These easy avocado chocolate cookies are a chocolate lover's dream. Soft, fudgy and with a deep chocolate flavour, you can enjoy them completely guilt free. How? Because these are Keto avocado cookies - sugar free, gluten free, packed with nutrients and keto friendly at only 3.5g net carbs per large cookie. And just in case you're wondering - no, you cannot taste the avocado!
Avocado are my secret weapon for staying on track with the keto diet. They are incredibly nutritious, packed with healthy fats and above all, taste delicious.
As a woman with a sweet tooth, I naturally LOVE using avocado in desserts!
My love affair with avocado in sugar free desserts started years ago. I first posted this Chocolate Avocado Ice Cream, followed by a super-easy Chocolate Avocado Mousse. Realising how wonderfully chocolate and avocado gel with each other, soon after I added my Keto Chocolate Truffles - one of the simplest recipes ever, yet with a super decadent taste.
Next, I graduated to baked avocado desserts. And I found out that it required a little more trial and error to come up with truly rich and wonderful-tasting keto recipes. The secret, my friends, is to add avocado AS WELL AS butter, nut butters or other fats.
I have published this incredible Keto Avocado Brownies Recipe on my website which has tons of 5 star reviews. Also going strong is this simple Fudgy Chocolate Avocado Cake.
The first healthy chocolate avocado cookies recipe I made was for my Keto Cookies ebook. They are coconut flour cookies that I topped with an avocado frosting - OMG so good! Check out the Keto Cookies cookbook below (since I know you're a fellow cookie monster, use the code 10PERCENT for 10 % off).
Now, I've come full circle with this avocado cookie recipe - here, I have used almond flour and a healthy dollop of almond butter.
Let's get started with the recipe!
Ingredients
Avocado - Make sure it's ripe and soft. I prefer to buy ripe avocados instead of the ripen-at-home ones, which tend to go from rock hard straight to brown.
Egg - I always use large, room temperature eggs for baking.
Powdered Sweetener - I used a powdered erythritol monk fruit sweetener, which is a 1:1 sugar replacement. Swerve, xylitol or allulose would work as well.
Butter and Almond butter - I like the Meridian or PipNuts brands.
Almond flour - I always use what we here in the UK call ground almonds. It's equivalent to regular almond flour in the US. Super-fine almond flour will work just as well.
Cacao powder - You can use either cacao powder or unsweetened cocoa powder. The difference between the two is that cacao is raw and contains plenty of antioxidants. Cocoa powder is deeper in colour and taste and is roasted.
Baking powder & salt - Because ANYTHING chocolate tastes better with salt.
Sugar free chocolate chips - Both Lakanto and Lily's are popular brands for sugar free chocolate. If I don't have any, I often use 90% Lindt chocolate.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
Scoop mix into balls and place on a greaseproof lined baking sheet and level with a spatula slightly to form cookies.
Bake for about 10 minutes until just a slight jiggle remains in the centre. DON'T BE TEMPTED TO OVERCOOK! Remove from the oven and allow to cool in the pan at room temperature for about 10 minutes to firm up.
FROSTING: Meanwhile, melt the chocolate and coconut oil in bain marie.
Drizzle chocolate over cooled cookies and place in the fridge for 5 minutes to set.
FAQ
No, you cannot taste the avocado in chocolate desserts, and these keto avocado chocolate cookies are no different.
Chocolate has a strong flavour and masks the avocado taste perfectly. If I had to put my finger on the difference to using avocado over other fats, I'd say there is more of a hint of lightness and freshness.
Because you used an over-ripe avocado. If the flesh has brown spots, it's not going to taste any good. I sometimes get people telling me their avocado bakes end up tasting bitter. I am convinced the reason for this is that their avocado was off. Taste it before you use it! I do, and I've never had an issue with bitterness.
Recipe variations
Dairy-free low carb avocado cookies: Use coconut oil instead of the butter.
No almond butter: Replace the almond butter with peanut butter or any other nut or seed butter.
Prefer coconut flour? Use 1 to 1 ½ tablespoon coconut flour instead of the almond flour.
For an extra indulgent version, add a handful of low carb sugar free chocolate chips into the batter!
Storage
Store in the fridge for up to 4 days in an airtight Tupperware. Alternatively, freeze for up to 3 months.
Related recipes
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Recipe
Keto Avocado Chocolate Cookies
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.
Ingredients
- 1 ripe avocado 150g of flesh
- 1 egg large
- 3 tablespoon powdered sweetener 30g
- 1.5 tablespoon butter, ghee or coconut oil melted (21g)
- ¼ cup almond flour 25g
- ¼ cup cacao powder 22g
- 1 tablespoon almond butter 15g
- â…“ teaspoon baking powder
- â…™ teaspoon salt
- ¼ cup sugar free chocolate chips 45g (or 90% dark chocolate)
FROSTING
- 25 g (2 tbsp) sugar free chocolate chips or 90% dark chocolate
- ¼ teaspoon coconut oil
Instructions
- 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.
- Scoop mix into balls and place on a greaseproof lined baking tray and level with a spatula slightly to form cookies.
- Bake for about 10 minutes until just a slight jiggle remains in the centre. Remove from the oven and allow to cool in the pan at room temperature for about 10 minutes to firm up.
- FROSTING
- Meanwhile, melt the chocolate and coconut oil in a bain marie / water bath (like step 1).
- Drizzle chocolate over cooled cookies and place in the fridge for 5 minutes to set.
Notes
Nutrition
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Pat Q
Oh YUM! So delicious. made this recipe today and it's a winner!!! Going to make this over and over again.
Pat Q
I forgot to add that I used sunflower seed butter instead of almond flour and they taste delicious.
Linda Starr
They were really good. I added 1/2 c. of toasted sunflower seeds.
Rebecca
These sound wonderful, but just wondering if I could sub peanut butter for the almond butter, and what that might do to the recipe
Katrin Nürnberger
I think that would be no problem. It's only 1 tablespoon.