Fudgy Avocado Brownies- Sugar free + Gluten Free
I am such a chocolate lover! There is not a week in my house without a chocolate treat. And if you follow me for a while you know how much I adore low carb recipes too. But I must say, those Fudgy Avocado Brownies are one of the most surprising sugar free chocolate recipe I ever made. I love using avocado in many recipes but it is the first time I am using it in baking as a butter substitute. It provides an incredible fudgy texture to brownies, no aftertaste at all and help us reach our 5-a-day while enjoying brownies. Yeah! Look at this delicious chocolate batter ! Yum.
Of course, you must use very ripe avocado to avoid lumps and obtain the texture above. If your avocado don’t ripe very well store them near bananas at room temperature for few days. The ethylene that bananas release will ripe the avocado faster. You will quickly end up with nice ripe avocado to make this Fudgy Avocado Brownies recipe.
I used a combo of almond flour and natural sweetener – erythritol – to create those beautiful low carb avocado brownies. After all the yummy food we indulged on during the holidays it is probably better to cut down the carbs.
If you don’t like stevia – I used a brand that combine stevia and erythritol – and you don’t watch the carbs too much simply replace the amount of erythritol by the same amount of coconut sugar in the recipe. It will raise the carbs in the recipe and the recipe will not be sugar free anymore, of course! But it is an option for clean eating foodies that prefer natural sweetener to stevia.
I hope you’ll enjoy this recipe I wrote and made for you before leaving on maternity leave. You can still write me comments ! I will do my best to reply each weeks while taking care of my newborn.
Have a lovely day,
WATCH THE LOW CARB FUDGY AVOCADO BROWNIE RECIPE VIDEO AND MAKE IT NOW
Those brownies made of avocado are low carb Fudgy Avocado brownies with only 3.5 g net carb per slice, sugar free, gluten free and healthy fat. Those delicious healthy avocado brownies are for all the chocolate lover who can't eat sugar.
- 3 oz unsweetened dark chocolate bites (90g) - I used healtheries sugar free stevia chocolate in NZ
- 2 teaspoons virgin coconut oil
- 1 cup ripe avocado flesh (230g) about 2 medium ripe avocado
- 2 eggs
- 1/2 cup erythritol (45g) - I used natvia in NZ you can use Swerve in US
- 1/2 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract - optional
- 1/8 cup roasted and salted pecan nuts ,crushed (12 g)
- 1/3 cup sugar free chocolate bites ,melted (40 g)
- 1/4 teaspoon virgin coconut oil
- 1 teaspoon coarse sea salt - optional
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Preheat oven to fan-forced 180 C (350F).
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Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.
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In a small saucepan add the dark chocolate bites and coconut oil. Bring to medium heat until fully melted. You can also place both ingredients into a bowl and microwave on high by 30 seconds burst until fully melted. Set aside.
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In your food processor with the S blade attachment, add all the brownie ingredients (except the glazing one) in this order: ripe avocado flesh, eggs, erythritol, almond meal, unsweetened cocoa powder, baking soda, salt, vanilla. extract and melted chocolate
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Process for 30 seconds to 1 minute or until all the ingredients comes together and you obtain a thick brownie batter.
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Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
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Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
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Cool down 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.
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Transfer the brownie on a cookie rack to cool down until room temperature.
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Meanwhile prepare the chocolate glazing and toppings. In a small saucepan, under medium heat, melt the sugar free chocolate bites with coconut oil until fully liquid and shiny. Stir often to avoid the chocolate to burn.
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Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt - optional.
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Cut the brownie in 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.
Sugar free sweetener: if your erythritol brand doesn't dissolve well you can pre-dissolve the sweetener with 4 tablespoon of boiling water before adding into the food processor.
Sweetener replacement - not sugar free: you can replace the erythritol by the same amount of unrefined sugar like coconut sugar or muscavado sugar. This will raise the carbs of this recipe but if you can eat sugar it will makes healthy and delicious fudgy avocado brownies as well.
This low carb fudgy avocado brownies recipe makes 16 slices. Nutrition panel is provided per slice using a sugar free Swerve Sweetener.
OMG 😲 these are amazing !!! Thank you SO much !!! This is worth every single carb and more my goodness it’s to die for , Really!!
Hi Lisa! I totally agree! this brownie is BOMB and it won’t blow your daily carbs! I love it and I really plan to make this again for Valentine’s day this tomorrow. Enjoy the recipe on the blog, I have got plenty of low carb recipes if you love them ! See you soon on the blog and thanks for your lovely comment! Carine.
it’s very tasty, i ate first time avocado brownies. i will repeat it for sure
Hello! I am so happy you love this avocado brownie. As you said, even if you are not a big avocado fan this recipe is super tasty. My 4 years old would never eat avocado but she loves that brownie recipe! I hope you will find more delicious dessert and meals on the blog too ! See you soon around the blog Sylvia. xoxo. Carine.
I haven’t made them yet! I’m a sweets fanatic, I’m so glad to know they have low carb brownies and I can’t wait to make them! I would love more recipes.
I am so glad you find my blog ! I am such a low carb sweet lover! You will love these simple brownie, so fudgy !! I have got plenty of low carb sweet recipes on my blog. Check out all my sugar free recipes here
What is Healtheries sugar free dark chocolate bites? Chocolate Chips? I can’t find them on any sites in the US.
Thanks!
Megan
Hi Megan, Healtheries is the brand of sugar free chocolate sold in my country in New Zealand. You can use any brand of sugar free dark chocolate bites in your country or even any dark chocolate>70% cocoa. The more cocoa the less carbs and sugar you will add to the recipe. I enjoy sugar free stevia chocolate because it does not add sugar or carbs to my brownie recipe. In USA you can try this sugar free chocolate brand HERE. Enjoy the recipe ! Carine.
Hi! I think, for us US folks, maybe “unsweetened” would make more sense than “sugar free”. What we call sugar free here is the chocolate that has artificial sweetener /stevia/etc in it.
On that note, I’m heading to the store shortly and buying what I need to make this but am going to have to hide the avacado because nobody likes them but me. 😀 Thank you!!
Hi Marla, thank you so much for this important info! I live in NZ wand wording are a bit different I guess. I updated the recipe! I hope you enjoy this brownie recipe. My little girl don’t like avocado either and she is eating this brownie like crazy 🙂 It is the best recipe I ever made to hide avocado and make all the family eat it ! Enjoy! See you soon on the blog. xoxo Carine.
Carine,
can the Lily’s sugar free dark chocolate chips be used in place of the chocolate bites in this recipe and still give a “fudgy” result?
Hi, Sure! any chocolate chips will work well, the fudgy texture is mainly coming from the avocado ! That is the magic ingredient. Enjoy the recipe. xoxo Carine.
what is the carb 17 Grams or 1.7 ? Thanks!
Hi Lisa, this brownie recipe makes 16 slices. Each slice contains only 1.7 grams of carbs mainly fibre 1.5g ! So it is a very low carb brownie recipe safe if you are on a low carb diet or keto diet 🙂 Enjoy the chocolate treat! Carine.
Is almond meal the same thing as almond flour?
Thanks.
Sure almond meal and almond flour are the same ingredient! Enjoy the recipe it is delicious ! xoxo Carine.
I thought almond meal and almond flour were a little different. I really want to make these but i want to make sure i use the right one.
Hi Robyn, yes almond meal and almond flour are the same thing! enjoy the recipe. xoxo Carine.
Would you possibly know the 21 day fix container counts on this?
Hi Elaine, I am very sorry but I can’t provide an accurate answer as I am not following a diet and I am not aware of the 21 day fix one! I hope you will figure out something using calculation tools on google … So sorry for that. It is a wonderful brownie recipe and I am sure you’ll love it! Thanks for your comment and good luck with the diet Elaine. See you soon on the blog. xoxo, Carine.
Hi do you think I would be able to use coconut flour instead of almond
Hi Mel, I will not sub almond meal by coconut flour in this brownie recipe. Coconut flour contains 40% fibre which means it is very water absorbent compared to almond meal. If you use it in this recipe the result will be very dry and not fudgy at all. If you really want to add some coconut flour in this recipe don’t substitute more than 1/4 cup. But again, the texture won’t be as fudgy as it should be! Enjoy the low carb fudgy brownie ! xoxo Carine.
Do you have to use baking soda? Or was that supposed to be baking powder?
You can substitute 1/2 tsp baking soda by 1 tsp of baking powder. But don’t ommit it because it really add a lighter texture to the brownie. Enjoy the recipe ! xoxo Carine.
Would really help to have written the instructions in farenheight and cups, Tbsp, tsp, etc, as I made them with great difficulty after questioning each measurement. Then baked them at 180F and did not cook right! Very frustrated right now.😟
Hello, I am so sorry it did not come out great. However I am not sure what you mean as this recipe is converted in US measurement an European measurement. Each ingredients is listed in grams, cups and tablespoons/teaspoons. The only information I did not shared was the Fahrenheit oven temperature – we use C in New Zealand and you can easily convert that on google. However I updated the oven temperature for US followers now. 180C means 350C. I used fan forced oven as mentioned in the recipe. I really hope you will try this recipe again! It is a delicious healthy brownie recipe ! xoxo Carine.
I made these and they are great! Thanks for sharing! I do not see the Nutrition Panel you reference right after the recipe. I entered this recipe in cronometer and it shows higher net carbs, so just wanted to check the nutrition info. Thanks!
I am so glad you love the recipe! I love this brownie so much ! It is great to calculate the nutrition panel on your side as well – specially if you did not use the same sweetener. Thanks for trying my recipe ! I hope you will try more of my sugar free recipes on the blog. I have got plenty of other sugar free desserts here. Enjoy ! Carine.
What info did you get for these (fat, carbs, protein)? Thanks!
No sure what you mean Jenn The nutritional panel is provided after the recipe cards by nutrifox. The calculation is made using the ingredients I used – erythritol and 100% sugar free chocolate sweetened with stevia. I hope it helps. Enjoy the brownie, Carine.
So good that I made them TWICE in one week!
Hi! They are addictive right? same here each time I do those brownie we eat all in few days ! I am so glad you love this recipe as much as we do in my house. I hope you find even more delicious sugar free recipe on the blog! enjoy the blog my friend! xoxo Carine.
Hey, I love the way those brownies look. I just have one question, I live in Perú so we don’t have erythritol or any of those other brands. If you use only stevia how much would you use and would it work?
Hi Michelle, this recipe would’not work with stevia only. Stevia doesn’t add texture to baked goods and the brownie won’t hold together. If you don’t eat sugar free but clean recipes you can use coconut sugar, it is an healthy alternative. Use same amount as erythritol. Enjoy the recipe ! I am so happy to have readers from Peru ! I would love to visit your country one day. xoxo Carine.
Can you please tell me what the fat and protein ratio is on these?
Hi Jenn, to calculate a ratio of fat per protein simply divide the amount of fat in a recipe by the amount of protein. Here it will be 6.4g/2.4g = 2.6 g fat per protein.
how many grams of fat and protein and carbs ?
Hi, the full nutrition panel is provided after the recipe card for one slice of brownie. Enjoy ! Carine.
Can you tell me if I can use Swerve as the sugar substitute and if it would be the same amount? Thanks!!!
Yes, I do recommend to use swerve in this recipe. It is the best sweetener to make this low carb brownie sugar free, low carb with great taste! No bitterness at all !!! Enjoy. xoxo Carine.