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 in the UK or Europe, buy it from mydiet-shop.co.uk or from iherb.com (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 tbsp 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 tbsp 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.
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 tsp 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 tbsp 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).
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
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Keto Avocado Brownies Recipe
Note: 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.
- 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
- 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
- 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.
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