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Fudgy Flax Brownies - cut to show internal texture

Fudgy Flax Brownies (GFDF, Keto, Vegetarian)

These fudgy flax brownies are so awesome! They are so close to the real thing in fudginess and texture. You have to try them!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 32 brownies
Calories 150kcal


  • ½ Cup Palm Shortening
  • 2 Cups Swerve Confectionary Sweetener
  • 1 tablespoon Vanilla
  • 4 Eggs room temp is best
  • ½ Cup Cocoa
  • 1 teaspoon Salt
  • 4 Oz Unsweetened Chocolate Melted
  • 2 Cups Bob's Red Mill Flax Seed Meal
  • 1 tablespoon Baking Powder
  • 1 Cup Coconut Milk
  • 1 Cup Swerve Granular Sweetener
  • 1 Cup Walnuts optional


  • Preheat oven to 350 F and grease a 9X13 pan.
  • Cream the palm shortening until fluffy.
  • Add sweetener to the palm shortening and cream them together until fully combined (aim for a fluffy texture).
  • Add the vanilla and beat the eggs into the mixture, one at a time.
  • Add salt and cocoa, beat well. Add chocolate, beat until fluffy.
  • Add the rest of the ingredients and mix well to combine.
  • Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)
  • Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)


Calories: 150kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 171mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg