These easy chocolate avocado 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.
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.
Soon after I added my Keto Chocolate Truffles - one of the simplest recipes ever.
Next, I graduated to baked avocado desserts.
The secret is to add avocado AS WELL AS butter, nut butters or other fats.
Now, I've come full circle with this avocado cookie recipe.
🌟 Why You'll Love This Recipe
- Fudgy, creamy texture
- Deep chocolate flavor
- Packed with nutrients and healthy fats
- Naturally gluten-free
- Sugar-free and Keto
Avocado - Must be ripe and soft. Buy ripe avocados instead of the ripen-at-home ones.
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 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.
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.
See the recipe card for full information on ingredients and quantities.
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!
It is surprisingly easy to make avocado cookies. Here are the basic steps.
Scroll down to the recipe card for detailed instructions.
Step 1: 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.
Step 2: Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
Step 3: Scoop the mix into balls and place on a parchment paper lined baking sheet. Level with a spatula to form cookies.
Step 4: Bake in the oven until just a slight jiggle remains in the centre.
Step 5: Meanwhile, melt the chocolate and coconut oil for the frosting.
Step 6: Drizzle the chocolate over cooled cookies and place in the fridge to set.
DON'T BE TEMPTED TO OVERCOOK the cookies!
Remove them from the oven when they are still jiggly in the centre.
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.
Store in the fridge for up to 4 days in an airtight container. Alternatively, freeze for up to 3 months.
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Keto Chocolate Avocado Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 180C / 160 C fan / 350 F / 320F fan.
- 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.
- 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.