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.
Chocolate Raspberry Brownies
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.
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
- In a small mixing bowl, combine your ground flaxseed with the water.
- Set aside for 10-15 minutes, until a gel is formed.
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
- Raspberry Crumble Bars
- Peanut Butter Cookie Bars
- Raspberry Chocolate Chip Cookies
- Flourless Monster Cookies
Share this recipe on Pinterest
Love this Keto Raspberry Brownies (Paleo, Vegan, Low Carb) recipe?
Share it with the world on Pinterest.
Keto Chocolate Raspberry Brownies (vegan, paleo)
- 8 x 8-inch pan
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.