Every keto blog has "the best keto brownies" recipe, and so do we. If you are following us, you have probably seen our version of the classic recipe, and you have already prepared a batch of our delicious keto brownies.
These avocado keto brownies are soft and delicious. If you are a fan of avocados and the bitter cacao aroma, you'll love them. They taste as if you're eating something quite healthy. Oh, and you actually are.
April 2021 UPDATE:
Everybody has a bad day now and then—even the best amongst us.
I've been to a Sting concert twice in my life. The two shows took place approximately two years apart.
The first Sting performance that I attended was one of the best gigs I've been to in my whole lifetime (and I've been to many, many, many).
The second Sting show was one of the worst ever. Same performer, different outcome.
He had a bad day my second time.
You see, we also had a bad day on March 22nd, 2020, when we published the keto avocado brownies recipe. It turned out to be a bad recipe for most of our readers, and, consequently, our reputation suffered some.
But it was only a bad recipe day. Because, for us, 2020 was one of the most important and happiest years so far.
We welcomed a baby into our home. We adore our little kiddo, so taking care of her has been the most important thing, as you can imagine. A bad keto avocado brownies recipe just didn't come close, and it had to wait in line.
Apologies to all our disappointed users.
So, what's up with the new keto avocado brownies recipe
Despite the 9 ingredients needed, this is a truly simple one.
All the ingredients are pretty basic, and you probably keep them at home most of the time since you've gone keto.
By all means, the star of the recipe is avocado. You will want to have a large and ripe fruit so that the flesh will be soft and will easily turn into a cream.
Did you know that we could say that avocado is the only fruit that has been highly recommended for the low-carb and keto lifestyle population?
It is so because, unlike a typical fruit, avocados contain very low sugar content, with only around 0.4 g per fruit. What's more, the total carbohydrate of one avocado is around 9%, of which most is fiber. Fats take up about 15%. The rest is mostly water.
Not many keto desserts are baked without eggs, and you'll need a couple of them for this recipe. Add a keto-friendly sweetener of choice and blanched almond flour.
Since we're making brownies, we'll need cacao powder and sugar-free chocolate.
The quality of the cocoa you use for the brownie is crucial. It is better to invest a little more and buy high-quality cocoa powder because most of the chocolate you will use for this recipe comes from cocoa powder.
Most chocolate and chocolate-flavored things out there are loaded with sugar and not keto. However, cocoa powder is an incredible keto ingredient that lets us still eat chocolate! Read more about cocoa powder here.
By combining the avocados with cacao, the flavor of the avocado becomes very gentle, almost imperceptible, because the cacao is quite powerful. And although you don't feel the taste of avocado, you still get all its creaminess and moisture. We've tried this combination before in our keto chocolate mousse with avocado, and we LOVE IT.
Everything runs smoother and gets more aromatic if we add a tad of coconut oil and vanilla extract. Last but not least, baking soda comes in handy when we want the brownies to rise a bit.
How to make keto avocado brownies
Keto avocado brownies don't take much effort to make. The peak of the trouble might be finding a large and nicely ripe avocado or waiting for one to ripen at home.
When buying the avocado, look for a size of at least 32, which weighs 12 oz. or up and should yield at least 7.5 oz. flesh. If that is not an option, find a couple of size 60, which should weigh more than 6 oz. each and yield approximately 4 oz. of avocado flesh, each.
Other than that, it's pretty much about mixing it all together and leaving it to bake for 30 minutes.
Once your avocado has been patiently waiting on the counter, being all ripe and all, take the following steps:
- Preheat the oven to 350°F (175°C) and line a standard 8-inch square baking tin or a loaf pan with parchment paper.
- Peel and slice the avocado and place its flesh into a food processor. Add in eggs and vanilla extract, and pulse at high speed until smooth and creamy.
- Transfer the avocado mixture into a medium bowl and add sieved almond flour, sweetener, baking soda, and sieved cacao powder. Combine well with an electric mixer.
- In a microwave-safe bowl, melt the chopped chocolate with coconut oil. Heat in one-minute intervals and stir until you have a smooth texture.
- Add the melted chocolate to the avocado mixture and combine well with a rubber spatula.
- Transfer the brownie batter into the baking tin and optionally top with chocolate chips.
- Bake for 30 minutes, and cool on a wire rack before removing from the tin.
Why Choose Avocado Brownies over the Classic Version?
Because we love the avocado as one of the most nutritious keto fruits with lots of added fiber and healthy fats.
Keto Avocado brownies are a tad higher in NET carbs since we replace butter with avocado in a way. On the other hand, if you're looking for a brownie that avoids tons of butter and eggs (though we love the two on keto), this recipe is for you.
Besides, we love the avocado and cacao powder combination. Don't forget to use high-quality cacao powder, and the ripe avocado on your counter will get a whole other meaning in only half an hour.
Baking and storing tips
Which sweeteners should I use?
We love baking with an erythritol-monk fruit blend. You can always use any other sweetener blend of choice or plain erythritol, which is about 70% as sweet as sugar.
Add ⅓ cup sweetener, which is as sweet as sugar, or ½ cup plain erythritol.
Can I use coconut flour instead of almond flour?
It is best to use blanched finely ground almond flour in the recipe. However, if you must replace it with coconut flour, use one more egg and about 2 tablespoon coconut flour.
How to store the brownies?
Once cooled, store the keto avocado brownies leftovers in an airtight container at room temperature for a day. If storing for longer periods, keep the brownies in a fridge for up to 5 days.
Can I freeze the brownies?
Yes, you can. Place the brownies in a freezer-friendly airtight container and store for up to 3 months. It is best to unfreeze them overnight in a fridge. Otherwise, just use your microwave.
Don’t forget to rate the recipe, and leave a comment below to tell us how you like these keto avocado brownies.
Keto Avocado Brownies
- 1 large avocado - approx. 7.5 oz. flesh
- 2 large eggs
- ⅓ cup sweetener - or to taste
- ½ cup blanched almond flour - finely ground
- ½ cup cacao powder
- ½ teaspoon baking soda
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 2.5 oz chocolate - sugar-free
- 2 tablespoon sugar-free chocolate chips
- 2 tablespoon crushed walnuts, almonds, or hazelnuts
- Preheat the oven to 350°F / 175°C. Grease a standard 8-inch square baking tin or a loaf pan, or line it with parchment paper.
- Peel and slice the avocado. Put avocado flesh in a food processor. Add eggs and vanilla extract, and pulse until smooth.
- Transfer the avocado mixture into a medium bowl. Add sieved almond flour, sieved cacao powder, sweetener, and baking soda. Mix using an electric mixer until you have a smooth mixture.
- Chop the chocolate and put it into a microwave-safe bowl. Add coconut oil. Heat in one-minute intervals and stir each time until completely melted and smooth.
- Add the chocolate mixture to the avocado mixture and combine well with a rubber spatula.
- Transfer the brownie batter into the baking tin and optionally top with chocolate chips.
- Bake for 30 minutes. Cool on a wire rack, slice into 8 pieces, and serve.
MORE KETO AVOCADO RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
I made these tonight. They are delish!!! I guessing by the previous comments I used the updates recipe. Even my teenage daughter who normally won’t eat my “healthier” treats, likes them!
I would make these again. I might try the mint idea or added some nuts.
Yes, you used the updated recipe and I'm very glad you liked it. Thank you for commenting.
I've shared the brownies with many friends and children recently, and they've all loved them. Even toddlers. 🙂
Added nuts for crunch is a great idea.
I NOW SEE the terrible reviews. Almost a year after they said they were pulling the recipe until it was reconfigured. I just made these. THEY SUCK! I added extra sweetener and cacao in hopes of improving. SUCKED! Baked for an hour and still mushed up. I wish these tasted like an even just an avocado but they don’t even taste that good. What a waste of expensive almond flour, monk fruit sweetener and cacao.
Eric Gonzalez says
This was disgusting. Waste of time and ingredients! Don't even try.
I like the thought but for me, this just tastes like a mushed up avocado. There is no chocolate brownie flavor to speak of. I even added extra sweetener and cocoa powder and it takes like I’m eating an avocado plain. It has a good texture but it just isn’t what I was looking for.
These were absolutely terrible. Bitter slightly chocolate avocado mush. What a waste of time!!! I took half a bite spit it out and tossed the whole pan out after cooking for 45 minutes.
I am sorry to hear this, Miranda. I see we're not getting good recipe reviews with this one so I guess we've gone wrong somewhere and will temporarily remove the recipe until we find out where the problem is. I hope you do still dare to try some of our other recipes.
These turned out awful! Baked for 1 hour but still remained mushy, not gooey!
4 tsp of sweetener? They ended up very bitter! What a massive waste of good expensive ingredients...
Cathy, I am sorry to hear this. We need to review and update the recipe if there are mistakes in ingredients and/or instructions ...
This looks yummy, going to try and bake it tomorrow. One question - can you freeze this?
Hi Gita! Sure. It won't be the same, but it should last for 2-3 weeks.
Sorry but I did not enjoy this recipe.