Keto-Friendly Avocado Brownies Recipe
These comfortable, fudgy Keto-friendly avocado brownies are a treat for your taste buds. A deliciously fudgy flourless brownie base, topped with a silky-smooth chocolate avocado frosting zero-free dessert heaven. This low carb brownie recipe is just 3.4g net carbs per portion.
These chocolate brownies are crazy fudgy, super-duper chocolatey, and finger-licking tasty. I promise you cannot distinguish the avocado at all! Avocado assists create a fudgy, yet light texture in the brownies baked base. And it’s excellent for a silky-creamy frosting that won’t sit in your tummy like a rock. It’s an all-round win-win.
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Keto-Friendly and Totally Sugar-Free Chocolate Brownies
Doesn’t it sound almost too good to be true that you can make these chocolate keto brownies so healthy you can eat them for breakfast?
Aside from being seriously nutritious, these keto avocado chocolate brownies are also gluten-free and completely sugar-free.
I’m using almond flour instead of wheat and Lakanto Golden monk fruit sweetener instead of sugar. This way, you won’t get that blood sugar spike you encounter when you consume high-sugar, high-carb desserts. One keto avocado brownie square only has 148 calories and 3.4g net carbs – suitable for a keto-friendly diet or for diabetics.
What is Lakanto Golden?
Lakanto Golden is a monk fruit and erythritol mix, which is a 1:1 sugar replacement. It is the perfect sweetener for any keto-friendly chocolate desserts (also for desserts that use cinnamon). It has a gentle caramel taste – just like brown sugar – and none of the cooling aftertastes you can get with regular erythritol.
Are you ready for some healthy and keto-friendly brownie action? Let’s get started:
Ingredients For Keto Avocado Chocolate Brownies
- 2 avocado, medium size 1 scant cup / 220g / 7.76 oz, flesh only
- 2 large eggs
- 1/2 cup Lakanto Golden 100g
- 3 tbsp butter. Ghee or coconut oil, melted
- 1/2 cup almond flour 50g
- 1/2 cup cocoa or cacao powder 43g
- 2 tbsp almond butter
- 1/2 tsp baking powder
- 1/3 tsp salt
- 1/2 cup sugar-free chocolate chips 90g
- 2 avocados 1 scant cup / 220g / 7.76 oz, flesh only
- 1/2 cup cocoa powder 43g
- 5 tbsp powdered Lakanto Golden 50g
- 1 tbsp butter or coconut oil melted
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Keto Brownie Base
- Preheat the oven to 180C / 160 C fan / 350 F.
- Place the low-carb chocolate chips in a heatproof bowl and melt on medium heat over a pan filled with a little water until smooth.
- Place all the base ingredients in a food processor and mix until smooth, scraping the sides a couple of times and repeating.
- Spoon the keto-friendly mix into a greaseproof lined baking tray and level with a spatula.
- Bake for around 25 - 28 minutes until just a slight jiggle remains in the center. Allow everything to cool in the pan for approximately 15 minutes and then remove to cool at room temperature.
Keto Chocolate Frosting
- Meantime, place all the low-carb frosting ingredients in the food processor and mix until smooth. Taste and adjust the sweetness to taste.
- Use a spatula to add the frosting to the brownies. Slice into sixteen and serve. Store the delicious keto brownies in the fridge for up to five days in an airtight Tupperware.
Net carbs: 3.4g with frosting. Storage: Fridge for up to five days or freezer for up to 3 months. If you cannot get hold of sugar-free chocolate chips, use dark chocolate with 85% or 90% cocoa solids.
- Carbohydrates: 9.4g
- Protein: 3.9g Fat: 12.8g
- Saturated Fat: 4.2g
- Fiber: 6g
- Sugar: 0.9g
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