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.
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
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 donโt 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 Nรผrnberger
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.
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 Nรผrnberger
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 didnโt 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 Nรผrnberger
I would go with 1/3 of the almond flour amount listed. That ratio normally works well.
Elena Rosneva
Hello ๐
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 Nรผrnberger
Yes, I think that could work ๐