Brownies made with almond flour and stevia that are thick, gooey and tender on the outside- the best keto and vegan dessert!
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Paleo Vegan Almond Flour Brownies (Keto, Low Carb)

The BEST Keto and Low Carb Brownies ever, made with almond flour and stevia! No eggs are needed to make these gooey and fudgy brownies, vegan, paleo and gluten free.
Course Dessert
Cuisine American
Keyword almond flour, brownies
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 Servings
Calories 175kcal
Author Arman

Ingredients

Instructions

  • In a small mixing bowl, add your ground flaxseed with water and allow to sit for 15 minutes, to gel. 
  • Preheat the oven to 180C/350F. Line a loaf pan (8 1/2 x 4) with parchment paper and set aside. 
  • In a large mixing bowl, combine your dry ingredients and mix well. 
  • In a seperate mixing bowl, add your flax 'egg', sunflower seed butter and vanilla extract and mix well. Combine your wet and dry ingredients and mix very well. Fold in your chocolate chips.
  • Transfer to the lined pan and spread out using a spatula. Bake for 35-40 minutes, or until the edges have crisped up and a skewer comes out the center 'just' clean. 
  • Allow brownies to cool in the pan until completely cooled, before slicing. 

Notes

Paleo Vegan Almond Flour Brownies (Keto, Low Carb) should be stored in the fridge in a sealed container. Brownies will stay fresh for at least 5 days.
Brownies are freezer friendly and will stay fresh frozen for up to 2 months.
Brownies loosely adapted from Coles Magazine, 2018, May issue (467). 

Nutrition

Serving: 1brownie | Calories: 175kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Fiber: 5g | Vitamin A: 4% | Vitamin C: 2% | Calcium: 3% | Iron: 4%