Go Back
+ servings
5 from 11 votes
Raw Keto Brownies
Prep Time
15 mins
Total Time
15 mins

Chewy, gooey, chocolate-y raw vegan keto brownies! (Just reading this line makes me want to bite into one.) These brownies are rich and delicious, and will absolutely satisfy your chocolate cravings.

Servings: 20 squares
Calories: 163 kcal
  • 1 1/2 cups nut flour*
  • 1/2 cup cacao powder
  • 1 1/2 cups macadamia nuts or cashews**
  • 1/2 cup maple syrup or monk fruit syrup***
  • pinch sea salt
Chocolate Topping
  • 1/2 cup coconut oil, melted
  • 1/2 cup cacao powder
  • 1/4 cup maple syrup or monk fruit syrup
  • pinch sea salt
  1. Add the macadmia nuts and liquid sweetener into a blender (or a food processor) and blend until completely smooth.

  2. In a large bowl, mix together the nut flour, cacao powder, and salt. Add the macadamia mixture, and mix until well combined. The mixture will be very thick (dough-like consistency). It should easily stick together when you press it with your fingers. 

  3. Line a 7.5 x 5.5 inch (19 x 14 cm) pan with parchment paper. (The size of the pan isn't all that important. These are just the dimensions of my pan), Using your hands, press the brownie mixture evenly into the pan. Freeze for 20 minutes while you make the chocolate topping.

Chocolate Topping
  1. Whisk the melted coconut oil, cacao powder, liquid sweetener, and salt in a medium bowl until smooth and well combined.

  2. Remove the brownies from the freezer and pour on all of the chocolate topping. Carefully transfer the pan back to the freezer and let it rest on a flat, even surface. Chill uncovered for at least 20 minutes, or until the topping is firm enough to slice. 

  3. Using the excess parchment paper, lift the brownies from the pan. To cut the brownies, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, slicing the brownies into squares.

  4. Store leftover brownies covered in the refrigerator for up to 1 week. (If you leave the brownies out on the counter, the chocolate topping will melt a bit and lose its shape). For longer term storage, freeze in an airtight container for 1-2 months.

Recipe Notes

*You can use any nut flour you like. My favorite are almond flour, hazelnut flour, pecan flour, and walnut flour.
**Soak the macadamia nuts in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak macadamia nuts, pour boiling hot water over the nuts and soak for 1 hour uncovered. When the nuts are done soaking, drain the water and rinse them thoroughly. (Note: if you do the quick soak, the brownies will no longer be raw).
**I initially posted this recipe only with cashews (I get raw cashews here: https://nutritionrefined.com/really-raw-cashews) but a lot of people have expressed that they can't eat cashews. So, I added macadamia nuts as an alternative. You can use either or.
***Prep time does not include soaking the nuts (~8 hours).

Nutrition Facts
Raw Keto Brownies
Amount Per Serving (1 of 20)
Calories 163 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 0.75g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.