Keto Avocado Brownies
These avocado brownies are rich, dense, and super chocolatey.
Servings 9
Calories 207kcal
Equipment
- 8x8 Baking Pan
- Food Processor
Ingredients
- 1 medium Ripe Avocado
- 2 large Eggs
- 1/4 cup Melted Butter
- 1/4 cup Almond Butter or nut butter of choice (Sunbutter if you need nut free)
- 1/3 cup Low Carb Sugar Substitute
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- 1 tsp Coconut Flour
- 1 tbsp Unflavored Gelatin optional *see notes
- 1/2 cup Chopped Dark Chocolate can use sugar free chips or nuts
- 1/4 tsp Pink Himalayan Salt
- 1/2 tsp Baking Soda
- Flakey Salt optional for topping
Instructions
- Preheat the oven to 350 F, and line a small baking dish with parchment paper.
- In the bowl of a food processor, add in all the ingredients except the chopped chocolate and flaky salt.
- Blend for around 20-30 seconds until smooth. Don't overmix the batter or else the brownies will end up cakey. You can fold in any unmixed ingredients using a spatula.
- Transfer the batter into the lined baking dish, and spread it to even it out.
- Add your choice of toppings.
- Bake for 20-25 minutes or until the edges are firm and the center is a little wiggly.
- Remove from the oven and let it cool for at least 15 minutes before slicing.
- Cut into 9 squares! Store leftovers in tupperware in the fridge for up to a week. Enjoy!
Video
Notes
The gelatin is optional, but highly recommended. It provides a nice slight chewiness to the recipe.
Net Carbs: 3
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 202mg | Potassium: 290mg | Fiber: 4g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg