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.
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.