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.
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.
But I think this avocado brownie recipe may be my favorite yet!
🌟 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!
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.
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.
It is surprisingly easy to make keto avocado brownies. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
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.
Step 2: Place all the brownie ingredients in a food processor and blend until smooth.
Step 3: Spoon the keto avocado brownie batter into a parchment paper lined baking tray and level with a spatula.
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.
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.
I made these brownies several times before they were perfect. Here are my 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.
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.
It should be possible to use 2 flax or chia eggs instead of the eggs. Note I have not tried this yet.
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.
Of course. The frosting is not essential, but I recommend it.
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.
More keto brownies
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Keto Avocado Brownies Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- baking tin 7.5 inch square and 1.5 inch deep (or similar size)
- 2 ripe avocado, medium size 1 scant cup / 220g / 7.76 oz, flesh only
- 2 large eggs
- ½ cup Lakanto Golden 100g
- 3 tablespoon butter ghee or coconut oil, melted
- ½ cup almond flour 50g
- ½ cup cocoa or cacao powder 43g
- 2 tablespoon almond butter
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup sugar free chocolate chips 90g *** see notes
- Preheat the oven to 180C / 160 C fan / 350 F.
- Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water until smooth.
- Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
- Spoon the mix into a greaseproof lined baking tray and level with a spatula.
- Bake for about 25 - 28 minutes until just 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.
- Meanwhile, place all the frosting ingredients in food processor and blend until smooth. Taste and adjust the sweetness to taste.
- Use a spatula to add the frosting to the brownies. Slice into 16 and serve. Store in the fridge for up to 5 days in an airtight Tupperware.