These vegan keto brownies are so gooey and rich. A perfect dairy-free, sugar free and healthy dessert for everyone! Okara powder is used instead of almond flour meaning they have lower net carb counts too!

Vegan keto diet is so far the strictest diet that I know. It’s almost impossible for people who follow this diet to get a dessert in a bakery or a restaurant. Meanwhile, it’s not easy to find vegan keto baked good recipes online as well, so here is one for you!

I love the soft and moist texture and the mild earthy taste of these brownies. I usually grab a piece from the refrigerator for an afternoon treat after some hard work! Yes, I must make it a treat or else I’ll finish a whole tray within a few days.

INGREDIENTS FOR VEGAN KETO BROWNIES

In this recipe we’re using flax-eggs to replace eggs as binders. Flax-eggs also make these keto brownies more fudgy and soft.

The below two ingredients are crucial to make these vegan keto brownies and CANNOT be omitted or replaced:

Flax-eggs – mix golden ground flax seeds with lukewarm water.
Xanthan gum – this ingredient is frequently used in gluten-free recipes to make baked goods hold the shape and less fragile.

More ingredients are needed for these delicious brownies:

Okara powder – I don’t recommend you to replace it with other flours because okara powder is the key of this recipe. I’ll explain more in the next part.
Organic unsweetened cocoa powder
Granulated monk fruit sweetener – erythritol is another keto choice with similar sweetness as monk fruit sweetener. You may try allulose as well but it’s a bit less sweet than monk fruit sweetener.
Baking powder
Xanthan gum – it’s needed in many gluten-free recipes to bind the ingredients together so don’t skip it.
99% cacao sugar-free dark chocolate bar – you may try dark chocolate bars with a lower cacao percentage, but make sure it’s sugar-free. The amount of sweetener should also be adjusted.
Avocado oil & Melted coconut oil – mixing two kinds of oil can balance the amount of saturated and unsaturated fat and avoid the taste of coconut oil becoming too strong in brownies. What’s more, coconut oil solidifies in the refrigerator or room temperature in cooler weather. That helps hold the shape of our vegan keto brownies.
Vanilla extract (optional) – it’s optional because some people may be sensitive and their blood sugar level would rise after consuming vanilla extract.

CAN I USE EGGS TO REPLACE FLAX-EGGS IN THIS KETO BROWNIE RECIPE?

I’ve tried using eggs instead of flax-eggs in this recipe, but it turned out the brownies were not as moist as the vegan version, and they were not fudgy enough either. I didn’t expect that!

So, though eggs don’t make the best result, you can still use eggs in this recipe, if you don’t have flax seed meal on hand.

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Want more keto/low carb baked good/dessert recipes? Here are more ideas on Lokyi’s Food Studio:

Flourless Keto Bread with Nut Butter
Vegan Keto Bread Buns With Black Sesame Powder
Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 12 pieces
Net carb per serving: 2.3g
Sugar Alcohol per serving: 12.5g

Vegan Keto Fudgy Brownies with Okara Powder

lokyisfoodstudio

These vegan keto brownies are so gooey and rich. A perfect dairy-free, sugar free and healthy dessert for everyone! Okara powder is used instead of almond flour meaning they have lower net carb counts too!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 pieces

Calories 263 kcal

Equipment

• 8.5” x 8.5” square baking sheet

Ingredients

  

Flax-eggs

• 6 tablespoons golden ground flaxseed meal I used Bob's Red Mill's
• 240 millilitre lukewarm water

Dry Ingredients

• 60 grams okara powder I used Kikkoman's
• 60 grams organic unsweetened cocoa powder
• 150 grams granulated monk fruit sweetener See blog post for substitution
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum

Wet Ingredients

• 200 grams 99% cacao sugar-free dark chocolate bar See blog post for substitution
• 69 grams avocado oil
• 69 grams melted coconut oil
• 2 teaspoons vanilla extract optional

Toppings

• sea salt flakes
• cacao nibs
• unsweetened chocolate chips
• keto ice-cream

Instructions

 

• Preheat the oven to 180°C (350°F). Line a 8.5” x 8.5” square baking sheet with parchment paper.
• In a small bowl mix together flaxseed meal & lukewarm water. Set aside for 15 mins until the mixture becomes gel-like.
• In a large mixing bowl whisk together all dry ingredients.
• Fill a saucepan with 3cm of water and bring it to a boil, then lower to low heat. Place a heatproof bowl on top of the pan and make sure the water won’t get in the bowl. Break up the chocolate bar into pieces and place them in the bowl. Stir constantly until they melt.
• Pour the melted chocolate, flax-egg, avocado oil and melted coconut oil into the dry ingredients and stir to just combine. Be careful not to overmix.
• Transfer the batter into the lined baking sheet. Bake for 40-45 mins or until you see cracks on top.
• Let the brownies stay in the pan for at least 15 mins after coming out from the oven. They’ll continue to cook. Chill the brownies for about an hour to set for the best texture. If you serve them warm, they’ll be more fudgy and maybe a bit crumbly.
• Take out the brownies from the pan with the help of parchment paper. Slice them into 12 squares with a sharp knife. Enjoy!