaxseed with the water.
  2. Set aside for 10-15 minutes, until a gel is formed. 

Gooey fudgy chocolate raspberry brownies that are keto and vegan

Storing Chocolate Raspberry Brownies

Can you keep these raspberry brownies at room temperature? Chocolate Raspberry brownies can keep at room temperature, in a sealed container or covered in plastic wrap. They will remain fresh for up to 3 days. 

Can you refrigerate them? YES! Refrigerating the brownies is the best way to go, as they will maintain a thick and gooey fudgy texture, along with keeping fresh for at least a week.

Ensure refrigerated brownies are covered. 

Are these brownies freezer friendly? Raspberry chocolate brownies are freezer friendly and leftovers can be stored in the freezer.

Wrap each brownie individually in parchment paper and place in a ziplock bag. 

To enjoy brownies from the freezer, thaw out at room temperature. 

What to serve with raspberry brownies

These raspberry brownies taste delicious on their own, but take them up a notch by serving them with some fresh fruit, whipped dairy free cream or one of my homemade ice creams-

More healthy dessert recipes

Keto Chocolate Raspberry Brownies that are vegan, gluten free and paleo! Gooey and fudgy.

Easy Chocolate Raspberry Brownies made without eggs and without sugar!

Keto Chocolate Raspberry Brownies (vegan, paleo)

An easy recipe for gooey and fudgy keto chocolate brownies with raspberries baked in them! Made without butter, without grains, and without sugar, these gooey raspberry brownies are eggless, but you'd never tell! They are also low carb, vegan, paleo and gluten-free.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: brownies, raspberry
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 12 servings
Calories: 174kcal
Author: Arman

Ingredients

Instructions

  • Prepare your flax egg by combining your ground flaxseed with water. Allow to sit for 15 minutes, for a gel to form.
  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large bowl, combine your dry ingredients and mix well. In a separate mixing bowl, add your sunflower seed butter, vanilla extract, and flax eggs and mix well. Combine your wet and dry ingredients and mix until fully incorporated. Fold in half your raspberries.
  • Transfer your brownie batter to the lined pan. Top with remaining raspberries and bake for 35-40 minutes, or until a toothpick comes out just clean from the center. 
  • Allow brownies to cool in the pan completely before slicing into pieces.

Notes

Keto Chocolate Raspberry Brownies are best stored in the fridge and will keep for 7 days, covered.
These brownies are also freezer friendly and keep well frozen for up to 6 months. 

Nutrition

Serving: 1brownie | Calories: 174kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Fiber: 5g | Vitamin A: 3% | Vitamin C: 4% | Calcium: -16% | Iron: 5%
Connect with me below-

Facebook - /thebigmansworld
Pinterest - /thebigmansworld
Instagram - @thebigmansworld
Twitter - @thebigmansworld
Bloglovin - thebigmansworld
Email - [email protected]
Snapchat - thebigmansworld

YOU MAY ALSO LIKE

Comments

5 thoughts on “Keto Raspberry Brownies (Paleo, Vegan, Low Carb)

  1. WOW, these are some of the best brownies I have ever seen! The texture, thickness, raspberry distribution, and chocolatey richness are all phenomenal. I bet it was hard to not devour the batter before you actually baked everything!

  2. Hey! I’ve just tried making these beautiful brownies and they taste great. The only problem is the texture. They are really soft and creamy. I even kept them in the oven for 15 min more but the result didn’t change. Could you think of any possible mistake I made? Thank you😃

    1. Hi there! Sometimes it could be too many raspberries- I’d remove them from the oven, let them cool in the pan then refrigerate before slicing 🙂

Have a comment? Go for it!