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    Home » Recipes » Keto Dessert

    Almond Flour Avocado Brownies

    Modified: Jun 9, 2022 · Published: Sep 29, 2019 by Radwa ·

    Jump to Recipe

    This almond flour avocado brownie recipe is one of the easiest keto dessert recipes I have ever made. They are gooey, chocolaty, moist and sugar-free. I am sure you will love them as much as I do!

    Keto Avocado Brownies With Almond Flour on top of each others

    Almond Flour Avocado Brownies

    I am back with another keto brownie recipe after my SUPER delicious Low Carb Zucchini Brownies. Friends, today's brownies are delightfully gooey, exceptionally fudgy, and simply irresistible. I am sure you will love them. 

    I made them with ripe avocados this time, which made my brownies moist and delicious! I also used both sugar-free chocolate chips and unsweetened cocoa powder to make the brownies extra chocolaty.

    When I make such a chocolaty low-carb dessert, I really like to use the best quality possible of chocolate and cocoa powder; the difference they make is truly noticeable.

    Ingredients

    recipes ingredients

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    Avocados: I used 2 ripe avocados.

    Almond flour: Almond flour gives my brownie a soft texture and nutty flavor. It is the best gluten-free alternative flour ever (at least in my opinion).

    Erythritol: To sweeten the brownies.

    Eggs: I used 2 eggs.

    Cocoa powder: I used unsweetened cocoa powder.

    Coconut oil: I only used 1 tablespoon of coconut oil to melt with the chocolate chips.

    Chocolate chips: I used sugar free chocolate chips.

    Baking soda: It really enhances the brownie texture.

    How to Make Keto, Almond Flour Avocado Brownies

    Before starting, preheat the oven 180C / 350F and line a 9x9-inch baking sheet with a parchment paper.

    One: Cut the avocados into halves, remove the seeds, and scoop out their flesh from the peel. Place the avocados in a food processor along with the eggs, then blend until you achieve a smooth consistency.

    Place the avocados in a food processor along with the eggs, then blend until smooth.

    Two: Add Erythritol and vanilla extract and keep mixing.

    add Erythritol and vanilla extract and keep mixing.

    Three: In a bowl, microwave the chocolate chips and coconut oil for 20 seconds, then mix until fully melted (keep some to drizzle on top).

    In a bowl, microwave the chocolate chips and coconut oil for 20 seconds, then mix until fully melted.

    Four: Add the melted chocolate mixture to the avocado mixture and keep mixing.

    Add the melted chocolate mixture to the avocado mixture and keep mixing.

    Five: In a big bowl mix the dry ingredients; almond flour, cocoa powder, baking soda and a pinch of salt.

    In a big bowl mix the dry ingredients.

    Six: Pour the wet mixture over the dry mixture and mix to combine, until you have a thick brownie dough.

    Pour the wet mixture over the dry mixture and mix to combine.

    Seven: Spread the batter into the baking pan and bake for 20-25 minutes. Allow to cool then drizzle with the rest or the melted chocolate, cut and serve!

    Pro Tip: These Keto brownies come out of the oven very soft, so let them cool before you remove them from the baking sheet.

    spread the batter into the baking pan.

    Storage

    For storage, refrigerate the brownies for up to three days or freeze them for as long as a month. If freezing, I recommend separating the brownies with parchment paper to prevent them from sticking together.

    Keto Avocado Brownies With Almond Flour

    More keto Desserts

    • Keto Low Carb Chocolate Chip Cookies
    • Healthy Sugar Free Chocolate Cookies Recipe
    • Keto Nutella - Sugar Free Hazelnut Spread
    • Almond Flour Chocolate Mug Cake

    Thank you for checking out my recipe! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes.

    Keto-Avocado-Brownies
    Print Pin
    5 from 1 vote

    Almond Flour Avocado Brownies

    This almond flour avocado brownie recipe is one of the easiest low-carb dessert recipes I have ever made. They are gooey, chocolaty, moist and sugar-free.
    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 12 slices
    Calories 148kcal
    Author Radwa

    Equipment

    • Baking pan
    • Mixing bowl
    • Food Processor

    Ingredients

    • 2 Avocado
    • ½ cup Almond flour 
    • ¾ cup Erythritol 
    • 2 Eggs
    • ½ cup unsweetened cocoa powder 
    • 1 tablespoon Coconut oil
    • ½ cup sugar-free chocolate chips 
    • 1 teaspoon Vanilla extract
    • ½ teaspoon Baking soda
    • Pinch of salt

    Instructions

    • Preheat the oven 180C / 350F and line a 9x9-inch baking sheet with a parchment paper.
    • Cut the avocados into halves, remove the seeds, and scoop out their flesh from the peel. Place the avocados in a food processor along with the eggs, then blend until you achieve a smooth consistency.
      2 Avocado, 2 Eggs
    • Add Erythritol and vanilla extract and keep mixing.
      ¾ cup Erythritol , 1 teaspoon Vanilla extract
    • In a bowl, microwave the chocolate chips and coconut oil for 20 seconds, then mix until fully melted (keep some to drizzle on top).
      1 tablespoon Coconut oil, ½ cup sugar-free chocolate chips 
    • Add the melted chocolate mixture to the avocado mixture and keep mixing.
    • In a big bowl mix the dry ingredients; almond flour, cocoa powder, baking soda and a pinch of salt.
      ½ cup Almond flour , ½ cup unsweetened cocoa powder , Pinch of salt, ½ teaspoon Baking soda
    • Pour the wet mixture over the dry mixture and mix to combine, until you have a thick brownie dough.
    • Spread the batter into the baking pan and bake for 20-25 minutes. Allow to cool then drizzle with the rest or the melted chocolate, cut and serve!

    Notes

    For storage, refrigerate the brownies for up to three days or freeze them for as long as a month. If freezing, I recommend separating the brownies with parchment paper to prevent them from sticking together.

    Nutrition

    Serving: 12slices | Calories: 148kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 227mg | Fiber: 4g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. William says

      October 17, 2019 at 5:34 pm

      Another question, as I'll be making this a 2nd time - unsweetened chocolate or sugarfree chocolate? I used dark chocolate last time that wasn't sweetened but it wasn't bitter either...

      Reply
      • Radwa says

        October 17, 2019 at 6:11 pm

        I think both will give you the same result.

        Reply
    2. William Francke says

      October 13, 2019 at 4:33 am

      5 stars
      Used butter instead of coconut oil. Tasty!!! Great texture. Like many of my keto desserts, this one rose nicely and then settled about halfway. Almost hated using the avocados - the two I had were almost perfect and I was tempted to eat them b4 putting them into the recipe.

      Reply
      • Radwa says

        October 13, 2019 at 8:30 am

        Great! Thanks for sharing that with us!

        Reply
    5 from 1 vote

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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