KETO CHOCOLATE BROWNIES
– 3 oz Sugar-free Chocolate Chips – 2 teaspoons Coconut Oil – 1 cup Avocado – 2 Eggs – 1/2 cup Erythritol – 1/2 cup Almond Flour – 1/2 cup Unsweetened Cocoa Powder – 1/2 teaspoon Baking Soda – 1/4 teaspoon Salt – 1 teaspoon Vanilla Extract GLAZING AND TOPPINGS – 1/8 cup Pecan Nuts – 1/3 cup Sugar-free Chocolate Chips – 1/4 teaspoon Coconut Oil – 1 teaspoon Salt
Melt Chocolate Chips
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 ones) in this order: ripe avocado flesh, eggs, erythritol, almond meal, 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 to Pan
Transfer the batter into a square pan lined with parchment paper. Spread the batter evenly in the pan using a spatula.
Bake in an oven preheated to 350°F (180°C) for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
Transfer the brownie onto a cookie rack to cool down until room temperature.
Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt.
Cut the Brownie
Cut the 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
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