These avocado brownies are so gooey and fudgy, you won’t believe they are low carb! Made with simple ingredients, they are an elegant keto dessert that is sure to impress! 3 grams net carbs per serving.
When it comes to show-stopping keto chocolate desserts, my favorite recipes to make are a German chocolate cake, flourless chocolate cake, and these avocado brownies.
It’s no secret that I love a good brownie. Looking through my recipe archives, there are no less than 20 kinds of brownies, and I see myself making as many variations as possible. My mission when making alternative brownies is to make them taste like the original, if not better.
I’ve made brownies with various flours and grains, but this time, I wanted to try something else. The other day, after making my avocado chocolate cake, I wondered if I could use it for something else. While I was tempted to make cupcakes with them, instead, I turned to my favorite brownies.
I’ve been meaning to share a keto avocado brownie recipe for quite some time. It’s my favorite dessert to make my friends without telling them what is actually in them. They use simple ingredients and take minutes to prep.
No grains and no sugar are needed, but you’d never tell. The texture is super gooey and fudgy, with slightly chewy edges. They are sweet and full of chocolate flavor, with NO avocado taste at all.
I visited some friends the other day and brought these brownies with me and NO ONE believed me when I told them there was avocado in this- They thought it was better than boxed mix brownies!
How do you make keto avocado brownies?
- Almond flour– You must use blanched almond flour, not almond meal. The latter will not yield an ultra gooey brownie.
- Cocoa powder– 100% unsweetened and Dutch processed cocoa powder. Be sure to sift the cocoa powder well, to ensure there are no clumps throughout.
- Salt– Just a pinch to bring out the sweetness of all the other ingredients.
- Coconut oil– Melted and refined coconut oil, so there is no coconut flavor. Butter can also be used.
- Avocado– Overripe and mashed avocado. Only a little will be added to give extra fudginess.
- Granulated sweetener of choice– I used allulose, but erythritol, monk fruit sweetener, or even sugar can be used.
- Vanilla extract– A must for any good brownie recipe!
- Eggs– Room temperature eggs.
- Chocolate chips– Plenty of sugar free chocolate chips for mouthfuls of chocolate in every bite.
Start by adding your dry ingredients into a bowl and mix until combined. In a separate bowl, whisk together the coconut oil, mashed avocado, sweetener, and vanilla extract until smooth. Add the eggs in, one at a time, until combined. Next, gently add the dry ingredients into the wet ingredients and mix until just combined. Use a rubber spatula to fold through the chocolate chips.
Now, transfer the batter into a lined 8 x 8-inch baking dish and bake at 180C/350F for 23-25 minutes, or until crisp on top. Remove the brownies from the oven and let them cool in the pan completely, before slicing and serving.
Tips to make the best low carb avocado brownies
- You must mash your avocado very well, to ensure there are no clumps. If preferred, you can blend or add them to a food processor.
- Do not overmix the brownies, as they will not have the cracky tops and fudgy centers.
- The chocolate chip amount used is a suggestion- Feel free to add as much as you’d like.
Storing and freezing avocado brownies
- To store: Avocado brownies should always be stored in the refrigerator, covered, for up to 2 weeks.
- To freeze: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.
More keto chocolate dessert recipes to try
Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, granulated sweetener, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
Remove the brownies from the oven and let them cool in the pan completely, before slicing up.
TO FREEZE: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.
Serving: 1brownie | Calories: 250kcal | Carbohydrates: 9g | Protein: 8g | Fat: 23g | Sodium: 68mg | Potassium: 115mg | Fiber: 6g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg | NET CARBS: 3g