Egg and Nut-Free Keto Brownies

Recipe by Jordan Pie

Makes 12 brownies

A delicious chocolate treat made with nourishing whole foods and a special secret ingredient - zucchini! Yep, it has zucchini and your kids won't even know!


  • 1/3 cup cacao powder
  • 3 Tbsp coconut flour
  • A big pinch or two of salt
  • 1 tsp vanilla powder
  • Stevia or your preferred sweetener, to taste
  • 3/4 cup sunflower seed butter
  • 1/4 cup melted butter, ghee or coconut oil
  • 2 tsp apple cider vinegar
  • 1 tsp baking powder
  • 1/2 cup zucchini, grated
  • 1 Tbsp Changing Habits Gelatin mixed into 2 Tbsp water (set aside to bloom)
  • 1/4 cup boiling water


    1. Preheat the oven to 180°C. Line a square slice tin with baking paper.
    2. Sift the cacao powder and coconut flour into a bowl.
    3. Add the vanilla, salt and baking powder into the flour mixture. Add the apple cider vinegar on top of the baking powder and allow it to react and fizz up.
    4. Add the boiling water to the bloomed gelatin and stir to dissolve.
    5. Add all the ingredients to the flour mixture and combine evenly.
    6. If you are adding in stevia or your preferred sweetener, do this now and taste along the way until you reach your desired sweetness.
    7. Scoop the thick mixture into the pre-prepared tin and spread it out evenly.
    8. Place in the oven and bake for 30-40 minutes. The time will depend on your oven. But you still want the brownie to be a little soft so it goes fudgy once it’s in the fridge.
    9. Remove it and allow it to cool. Place in the fridge to set and go ‘fudgy’.
    10. When it’s ready, slice into squares and enjoy.

    Suggested Serving: Garnish with fresh berries or fermented fruit and Kultured Wellness Coconut Yoghurt.

    Looking for more recipes like this one? Check out our Gutalicious Cookbook!