Umami chocolate brownie recipe *Grain and refined sugar free*

keto sugar free grain free baking chocolate brownies

This chocolate brownie recipe has got all those umami flavours packed into one bite. It’s a salty sweet delight that is sure to wow your friends and family.

In this recipe I use almond flour instead of regular cake flour, which makes it low carb and less harsh on your gut. I use grass fed ghee to make it super gut friendly and rich in good quality fats, (you could also use butter). Replacing cane sugar with either honey, date paste or xylitol makes this refined sugar free. You could also use coconut sugar. (I used honey)

So here is the recipe, perfect for these cool winter days, when a fridge tart or ice cream just ain’t gonna cut it. I have also included a vegan version which is just as delish.

Umami chocolate brownie recipe

Makes 12-16 brownie squares (depending how big you like your brownie)
Time: 60 minutes


  • 200 g raw chocolate or very bitter good quality chocolate, (85% and higher cacao content), broken into pieces

  • 1 tbsp good quality brandy (you can omit this and add extra coffee)

  • 1 tbsp strong black coffee (if you omit this add extra brandy, or alternatively, add 2 tbsp earl grey tea)

  • 150 g raw honey, date paste, coconut sugar or xylitol (Your choice depensing whether you want it vegan, keto or paleo)

  • 150 g ghee or butter, organic, pasture reared and hormone/antibiotic free

  • 100g almond flour

  • 5 medium organic eggs, separated. Please only use eggs from happy, free roaming hens

  • 2-3 tsp nori flakes

  • 1 tbsp hibiscus powder (Or beetroot powder for an earthy taste)

  • 1 tsp karoo salt (or any good quality non iodised salt)

  • For a vegan version

  • Replace the ghee/butter for half coconut oil and half nut butter

  • Replace the eggs with 2 mashed bananas or 2 tbsp flax mixture

  • Add 2 tablespoons of flax egg mixture

  • Method stays the same by adding the coconut oil, nut butter, flax eggs or bananas when you would add the eggs.

  • 100ml Aquafaba or chickpea brine

    Whip the chickpea brine until it makes stiff white peaks, as egg whites would, then fold this into the mixture as instructed for the egg whites.


Preheat the oven to 165 deg C (fan assisted) or 180 deg C without fan. Prepare a deep 20cm square cake tin and use a liner as this is a squidgy brownie mix.

Put the chocolate pieces, brandy, coffee, honey (or sweetener of choice), and butter into a large heat proof bowl and sit this on top of a pot of simmering water (making sure the bowl doesn’t touch the water). Stir well until melted and becomes smooth. Stir in the ground almonds, nori flakes, hibiscus powder and salt, followed by the egg yolks, one by one.

In a large bowl, beat the egg whites until stiff, then fold gently into the chocolate mixture.

Spoon the mixture into the cake tin and bake for 35-45 minutes, depending on how squidgy you like it. Let it cool a little in the tin, then turn out on to a rack to cool completely.

To decorate:

Use gold leaf and cacao powder for a royal occasion. Otherwise you can decorate like I did as seen above, with fresh organic rose petals, dried crushed wild flowers and salt. These are so decadent on their own that you don’t need to add a frosting.

I hope you enjoy! I always love your feedback so if you make any of my recipes, please share your baking experience with me. Happy cr(eating) 💖

With love