Keto Avocado Brownies
Craving something chocolatey yet guilt-free? These Keto Avocado Brownies are rich, delicious, and packed with nutrients. With every bite, indulge in the smooth, creamy texture that pairs perfectly with your favorite beverage. A fantastic choice for a healthier dessert—try making them tonight!
Equipment
- Baking tin 7.5 inch square and 1.5 inch deep
Ingredients
- 2 ripe avocados ripe avocados medium size (scant cup / 220g / 7.76oz, flesh only)
- 2 large eggs large eggs
- ½ cup Lakanto Golden (100g)
- 3 tablespoon butter or coconut oil melted
- ½ cup almond flour (50g)
- ½ cup cocoa or cacao powder (43g)
- 2 tablespoon almond butter
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup sugar free chocolate chips (90g)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 180C / 160 C fan / 350 F.
- Place the chocolate chips in a heatproof 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.
- Spoon the mix into a greaseproof lined baking tray and level with a spatula.
- Bake for about 25 to 28 minutes until just a slight jiggle remains in the centre.
- Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature.
- Meanwhile, place all the frosting ingredients in a food processor and blend until smooth. Taste and adjust the sweetness to taste.
- Use a spatula to add the frosting to the brownies. Slice into 16 and serve.
- Store in the fridge for up to 5 days in an airtight Tupperware.
Notes
- Net carbs: 3.4g with frosting. Makes 16 brownie squares.
- Storage: Fridge for up to 5 days or freezer for up to 3 months.
- If you cannot get hold of sugar free chocolate chips, use dark chocolate with 85% or 90% cocoa solids.
- I simply powdered Lakanto Golden at home in a food processor.