35+ Irresistible Friday Vegan Brownie Recipes for Every Taste

Looking for the perfect treat to kick off the weekend?

Vegan brownies are a fantastic way to satisfy your sweet tooth while keeping things plant-based and wholesome.

Whether you’re vegan, have dietary restrictions, or simply love indulging in gooey, fudgy desserts, these brownies will become a Friday tradition in no time.

With over 35 recipes to choose from, you’re bound to find one (or more) that fits your cravings.

From rich and chocolatey to nutty and caramel-infused, these brownies are perfect for a Friday night dessert, sharing with friends, or treating yourself.

So, get ready to try some of the most delicious, easy-to-make vegan brownies that will quickly become your go-to for sweet weekend indulgence.

35+ Irresistible Friday Vegan Brownie Recipes for Every Taste

With so many amazing vegan brownie recipes to choose from, you can easily create the perfect dessert for any occasion.

These 35+ options ensure that there’s something for everyone, whether you prefer them dense and fudgy or light and cake-like.

Each recipe is designed to be simple, making it easy to bake up a batch of homemade brownies without any hassle.

So, next Friday, embrace the joy of baking and treat yourself (and your friends) to a sweet, vegan delight.

Enjoy the process, savor the results, and make your Fridays even sweeter!

Almond Flour Keto Vegan Brownies

These rich and fudgy almond flour keto vegan brownies are perfect for a guilt-free treat. With almond flour as the base, they are low-carb, gluten-free, and suitable for a vegan diet. The perfect balance of sweetness and chocolate flavor, these brownies are both satisfying and nutritious, making them ideal for a Friday treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or sweetener of choice)
• 1/4 cup sugar-free dark chocolate chips (optional)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, almond milk, erythritol, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool completely before cutting into squares.

These almond flour keto vegan brownies are not only low-carb but also incredibly satisfying. The almond flour provides a nice, nutty flavor that complements the rich chocolate taste. They’re perfect for those following a keto or low-carb lifestyle, offering a delicious dessert option without the sugar and carbs typically found in traditional brownies.

Avocado Chocolate Vegan Brownies

These avocado chocolate vegan brownies are a healthy twist on a classic treat. Packed with healthy fats from avocado and using only low-carb sweeteners, they are keto-friendly and incredibly moist. With a deep chocolate flavor and a creamy texture, these brownies are an indulgence you can enjoy without the guilt.

Ingredients:

• 1 ripe avocado, mashed
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Mash the ripe avocado in a bowl until smooth.
3. In a separate bowl, whisk together the cocoa powder, almond flour, erythritol, baking powder, and salt.
4. Add the avocado, almond milk, and vanilla extract to the dry ingredients and mix until well combined.
5. Fold in the chocolate chips if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the brownies to cool completely before cutting into squares.

The avocado adds a creamy richness to these keto vegan brownies, making them incredibly moist without any dairy. With the perfect blend of chocolate and healthy fats, these brownies are a satisfying dessert for those on a low-carb or keto diet. They’re a great way to enjoy a treat that feels indulgent but is made with wholesome ingredients.

Coconut Flour Keto Brownies with Walnuts

These coconut flour keto brownies are a fantastic way to enjoy a low-carb, vegan dessert without sacrificing flavor. With the addition of walnuts for extra crunch and healthy fats, this recipe provides a delicious, keto-friendly option that’s both satisfying and full of rich chocolate flavor.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch pan with parchment paper.
2. In a large bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, almond milk, erythritol, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined. The batter will be thick.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
   These coconut flour keto brownies are a great alternative to traditional brownies. The coconut flour provides a light and fluffy texture, while the walnuts add a nice crunch and richness. Perfect for those on a low-carb or keto diet, these brownies offer a satisfying dessert without the high sugar content of regular brownies.

Zucchini Chocolate Chip Keto Brownies

These zucchini chocolate chip keto brownies are a surprisingly delicious and healthy option. The zucchini adds moisture to the brownies, making them soft and fudgy, while keeping them low-carb and packed with nutrients. Sweetened with a low-carb sweetener, they’re perfect for those craving a chocolatey indulgence without the carbs.

Ingredients:

• 1 small zucchini, grated and excess water squeezed out
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, whisk together the grated zucchini, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the brownies cool before cutting into squares.

These zucchini chocolate chip brownies are a sneaky way to get extra vegetables into your diet while satisfying your chocolate cravings. The zucchini makes the brownies incredibly moist, while the chocolate chips add an extra layer of indulgence. A great low-carb and vegan option for a Friday dessert!

Peanut Butter Keto Vegan Brownies

These peanut butter keto vegan brownies offer a rich, nutty flavor that pairs perfectly with the chocolatey base. The peanut butter adds creaminess and healthy fats, making them a satisfying low-carb dessert. With just a few ingredients, these brownies are easy to make and perfect for anyone following a vegan or keto diet.

Ingredients:

• 1/2 cup peanut butter (sugar-free, creamy)
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts (optional for crunch)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a bowl, mix together the peanut butter, almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add the almond milk and vanilla extract to the mixture and stir until smooth.
4. If desired, fold in the chopped peanuts for an extra crunch.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the brownies cool completely before slicing.

These peanut butter keto vegan brownies combine the best of both worlds: creamy peanut butter and rich chocolate. The result is a dessert that’s not only satisfying but also fits within a low-carb and vegan lifestyle. These brownies are an easy and indulgent treat for any peanut butter lover!

Chia Seed Keto Brownies

These chia seed keto brownies are packed with fiber, omega-3 fatty acids, and healthy fats, making them both a nutritious and indulgent dessert. The chia seeds help bind the ingredients, creating a dense and moist texture. This low-carb brownie recipe is perfect for a healthy Friday snack that still feels like a treat.

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup unsweetened almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or sweetener of choice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a small bowl, mix the chia seeds with 1/4 cup of water. Let them soak for about 10 minutes until they form a gel-like consistency.
3. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
4. Add the soaked chia seeds, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until smooth.
5. If desired, fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the brownies to cool before cutting into squares.

These chia seed keto brownies are a perfect low-carb, high-fiber dessert option that still satisfies your chocolate cravings. The chia seeds not only provide a nutritional boost but also create a dense and moist texture in the brownies. They’re a healthy yet indulgent treat that can easily be incorporated into a keto or vegan diet.

Flaxseed Chocolate Keto Vegan Brownies

Flaxseeds are a fantastic source of omega-3 fatty acids and fiber, and they work wonderfully in these keto vegan brownies. Paired with rich cocoa powder and a hint of vanilla, these brownies are low-carb and satisfying. The flaxseed acts as a binder and adds a subtle nutty flavor, making these brownies perfect for those on a vegan or keto diet.

Ingredients:

• 2 tablespoons ground flaxseeds
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a small bowl, combine the ground flaxseeds with 6 tablespoons of water. Let them sit for 5-10 minutes to form a gel-like consistency.
3. In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
4. Add the flaxseed mixture, almond milk, melted coconut oil, and vanilla extract. Stir until the batter is well combined.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the brownies cool completely before slicing.

Flaxseeds add a boost of fiber and healthy fats to these keto vegan brownies, making them a nutritious and indulgent treat. The texture is rich and fudgy, and the chocolate flavor is deep and satisfying. A great choice for anyone looking to enjoy a healthy, low-carb dessert!

Espresso Infused Keto Vegan Brownies

These espresso-infused keto vegan brownies offer a delightful coffee twist to the classic chocolate treat. The espresso deepens the flavor of the cocoa, creating a rich and indulgent brownie that’s low-carb and vegan. If you love the combination of chocolate and coffee, this recipe will quickly become a favorite.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a small bowl, mix the instant espresso powder with the almond milk and set aside.
3. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
4. Add the melted coconut oil, vanilla extract, and espresso-infused almond milk to the dry ingredients. Stir until combined.
5. Fold in the chocolate chips if desired.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before cutting into squares.

The espresso adds a rich depth of flavor that pairs beautifully with the chocolate in these keto vegan brownies. The result is a dense, fudgy treat with a hint of coffee that will satisfy both chocolate and coffee lovers. These brownies are the perfect low-carb dessert for a Friday pick-me-up.

Coconut & Cacao Nib Keto Brownies

These coconut and cacao nib keto brownies are a delightful treat for anyone craving a combination of coconut and rich chocolate. Coconut flakes provide a chewy texture, while cacao nibs add a slightly bitter chocolate crunch. These brownies are low in carbs, high in fiber, and packed with healthy fats, making them a perfect guilt-free indulgence.

Ingredients:

• 1/2 cup shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup cacao nibs

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, combine the shredded coconut, almond milk, melted coconut oil, and vanilla extract. Stir to combine.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the cacao nibs.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the brownies cool completely before cutting into squares.

These coconut and cacao nib brownies offer a unique twist on the classic chocolate brownie. The coconut adds chewiness and a tropical flavor, while the cacao nibs provide a satisfying crunch and extra depth of chocolate. With the combination of healthy fats from coconut oil and almond flour, these brownies are a delicious and nutritious low-carb dessert.

Cinnamon Swirl Keto Vegan Brownies

These cinnamon swirl keto vegan brownies add a comforting twist to the classic chocolate treat. The warm flavor of cinnamon swirled throughout the fudgy, low-carb brownie base creates a delightful balance of flavors. With a hint of spice, these brownies are perfect for cozying up on a Friday.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons almond butter (for the cinnamon swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. In a small bowl, mix the almond butter with a little almond milk to make it smooth enough to swirl.
7. Drizzle the almond butter mixture on top of the brownie batter and use a toothpick to swirl it through.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
   The cinnamon swirl adds a cozy, spiced layer to these keto vegan brownies, making them an ideal treat for chilly evenings or a Friday indulgence. The brownies are soft and fudgy with just the right amount of sweetness and spice, all while staying low-carb and vegan.

Matcha Green Tea Keto Vegan Brownies

These matcha green tea keto vegan brownies combine the health benefits of matcha with the rich chocolate flavor of brownies. Matcha provides a boost of antioxidants, and its earthy flavor pairs beautifully with the chocolatey richness of the brownie base. This unique recipe is perfect for those looking to try something a little different for a low-carb dessert.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons matcha green tea powder
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free white chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, matcha powder, erythritol, baking soda, and salt.
3. In a separate bowl, combine the almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. If using, fold in the white chocolate chips.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the brownies to cool before cutting into squares.

These matcha green tea keto vegan brownies are a unique and healthy treat, offering a subtle earthy flavor that complements the richness of chocolate. With the added benefits of antioxidants from matcha, these brownies are an excellent choice for a low-carb, vegan dessert that’s both indulgent and nourishing.

Pumpkin Spice Keto Vegan Brownies

These pumpkin spice keto vegan brownies are perfect for autumn but can be enjoyed year-round. The pumpkin adds moisture and a subtle sweetness, while the pumpkin spice gives these brownies a warming, comforting flavor. Low in carbs and rich in nutrients, these brownies make for a cozy and satisfying dessert.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 cup canned pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, salt, and pumpkin pie spice.
3. In another bowl, combine the pumpkin puree, melted coconut oil, almond milk, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If desired, fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow the brownies to cool completely before slicing.

These pumpkin spice keto vegan brownies offer the perfect combination of fall flavors with a rich, chocolatey base. The addition of pumpkin gives these brownies a moist texture and a natural sweetness, while the pumpkin spice creates a warm, comforting flavor. A low-carb and vegan-friendly dessert that’s perfect for any time of year.

Avocado Chocolate Keto Vegan Brownies

These avocado chocolate keto vegan brownies are rich, creamy, and packed with healthy fats from avocado, making them a nutrient-dense treat. The avocado replaces traditional butter or oil, providing a smooth and fudgy texture. With a deep chocolate flavor and low-carb ingredients, these brownies are perfect for a decadent yet healthy dessert.

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mash the ripe avocado until smooth.
3. Add the almond flour, cocoa powder, erythritol, baking soda, and salt to the mashed avocado. Stir to combine.
4. Add the almond milk and vanilla extract and mix until smooth.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool completely before cutting into squares.

The avocado in these keto vegan brownies adds a creamy texture and healthy fats, making them not only delicious but also nutritious. These brownies are perfect for those who want a rich, fudgy treat with an extra boost of healthy ingredients. A fantastic choice for a low-carb, vegan-friendly indulgence!

Chocolate Mint Keto Vegan Brownies

These chocolate mint keto vegan brownies combine the rich taste of chocolate with a refreshing mint flavor. With a layer of mint extract swirled into the brownie batter, these brownies are a cool and indulgent treat that’s both low-carb and vegan. A great option for those who enjoy the chocolate-mint combination.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, combine the almond milk, melted coconut oil, vanilla extract, and peppermint extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the brownies cool before cutting into squares.

The combination of chocolate and mint in these keto vegan brownies provides a refreshing and indulgent experience. The brownies are soft and fudgy, with the mint adding a cool, aromatic touch. This is a perfect low-carb dessert for mint chocolate lovers, ideal for a Friday night treat!

Caramel Pecan Keto Vegan Brownies

These caramel pecan keto vegan brownies are a luxurious dessert that combines rich chocolate with crunchy pecans and a hint of caramel flavor. The pecans add a lovely texture, while the sugar-free caramel sauce provides a sweet and gooey contrast to the brownies. A perfect balance of flavors and textures, these brownies are low-carb and vegan-friendly.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free caramel sauce (store-bought or homemade)
• 1/4 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, combine the almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Pour the brownie batter into the prepared pan and spread evenly.
6. Drizzle the sugar-free caramel sauce over the top of the batter, then swirl it in using a toothpick or knife.
7. Sprinkle the chopped pecans on top of the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Allow the brownies to cool completely before cutting into squares.

These caramel pecan keto vegan brownies offer a delicious combination of rich chocolate, sweet caramel, and crunchy pecans. The gooey caramel sauce adds a delightful richness, while the pecans provide texture and flavor. This decadent treat is perfect for anyone craving a low-carb, vegan dessert with complex flavors.

Note: More recipes are coming soon