Keto Vegan Brownies

Ingredients

• 3 tablespoons Ground Chia Seeds (scoop, sweep excess)
• 1/2 cup Lukewarm Water
• 1 cup Almond Flour (scoop, sweep excess)
• 3 tablespoons Unsweetened Cocoa Powder
• 1/2 cup Granulated Sweetener (Monk fruit or erythritol)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 5.25 oz 85% Dark Chocolate (or 90% or sugar-free dark chocolate)
• 1/2 cup Melted Coconut Oil
• 1 teaspoon Vanilla Extract

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square baking dish with baking paper. Set aside.

2. 2

   --- Prepare your chia seed egg ---

3. 3

   In a small mixing bowl, add ground chia seed and lukewarm water. Stir and set aside 10 minutes until it forms a gel-like consistency.

4. 4

   --- Brownie batter ---

5. 5

   In a large mixing bowl, add almond flour, sugar-free sweetener, unsweetened cocoa powder, baking powder, and xanthan gum. Whisk until evenly combined, and no lumps of flours appear. Set aside.

6. 6

   In a medium mixing bowl, add pieces of dark chocolate and melted coconut oil.

7. 7

   Microwave in 30-second bursts, stir and repeat until fully melted. It shouldn't take more than 1 minute 30 seconds.

8. 8

   Pour the melted chocolate mixture and chia egg into the dry ingredients and stir just enough to form a consistent brownie batter. Don't over mix it.

9. 9

   Transfer the brownie batter into the prepared baking pan.

10. 10

    Bake for 25 minutes or until the top is set and cracks. It's normal if it still looks soft in the center, the brownies set after cooling down.

11. 11

    Cool down for 20 minutes in the pan at room temperature, then pop the baking pan in the fridge for at least 15 minutes to 1 hour for the best results. These two steps are crucial to set the brownies, don't skip them, or the keto vegan brownies will break apart.

12. 12

    Pull out the brownies from the pan using the piece of parchment paper and place them on a plate.

13. 13

    Slice the keto vegan brownies in 16 squares, store in an airtight container for up to 3 days in the pantry, 5 days in the fridge, or freeze. Defrost the day before.