Keto Avocado Brownies (3.5g Net Carbs)
By Carine Claudepierre
Published on 01/06/2017 - Last updated on 12/08/2022
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These Keto Avocado Brownies are a delicious avocado dessert recipe with their delicious fudgy texture and crunchy pecans on the top.
Bonus, this is a one-bowl blender recipe ready in less than 20 minutes. A quick healthy avocado brownies recipe for low-carb chocolate lovers.
What Are Avocado Brownies?
Avocado Brownies are like regular brownies, except they are loaded with avocados to bind the ingredients and create the classic brownie texture.
If you are wondering how these keto brownies taste, you’re not alone! Baking with avocados is surprising but the outcome is marvelous.
Let me tell you this, baked avocado has no flavor.
As a result, these avocado brownies have no avocado taste at all. You won’t believe it, but avocados make the best fudgy brownies on earth!
Is Avocado Keto-Friendly?
Avocado has only 3.5 grams of net carbs per 100 grams and 15 grams of healthy unsaturated fat. Without a doubt, this makes this recipe the best keto avocado brownies!
Avocado is an incredibly creamy ingredient to add fudgy texture to brownies. You don’t want to miss that, this is even better than butter.
How To Make Keto Avocado Brownies
On top of its amazing fudgy texture, these healthy avocado brownies are easy to make in a blender.
Ingredients
This avocado brownie recipe is made of less than 10 wholesome ingredients, including:
- Unsweetened dark chocolate – sugar-free stevia-sweetened chocolate baking bars (or chips) or 85% cocoa chocolate.
- Extra virgin coconut oil – or any vegetable oil you prefer, butter works as well.
- Almond meal or almond flour – both options work and are keto-friendly flours.
- Ripe avocado – avocado is a keto-friendly vegetable that adds fudgy texture to this brownie. Of course, you must use ripe avocado to succeed in this recipe to avoid lumps. My tip for ripening an avocado fast is to store it near a banana, at room temperature. The ethylene that bananas release will ripe the avocado faster. Obviously bananas are not keto-friendly, but they are useful to ripen avocados naturally.
- Unsweetened cocoa powder
- Baking soda
- Vanilla extract
- Sugar-free crystal sweetener – Monk fruit crystal or erythritol is perfect. For other keto-friendly sweeteners, read my sweetener guide!
Making The Brownie Batter
Start by preheating your oven to 350°F (180°C). The recipe is so quick to do that your oven might not be at temperature by the time the batter is ready.
The first step consists in melting the dark chocolate. You can either melt it in the microwave with coconut oil, or in a saucepan over medium heat.
Both techniques work fine, pick the one you prefer!
Then, add all the avocado brownies ingredients to the just of a high-speed blender: avocado, eggs, crystal sweetener, almond flour, cocoa powder, baking soda, and salt.
Process at high speed until the batter is smooth and thick.
Line a 9-inch square pan with lightly oiled parchment paper and pour the brownie batter with a spatula.
Baking The Brownies
Bake the Keto Avocado Brownies for 25 to 30 minutes at 350°F (180°C).
You know it’s ready when a skewer inserted in the middle comes out clean or almost.
Let the brownies cool down for at least 10 minutes in the pan. This is essential to let the bottom finish cooking.
Then, transfer the avocado brownies to a cooling rack for another 30 minutes of cooling at room temperature.
Storage Instructions
These Keto Avocado Brownies can be stored for up to 4 days in the pantry in an airtight container.
You can also freeze individual squares in an airtight container for up to 3 months.
Thaw the slices in the fridge and pop them in the air fryer to reheat them.
Frequently Asked Questions
Can I Bake With Frozen Avocados?
Absolutely, place the thawed avocados in the blender, it would work the same.
Can I Use Coconut Flour?
No, this recipe wouldn’t work with coconut flour. You can swap the almond flour for sunflower seed flour or oat flour though.
Oat flour isn’t keto-friendly so the carbs would be higher.
Can I Make It Vegan?
No, this recipe needs an egg. You can try my Vegan Keto Brownies instead.
Can I Use Ghee Instead Of Coconut Oil?
Yes, ghee or butter can be used as a substitute for coconut oil.
More Keto Avocado Dessert Recipes
Avocado in desserts is very popular on a keto diet as it brings you healthy unsaturated fat, few carbs, and lots of fiber.
Apart from these brownies with avocado, you can try these other delicious keto avocado dessert recipes.
Not only these dessert recipes are keto, and sugar-free but also gluten-free and paleo-friendly.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Chocolate Avocado Brownies
Ingredients
- 3 oz Sugar-Free Chocolate Chips I used Healtheries sugar-free stevia chocolate
- 2 teaspoons Coconut Oil
- 1 cup Avocado about 2 medium ripe avocado
- 2 Eggs
- ½ cup Granulated Sweetener blend of Monkfruit/stevia or Erythritol/Stevia
- ½ cup Almond Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract optional
Glazing and toppings
- ⅛ cup Pecan Nuts crushed
- ⅓ cup Sugar-Free Chocolate Chips melted
- ¼ teaspoon Coconut Oil
- 1 teaspoon Salt optional
Instructions
- Preheat oven to fan-forced 350°F (180°C).
- Line a square 9-inch brownie pan with parchment paper. Set aside.
- 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 in 30-second bursts until fully melted. Set aside.
- In your food processor with the S blade attachment, add all the brownie ingredients (except the glazing one): ripe avocado flesh, eggs, sweetener, almond flour, unsweetened cocoa powder, baking soda, salt, vanilla extract, and melted chocolate.
- Process for 30 seconds to 1 minute or until all the ingredients come together and you obtain a thick brownie batter.
- Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
- Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
- Cool down for 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.
- Transfer the brownie onto a cookie rack to cool down until room temperature.
- 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 prevent the chocolate from burning.
- Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt – optional.
- Cut the brownies into 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can I substitute the Erythritol with Pyure Stevia blend, which is Stevie & Erythritol mix.
Thnx
Hi Carol, it very much depends on brands. I tried erythritol/stevia blend before. Some have a ration of 1:1 which ends up perfect in term of sweetness. Others are 3/4:1 which means they add more Stvia in the blend and you have to use less in the recipe or it will end up super sweet even bitter. Check your product instruction and go along with that. If it says 1:1, it is great go for 1/2 cup as recommended in the recipe. If it says 3/4:1 reduce to 1/3 cup maybe to make sure it is not overly sweet. Enjoy the recipe ! XOXO Carine
Can you make this in a blender or with a hand mixer if you don’t have a processor?
Hi ! I guess a blender will work well too, what you want is to create a smooth avocado paste with no lumps to make sure the batter comes together and get smooth. Enjoy the brownie, XOXO Carine.
Hi! Can I use oat flour instead? What would the carb count be? Ty! 🙂
Hello, Oat flour will raise the carbs consequently, there 10 times more carbs in oats than almond meal but the recipe will work. So roughly aim for 10 times more carbs per slice with oat flour. Enjoy the recipe. XOXO Carine.
So I am new at cooking with avocado but when you say “flesh” does that mean you are ONLY using the outside part of the avocado in this recipe?
Hello! Avocado flesh refers to the avocado green part, the one you eat in your guacamole. It simply means no skin and pitted (obviously lol). Enjoy the brownie. It is very yummy ! XOXO Carine.
Hi! I would love to make these for my boyfriend, he has epilepsy and is on a very restricted diet, I was wondering if I could use Stevia instead of Erythritol? And if so how much?
Hello! I wouldn’t recommend stevia in this recipe. It won’t provide bulk as Erythritol or monk fruit sugar do. Both of those are very healthy natural sugar free sweetener. I hope your boyfriend can enjoy the brownie with one of those options ! I wish him a good recovery. XOXO Carine.
Hi! Can you send me the carb / fat / protien count for 1 slice of these brownies, please? Thanks..
Jenn ?
Hi! Simply scroll down after the recipe card and you will see the full nutrition panel with carbs count, fat, calories and protein per serve. Thanks! Enjoy the brownies, XOXO Carine.
Who knew an interesting concoction of ingredients would produce such an amazing treat? Not, I! I didn’t make the drizzle, but I made everything else. The only ingredient I missed was baking powder! The texture of the brownie is spot on with your description. BUT, I must admit these left a taste. Not like eating fake sugar, but something different. There was no lingering taste either. I wonder if It was due to the baking soda? Nonetheless, I topped them with peanut butter and popped them in the fridge. I LOVE COLD CAKES/BROWNIES. With the PB they are GREAT and masked whatever it was I was that gave me an “off ” taste! This is a great base for any brownie recipe. For a low carb recipe you can’t beat this..
What a lovely comment! You are the best follower, taking so much time to write such a lovely comment! THANKS 🙂 The ‘off’ aftertaste could be the sweetener I agree it took time to get used to sugar free crystal sweetener. That is why I added a chocolate drizzle on top actually but peanut butter is definetly a good option. I love chocolate peanut butter combo. And TRIPLE YES! to brownies in the fridge !!! I agree with you : that makes the texture even better! Thanks for trying my low carb dessert recipes! Have a great time on the blog. XOXO Carine.
Sorry I meant to say I missed putting in baking soda!
Do you know if these can be frozen, please?
Hi! I never tried to froze them but I am pretty sure it freeze well as any other brownies! Enjoy the recipe. XOXO Carine.
Looks so delicious! Really want to make it. But I don’t have Erythritol or coconut sugar… Can I use a banana as a sweetener or will it make the totally different texture and taste?
Hello! I won’t recommend to use a banana instead of the crystal sweetener – it will add moisture and the texture will be too different. What about using unrefined cane sugar ? There is plenty of healthish option like brown sugar, demerara, rapadura sugar. What can you find in your place? Let me know, I am happy to help out 🙂 Have a lovely Christmas XOXO Carine.
Hi Carine!
Thank you for another wonderful recipe. I truly appreciate how you took the time to convert all of the measurements. God bless and I wish you a wonderful holiday season.
Hi! You are so kind to me. It makes me so happy to read your comment. Thanks for taking some time to add a lovely message. Have a great holiday season too and huge thanks for reading the blog and trying my recipes. xoxo Carine.
Would unsweetened baking chocolate squares work for this recipe?
Hi Amanda, Any chocolate will work in this recipe. I made this brownie many times with sugar free chocolate sweetened with stevia, 85% cocoa chocolate or even vegan dark chocolate. It always came out great! Enjoy the recipe. XOXO Carine.
I made your recipe with coconut sugar instead of erythritol. I must admit this was the most DELICIOUS fudgy brownie recipe I made. Thanks for sharing!
Coconut sugar is a great healthy alternative if you can eat sugar. Thanks for your lovely comment 🙂 xoxo 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.
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 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.
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.
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.
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!
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.
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. Enjoy ! 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.
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.