Your dessert prayers have been answered. These low carb brownies are rich, fudgy, and made with almond flour, providing satisfying protein and fiber. They’re adaptable to many diets—vegan, keto, paleo and gluten-free—so you can enjoy chocolate cake–style brownie goodness without the usual sugar spike.
These brownies can be made with eggs or, to keep them vegan, with chia eggs. To make a chia egg, mix 1 tablespoon chia seeds with 3 tablespoons water for each egg you’re replacing. Let the mixture sit for at least five minutes until it forms a gel—this binds the batter just like an egg. If you use chia eggs you can even eat the batter raw if you like.
If you prefer videos, search for a short demonstration on how to make chia eggs to see the simple process in action.
You can also turn these into bite-size treats by using a mini muffin tin. Grease the tin lightly with coconut oil before portioning the batter. This recipe yields about 24 two-bite brownies or roughly 15 standard-size brownies.
To keep the brownies low carb, use a zero- or low-calorie sweetener such as a stevia/erythritol blend, monk fruit blend, or pure erythritol—choose the option you prefer. These sweeteners keep the recipe keto-friendly without adding sugar.
For a bit of texture, sprinkle sliced almonds on top before baking or fold them into the batter for added crunch.
Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free
Enjoy these low carb brownies—they’re a great way to satisfy a chocolate craving without derailing your eating plan.
The Best Low Carb Brownies – Keto, Paleo, Vegan and Gluten-Free
Ingredients
Dry Ingredients
- 1 cup almond flour
- 2/3 cup stevia or erythritol
- 1 tbsp cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 2 eggs , large (or 2 chia eggs: 2 tbsp chia seeds + 6 tbsp water)
- 1/2 cup coconut oil , melted
- 1/3 cup unsweetened almond milk
- 1 tsp pure vanilla extract
Toppings
- 1/4 cup sliced almonds
Instructions
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Preheat the oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper. If making brownie bites, grease a mini muffin pan lightly with coconut oil.
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If using chia eggs, combine 2 tablespoons chia seeds with 6 tablespoons water in a small bowl and let sit for about 5 minutes until gelled.
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In a medium bowl, whisk together the dry ingredients. In a separate larger bowl, mix the wet ingredients. Add the dry ingredients to the wet and stir until just combined.
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Transfer the batter to the prepared pan (or portion into the mini muffin tin) and bake about 15 minutes, or until a toothpick inserted comes out clean. Sprinkle sliced almonds on top, let cool, then cut or remove bites and enjoy.