These are the best fudgy keto brownies EVER! These are super easy to make and come together in no time at all! They also happen to be vegan and gluten-free!
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I know that there are a billion keto brownie recipes out there, but I have yet to find one that really satisfied my hankering for a REAL brownie.
To me, brownies should be realllly gooey, almost too gooey to eat with your hands. They should have a great, rich chocolate flavor and they should be sweet, but not too sweet (you have to leave room for vanilla ice cream after all!)
I found a recipe for paleo brownies on Pinterest that piqued my interest because the ingredients were a little different than any I had seen before. I decided to tweak the recipe to make it keto-friendly and the result was spectacular.
Ingredients and substitutions
Almond butter - I know it's pricy, and this recipe uses quite a bit. But honestly, that's probably a good thing otherwise I might be tempted to make (and eat an entire pan) these brownies daily 🙂 You can substitute any nut butter that you like. Almond butter works best because of the mild flavor, but peanut butter, sun butter, cashew butter - or really anything else should work just fine!
Ghee - Butter or coconut oil will also work (try vanilla bean ghee for a REAL treat!)
Pumpkin Puree - The only substitute for this is applesauce, although this will significantly increase the carbs.
Egg or a Flax Egg (1 tablespoon of flaxseed meal and 2 ½ tablespoon of water) You can also get away with no egg at all, although the brownies will be a bit more fragile.
Almond Milk - You can use any milk or milk alternative that you like.
Almond flour - You should be able to substitute with coconut flour although I haven't tested this. Start with 2 tablespoon of coconut flour and add more until it becomes a thick batter. You can also substitute hazelnut or sunflower seed flour at a 1:1 ratio.
Brown Sugar substitute - I used lakanto golden but any bulk sweetener will work just be sure to check the conversion ratio. I always recommend sweetening to taste.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
These brownies can be kept in a sealed container at room temperature or in the fridge for about 5 days. They can also be frozen in a sealed, freezer-safe container for up to 6 months.
Be sure to check out these other great recipes:
- Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten-Free
- Triple Chocolate Mousse Cake | Keto, Gluten-Free
- Homemade Keto Moonpies
The Best Fudgy Keto Brownies | Vegan. Gluten Free
- 1 cup Almond Butter
- 2 tablespoon Ghee melted
- 1 tablespoon Flax Meal + 2 ½ tablespoon water, OR 1 egg
- ¼ cup Pumpkin Puree
- 2 tablespoon Almond Milk
- 1 teaspoon Vanilla Extract
- ⅓ cup Almond Flour
- ¼ cup Cocoa Powder
- ½ cup Brown Sugar Substitute
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tablespoon Sugar Free Chocolate Chips optional
- Preheat the oven to 350 degrees F and line an 8x8 dish with parchment paper and lightly grease the parchment.
- In a large bowl combine the almond butter, melted ghee, flax meal + water, pumpkin puree, almond milk, and vanilla. Stir until well combined.
- Next, add the almond flour, cocoa powder, brown sugar substitute, baking soda, and salt. Stir just until the batter is uniform.
- Spread the batter into the prepared pan and top with chocolate chips.
- Bake in preheated oven for 30-35 minutes. The center will still be jiggly but the edges should be firm.
- Allow to cool before slicing and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.