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... sugar free dessert heaven. This low carb brownie recipe is only 3.4g net carbs per portion.
This post is sponsored by Lakanto. Recipe is 100% Sugar Free Londoner.
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. Too dry, too fudgy, generally meh in taste... nothing was good enough to make on the blog (fyi, we ate them all anyway).
Until today, my friends! I am so happy that I can finally share with you an avocado brownies recipe that can rival my fabulously fudgy keto brownies or my fudgy sugar free pumpkin brownies. These puppies are crazy fudgy, super duper chocolatey and finger-licking tasty.
Pinky promise, you cannot taste the avocado at all! Avocado helps create a fudgy yet light texture in the baked base and it's perfect for a silky-creamy frosting that won't sit in your tummy like a rock. And if you want to find out all about the amazing health benefits of avocado, look no further than this article. It's an all-round win-win.
Sugar free flourless brownies
Doesn't it sound almost too good to be true that you can make brownies so healthy you can eat them for breakfast (which is exactly what my kids did this morning)? Apart from being seriously nutritious, my avocado chocolate brownies are also gluten free and sugar free.
I'm using almond flour instead of wheat and Lakanto Golden monk fruit sweetener instead of sugar. This way, you won't get that blood sugar spike you experience when you consume high sugar, high carb desserts. One avocado brownie square only has 148 calories and 3.4g net carbs - suitable for a keto diet or for diabetics.
What is monk fruit?
Monk fruit is also called buddha fruit or luo han guo. It's a small green melon that's native to southern China. It was cultivated by monks centuries ago - hence the name. Pure monk fruit extract is up to 250 times sweeter than table sugar! Find out more about luo han guo here.
Lakanto Golden is an erythritol and monk fruit mix which is a 1:1 sugar replacement. In my opinion, it is the perfect sweetener for any low carb chocolate desserts (also for any desserts that use cinnamon). It has a gentle caramel taste - just like brown sugar - and literally none of the cooling aftertaste you can get with regular erythritol.
You can order it direct from Lakanto if you're based in the US (get 20% off with my code SUGARFREE). If you're elsewhere, get it from iherb (worldwide shipping).
Ready for some healthy brownie action? Let's get started:
How to make keto avocado brownies
Here are our ingredients. I used sugar free chocolate chips, but if you cannot get hold of them, simply choose a 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.
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. This method is also called a bain marie or double boiler.
It is the safest way to melt chocolate without risking that it splits or curdles. With chocolate, it is essential that you heat it slowly and only as much as necessary. Never, ever heat it until it bubbles.
Alternatively, melt the chocolate in the microwave. Melt on high for 1 minute. Then continue in 15 second increments until the chocolate is ALMOST melted. Remove and stir until it is fully liquid.
2.) Place all the base ingredients in a food processor and blitz until smooth.
3.) During the mixing process, scrape the sides a couple of times. This ensures that you don't end up with green avocado bits in the batter.
4.) Spoon the keto avocado brownie mix into a greaseproof lined baking tray and level with a spatula.
5.) Bake for about 25 - 28 minutes 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.
How to make chocolate avocado frosting
While the brownies are baking, place all the frosting ingredients in food processor and blend until smooth. Again, scrape the sides of the bowl with a spatula in between to ensure there are no lumps.
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.
I enjoyed the caramel taste of the golden Lakanto in the frosting. However, I recommend that you blitz it into a powder before using to ensure the frosting is silky-smooth.
Use a spatula to add the frosting to the avocado brownies. Then, slice into 16 and serve.
Recipe Tips
During my brownie baking attempts I discovered that 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.
As I mentioned above, use my low carb chocolate recipe if you cannot get hold of sugar free chocolate chips or buy a quality dark chocolate with at least 85% cocoa solids.
When choosing avocados, ensure that they are ripe. Hard avocados don't blend well!
Not essential at all, but adds a nice flavour - add 1 teaspoon of vanilla extract to the batter.
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 not come out clean, but sticky with dough.
Dairy free keto avocado brownies
For a dairy free version, simply use coconut oil in place of the butter.
Nut free brownies
Do you prefer your avocado brownies with coconut flour? Simply use 3 tablespoon coconut flour instead of the almond flour. Alternatively, replace the almond flour 1:1 with sunflower seed flour.
Egg free low carb brownies
Many low carb recipes require a lot of eggs and it becomes tricky to convert them into egg free recipes without a crumbly result. As these brownies only use 2 eggs AND they are fudgy to start with, it's easy to just use 2 flax or chia eggs instead. (Note I have not yet tried this myself).
Storage
Store your brownies in the fridge for up to 5 days in an airtight Tupperware or freeze for up to 3 months.
I find that freezing lightens the colour of the frosting a bit, however, it returns to normal once it's defrosted.
Don't miss these keto avocado desserts
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Avocado Brownies Recipe
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- baking tin 7.5 inch square and 1.5 inch deep (or similar size)
Ingredients
- 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
Frosting
- 2 ripe avocados 1 scant cup / 220g / 7.76 oz, flesh only
- ½ cup cocoa powder 43g
- 5 tablespoon powdered Lakanto Golden 50g **** see notes
- 1 tablespoon butter or coconut oil melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
BASE
- 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.
FROSTING
- 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.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Sarah in CA
Just wondering what the purpose of the Almond butter is in the recipe? I don't normally stock this in my pantry. It is expensive for just 2 tablespoons. Is it essential? Thanks so much for educating me on almond butter.
Katrin Nürnberger
Hi Sarah, the almond butter is not essential. You can probably replace it with an additional tablespoon of butter and 1 tablespoon additional almond flour.
Sarah Sutcliffe
These are the most delicious brownies ever. Family & friends love them and have no idea they are keto. Many have asked for the recipe
Michael
What's an acceptable American substitute for Lakanto?
Katrin Nürnberger
Lakanto is an American company and you can order their sweetener online (links are in the post). You can replace it with any other sweetener of your choice that is a 1:1 sugar substitute. Swerve, for example, or allulose.
Mi Brenton
I got a fantastic chocolate hit from these keto avocado chocolate brownies. I subbed fleggs for eggs and double cream instead of melted butter and cocoa butter instead of almond butter. I added vanilla extract and a dash of monk fruit liquid sweetener as well as the brown erythritol and I didn’t use a food processor to mash the avocado I used a standard potato masher. I didn't make a topping because I was confident to undercook due to not having eggs and so the brownies were gooey and wonderful.
Yum
Diane
I’ve frozen avocados in the freezer could I use these do you think
Katrin Nürnberger
I think that should work. Make sure they are not watery after defrosting. Maybe pat them dry.
Esther Zielke
OMG!!!! These are totally AMAZING!!! I've had this recipe bookmarked for over a year, but just came across it again & had to try it... And I'm so glad I did!!
I ran out of Avocados for the base in the middle of everything, so did a quick search for replacement: needed 130 g still, substitution was 1/2 amount of cream cheese, so used 65 g of cream cheese... They seemed to turned out fabulous!! I couldn't wait til tomorrow to go buy more avocados for the frosting, so had 1 while they were still a bit warm... HEAVENLY!! Just a bit on the sweet side, so next time I will probably 1/2 the sweetener. I used Swerve Brown Sugar, so maybe that was why.
Fabulous!! Thanks so much for creating these!! And so incredibly healthy!!
amanda
These were great ! 1 touched the spot and was satisfying enough . GREAT for portion control,. Also I do NOT like avacados ... But I couldnt taste them
Katrin Nürnberger
So glad the brownies were a success!
Michelle
My first piece I thought the taste was too earthy from the avocado and I was rather disappointed. However a quick zap in the microwave and it was transformed into a delicious fudgey chocolatey delight without a hint of avocado! I don’t claim to know what sorcery occurred during those 40 seconds on the microwave but the end result was quite delicious!
I had to add another 5 minutes to the cooking time to firm up the top, let it cool fully in the pan, then put the pan in the fridge overnight before frosting, and the texture was spot on!
This has helped me get through a particularly nasty bout of PMT without straying from the keto path- thank you for a lovely recipe!
Eli
Hello, I made them yesterday and the texture is amazing.
No frosting and I made a few substitutions: protein peanut butter, 2 tablespoons of coconut flour and 15 g of whey protein, only 35 grams of cocoa (I ran out), a bit more chocolate to compensate and erythritol as sweetener. I only used 90 g of erythritol so they would be less sweet (that might be as sweet as 60 g of lakanto?).
Somewhere between all these adjustments the taste turned out not too great, it's very noticably sharp. I think it's the pure erythritol, which is a pity since I would otherwise add more of it next time. I have faith the original recipe tastes much better and as I said the texture is spot on so 5 stars from me. And with a bit of chicory root salted caramel topping even mine could be called good.
Katrin Nürnberger
Yes, if there's too much sweetener in it they would not be as good. I never use more erythritol than stated as a 1:1 sugar substitute. Try the original recipe next time and see how it turns out for you!
Eli
After a bit more research I found out that avocado turns bitter when heated quite often. That was probably what bothered me and I blamed the erythritol unjustly. Bright side: I CAN add more erythritol and that should improve the taste since my attempt wasn't sweet enough. Also next time I will not forget the vanilla extract. Perhaps I will someday experiment with avocado to butter ratio or the baking temperature and time.
Keira
This recipe is amazing! The best avocado brownies ever.
Adrian
Best Keto brownies I have ever made! I've tried to make several Keto brownies and They went into the trash! Thank you for finally giving me a brownie I can eat! This is going to be my 2nd time making these. When you eat one it doesn't just take care of your chocolate fix but it also makes you feel full! Since these are stored in the fridge I pop one in the microwave for about 15 seconds to make them soft again. Yummmm.
Lauren Armstrong
I cannot wait to try these! I had a horrible brownie fail last night, and it made me so sad. I think the avocado in this one is the key to the chewy Brownies I love!
Question: what kind of chocolate chips did you use? Unsweetened or Sugar-Free semi-sweet? Thanks Katrin!
Xoxo
Katrin Nürnberger
Both chopped 90% chocolate chips and sugar free chocolate chips work well in this recipe.
Cesar
These are amazing! We are doing our best not to eat the whole batch! Great recipe. I did put some cream cheese into my topping and I must say, that made it a bit creamier and soooo delicious!
Charlene
Delicious brownies! I didn’t have enough avocado to make the frosting but it is still great without. No one would guess they are keto.
Absolutely no taste of avocado. Now just have to stop myself from eating the whole batch.
I love your recipes, please keep them coming!
Emma
Hi,
Just wondering if I could use coconut flour instead of almond flour?
If so do you know how much of coconut I would need?
Thanks
Katrin Nürnberger
I would go with 1/3 of the almond flour amount listed. That ratio normally works well.
Elena Rosneva
Hello 🙂
I Wanted to ask if I could use Buckwheat flour instead of almond, or any other flour you could suggest!!
Thank you very much, can't wait to try this recipe
Katrin Nürnberger
Yes, I think that could work 🙂
Samantha
WOW!!! These brownies are fabulous, and my new favorite dessert ever Thank you for developing this recipe!
Sharon Heffner
Finally a brownie recipe we can all eat!
I only had one large avocado on hand and I mixed my Lakanto ( granulated white) sweetener with some Xylitol ( birch wood white granulated) bit those are the only changes I made . These brownies are moist and fudge-like and have just the right sweetness. It’s a keeper!
Mary Sack
Sooo good! I baked these for my husband and myself tonight! We loved them. He couldn't believe there were avocados in them either. Super fudgy. Didn't even need the frosting but that was a delicious addition! I used the classic regular sugar lakanto blend and lily's milk chocolate chips (sugar free, made with Stevia). Yummy! I also used my blender to make the mix and then my hands mixer for the frosting since my food processor recently working. Both worked well. Thank you for sharing this recipe! I'll be making these again.
Katrin Nürnberger
So glad you both enjoyed the brownies!!
Pamela Staul
These are everything a brownie should be. I did not frost them and made them to trial on a low carb cookie tray. I plan to make them into brownie petite fours dipped in peppermint and fudge thinned coating icing. Hopefully I'll get a photo of then before they are gobbled down.
Katrin Nürnberger
That sounds amazing!
Jo
I made these for a group of keto friends and they ADORED them! The plate was licked clean... wouldn't even need to wash up! LOL. I'll make these again.
Katrin Nürnberger
Haha, that sound like it could've been me!! That's so good to hear - glad it was a success 🙂
Jenni
Yummmmmmy!!!!!! Best keto/paleo brownies I’ve made! I used an 8 x 8 dish as that’s what I had and Lakanto original as I didn’t have golden, cashew butter as didn’t have almond, Ghee instead of butter, and this was delicious!!!! I skipped the frosting and just dusted Swerve powdered sugar on top but I bet the frosting is amazing. Thank you so much!! They were wiped out by my family (mostly me I admit.)
Katrin Nürnberger
Success!! And thanks for detailing your subs 🙂
Mar
I get the cooling even from monkfruit 🙁
Katrin Nürnberger
Have you tried it in this recipe? I really don't think you can taste it 🙂
Faith
Succulent! Thank you so much. The treat is feast of the senses.
Shauna
Wow, these brownies taste amazing! Thanks so much for a great recipe.
Katrin Nürnberger
So glad you like them! 🙂
Carolyn Stoker
What size baking pan are you using?
Katrin Nürnberger
Hi Carolyn, the tin is 7.5 inch square and 1.5 inch deep