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.
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.
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.