Low-carb recipes

Keto Avocado Brownies (Low-carb and Sugar-Free)

Keto avocado brownies are one of the easiest low carb brownie recipes. These keto brownies are healthy, tasty and sugar-free. Also, using avocado makes these keto brownies moist and more nutritious.

Keto Avocado Brownies

Ingredients for making keto avocado brownie:

Keto recipes

2 Avocados
1/2 cup Almond flour
3/4 cup Erythritol
2 large Eggs
1/2 cup unsweetened cocoa powder
1 Tbsp Coconut oil
1/2 Cup No sugar added chocolate chips
1 Tsp Vanilla extract
1/2 Tsp Baking soda
20 Stevia drops
Pinch of salt

Chocolate topping:
1 Tsp Coconut oil
1/4 cup Chocolate chips

Instructions for making the keto avocado brownies:

1- Peel avocados and cut them into halves and remove the seeds.

2-Then, use the food processor to mix avocado and eggs well until well combined.

3- After that, add Erythritol, stevia drops and vanilla extract and keep mixing.

4- In a bowl, microwave, the chocolate chips and coconut oil for 1 minute then mix until well combined.

low-carb-Brownies

5- Then, add the chocolate to the mixture and keep mixing well.

low-carb-Brownies

6- After that, In a big bowl add the dry ingredients, almond flour, cocoa powder, baking soda and a pinch of salt.

low-carb-Brownies

7- Mix all the ingredients well, then pour the wet mixture and combine all, until you have a thick brownie dough.

8- Preheat the oven 210C.

9- Line a baking sheet with a parchment paper.

keto-dessert

10- Then, place the brownie dough in the baking sheet.

11- Finally, bake for 30 minutes.

Keto Avocado Brownies

Tips and suggestions for better low-carb brownies:

  • I used a 9×9 baking sheet in this recipe.
  • These Keto brownies come out of the oven very soft, so, let it cool before you remove it from the baking sheet.
  • The keto brownies come out of the oven soft. So, let it cool down before adding the topping.
  • Keep the low-carb brownies in the fridge for a maximum of 3 days, if you will not consume within this period. Then, freeze them.
  • To freeze the low-carb brownies, place them in an air-tight container first.
  • For making the topping; microwave the chocolate chips and the coconut oil for one minute, then stir well and use it to decorate the top of the keto brownies.
Keto Avocado Brownies
Keto Avocado Brownies
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5 from 1 vote

Keto Avocado Brownies (Low-carb and Sugar-Free)

Keto Avocado Brownies are one of the easiest low carb brownie recipes. These keto brownies are healthy, tasty and sugar-free.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: American, French
Keyword: Keto Avocado Brownies, keto brownies, keto desserts recipes, low-carb brownies
Servings: 6 people
Calories: 180kcal

Ingredients

Chocolate topping:

  • 1 tsp Coconut oil
  • 1/4 cup Chocolate chips

Instructions

  • Peel avocados and cut them into halves and remove the seeds.
  • Then, use the food processor to mix avocado and eggs well until well combined.
  • After that, add Erythritol, stevia drops and vanilla extract and keep mixing.
  • In a bowl, microwave, the chocolate chips and coconut oil for 1 minute then mix until well combined.
  • Then, add the chocolate to the mixture and keep mixing well.
  • After that, In a big bowl add the dry ingredients, almond flour, cocoa powder, baking soda and a pinch of salt.
  • Mix all the ingredients well, then pour the wet mixture and combine all, until you have a thick brownie dough.
  • Preheat the oven 210C.
  • Line a baking sheet with a parchment paper.
  • Then, place the brownie dough in the baking sheet.
  • Finally, bake for 30 minutes.

Notes

————————–
Nutrition facts per serving:
—————————-
Protein: 4g
Carbs: 10.3g
Fiber: 8g
Net carbs: 2.3g
Fat: 14.5g
Keto Avocado Brownies

Enjoy these keto brownies with avocado in your snake time.

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4 Comments

  1. William Francke

    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.

  2. 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…

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