Need a brownie fix but want to stay on a healthy side? Try these no-bake hazelnut fudge keto brownies are not only low-carb and gluten-free, but they are also egg-free so they are suitable for those following a plant-based and vegan diet. Made with a mix of heart-healthy nuts, cocoa powder and sugar-free sweeteners, these keto brownies are a great addition to your healthy treats repertoire.
This delicious recipe is from The Ultimate Keto Cookbook by Brittany Angell (read more about the book below the recipe card, it’s pretty special!).
I am so thrilled to share this recipe for keto brownies with you guys. I’ve been following Brittany’s journey while making her latest cookbook and she was showcasing so many amazing looking dishes on social media that when the book came out, I was really hoping that I would be able to post something on the blog. Well, with her permission, I bring to you these no-bake hazelnut fudge brownies!
I chose it because it’s an egg-free brownie option and I know it’s a common allergy, so I was happy that I could feature something that would suit those on a paleo, keto, vegan and egg-free diets. Plus, this recipe is a really fun and easy way for you to get a brownie fix without having to spend much time in the kitchen. The texture is fudgy and absolutely wonderful and will remind you of Nutella, thanks to the addition of delicious toasted hazelnuts.
MORE KETO REcipes & DESSERTS
- Keto Burgers Buns (Gluten-Free, Grain-Free)
- Fluffy Keto Pancakes With Coconut Flour & Cream Cheese
- 5-Ingredient Paleo Chocolate Cake (Keto, Nut-Free)
- Low-Carb Greek Chicken Bowls (Keto, Gluten-Free)
- Paleo & Keto St. Louis Gooey Butter Cake
WATCH MY TOP 10 VIDEO RECIPES HERE
Vegan and keto brownies that are perfectly fudgy and delicious. Made with hazelnuts and cocoa powder, these will remind you of Nutella! This is a no-bake recipe that is egg-free, gluten-free, paleo and sugar-free. Basically, these are your go-to healthy brownies! Recipe from The Ultimate Keto Cookbook by Brittany Angel.
3⁄4 cup (100 g) toasted hazelnuts
3⁄4 cup (75 g) raw unsalted walnuts
1+1⁄2 cups (200 g) roasted and salted macadamia nuts
2 tsp (10 ml) vanilla extract
1⁄4 cup (60 ml) sugar-free honey or sugar-free maple syrup (like this)
1⁄4 cup (30 g) keto/low-carb powdered sugar (like this)
1⁄4 cup (20 g) cocoa powder
1⁄4 tsp Himalayan salt
2 tbsp (30 ml) softened or melted coconut oil
21⁄2 tbsp (23 g) cocoa powder
1 tsp vanilla extract
1⁄4 cup (60 ml) sugar-free honey or sugar-free maple syrup (like this)
A small pinch of salt
- Preheat the oven 350°F (175°C). Line an 81⁄2 x 5–inch (22 x 13–cm) bread pan with parchment paper.
- To make the brownies, place the hazelnuts on a rimmed baking sheet and toast for 10 to 15 minutes. Remove the sheet from the oven and allow the nuts to cool. Rub the hazelnuts in a kitchen towel to remove all the skins.
- Place the cooled, skinless hazelnuts, walnuts, macadamia nuts, vanilla, honey, powdered sugar, cocoa powder and salt in a food processor. Process for about 15 seconds, stop and wipe the sides down, then process again just until the mixture is smooth and shiny. Do not over-process or the oils will begin to separate. (If this happens, just wipe the excess oil off the bars with paper towels. They will be slightly more fragile but still delicious.)
- Pour the mixture in the prepared pan and press it down to create an even surface. Cover the pan and place it in the refrigerator for several hours, or overnight.
- To make the chocolate ganache, whisk the coconut oil, cocoa powder, vanilla, honey and salt together until it is smooth and fluffy. The ganache can be spread on the brownies right after they are made or after they have chilled.
- For the best results, store the brownies in the refrigerator for up to 2 weeks.
Substitution Notes: To make this nut-free, swap the nuts out for raw pumpkin seeds and sunflower seeds. To make this Paleo, use real honey or real maple syrup. Omit the keto powdered sugar, or add 1 to 2 tablespoons (25 to 50 g) of palm sugar for a sweeter brownie.
Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell
ABOUT THE ULTIMATE KETO COOkBOOK
Brittany Riling is well-known in the paleo and ketogenic food sphere. Her blog, Brittany Angell, has been an essential real food resource for many years. She is also the author of the book Every Last Crumb: Paleo Bread & Beyond. Brittany had been diagnosed with prediabetes, adrenal fatigue, and Hashimoto’s which inspired her journey with food and healing. Now, Brittany has a brand new book called The Ultimate Keto Cookbook. Today, I’ll be sharing a recipe and what makes this impressive collection so worthy of a spot on your shelves!
What makes this book unique
Many cookbooks have a theme. The theme of The Ultimate Keto Cookbook is probably best described as abundance. Whether you’re new to keto or you’re a master low-carb cook, there’s a lot to learn in these pages. If you want something made low-carb, you’ll find the answer here making this one of the most thorough and quintessential keto recipe collections I’ve ever seen.
The book has a handy table of contents featuring 270+ low-carb recipes. There are also labels on each recipe determining whether or not the recipe is nut-free, egg-free, dairy-free, vegetarian, and paleo. Very handy!
There are few recipes in here without several flavour adaptations so you can really customise your menu and get the most out of eating keto. This goes for everything from breakfast sausages and yoghurt to cosy soups and dessert icing.
Brittany has also mastered making paleo and low-carb dough. She is no stranger to baking everything from luxurious desserts like cinnamon buns and pies to novelty items like soft pretzels. This book is full of countless treats that will have you craving all sorts of things. You’ll find a lot of fun and distinctive ideas here. Fortunately, you’ll know exactly how to make them with this book.
Must-try recipes from the book
- Red velvet quick bread
- Savoury Caprese biscuits
- Banana cream pie glazed doughnuts (hello!)
- Air fryer chicken Cordon Bleu
- Al Pastor chicken and ‘rice’ stuffed peppers
- General Tso’s meatloaf
- Chilli lime Parmesan carrot fries
- Cheesy parsnip latkes
- Thai pumpkin ramen noodle soup
- Chicago deep-dish pizza
- Indian dosas with Aloo Gobi filling
- Banana chai chocolate bars
- Unicorn bark
- PMS brownies
- Marshmallow ube ice cream
The variety is there. There are so many more recipes for everyday savoury meals and dinners, and there are just as many for fun treats, ice creams, dessert bars and brownies (soo many bars!), and all different types of bread and beverages.
It’s so impressive and the photos are beautiful too. There are more than 270 recipes to browse, make, and enjoy in this comprehensive low-carb collection, and you’ll never get bored with the colour, flavour, and variety of foods featured.
Please note, not all recipes are strictly keto and by that I mean the net carbohydrates vary from very low-carb to medium low-carb, but with the sheer number of recipes means that there is something for every keto range.
Have I convinced you how fab this cookbook is yet? If so, check it out The Ultimate Keto Cookbook and in many other stores.
SAVE THESE KETO BROWNIES TO PINTEREST