These are great! I make a few modifications. I add 1 tsp espresso powder, 2 pinches of salt and I reduce the stevia to 2.2 ounces and I add some chopped pecans! Oh and I don’t grind the chia seeds because I like the crunch.
I tried this recipe twice and loved it both times. I am not vegan, so instead of using the chia egg, i used 2 regular eggs. The brownie was a tad more watery compared to the mixture you showed, but it came out fluffy and soft. This recipe is a keeper for sure. Will be baking more of this! A nice after lunch treat.
I finally got around to making these. Lovely! Fragile, but very satisfying, filling, just the right amount if sweetness. Will definitely make again! Thanks! UPDATE: put them in fridge overnight they solidified. Divine!
This is really a big treat go with a cup of tea or coffee. I would like to set a bit walnuts on top. My favorite combinations- Chocolate+walnuts+coffee. Oh my goodness 😸😸😸😸😸 thanks
I make these most week - so yummy, but you don't want to eat a lot! I use 30gm coconut sugar and 75gm chopped walnuts. Divide the mix in two and bake one half in a round base lined 7" sandwich tin that fits in my Ninga Foodie. 20 minutes at 160C, no need to pre-heat. Cool in the tin then cover in cling film and leave overnight in fridge. I cut it in 4 and then freeze two slices. Its quite crumbly but leaving in the fridge/freezer makes it much easier to cut and seems to enhance the flavour!
I made these yesterday and added some chopped walnuts. I considered adding an egg or egg white to the mix as a binder but did not. They did turn out a little crumbly so maybe next time some egg whites will go in. Very tasty.
Hi @@HeavenlyFan ! Kisses from Rio de Janeiro, Brazil🌊🌄💗 🇧🇷 Could you tell how can i make a cake from the recipe? (to cover with a gooey icing)... Which should be the modifications? Thank you so much for all the content and careful side notes.💖🥰
Just wanted to say hi and thanks for all your amazing recipes! I’ve been vegan for 4.5 years but just trying a keto version to help some skin issues. I’m so happy I stumbled upon your channel!
I am sitting back eating your Keto buns I just baked after having the Cauliflower Shepard pie for dinner and Keto sushi for lunch. Guess what else I will be baking tomorrow?? :D
Wasn't planning on making these but it seemed that it was very quick to prepare the dough (and it was) so I've just made it while taking a break (work). In place of the chocolate and coconut oil, I've used raw dark chocolate I've recently made (with cacao butter, cacao powder and coconut oil) - was a bit of gamble because I could not be certain about the proportion of the oil content, but it worked and I'm very happy with the bake, very rich and tasty. Brownies are some of my favourite and tried many gluten free recipes (incl shop bought) but none quite convinced me but this is the best so far, very pleased that I tried this - had a warm piece with chilled whipped cream, just great with a bit of gooeyness (probably from chia seeds?) unique to brownies yet it's quite light. 😇 Thank you for another great one Fan. 🙏
I have made this twice now and I love how grown up, fudgy and decadent it is!! This is definitely a winner in our household and I have made with my young niece as well -- she loves to watch the chocolate and coconut oil melt together and pressing the brownie in the pan. I use date sugar (not sure if keto) but I use a bit more to get the sweetness right. Looking forward to trying this with hazelnut meal this weekend!!
Different coarseness of almond flour leads to vastly different batter results. I ground my own and would say it was coarse to medium. My mixture was a loose oily paste - nothing like video. I added even more flour it was so oily and thin. But it’s chocolate and sweet. I am sure they will disappear in our Keto household no matter how they turn out.
Thanks so much for all of your videos! I just found your channel tonight! Thank you for taking the time you have invested into making all of these videos. I cannot thank you enough for sharing so much with all of us. Do you have any ideas or suggestions for a recipe conversion or equivalent for every 1Cup all-purpose flour in recipes, such as the ones I've grown up using? Perhaps, a combination of almond flour & coconut flour, xantham gum, etc...? Thank you in advance for your consideration.
I decided to take a break from work and make some brownies again today. As I was getting the ingredients ready, I caught the sight of fresh okara in the corner of my eye....and thought to myself, "can I mix in some okara?" I was making tofu earlier today and left it out undecided what to do with it yet. As I was measuring out the last bit of almond flour I've had out, I was about 40g short. I've had a new bag standing by but thought it was an oppportunity to experiment! I've also added small extra chia seeds hoping it would help bind okara better. Since fresh okara was wet, the dough was more moist than previous batch so added a bit more okara (not sure what the logic was but seemed like a good idea). I've also added walnuts and goji berries as well as chocolate chips today for extra goodness (and goji berries add a bit of chewiness too). 30 minutes later...they turned out beautifully. Once baked, little more on the crumbly side but still holds it together and very yummy. So my verdict is that okara mixed in moderation can work and I cannot taste it with all other things in it. Was very pleased to find another use of okara that I'm accumulating so much of! 😃
@@HeavenlyFan thank you. Your recipes have given me a motivation to venture into a new area of food combinations I never thought of. I've made 3 batches of this brownies recipe so far and this recent trial with okara has become my favourite. What I've noticed is that texture changed after I store them in the fridge (in an airtight box). They were more crumbly out of the oven but once cooled in the fridge, it enhanced the moisture in a good way and more "mochi-ness", as you put it, was enhanced, just the way I like them. As for okara, I have now figured that I could just add some to my stir-fry to bulk up (like rice) rather than feeling I have to make something with it every time, and that was good. 🙂💗
Do you use a regular convection oven or a fan forced oven? I have a fan forced oven so I lowered the temperature by 20 C, assuming you use a conventional oven, but even after 25 minutes the batter looked very jiggly and underbaked. Is it supposed to look like that? I was nervous about ending up with a gooey mess so I baked and baked until it was pretty firm (almost 45 minutes!) but I think I overbaked it.. lol! Thankfully it wasn't burned and still tasted delicious, but was crispy rather than gooey and brownie-like. I would love to make these again but could you please tell me what temperature and time I should use in my fan forced oven? I know all ovens are different, but if I knew how jiggly the brownies are meant to look after baking, I'll know when to stop baking! Thanks 😊 btw I used Callebut 100% chocolate buttons for both the chocolate bit and the "chip" bit, and 225g erythritol for my sweetener (next time I might use a bit less, maybe 200g). I will also add 1/4 tsp salt to the batter as I find it enhances the chocolate flavour, and maybe even a bit of coffee as another reviewer suggested. These are really are fantastic brownies, and my first time baking with chia eggs! Thank you so much again 🤗
Delicious chocolate flavor. I put in the fridge overnight because they fell apart and now they’re much better. I love the quickie chocolate cookie recipe too. I’m getting my chocolate prep done for the weekend. Great recipe.
Question about the stevia. Only similar sweetener I found at my store is stevia but the carbs content is 60g per 100g. So probably doesn't make it keto. What exactly is your swetener made of. I see it in lots of your videos. The one I got seems really sweet. Packaging says 5g of stevia is 50g normal sugar. You seem to put quite a lot of it. Also could not get 100% dark chocolate and chips without sugar because there was none at my store. Best I could do was 85%. Therefore gonna use less stevia and hope for the best. Also wanna say thank you for the amazing content. I'm vegan and gluten-free and have been missing bread. You have brought that joy back into my life. Thank you for your hard work with your recipes.
@@garlandgimen8707 hi, I have tried with 1 egg & it is enough because with the orange juice & water the dough will be quite wet. The end result is good. You can give it a try.
Hi Fan❤love your channel!I would love if you would break down specific amts for me as I don't have a scale to weigh out grams & don't know how to exchange it! Thx!🥰
U r one of my favorite shef😉.👩🍳 I like your recipes. Big plus you give your recipes under video unlike a lot of other people.it is very uncomfortable. I'm one of the biggest fan of yours👏🍬
I got my from my local health food store but you could probably get them online more easily. Look up Real Food Source for sugar free chocolate button you should find them.
I can't remember the brand I used for the video (it's been a while) but I use Mantezuma's 100% chocolate a lot. I'd just break it in small pieces and use them like chocolate chips. Here's a link to it: amzn.to/3bQ0wvg
Butter, ghee or refined olive oil, if not vegan. If vegan, use apple sauce. But it will increase the carb count... steamed, pureed or grated zucchini probably would work. Peel the zucchini...
You could put the ingredients and amounts based on what you have into carb counter. Every brand is different and that makes it hard for recipe creators to include the macros for everyone.
I just made this... my mix looked so much more oily than yours... weighed everything... not sure what i did wrong... they were very soft after baking... bummed...
I like your videos and you have great personality but this recipe is a flop. I tried it twice and it failed both times - it has no firmness and it doesn't rise. Sorry.
I have not figured it out. But just to emphasize, the taste is great. It's just the firmness which is not there. Is it the chia? Do you store your chia in the fridge?
I am making this TODAY I may add some pan toasted walnut pieces I have made many of your recipes all came out EXCELLENT thank you....Julianna NC
I ate this raw - as bliss balls (left out baking soda and soaked chia seeds in coconut mylk). Thanks for the inspiration.
These are great! I make a few modifications. I add 1 tsp espresso powder, 2 pinches of salt and I reduce the stevia to 2.2 ounces and I add some chopped pecans! Oh and I don’t grind the chia seeds because I like the crunch.
I didnt grind them either but then became too crumbly..i figured it was perhaps because the ground would have bind it properly
I’ve just made this recipe from Paradise! There is a beautiful chocolate aroma at home and looks delicious! Gracias your fan from Mallorca ❤
So wonderful to hear that. Sending my love to Mallorca X
I tried this recipe twice and loved it both times. I am not vegan, so instead of using the chia egg, i used 2 regular eggs. The brownie was a tad more watery compared to the mixture you showed, but it came out fluffy and soft. This recipe is a keeper for sure. Will be baking more of this! A nice after lunch treat.
I finally got around to making these. Lovely! Fragile, but very satisfying, filling, just the right amount if sweetness. Will definitely make again! Thanks! UPDATE: put them in fridge overnight they solidified. Divine!
This is really a big treat go with a cup of tea or coffee. I would like to set a bit walnuts on top. My favorite combinations- Chocolate+walnuts+coffee. Oh my goodness 😸😸😸😸😸 thanks
I make these most week - so yummy, but you don't want to eat a lot! I use 30gm coconut sugar and 75gm chopped walnuts. Divide the mix in two and bake one half in a round base lined 7" sandwich tin that fits in my Ninga Foodie.
20 minutes at 160C, no need to pre-heat. Cool in the tin then cover in cling film and leave overnight in fridge. I cut it in 4 and then freeze two slices. Its quite crumbly but leaving in the fridge/freezer makes it much easier to cut and seems to enhance the flavour!
I like the way how you explain. Thank you.
You re simply gorgeous .i adore your recipies and your soft way of presenting them.thanks
I made these yesterday and added some chopped walnuts. I considered adding an egg or egg white to the mix as a binder but did not. They did turn out a little crumbly so maybe next time some egg whites will go in. Very tasty.
I love your videos, thank you! your energy is so soothing, your videos make me feel relax and so good
Just made them, they are AMAZING!! Thank you, best brownies ever😄💛
Wonderful to hear x
Hi @@HeavenlyFan ! Kisses from Rio de Janeiro, Brazil🌊🌄💗 🇧🇷
Could you tell how can i make a cake from the recipe? (to cover with a gooey icing)... Which should be the modifications?
Thank you so much for all the content and careful side notes.💖🥰
Thank you, Fan, for this recipe. It looks yummi.
Just wanted to say hi and thanks for all your amazing recipes! I’ve been vegan for 4.5 years but just trying a keto version to help some skin issues. I’m so happy I stumbled upon your channel!
I am sitting back eating your Keto buns I just baked after having the Cauliflower Shepard pie for dinner and Keto sushi for lunch. Guess what else I will be baking tomorrow?? :D
Oh wow, those look amazing! Thank you so much for this recipe. Love seeing the wonderful recipes, you are such a gift! ❤️
Wasn't planning on making these but it seemed that it was very quick to prepare the dough (and it was) so I've just made it while taking a break (work). In place of the chocolate and coconut oil, I've used raw dark chocolate I've recently made (with cacao butter, cacao powder and coconut oil) - was a bit of gamble because I could not be certain about the proportion of the oil content, but it worked and I'm very happy with the bake, very rich and tasty. Brownies are some of my favourite and tried many gluten free recipes (incl shop bought) but none quite convinced me but this is the best so far, very pleased that I tried this - had a warm piece with chilled whipped cream, just great with a bit of gooeyness (probably from chia seeds?) unique to brownies yet it's quite light. 😇 Thank you for another great one Fan. 🙏
Thank you🎈
I have made this twice now and I love how grown up, fudgy and decadent it is!! This is definitely a winner in our household and I have made with my young niece as well -- she loves to watch the chocolate and coconut oil melt together and pressing the brownie in the pan. I use date sugar (not sure if keto) but I use a bit more to get the sweetness right. Looking forward to trying this with hazelnut meal this weekend!!
Different coarseness of almond flour leads to vastly different batter results. I ground my own and would say it was coarse to medium. My mixture was a loose oily paste - nothing like video. I added even more flour it was so oily and thin. But it’s chocolate and sweet. I am sure they will disappear in our Keto household no matter how they turn out.
I love your recipes, keep posting more keto vegan videos
OMG I am not a brownie person but this recipe is divine! Every bite is a perfection. Thank you 🙏 🙏 😊
Try adding some brewed coffee to your mixture. WoWoW!
I’ve heard that coffee brings a new dimension to chocolate recipes. Thanks for the reminder 🤩
And a wisp of vanilla & salt...
How much did you addedd? Did you substitute the 6 tbsp of warm water for the brewed coffee?
@@pep456 I just added for moisture. I made up my own recipe. I wouldn't use a really dark brewed coffee. A bitterness will really kill your batter.
Very creative, can you please provide macros as well for whole recipe or per serving of one ninth.
Great direction and demonstration. This is easier than I thought it would be. Thank you.
Your great and so are your recopies So easy to follow thank you soo much blessings 🙏
Even better after sitting in the fridge overnight!!😍🤤🤤
If it survives through the night 😂😂😂
Great to see Montezuma's in the video 👍
These look yummy - cant wait to give them a try! Thank you again for sharing your wonderful recipes!💕
No one else has made these I see it's always nice when people comment
Thank you for sharing . 😍😍😍
I'm going to do this first thing tomorrow morning, I can't wait to try it, thanks for sharing :)
I am looking forward to making these . I am making brownies every week , so this will be my next batch , following you !
🌸 I got hypnotised by seeing chocolate cake and fell into a trance lol 😂🤣
I can’t wait to try this recipe, I love almond flour
Wow! They look great! Thanks!
These with a cup of coffee for breakfast! Yummy 😋
Must try soon. ☕ 🍽️
Breakfast of champions...
Looks fabulous 😋😋😋😋😋😋
I haven't had a brownie in almost a year. Great Keto version of one of my favorite deserts. Thanks Fan.
Hope you enjoy it Vincent x
Oh, Fan, these are THE best chocolate brownies ever!
Really yummy thanks for the recipe - I replaced chocolate drops with chopped walnuts and sprinkled on salt
These look absolutely amazing! Will try them out tomorrow for my course colleagues. Thank you! :)
Hello!! Is it possible to use cocoa powder and baking powder instead of cacao powder and baking soda and get the same results?
Thanks so much for all of your videos! I just found your channel tonight! Thank you for taking the time you have invested into making all of these videos. I cannot thank you enough for sharing so much with all of us. Do you have any ideas or suggestions for a recipe conversion or equivalent for every 1Cup all-purpose flour in recipes, such as the ones I've grown up using? Perhaps, a combination of almond flour & coconut flour, xantham gum, etc...?
Thank you in advance for your consideration.
Another great video! Thank you!
Is coconut butter also good or only oil
I decided to take a break from work and make some brownies again today. As I was getting the ingredients ready, I caught the sight of fresh okara in the corner of my eye....and thought to myself, "can I mix in some okara?" I was making tofu earlier today and left it out undecided what to do with it yet. As I was measuring out the last bit of almond flour I've had out, I was about 40g short. I've had a new bag standing by but thought it was an oppportunity to experiment! I've also added small extra chia seeds hoping it would help bind okara better. Since fresh okara was wet, the dough was more moist than previous batch so added a bit more okara (not sure what the logic was but seemed like a good idea). I've also added walnuts and goji berries as well as chocolate chips today for extra goodness (and goji berries add a bit of chewiness too). 30 minutes later...they turned out beautifully. Once baked, little more on the crumbly side but still holds it together and very yummy. So my verdict is that okara mixed in moderation can work and I cannot taste it with all other things in it. Was very pleased to find another use of okara that I'm accumulating so much of! 😃
Result! Okara can be used as a binder, it can produce either "mochi-ness" or soft crunch depends on the recipe. Your brownies sound heavenly Taeko x
@@HeavenlyFan thank you. Your recipes have given me a motivation to venture into a new area of food combinations I never thought of. I've made 3 batches of this brownies recipe so far and this recent trial with okara has become my favourite. What I've noticed is that texture changed after I store them in the fridge (in an airtight box). They were more crumbly out of the oven but once cooled in the fridge, it enhanced the moisture in a good way and more "mochi-ness", as you put it, was enhanced, just the way I like them. As for okara, I have now figured that I could just add some to my stir-fry to bulk up (like rice) rather than feeling I have to make something with it every time, and that was good. 🙂💗
Do you use a regular convection oven or a fan forced oven? I have a fan forced oven so I lowered the temperature by 20 C, assuming you use a conventional oven, but even after 25 minutes the batter looked very jiggly and underbaked. Is it supposed to look like that? I was nervous about ending up with a gooey mess so I baked and baked until it was pretty firm (almost 45 minutes!) but I think I overbaked it.. lol! Thankfully it wasn't burned and still tasted delicious, but was crispy rather than gooey and brownie-like. I would love to make these again but could you please tell me what temperature and time I should use in my fan forced oven? I know all ovens are different, but if I knew how jiggly the brownies are meant to look after baking, I'll know when to stop baking! Thanks 😊 btw I used Callebut 100% chocolate buttons for both the chocolate bit and the "chip" bit, and 225g erythritol for my sweetener (next time I might use a bit less, maybe 200g). I will also add 1/4 tsp salt to the batter as I find it enhances the chocolate flavour, and maybe even a bit of coffee as another reviewer suggested. These are really are fantastic brownies, and my first time baking with chia eggs! Thank you so much again 🤗
Has anyone figured out the macro numbers? I just took a batch out of the oven. Smells great!
Delicious chocolate flavor. I put in the fridge overnight because they fell apart and now they’re much better. I love the quickie chocolate cookie recipe too. I’m getting my chocolate prep done for the weekend. Great recipe.
You are amazing! Can you share a Keto No-Bake Brownie? Thanks.
Thank you, Fan. Additionally can you enter a full URL for practicing yoga - in Canada I can't quite find it.
The short link seems to be stopped working. Here’s the full link. See you on the mat soon x
m.ua-cam.com/channels/5DzTe4nToshszsLnup4lAA.html
@@HeavenlyFan thank you.
I'm salivating : O Amazing!
I'm definitely making these!!!
I would like to make these and then some of your keto vegan ice cream and eat them together in a bowl.
What is the acid to make the baking soda rise?
Yum
Carb count?
I just finished this video 😁 They look sooo nice which makes me really want to try some🥳🥰
Can v use flax seed egg than chia ??
Question about the stevia. Only similar sweetener I found at my store is stevia but the carbs content is 60g per 100g. So probably doesn't make it keto. What exactly is your swetener made of. I see it in lots of your videos. The one I got seems really sweet. Packaging says 5g of stevia is 50g normal sugar. You seem to put quite a lot of it. Also could not get 100% dark chocolate and chips without sugar because there was none at my store. Best I could do was 85%. Therefore gonna use less stevia and hope for the best. Also wanna say thank you for the amazing content. I'm vegan and gluten-free and have been missing bread. You have brought that joy back into my life. Thank you for your hard work with your recipes.
hello, can we replace almond flour by buckwheat?
They look very dry.
But will try recipe
Delicious!
Can i use flaxseed instead of chia seed?
whats the carbs in per 100g in these
Hi Fan, as I am not a vegan. Can I substitute the Chia Seeds with 2 Eggs?
Sorry I can't be sure as I haven't tried :) But the chia seeds are functioning as an egg replacement so it might work.
Hi Liz, I have the same question 😄 have you tried with eggs? if so could you let me know how it turned out? many thx!
@@garlandgimen8707 hi, I have tried with 1 egg & it is enough because with the orange juice & water the dough will be quite wet. The end result is good. You can give it a try.
@@Liz-ux8be thanks so much 😘
Hi Fan❤love your channel!I would love if you would break down specific amts for me as I don't have a scale to weigh out grams & don't know how to exchange it! Thx!🥰
You can Google it to find a conversion chart
U r one of my favorite shef😉.👩🍳
I like your recipes.
Big plus you give your recipes under video unlike a lot of other people.it is very uncomfortable.
I'm one of the biggest fan of yours👏🍬
Where did you buy the chocolate chips? I'm finding it hard to find dairy and sugar free choc chips in the UK
I got my from my local health food store but you could probably get them online more easily. Look up Real Food Source for sugar free chocolate button you should find them.
Can be replaced almond flour for coconut flour? In which amount?
Look terrific! What is the conversion of grams to cups, 1/2 cup, etc.?
Just Google it
Dearest Fan, can I use coconut sweetner?
You can use any sweetener of your choice. Coconut sugar has higher carb count, if you're not on keto then it's not an issue.
Where do you find your chocolate drops/chips? Which brand so you recommend pls? Xx
I can't remember the brand I used for the video (it's been a while) but I use Mantezuma's 100% chocolate a lot. I'd just break it in small pieces and use them like chocolate chips. Here's a link to it:
amzn.to/3bQ0wvg
Where did you get the chocolate bar from?
Hi, I got it from my local health food store. I think it’s an UK company.
Heavenly Fan oh great I’m from the UK too so I’ll have to look out for it, thank you!
Could you please convert the grams to cups, tbsp. ? I would really appreciate it. 😊
Hey, just google it 🤔
@@reneemcgee6183 of course I knew that 😊
Fan, is it a must to add the Creamed Coconut?
There was no creamed coconut. Only coconut oil melted with the chocolate. Which I think is vital...otherwise the mixture would be so dry.
Is it the chocolate?
👏🏻👏🏻
aww man where's the chopped hazelnuts? hehehe
😍
What can I use instead of coconut oil?
Butter, ghee or refined olive oil, if not vegan. If vegan, use apple sauce. But it will increase the carb count... steamed, pureed or grated zucchini probably would work. Peel the zucchini...
Great recipe. Is there any way you could figure out the carb count for your recipes
You could put the ingredients and amounts based on what you have into carb counter. Every brand is different and that makes it hard for recipe creators to include the macros for everyone.
I have a question... what's your name?
I just made this... my mix looked so much more oily than yours... weighed everything... not sure what i did wrong... they were very soft after baking... bummed...
I was watching this while eating some Lily’s choco chips, the heights of decadence
😋👌
Please can you measure your ingredient by cops and spoon thank you
Those look dangerous! I almost have all the ingredients, half of my chocolate bar is missing! I will buy a new one so I can make these brownies!
Macros for your recipes please.
I made a pancake with using misura crackers and tons of water bruh :) (no sugar keto vegan pancake -_-;;)
You are so cute.
I like your videos and you have great personality but this recipe is a flop. I tried it twice and it failed both times - it has no firmness and it doesn't rise. Sorry.
So sorry to hear that. It should work with all types of almond flour. I wonder why that was... x
I have not figured it out. But just to emphasize, the taste is great. It's just the firmness which is not there. Is it the chia? Do you store your chia in the fridge?
can i use coconut flour instead of almond flour pls