KETO CHOCOLATE BROWNIES

AVOCADO

INGREDIENTS

– 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

Melt Chocolate Chips

In a small saucepan, add the dark chocolate bites and coconut oil. Bring to medium heat until fully melted. Set aside.

1

Mix Ingredients

In your food processor with the S blade attachment, add all the brownie ingredients.

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

KETO CHOCOLATE BROWNIES

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