Keto Chocolate Avocado Brownies

4.86 from 289 votes

Keto Chocolate Avocado Brownies

www.sweetashoney.co

This keto avocado brownie is the best keto avocado dessert recipe you'll ever make. It has a delicious, fudgy texture, a strong chocolate flavor, and crunchy pecan nuts. You'll love this easy one-bowl gluten-free blender recipe ready in few minutes.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings: 16 slices

Calories: 82kcal

Author: Carine Claudepierre

Ingredients
US Customary - Metric

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
1/2 cup Erythritol blend of Monkfruit/stevia or Erythritol/Stevia
1/2 cup Almond Flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon Baking soda
1/4 teaspoon salt
1 teaspoon Vanilla extract optional

Glazing and toppings

1/8 cup Pecan nuts crushed
1/3 cup Sugar-free Chocolate Chips melted
1/4 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) 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 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 brownie into 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.

Video

Notes

Sugar-free sweetener: if your erythritol brand doesn't dissolve well you can pre-dissolve the sweetener with 4 tablespoons of boiling water before adding to the food processor.

Sweetener replacement - not sugar-free: you can replace the erythritol with the same amount of unrefined sugar like coconut sugar or muscovado sugar. This will raise the carbs of this recipe, but if you can eat sugar it will make healthy and delicious fudgy avocado brownies as well.

Net carbs per slice (carbs takeaway fiber): 3.5g

Nutrition