Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too

48
8



How To make keto brownies! Keto recipes don’t get much better than this easy avocado brownie recipe. These brownies are one of the BEST low carb dessert recipes you’ll ever make! These ooey gooey fudgy chocolate brownies are made from scratch. Plus, you’ll only need a few ingredients, like avocado and almond flour to make these brownies too! In my opinion, the best part about this keto brownie recipe though, is that each one ONLY has 2.5g net carbs.

100+ Keto Recipe Cookbook:
Gum.co/BestKetoCookbook

Connect with me on Instagram:

Other Easy Keto Dessert Recipes:
Chocolate Chip Cookies:
Chocolate Fat Bombs:
Peanut Butter Fat Bomb Recipe:
Pancakes:
————————————————————————————————————–

THINGS I USED IN TODAY’S AVOCADO BROWNIES RECIPE:

Food Scale:

Food Processor:

9×9 Brownie Tray:

Almond Flour:

Erythritol:

Chocolate Chips:

Coconut Oil:

————————————————————————————————————–

AVOCADO BROWNIE RECIPE:

Ingredients:

2 Avocados (230g)
1/2 Cup (56g) super fine almond flour
1 Cup (105g) Confectioners erythritol
2 Large eggs
1/2 Cup (35g) Unsweetened cocoa powder
1 Tbsp (14g) Coconut oil
1/2 Cup (90g) No sugar added chocolate chips
1 Tsp Vanilla extract
1/2 Tsp Baking soda
Pinch of salt

Optional chocolate topping:

1 Tsp (5g) Coconut oil
1/4 Cup (45g) No sugar added chocolate chips

Instructions:

Cut the avocados in half with a pairing knife, remove the seed, and add the avocado flesh to a food processor along with all of the other listed ingredients except for the coconut oil and chocolate chips
Set the food processor aside, and in a small bowl measure out the chocolate chips and the coconut oil
Add the small bowl to the microwave, and microwave for about 45 seconds
Mix the chocolate and coconut oil together until well combined and a chocolate sauce forms
Now add the sauce to the food processor
Process all of the ingredients for about 1 minute, scrape the sides of the food processor, and process for another minute
At this point a thick brownie batter should have formed in the food processor
Add the brownie batter to a 9×9 baking sheet lined with parchment paper
Use a spatula to evenly distribute the batter throughout the tray
Bake at 350 Degrees for about 25-30 minutes (a tooth pick should just come out of the center with just a touch of chocolate on it)
Cool completely in the tray itself
When the brownies are almost done cooling make a topping for them (if you want one)
Microwave the topping ingredients for 30-45 seconds, mix, and apply to the top of the brownies
I like to use a teaspoon to drizzle the topping on the brownies
Let the drizzle solidify
Pro-tip refrigerating the brownies can help speed this up
Once the topping is solidified, cut the brownies into 9 squares
Best enjoyed over the course of 1-2 days
Store in an air-tight container

AVOCADO BROWNIE MACROS (per brownie):
188 Calories
4g Protien
10.5g Carbs
(8g Fiber)
2.5g NET CARBS
14.5g Fat

*NOTE: The macros do not include the “carbs” from the erythritol. Erythritol doesn’t have calories, thus I did not include the “carbs” in the macro nutrient information.

2.5g NET CARB EACH.
—————————————————————————————————————-

Free 20 Mug Cakes E-Book:

—————————————————————————————————————-

source

Comments

comments

48 COMMENTS

  1. I tried to cut the ingredients in half and I think I added a little more of some ingredients and a little less of others, but somehow… I nailed them! wow, were they good! I just think maybe I added a little too much egg because they were a little too squishy; they were really good though. Thanks Joe Duff!! (:

  2. Correction: tastes great, after just overnight of putting in the fridge!!! 😉Just made this… hmmm not sure why but came out more fluffy and not as brownie texture + nutty + cacao. I would use more almond flour and possibly some peanut butter. Thank you for the healthy spin on brownie though!

  3. I made these. Turned out pretty well but I had problems with blending it. I don't have a food processor so I used my 17 dollar blender to mix, and it was too thick to blend without difficulty. I eventually got it mixed by adding about two tablespoons of additional liquid in the form of coconut cream, and pushing the bulk of the material into the blades every few pulses. Now they're done and they are incredibly fudgy and delicious, but they don't have quite enough structure to pick up and eat with your fingers. But it's ok, I'll use a spoon. Good recipe. Use a food processor or a really good blender.

LEAVE A REPLY

This site uses Akismet to reduce spam. Learn how your comment data is processed.