Easy Keto Recipe
Avocado Brownies – 3 oz Chocolate Chips – 2 tsp Coconut Oil – 1 cup Avocado – 2 Eggs – ½ cup Erythritol – ½ cup Almond Flour – ½ cup Cocoa Powder – ½ tsp Baking soda – ¼ tsp salt GLAZING – ⅛ cup Pecan Nuts – ⅓ cup Chocolate Chips – ¼ to Coconut Oil
In a small saucepan, combine the sugar-free dark chocolate chips and coconut oil. Bring to medium heat until fully melted. Set aside.
In your food processor with the S blade attachment, add all the avocado brownies ingredients in no particular order.
Process the avocado brownies batter for 30 seconds to 1 minute or until all the ingredients come together and you obtain a thick brownie batter.
Transfer the avocado brownie batter into a square pan lined with parchment paper. Spread the batter evenly in the pan using a spatula.
Bake the keto avocado brownies in an oven preheated to 350°F (180°C) for 25 to 30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
Transfer the hot avocado brownies onto a wired cookie rack to cool down for at least 30 minutes until it reaches room temperature.
Use a teaspoon to drizzle melted chocolate on top of the avocado brownies and decorate it with crushed pecan nuts and sea salt.
Cut the low-carb avocado brownie into 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.
NET CARBS FAT PROTEIN
Serving: 1 Square Makes: 16 Squares
Prep: 15 Minutes Cook: 25 Minutes