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+ servings

Avocado Keto Brownies

A delicious fudgy brownie made with heart healthy avocado and almond flour. These sugar free brownies are perfection sprinkled with dark chocolate chips!
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Dessert
Cuisine: American
Keyword: avocado keto brownies, easy keto brownies, keto brownies, keto fudge brownies
Servings: 16 brownies
Calories: 106kcal

Ingredients

  • 1 avocado 225 grams, ripe or slightly overripe
  • 2 pastured eggs
  • 6 tablespoons pastured butter melted
  • 1 teaspoon vanilla
  • 2/3-1 cup ZenSweet Monk Fruit Sweetener depending on desired sweetness (we use 2/3 cup)
  • 3/4 cup natural cocoa powder
  • 3/4 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • sugar free chocolate chips optional, to top

Instructions

  • Preheat oven to 350º F. Line an 8x8 baking dish with parchment paper and set aside.
  • In a food processor bowl, add the avocado, melted butter, eggs, and vanilla. Process until the avocado is smooth and no chunks remain.
  • Add the monk fruit sweetener, cocoa powder, almond flour, baking powder, and salt. Pulse to combine until a thick and fudgy batter is formed.
  • Add batter to the prepared baking pan, and use wet hands or a wet spatula to spread it into an even later. Top with sugar free dark chocolate chips, if desired.
  • Bake the brownies for 26-30 minutes, until the edges start to pull away from the pan and the center is slightly underbaked.
  • Allow brownies to fully cool before slicing. Chilling the brownies will make the cleanest cuts. Store leftover brownies in the refrigerator for up to 5 days, or wrapped tight and frozen for up to 3 months.

Notes

These brownies can be made with our Dark Chocolate Brownie Baking mix. There are standard ingredients on the bag, but we love making these with avocado too! Instead of using the recipe below, these can be made with:
Ingredients:
Directions:
  • Preheat oven to 350º F.
  • Mix the avocado, melted butter, and eggs in a food processor bowl until the avocado is creamy and no chunks remain.
  • Add the Dark Chocolate Brownie baking mix, and stir to combine.
  • Spread the batter into a parchment lined 8x8 baking pan, and top with dark chocolate chips or nuts, if desired.
  • Bake for 17-20 minutes.
 
Weigh your avocado: Avocados vary greatly in size, so to keep the consistency of these brownies on point, weigh your avocado prior to peeling it. You can cut chunks off your avocado if it weighs more than the 225 grams we recommend.
Do not Overbake: In general, keto baked goods will dry our faster than regular baked goods because of the low carb ingredients used. Be sure to set a kitchen timer and take these out when they are pulling away from the edges of the pan but still look slightly underbaked in the center. This will keep your brownies ultra moist and fudgy!
Slice after Chilling: Especially if serving to guests, it helps to fully chill these brownies before slicing them. They will be soft while still warm, and firm up the most after being chilled. We like to slice them, place them on a small square of parchment, and freeze them in air tight containers. That way, it's easy to pull a couple out and let them thaw when the craving hits!

Nutrition

Calories: 106kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 103mg | Potassium: 130mg | Fiber: 5g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg