Keto Avocado Brownies
Delicious, rich, and fudgy brownies that are sugar-free, low-carb, and packed with nutrient-dense avocado for a guilt-free treat.
Ingredients
Brownie Ingredients
- 1 cup avocado (mashed) Ensure avocados are ripe for maximum creaminess.
- 1/2 tsp alcohol-free vanilla extract
- 4 tbsp cocoa powder
- 3 tbsp refined coconut oil (butter, ghee, shortening, butter)
- 2 pieces eggs
- 1/2 cup Lily's chocolate chips (melted) Adjust sweetener or chocolate as needed.
- 3/4 cup blanched almond flour For nut-free, see notes.
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol See Sweetener Note.
- 1 tsp stevia powder See Sweetener Note.
Instructions
Preparation
- Preheat your oven to 180C (350F).
- In a separate bowl, whisk together the dry ingredients: cocoa powder, almond flour, baking soda, baking powder, and salt.
- Peel the avocados, measure them, and place them in a food processor. Process until smooth.
- Add each wet ingredient (vanilla, coconut oil, and eggs) to the food processor one at a time, blending after each addition until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Line a 30x20 cm (12"x8") baking dish with parchment paper, pour in the batter, and smooth it out.
Baking
- Bake for about 30 minutes, until a toothpick inserted comes out half clean; the top should feel soft yet firm to the touch.
- Let the brownies cool completely before slicing into 12 pieces.
Notes
These brownies can be served with a dollop of whipped coconut cream or fresh berries. Store them in an airtight container at room temperature for up to three days or freeze for up to three months. Make sure avocados are ripe for better flavor and texture.