KETO CHOCOLATE BROWNIES
MADE-WITH-AVOCADO
INGREDIENTS
– 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.
1
Mix Ingredients
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
2
Process Ingredients
Process for 30 seconds to 1 minute or until all the ingredients come together and you obtain a thick brownie batter.
3
Transfer to Pan
Transfer the batter into a square pan lined with parchment paper. Spread the batter evenly in the pan using a spatula.
4
Bake
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.
5
Cooling
Transfer the brownie onto a cookie rack to cool down until room temperature.
6
Decorate
Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt.
7
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.
8
NET CARBS FAT PROTEIN
3.5 grams
6.4 grams
2.4 grams
SERVINGS
TIME
Serving: 1 Square Makes: 16 Squares
Prep: 15 Minutes Cook: 25 Minutes
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