Keto Avocado Brownies Recipe

Name: Keto Avocado Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 ripe avocado, medium size (1 scant cup / 220g / 7.76 oz, flesh only); 2 large eggs; 1/2 cup Lakanto Golden (100g); 3 tbsp butter (ghee or coconut oil, melted); 1/2 cup almond flour (50g); 1/2 cup cocoa or cacao powder (43g); 2 tbsp almond butter; 1/2 tsp baking powder; 1/3 tsp salt; 1/2 cup sugar free chocolate chips (90g *** see notes); 2 ripe avocados (1 scant cup / 220g / 7.76 oz, flesh only); 1/2 cup cocoa powder (43g); 5 tbsp powdered Lakanto Golden (50g **** see notes); 1 tbsp butter or coconut oil (melted); 1/4 tsp vanilla extract; 1/8 tsp salt

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These easy, fudgy keto avocado brownies are a feast for your taste buds! A deliciously gooey flourless brownie base, topped with a silky-smooth chocolate avocado frosting... yours with only 15 minutes prep.

keto avocado brownie squares topped with chocolate frosting and sea salt flakes

I was on the fence about avocado brownies for a long time. Over the years, I tried a few times to create a recipe I was happy with, but never got it quite right.

Until today! I am so happy that I can finally share with you an avocado brownies recipe that can rival these fudgy keto brownies.

Pinky promise, you cannot taste the avocado at all!

It helps create a fudgy yet light texture in the baked base and it is perfect for a silky-creamy frosting that won't sit in your tummy like a rock.

I love avocado desserts and have made chocolate avocado cake, chocolate avocado mousse, these keto avocado chocolate cookies and even keto avocado ice cream.

But I think this avocado brownie recipe may be my favorite yet!

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🌟 Why You'll Love This Recipe
Ingredients
Recipe Variations
Instructions
Recipe FAQs
More Keto Brownies
Recipe

🌟 Why You'll Love This Recipe

Fudgy brownie texture
Deep chocolate flavor
Naturally gluten-free
Sugar-free, low carb and keto-friendly
Only 148 calories and 3.4g net carbs per square
So healthy and nutritious you could eat them for breakfast!

Ingredients

Here are our ingredients:

Avocado - Must be ripe and soft, with green flesh and without dark spots.
Almond flour - I used ground almonds, but super-fine almond flour is also fine.
Eggs - room temperature
Sweetener - I used Lakanto Golden, which is a brown sugar substitute made with erythritol and monk fruit. For the frosting use powdered sweetener.
Almond butter - This adds more depth and also helps with a fudgy texture.
Cocoa powder - should be unsweetened
Sugar free chocolate chips - Or use 85% or 90% dark chocolate. Note - if you use a 90% dark chocolate, you may want to add an additional 1-2 tablespoon of sweetener.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Any sweetener works in this recipe, from allulose to xylitol. If blood sugar is not a concern, you can even use coconut sugar.

For a dairy free version, simply use coconut oil in place of the butter.

Nut-free: Use 3 tablespoon coconut flour instead of the almond flour. Alternatively, replace the almond flour 1:1 with sunflower seed flour.

More flavor: Add 1 teaspoon of vanilla extract to the batter.

Instructions

It is surprisingly easy to make keto avocado brownies. Here are the basic steps.

For detailed instructions, scroll down to the recipe card.

melted chocolate in a double boiler and a spoon

Step 1: Place the chocolate chips in a heat proof bowl. Then, melt them on a medium heat over a pan filled with a little water until smooth. Or, use a microwave.

avocado, chocolate and other ingredients in a food processor bowl

Step 2: Place all the brownie ingredients in a food processor and blend until smooth.

bie batter in a square baking tin lined with parchment

Step 3: Spoon the keto avocado brownie batter into a parchment paper lined baking tray and level with a spatula.

baked avocado brownie base in a square baking pan

Step 4: Bake in the oven until a slight jiggle remains in the centre.

Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature.

Avocado frosting in a food processor bowl and a spatula resting on top

Step 5: Place all the frosting ingredients in food processor and blend until smooth.

Taste and adjust the sweetness if necessary. I don't have much of a sweet tooth so you may prefer another 1-2 tablespoon of sweetener.

Use a spatula to add the frosting to the avocado brownies. Then, slice into 16 and serve.

Katrin's Top Tips

Melt the chocolate slowly. Never, ever heat it until it bubbles, or you risk that it splits and curdles. The water bath method is the safest. If you use a microwave, stop before the chocolate is fully melted. Remove and stir until it is liquid.

During the mixing process, scrape the sides of the mixing bowl a couple of times. This ensures that you don't end up with green avocado bits in the batter of in the frosting.

And here's the most important tip: don't over-bake. This counts for brownies with avocado and ANY other low carb brownies. Take them out of the oven when they are still jiggly in the middle. A toothpick inserted should be sticky with dough.

hand holding a flourless avocado brownie showing the chocolate frosting and sea salt flakes

Recipe FAQs

Are avocado brownies healthy?

Yes, they are. This recipe is gluten-free and sugar-free. And of course, it contains avocado, which is full of nutrients and healthy fats. Find out more about the health benefits of avocado here.

Can I make egg-free avocado brownies?

It should be possible to use 2 flax or chia eggs instead of the eggs. Note I have not tried this yet.

Can I make these with just the cocoa powder?

No. Using both chocolate and cocoa powder gives the best results. Chocolate helps with the creamy texture and the powder lends depth. So, I do not recommend to leave either of them out or replace one with more of the other.

Can I make them without the frosting?

Of course. The frosting is not essential, but I recommend it.

How do I store these brownies?

Store your brownies in the fridge for up to 5 days in an airtight container or freeze for up to 3 months. Freezing lightens the colour of the frosting a bit. However, it returns to normal once it is defrosted.