Everyone loves a chocolate brownie and I was told “no way you can make a vegan keto chocolate brownie”.
Well, if you’ve read any of my journals, then you’ll know as soon as someone tells me I can’t, then I do!
It took a bit of fiddling as my first attempts were a bit dry. I discovered it’s better to undercook a keto brownie and let it cool in the pan before attempting to slice it up.
Overcook it and you get a dry cake, it tastes ok, but moist is better.
Make a birthday cake
Use this recipe, the keto jam recipe, and the chocolate ganache recipe to make a cake fit for any occasion!
I made it recently and decorated with berries and pretty flowers, you can use your imagination here. It would also make a good dessert for the festive season.
I’d love to hear how you’ve adapted this recipe, let me know in the comments below!
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|12 Pieces||15 minutes|
|Cook Time||Passive Time|
|30 minutes||30 minutes|
- 3/4 cup Ground flax seed
- 1/4 cup almond flour or grind your own almonds for a nuttier texture
- 3/4 tsp baking powder
- 1 pinch salt
- 2 tbsp psyllium husk
- 3 tbsp cacao powder
- 4 tbsp erythritol ground to a powder. 2tbsp Natvia also works well
- 1/2 cup walnut pieces
- 1 cup warm water approx
- Preheat oven to 375/190 degrees.
- Line a 7” square tin or regular loaf tin with parchment paper
- Put all dry ingredients into the bowl
- Add ¾ water and mix well for a couple of minutes, add more water if the mixture is too dry. The mixture should be soft, but not so soft it pours off the spoon.
- Cover the bowl and let the mixture sit for 5mns
- Spread the mixture into the tin.
- Bake for approx 25 minutes, they’ll still be soft to the touch but going darker brown on top.
- Cool completely before removing from the tin.