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.
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
- 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.
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.
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.
Recipe FAQs
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.ย Freezing lightens the colour of the frosting a bit. However, it returns to normal once it is defrosted.
More Keto Brownies
- Keto Coconut Flour Brownies40 Minutes
- Keto Peanut Butter Brownies35 Minutes
- Keto Cheesecake Brownies40 Minutes
- Healthy Pumpkin Brownies30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
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.
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
- ยฝ cup Lakanto Golden 100g
- 3 tablespoon butter ghee or coconut oil, melted
- ยฝ cup almond flour 50g
- ยฝ cup cocoa or cacao powder 43g
- 2 tablespoon almond butter
- ยฝ teaspoon baking powder
- โ teaspoon salt
- ยฝ cup sugar free chocolate chips 90g *** see notes
Frosting
- 2 ripe avocados 1 scant cup / 220g / 7.76 oz, flesh only
- ยฝ cup cocoa powder 43g
- 5 tablespoon powdered Lakanto Golden 50g **** see notes
- 1 tablespoon butter or coconut oil melted
- ยผ teaspoon vanilla extract
- โ 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.
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. Itโs 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.
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.
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.
Jenni
Yummmmmmy!!!!!! Best keto/paleo brownies Iโve made! I used an 8 x 8 dish as thatโs what I had and Lakanto original as I didnโt have golden, cashew butter as didnโt 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.)
Mar
I get the cooling even from monkfruit ๐
Katrin Nรผrnberger
Have you tried it in this recipe? I really don't think you can taste it ๐
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.
Carolyn Stoker
What size baking pan are you using?
Katrin Nรผrnberger
Hi Carolyn, the tin is 7.5 inch square and 1.5 inch deep