Vegan Keto Fudgy Brownies with Okara Powder

Flax-eggs

• 6 tablespoons golden ground flaxseed meal (I used Bob's Red Mill's)
• 240 millilitre lukewarm water

Dry Ingredients

• 60 grams okara powder (I used Kikkoman's)
• 60 grams organic unsweetened cocoa powder
• 150 grams granulated monk fruit sweetener (See blog post for substitution)
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum

Wet Ingredients

• 200 grams 99% cacao sugar-free dark chocolate bar (See blog post for substitution)
• 69 grams avocado oil
• 69 grams melted coconut oil
• 2 teaspoons vanilla extract (optional)

Toppings

• sea salt flakes
• cacao nibs
• unsweetened chocolate chips
• keto ice-cream

1. 1

   Preheat the oven to 180°C (350°F). Line an 8.5" x 8.5" square baking sheet with parchment paper.

2. 2

   In a small bowl, mix together the flaxseed meal and lukewarm water. Set aside for 15 minutes until the mixture becomes gel-like.

3. 3

   In a large mixing bowl, whisk together all the dry ingredients.

4. 4

   Fill a saucepan with 3cm of water and bring to a boil, then lower to low heat. Place a heatproof bowl on top of the pan, making sure the water doesn't touch the bowl. Break the chocolate bar into pieces and place them in the bowl. Stir constantly until fully melted.

5. 5

   Pour the melted chocolate, flax-egg, avocado oil, and melted coconut oil into the dry ingredients and stir until just combined. Be careful not to overmix.

6. 6

   Transfer the batter into the lined baking sheet. Bake for 40–45 minutes or until you see cracks on top.

7. 7

   Let the brownies rest in the pan for at least 15 minutes after coming out of the oven — they'll continue to cook. Chill for about an hour to set for the best texture. If you serve them warm, they'll be more fudgy but may be a bit crumbly.

8. 8

   Lift the brownies out of the pan using the parchment paper. Slice into 12 squares with a sharp knife. Enjoy!