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!
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
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.
Two: 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).
Four: 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.
Six: Pour the wet mixture over the dry mixture and mix to combine, until you have a thick brownie dough.
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.
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.
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
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Almond Flour Avocado Brownies
Equipment
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!
William says
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...
Radwa says
I think both will give you the same result.
William Francke says
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.
Radwa says
Great! Thanks for sharing that with us!