Walnut Brownies {Keto, Vegan, Paleo}

These flourless chocolate walnut brownies are a taste and texture lovers dream- A gooey, fudgy brownie, loaded with chopped walnuts! They are low carb, healthy and sugar free- despite being rich and decadent tasting! Made in one bowl and ready in under 30 minutes!

Brownies will walnuts on top may be my new favorite way to enjoy fudgy keto brownies. Tender on the outside, studded with crunchy walnuts and moist and gooey on the inside…these satisfy any chocolate fix out there.

Unlike traditional walnut chocolate brownies, these are a little different. Not only are they grain-free, keto and low carb, they are also completely paleo and gluten-free. I’ve also included some vegan options, and of course, they are dairy-free!

How to make walnut brownies 

I often get asked how to add walnuts to brownies or brownie mix, and it is as easy as adding chocolate chip or other mix-ins!

The Ingredients

• Cocoa Powder. A good quality cocoa powder provides an extra richness and delicious chocolate flavor. For a darker taste, use dark cocoa powder. 
• Zero calorie sugar. I used a zero-calorie sweetener, erythritol, to ensure these brownies are sugar-free, keto-friendly and low carb. 
• Tapioca Flour OR Corn Starch. This is needed to help hold the brownies together, as there is no flour in it. You can substitute this for arrowroot if needed. For those following a strict ketogenic diet, the amount of cornstarch distributed amongst each brownie is minimal. 
• Chocolate chips. The chocolate chips are needed to be melted with the coconut oil, before adding it to all the other ingredients. Furthermore, you can add an extra 1/2 cup of chocolate chips into the brownie batter prior to baking. 
• Eggs. You MUST whisk the eggs before adding the other ingredients. This ensures evenly baked brownies and ensures they cook and rise correctly. Room temperature eggs are preferred over refrigerated ones. 
• Butter. Room temperature butter is best, as it will melt much better with the chocolate. You CAN substitute this for coconut oil. 
• Walnuts. Unsalted, raw walnuts are best. Be sure to roughly chop them to ensure they are evenly distributed. 

The Directions

1. Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.
2. In a small bowl, sift the cocoa powder and cornstarch, to avoid any clumps.
3. In a small saucepan, combine your butter with chocolate chips and on low heat, warm up until melted. Whisk together until combined and glossy. Remove from the heat.
4.  Stir in the sugar, then add in the eggs, one at a time. Add the rest of the ingredients and mix very well, until you are left with a thick, glossy mixture. Fold through your walnuts.
5. Transfer your brownie batter into the square pan and bake for 26-28 minutes, or until a skewer comes out ‘just’ clean from the center. 
6. Remove brownies from the oven and allow to cool in the pan completely, before slicing into pieces. 

Recipe Substitutions and Dietary Swaps

• Vegan Walnut Brownies. I haven’t tried replacing the eggs, but in other brownie recipes have tried egg replacers and flax eggs. If you try one of these out, I’d love to hear how it worked!
• Paleo Walnut Brownies. Replace the keto chocolate chips with dairy-free chocolate chips. 
• Zero Calorie Sweetener. If you don’t follow a sugar-free diet, you can use any granulated sweetener of choice, like brown sugar, coconut palm sugar, and even white sugar.
• Dark Chocolate Walnut Brownies. Replace the cocoa powder with black cocoa powder or dark cocoa powder. 
• Double Chocolate Flourless Brownies. Fold through 1/4 cup of chocolate chips to the batter.

How to store and reheat fudgy walnut brownies

• To Store. Fudgy Walnut brownies are best stored in the fridge, to avoid them spoiling and to ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days. 
• To Freeze. These brownies are freezer friendly and can be stored in the freezer. Individually wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Brownies will keep fresh for up to 6 months. 
• To Reheat. To reheat walnut brownies, allow thawing at room temperature or in the fridge overnight. You are also able to reheat in the microwave to enjoy it warm, but only once it has been thawed. 

More healthy Brownie Recipes

• Almond Flour Brownies
• Flourless Fudge Brownies
• Chocolate Cherry Brownies
• Cookie Dough Brownies
• Coconut Brownies

Recommended Tools to make Keto Walnut Brownies

• Electric Mixer (easy to use and extremely affordable)
• Square pan (my go-to pan for making brownies and bars) 
• Non-stick saucepan (cheap and no chocolate or dairy stuck to the edges!)

These are the best fudgy walnut brownies ever, and they just happen to be keto, paleo and gluten-free- Even non-keto and vegan readers love them! If you try this recipe out, please leave a comment and let me know how it turns out– I’d love to know and hear from you!

Walnut Brownies (Keto, Vegan, Paleo)

5 from 74 votes

These fudgy keto chocolate walnut brownies are rich, gooey and loaded with walnuts! This easy flourless chocolate dessert is made sugar free, without grains and without dairy- Paleo, Vegan, Gluten Free Options!

Servings: 9 Servings

Prep: 10 minutes mins

Cook: 30 minutes mins

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Ingredients  

1x2x3x

• ▢ 3/4 cup Erythritol See post for substitutions
• ▢ 1 tablespoon cocoa powder
• ▢ 3 tablespoon corn starch Can substitute for arrowroot powder or Tapioca starch
• ▢ 6 tablespoon butter Can substitute for coconut oil
• ▢ 225 grams keto chocolate chips Just under 8 ounces
• ▢ 2 large eggs
• ▢ 1 cup raw walnuts

Instructions 

• Preheat the oven to 180C/350F. Line a small square pan with parchment paper and set aside.
• In a small bowl, sift your cocoa powder and cornstarch, to avoid any clumps in the batter.
• In a small saucepan, add your butter and chocolate. On low heat, heat the butter and chocolate until melted and glossy. Remove from heat.
• Moving quickly, add your sugar substitute and whisk very well, until combined. Add the eggs, one at a time, and mix well into the mixture. Add your cocoa powder and corn starch and whisk very well, until the batter is no longer grainy and smooth. Fold through your walnuts.
• Transfer your brownie mixture into the lined pan. Top with extra brownies and bake for 26-28 minutes, or until a skewer comes out just clean from the center.
• Remove from oven and let cool in the pan before slicing into 9 pieces.

Notes

• To Store. Fudgy Walnut brownies are best stored in the fridge, to avoid them spoiling and to ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days. 
• To Freeze. These brownies are freezer friendly and can be stored in the freezer. Individually wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Brownies will keep fresh for up to 6 months. 
• To Reheat. To reheat walnut brownies, allow thawing at room temperature or in the fridge overnight. You are also able to reheat in the microwave to enjoy it warm, but only once it has been thawed. 

Nutrition

Serving: 1BrownieCalories: 199kcalCarbohydrates: 6gProtein: 5gFat: 19gPotassium: 6mgFiber: 3gVitamin A: 200IUVitamin C: 4.1mgCalcium: 20mgIron: 0.5mgNET CARBS: 3g

Course: Dessert

Cuisine: American

Author: Arman

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