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These delicious keto avocado brownies are the creamiest and fudgiest low carb brownies you'll ever make! These incredibly easy to make chocolate brownies are dairy free, gluten free and sugar free. They can also easily be made nut free!
Healthy Brownies with Avocado
Adding avocado to baked goods, especially chocolate treats, ensures that your chocolate cakes become extremely fudgy, gooey and creamy. These fudgy avocado brownies are superb on their own, and even better served with some low carb ice cream and a drizzle of melted chocolate.
You could even top them with some of your favourite brownie toppings. Here are some personal favourites:
- Sugar Free Chocolate Chips
- Chopped Walnuts
- Chopped Pistachios
- Chopped Hazelnuts
- Dried Cranberries (This is a recipe for some sugar free cranberries you can make at home from my friend Carolyn's blog!)
- Sliced Almonds
- Keto Chocolate Frosting
- Sugar Free Cream Cheese Frosting
- Low Carb Ice Cream
- Chocolate Syrup
For this keto avocado brownies recipe, adding avocado was the key to make the batter hold together. If you'd like to try an avocado-free brownie recipe, you'll need to try my keto chocolate cake recipe made with psyllium husk powder. The psyllium helps make everything stick together and keeps the cake super moist and fudgy! For a coffee flavored chocolate dessert, my keto tiramisu is one dessert to try! It has three layers of mascarpone cream and uses a soft gluten free sponge!
For other brownie recipes, you'll definitely want to try these low-carb coconut blondies. They're nut free and chocolate-free! You can also try making brownies in your instant pot with these keto Instant Pot brownies.
How many carbs are in these Keto Fudgy Brownies?
These keto brownies are sweetened with a mixture of erythritol, stevia powder and melted chocolate from Lily’s. You’ll want to subtract the sugar alcohols from the chocolate and the erythritol to get an accurate net carb count. This recipe makes 12 brownies and each brownie has 2.8g net carbs. Each brownie has 9.78g carbs, 5.2g fiber, and 1.78g sugar alcohol.
What are the Best Sweeteners to Use?
You have several low carb sweeteners to use for these low carb brownies. Your options include erythritol and stevia, erythritol and monk fruit, Lakanto Golden, Sukrin Gold or Xylitol.
I personally like to use a mixture of granulated erythritol and stevia powder extract from NOW since they don't leave any bad aftertaste. Instead of stevia extract powder, you can use monk fruit extract powder. They both have the same sweetness.
Why Did I Use Stevia & Erythritol?
Erythritol tends to crystalize once it’s cooled down and too much of it gives you a cooling sensation. I always use a little amount of erythritol combined with either stevia or monk fruit so that the erythritol can give the bulk, but the stevia can give the sweetness.
I don’t recommend using Swerve for this stevia brownies recipe as I had a huge cooling sensation and headache after eating one piece. Although that might just be a personal reaction to Swerve since it always gives me a headache.
If you don’t want to use stevia powder or monk fruit powder, you can also use Lakanto Golden or Sukrin Gold to make these brownies. Lakanto has added monk fruit extract powder added to their erythritol and Sukrin has added stevia extract added to their erythritol.
Can I use Xylitol?
Yes, you can! The brownies actually come out really good with xylitol, but I prefer not to use it in any of my recipes because (1) it raises your blood sugars, and (2) I have a dog. Xylitol is lethal to dogs so I am really careful not to have it in my house since I have a little chihuahua. Even a tiny teaspoon can kill a pup, so be extra careful (if you do own a dog)!
I have made these chocolate brownies with xylitol, though, and they are absolutely amazing! Xylitol doesn't leave an aftertaste and doesn't crystalize in the fridge so it is a good options if you don't have a dog.
Possible Sweetener Substitutes
Here are some substitutions I have tried for different sweeteners. You can use any of these combinations to make your sugar free brownies.
- 1 tsp stevia extract powder + ¼ cup (60ml) erythritol
- 1 tsp monk fruit extract powder + ¼ cup (60ml) erythritol
- 6 tbsp Lakanto Golden (90ml)
- ½ cup + 3 tbsp Sukrin Gold (165ml)
- ½ cup + 2 tbsp Xylitol (150ml)
Can these paleo brownies be made with sugar?
Yes, of course. Simply replace the sweeteners for ½ cup of maple sugar or coconut sugar to make some paleo friendly brownies!
Can these Keto Brownies Be Made Nut Free?
Yes! These low carb chocolate brownies can easily be made nut free! If you have a nut allergy, or can't eat nuts, then this brownie recipe can easily be made nut free! I've tested the recipe with coconut flour and was able to create the same texture and taste as the almond flour version.
All you need to do is replace the almond flour with coconut flour, but in smaller amounts. If you want to make these low carb brownies nut free, simply switch the ¾ cup (90g) almond flour for 3 tbsp of coconut flour. That's all.
What’s the Best Fat to Use?
I personally used refined coconut oil in order to make these dairy free. I recommend using refined coconut oil and not extra-virgin coconut oil so that you do not get any coconut taste in your brownie batter.
Instead of coconut oil, you can use ghee or butter. Any type of fat will work for these brownies.
How Long Should I Bake these Sugar Free Brownies?
You don’t want to bake these brownies for too long since you want to keep them as fudgy as possible. 30 minutes should do the trick. I've tested baking these healthy brownies for 15, 20, 25, 30, 35, and 40 minutes. At 25 minutes, the brownie batter was still raw in the middle, and at 35 the brownie batter was a little thick, like chocolate cake.
In order for you to make the most fudgy brownies ever, you'll need to bake them 30 minutes.
How should I check if they’re ready?
Usually you would insert a toothpick inside the middle of the cake to see if it comes out clean, but this time you still want the toothpick to come out with a bit of batter stuck to it. This is important so that these keto brownies stay as fudgy as possible.
If you touch the middle of the cake, it should still be soft, but not raw and not hard. You'll also need to let it cool down to room temperature for the low carb brownies to finish baking.
How to Make Fudgy Avocado Brownies
Avocados greatly differ in size and the ones I used in this keto brownie recipe differed each time I made the recipe, which is why I prefer to weigh them. The first time I made this recipe, 2 avocados weighed 250g, but the second time I made this recipe, 2 avocados weighed 340g. Noticed that 90g difference? That will certainly affect the taste of these keto avocado brownies and they will become more bitter.
Just remember that 250g of avocado equals 1 cup of mashed avocado.
Weigh or Measure Your Avocados
The first thing you’ll want to do is to weigh your avocados. I prefer to weight them because adding too much avocado into these keto brownies will turn them bitter.
If you don’t use grams in baking, 250g of avocado equals to exactly 1 cup of mashed avocado.
Cream Your Avocados
Once you’ve measured your avocados, you’ll want to smooth them out in a food processor. If you don’t have a food processor, you can try to use a stick blender. If you don’t have any electrical equipment, you’ll have to either use a fork or a potato masher to mash the avocados as best as you can.
You want to cream your avocados as best as possible to ensure you don’t get any avocado bumps in your batter (not so yummy).
Add the Wet Ingredients
Once your avocado has been creamed, you’ll then add all of your wet ingredients one at a time to the blender to make sure everything gets mixed correctly.
Add the Dry Ingredients
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the food processor and process until a smooth, but thick batter is created. Note, this batter is not pourable. You’ll have to spread the batter all around your baking dish.
Transfer Your Brownie Batter To A Baking Dish
Prepare a 12x8" (20x30cm) baking dish covered with parchment paper. Transfer the chocolate brownie batter to the dish and spread evenly.
Bake
Place in the oven and bake for 30 minutes.
Hooked on Avocado?
If these low carb avocado brownies got you hooked on desserts made with avocado, then you'll have to try my avocado lime cheesecake! It's a no bake cheesecake made with avocado and lime and it's the best thing on Earth!!
Final Tips Recap For These Keto Chocolate Brownies
Before making these gooey chocolate brownies, you'll want to read the following tips to make sure you get the perfect batch of brownies each time!
- Weigh or measure your avocados to make sure you get exactly 1 cup (250g) of avocado. You don't want to have super bitter brownies from too much avocado!
- For a nut free version, simply replace the ¾ cup (90g) almond flour for 3 tbsp coconut flour.
- Make sure to use sugar free chocolate chips. I recommend the ones from Lily's as they are dairy free and sugar free.
- You can use any type of fat you want. Butter, ghee, avocado oil, coconut oil or shortening will work!
- You have multiple options for sweeteners when making these low carb avocado brownies.
- 1 tsp stevia extract powder + ¼ cup (60ml) erythritol
- 1 tsp monk fruit extract powder + ¼ cup (60ml) erythritol
- 6 tbsp Lakanto Golden (90ml)
- ½ cup + 3 tbsp Sukrin Gold (165ml)
- ½ cup + 2 tbsp Xylitol (150ml)
- Make sure to not over bake these brownies! 30 minutes in the oven at 350F/180C will be the perfect amount of time to have the ultimate fudgy brownies!
- For a paleo version, simply replace the sweeteners for ½ cup of coconut sugar or maple sugar.
Recipe Card
Sugar Free Low Carb Keto Avocado Brownies
Ingredients
- 1 cup avocado (mashed)
- ½ tsp vanilla
- 4 tbsp cocoa powder
- 3 tbsp refined coconut oil (or butter, ghee, shortening, lard)
- 2 eggs
- ½ cup lily's chocolate chips (melted)
Dry Ingredients
- ¾ cup blanched almond flour ( (For Nut Free See Note *2))
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup erythritol (See Sweetener Note *1)
- 1 tsp stevia powder (See Sweetener Note *1)
Instructions
- Preheat the oven to 180C/350F.
- In a separate bowl, combine the dry ingredients together and whisk together.
- Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
- Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
Add the dry ingredients to the food processor and mix until combined. - Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
- Take out of the oven, let it cool completely before slicing into 12 pieces.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
- 1 tsp stevia extract powder + ¼ cup (60ml) erythritol
- 1 tsp monk fruit extract powder + ¼ cup (60ml) erythritol
- 6 tbsp Lakanto Golden (90ml)
- ½ cup + 3 tbsp Sukrin Gold (165ml)
- ½ cup + 2 tbsp Xylitol (150ml)
- Replace the 90g (¾ cup) almond flour for 3 tbsp coconut flour.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Claudia Tarazona
I loved the texture and flavor of this brownies. They are delicious 😋
Mia
Baked about 25 minutes, super moist. I substituted additional quarter cup of cocoa powder for the Lily's chocolates and it came out fine with the amount of sweetener recommended.
Thanks Mira
Cynthia
They are moist but not sweet but delicious 😄
Mariin
Any options for a substitution for the chocolate chips? I don't have any
Hannah Newell
Great recipe! I've made it twice already and the second time I used melted baker's chocolate with a bit of milk and butter. Thank you for sharing!
DavetteB
Getting ready to try these -
In the ingredients you have the choc chips as melted but the photo shows chips on top of the mixed batter; do I need both or is that showing an option? If I don't have choc chips could I had a little more cocoa powder? I just want to make sure I can't taste the avocado since I'm the picky eater in the house 😉
TIA
Rhea
Just tried these and they are great! Thank you so much for being able to have a small sweet and not feel any guilt at all!! Really appreciate your recipes!
brooke
Hi Mira!
Do you think i can use 100% erythritol in stead of both that and stevia powder?
Mira
Hi Brooke, like I mention in the blog post, only using erythritol is not recommended as it won't be sweet enough. You need a sweetener that is sweet enough, which is why I give recommendations for different brands of sweeteners that you can use and how much of each.
Juli
Hi Mira!
I can taste stevia from a mile away, so I'm not a fan of sugar free chocolate chips. Can I simply omit those, or should I add some more cacao and monk fruit? Thank you!
Debora Gray
Mira, Thanks so much for this recipe. Made it today, & they are absolutely fantastic!
Teresa
Do these need to be refrigerated or left on the counter?
Mira
Hi Teresa, they need to be refrigerated since there's avocado in there.
D’Ava
Thanks for sharing the recipe! Anyway I could just use stevia without the addition of other substitutes??
Mira
Hi D'Ava, stevia alone would make these brownies way too bitter and you would be missing the bulk needed with the erythritol.
Gina J
Made these today, weighed the avocados and turned out to not be 2 full avocados. I followed the directions exactly, but substituted Truvia for erthyitol. I used Extra brut cocoa and added an extra tablespoon. The batter was so good, it almost didn't make it to the oven! I put it in the recommended dize pan, but they seemed really thin. I think an 8 x 8 would be a better size. There is always next time!
Awesome!
Melisa C
I did the same thing Gina. Except I used Special Dark Cocoa and didn't add any extra. I did use the 8x8 but I thought they were thin as well.
Jenny
Hi Mira! This recipe looks great, but I wish there were less pop-ups, ads and interruptions to the experience of reading your post and seeing your photos. I know this is how you make money, and you should get paid for your work, but there are way too many things in the way of me actually getting to the heart of your content. Not to discredit your work or amazing content, just a thought on how to make it easier to access and cut down on the interruptions. But thank you for the recipe, I'm going to try it out today. 🙂
Mira
Hi Jenny, thanks for letting me know your thoughts. There's a 'jump to recipe' button on top of the post for people who just want to see the recipe and not read my blog post. Also you can always install an adblocker extension in your browser if you don't like to see ads. You're the first person ever to tell me the ads are too much in 3 years and as you mentioned this is how I make a living, so cutting back on them would mean I can't pay rent, food and all the stuff I use to make my recipe, keep my site up, etc. I think having a little bit of ads on a site shouldn't be too bothersome since the recipes are all free for anyone to access, but they costs me a lot of money to put up. I've made this recipe more than 10 times to see what kind of subs people can use and those ingredients aren't free, so having ads on my blog helps cover the costs of running this site for free. And as I said, you can always install an adblock. Hope that helps 🙂
Amy O'Day
Do you think I could make these without eggs? And use flax eggs? Or??
Mira
Hi Amy, I'm not too sure as I've never baked without eggs. That's not really my area of expertise.
R Frankel
there are no eggs in this recipe...????
Mira
It's the 5th ingredient in the recipe.
Julie
I like this recipe, but want to try the coconut flour version this time. What do 3 Tbsp of your coconut flour weigh? There seems to be a lot of variance in coconut flour brands. I have success baking by weight, but not so much by volume. Thanks.
Carol Little R.H. @studiobotanica
These sound SO delicious! Great recipe.
Thanks for all the variations re alternative sweeteners.
Very helpful. YUM!!
Anne Lawton
Yum! These brownies look great!
Laura Duffy
I have to admit, I've never tried baking with avocados before. I really want to after seeing this recipe, tho. It sounds amazing!
Suzette Frost
I tried the recipe and am hoping for the best-All of the conversions and difficulty finding even preheat temp. The batter is really good and chocolaty so I'm hoping for the best.
STACEY CRAWFORD
These are so rich, fudgy good and decadent!
Chihyu
Love chocolate brownies made with avocado! Totally going to make it!
Hope
These look lovely and fudgy! Have pinned to try later!
Renee D Kohley
So special! We are home on another snow day and I think the girls and I will make some!
Catherine Baez Sholl
What a delicious recipe! Such a great low carb option for chocolate lovers!
Jean
Wow this looks amazing! I can't stop staring at the photo with the ice cream topped on the brownie. DROOL.
Joni Gomes
What a great idea to add the avocado! I happen to have a few on hand and will need to try this!
Barbara
Hi Mira,
I don’t know what I did wrong but my brownies came out bitter and no hint of sweetness at all! I don’t have a scale so I used a measuring cup for the avocado. Should I lessen it and add more sweetener?
Mira
Hi Barbara, what sweetener and what amount did you use exactly? And did you substitute any other ingredients?
Yang
Avocado brownie is brilliant. This is my kind of desserts!
Raia Todd
I love how fudgy these look! Can't wait to try them. 🙂
Cheryl Malik
These look so delicious! I can't wait to try this recipe! 🙂
Sarah
I like the texture and consistency of the brownie, but like one comment, after taste was a bit bitter. Maybe the avocado wasn't ripe enough. or I put in too much cocoa. or maybe stevia or erythritol's after taste? I'll give this another shot to figure out what went wrong. xD
Asia
Hello there
I have tried this recipe and those brownies truly are moist but even though I have followed the instructions my brownies have a strong avocado taste...what can I do to improve that?
Thank you so much
Asia
Mira
You could either put less avocado or up the sweetener?
Tzivia
I also find the avocado taste a bit strong so I added more stevia and some peppermint essence and it was fine. Love the fudginess:)
Lynne
Hi Mira, I'm still trying g to adjust my taste buds to artifical sweetners and would if you can use coconut sugar instead of all the other sweetners?
Mira
Any other sweetener of your choice should work. I would just taste test the batter before with your finger to see if it's sweet enough.
Fabunmi
They would no longer be keto.
Giovanna
Love this recipe!! The consistency is perfect and they’re so rich! I didn’t have erythritol, so I used pyure instead, I read in several places to use less than if you were using 100% erythritol, so I cut the sweeterner amount in half, I would say that next time I will use the amount the recipe called for, I wish they were just a little bit sweeter! I made my own whipped cream with heavy cream and the pyure and am adding a dollop to the brownies and that takes care of the extra sweetness I need!
Julie O
love love love this receive! Have made it several times now and I too am a self taught Baker. I like to use one avocado and the rest I use Kabucha Japanese pumkin same consistency. I used Monk sugar 1\2 cup and also add 2 teaspoons of psyllium husk for fiber. These are amazing I also sometimes sub 1 tablespoon of cocoa for coffee or chocolate protein powder. Thank you for this amazing receive I feel like you can alter and add so much because the base is strong I usually bake in muffins as easier to share.
Sue Pruitt
My tastebuds and stevia just don't get along. I've use powdered and liquid and glycerite - I can't do any of them. I was hoping in this recipe I wouldn't notice it, and I don't, except for the after-taste. I have to go eat something sour right after the brownie to get rid of the bitterness. Other than that it's a great recipe. Everyone else in my house really likes them. Do you have any ideas how I could change the recipe so I don't have to use stevia?
Mira
You can sub the stevia for monk fruit. They have the same sweetness.
Sue Pruitt
Thank you! Can't wait to try it!!!
I'm seeing that there are different forms of monk fruit - pure (Pure Monk) or mixed with erythritol (Lankanto). Which do I need to use to be equivalent to the stevia in this recipe?
Mira
Hi Sue, if you leave out the stevia and erythritol, then I would use the lakanto. If you leave out the stevia only, then I would use pure monk.
Sue Pruitt
Ok, that helps, thanks
Leslie Jobb
These were yummy! I would add a little more sweetener. I also added a little more vanilla extract and pecans.
Sue
Looking forward to trying these! I bet they would be even more delicious with some sugar free whipped cream (heavy whipping cream, a dash of vanilla and a little Swerve) on them!
Gilly
I made these yesterday and they are wonderful! I used libbys chocolate because that's the first thing I found in the cupboard, and added a little monk fruit. They are delicious! I'm pretty sure we have baking chocolate somewhere and will try again with that and added sweetener. These were my second attempt at avocado keto brownies so thanks for restoring my faith in keto baked goods!
LeAnna
My digestive system does ok with stevia but not with sugar alcohols like erythritol. Any suggestions? Can I use all cacao powder instead of the Lily’s chocolate? Can I use all stevia (I use the pure stevia powder from Trader Joe’s, only ingredient is stevia)
Mira
Hmm, they will be pretty bitter because of the avocado and cacao powder. Are there any other sweeteners you can use? Stevia alone won't cut it.
Mandy Benoualid
Can these be left out of the fridge for 2 days?
Want to take these camping and will not have a cooler.
Thanks!
Brittany Woolfolk
These are life changing- just the right consistency! I can't believe I can eat brownies daily and still be in ketosis. I personally thought these need additional sweetner but my hubby thought they were perfect- just taste the batter and make your own determination.
Brittany Sullivan
Do I have to use cocoa powder or can I use a chocolate protein powder? I hate the bitterness of cocoa powder.
Mira
I've never tried with protein powder, I'm sure it could work though.
Amanda
Could you swap butter for the coconut oil (I have unrefined right now, so for future times when I make them for coconut haters)? Or is there a property in coconut oil that's necessary to the texture? The batter tasted fantastic and I can't wait for these to cool!
Mira
Of course! Any fat will work.
Amy Phillips
I saw that it was ok to use Coconut flour but I Would have to change the amount of eggs? Do you know how much I would need to use? 4 instead of 2? Thank you
Mira
I'm not sure. I don't really bake with coconut flour as I don't like it, but it's not a 1:1 replacement. You'd need to triple the liquid, but I'm not sure how much.
Justine
Can you use monkfruit sugar/sweetner?
Mira
Instead of the stevia yes, but you still need the erythritol. Unless you use a erythritol and monk fruit blend sweetener.
Melin
I have Swerve (granular & confectioners) but I know you can use Monkfruit- my non-Keto hubby likes Monkfruit better as it doesn’t have a cooling effect. How much Monkfruit do you guys think we’d need?
Thanks!
Mira
It would be the same amount as the stevia as it's the same sweetness.
Wendy
Can you used unrefined coconut oil?
Mira
Yes, but it will have a coconut flavour.
Carin
How about using swerve as a sweetener?
Mira
Hi Carin, swerve is erythritol so you can use it.
Carin
Oh thank goodness! Thank you
Amy
Smelled fantastic and tasted great. So moist!!! Could be a nice treat with some halo top vanilla ice cream! I started to make mine in the food processor but ended up moving everything to a mixing bowl because it wasn't mixing completely. So next time I make it, I will make it all in the mixing bowl.
Hélène Nicole
This is so beautiful and delicious.
Geoff
Absolutely fantastic!
Thank you very much for sharing this recipe.
Cheers Geoff
Mira
Thank you!! I'm glad you liked them 🙂
Maeve Brewer
Can I substitute honey or maple syrup for the stevia and erythritol?
Mira
I think you could, yes.
Chris
You jump between metric and Imperial units of measure, which makes it really hard to get the right amounts. Tried Googling it but I must be entering the right information. It says that 90g of flour = 3/4 cups, but that 100 g of melted chocolate (liquid) is 1/2 cups. I know that dry and liquid measurements are different... Just want to make sure I get this right. Please advise. Thanks.
Mira
Hi Chris, I'm not jumping from metric to imperial. In metric we use weight (grams) and cups (60ml, 120ml, 140ml). For all my recipes I measure every ingredient before making my recipes. So if I say it's 90g of almond flour, it's because my scale measured at 90g. For the chocolate, I measured 100g of chocolate chips and melted them. I say 100g choco chips, melted, which means you should measure the chips before melting. In my recipes, if I were to say 100g melted chocolate, then you would measure after melting. I don't usually like using cups to measure flour because everyone has different cups with different ml amounts and depending on whether you stuff the cup or just put the flour in slightly, it will be different in weight, so I measure everything in weight.
Sue
I love using metric (grams instead of cups) way more accurate. But, wouldn't 100 grams of chocolate chips be 100 grams whether they are melted or not? Much easier to weigh the chocolate chips and then melt them.
Mira
Hi Sue, I measured 100g of chips, then melted them. I say lilys chocolate (melted) because I don't give a step in the instructions to melt them so you need to melt them before making the actual recipe.
Lana
These are wonderful!!!! They freeze wonderfully. Thanks for the great treat!
Mira
Thank you so much!
Barbie
How can I make these if I don’t have a food processor??
Mira
Use a hand mixer and mix until very very pureed!
Jen
Hi
I love the taste and texture of these! But when I enter the recipe into my macros app, it comes out as 4g net carbs? I think you said closer to 2g? Don't know why there would be this difference?
Jen.
TLN
maybe it didnt take into account the fiber in the almonds???
Mira
I use fatsecret to do the nutritional info. Avocado were 4.52g net carbs, cocoa powder 4.53, eggs 0.77, almond flour 9.63, lilys choco 35.70-21.42g (sugar alcohol) = 14.24. All that divided by 12 was 2.81g net carbs.
Kate
I loved these, but they weren’t quite sweet enough for my carb loving family! No problem, I froze them in individual servings for whenever I need a little treat!
Mira
Aah too bad! I think the sweetness if perfect for people who quit eating sugar. Like if I eat a piece of cake or something with sugar now, I find them SOOO sweet so I think that reflects on my baked goods recipes too! I add less sweetness because I can't handle too much sweetness anymore.
Beth
What can you substitute for almond flour, as I am allergic to almonds?
Mira
Any other type of nut flour will work.
Beth
Do I change the amount, if I was to use coconut flour since it absorbs a lot more liquid?
Mira
You'd need to add more liquid and eggs for sure.
Lori Cain
If I don't have stevia, can I just add extra erythritol?
Mira
Stevia is 300x sweeter than erythritol so you'd need to add much more erythritol and change the liquid to dry ratio of the ingredients.
Melinda
Can I use stevia for both the sweeteners?
Mira
it won't be sweet enough and the wet/dry ration will be off.
Debra
If stevia is 300x sweeter than erythritol (sp?) then how is it than using ONLY stevia ‘might not be sweet enough’? I’m new to all these options for flour and sugar... lol
Mira
Hi Debra, I tested only stevia and it was too bitter with the avocados. The combination of erythritol and stevia always gives the perfect sweetness to baked goods as the erythritol gives the "amount" of sugar required and a little of its sweetness and stevia adds the extra sweetness needed. When you bake normal baked goods, you would usually add 1-2 cups of sugar which helps with the cake consistency, but using the same recipe and only stevia, which would be like a tsp, doesn't give enough "amount/bulk" to the cake. Adding the erythritol helps with that. Most brands of sugar-free sweeteners sell a combination of erythritol and stevia because it acts just like real sugar in terms of sweetness and bulk, whereas when you use only stevia you need to rethink the wet/dry ingredients ratio.
Maria
Can I use coconut flower instead of almond?
Mira
You would need to change the liquid/dry ingredients ratio entirely as coconut flour absorbs more liquid than almond flour.
Rebecca
OMG. I have made lots and lots of keto desserts and have always found them pretty terrible. These brownies are the exception! These are truly excellent! There is no way anyone could taste them and tell they are made of avocados. Just delicious. Seriously.
I found Lily's dark chocolate chips and sprinkled extra on top before baking them. Next time I might mix some into the batter. Or maybe some pecans! My family - even my pickiest eater - thanks you for this most excellent recipe.
Mira
Aaww thank you so much! I'm so glad you enjoyed them! Pecans sound like a yummy idea 🙂
Beth
I've only been on the keto diet for two weeks, but have been struggling to find baked goods that weren't dry/grainy/mealy/eggy. These brownies are amazing! I had to adjust the sweetness some because I only had unsweetened chocolate and Pyure stevia blend, so I just kept tasting the batter as I went along. They came out great. Moist and fudgy and just what I wanted in a brownie. I could give up all sweets, but I could never give up brownies, so I'm incredibly excited to have found your recipe! Thank you!
Mira
Wow thank you so much!! I'm glad you enjoyed them!!! Thank you for making them and leaving me a comment!!
Dee Ann
Thanks for experimenting and sharing your experiences! It's always nice when someone else tries out a recipe and then gives tips!
Bree
Really need a way of making the brownies..sweeter? I adore brownies but I am not a fan of the bitter chocolate taste these came out like. It's a same, because the consistency and moisture in them is just right? What are your suggestions for making them sweeter, without being too...ick?
Mira
Add a bit more erythritol and stevia powder. You can start with like 1/4-1/2 tsp of stevia and maybe a couple tbsp of erythritol. Which type of chocolate did you use?
Leanne M Grabowski
Is there anything to substitute the Lily's chocolate? I have Baker's Dark Unsweetened Chocolate Bar. Would that work? If so, how much should I use?
Mira
Up to you. You can add a bit of cream and any sweeteners you use to it and melt it and pour it over the cheesecake. Plain is also delicious.
Leanne M Grabowski
Sorry. I'm referring to a avocado brownies as far as substituting the Lily's chocolate.
Mira
Oh sorry! For some reason I thought this was a comment to my cheesecake recipe! I actually have never used unsweetened chocolate here since they don't sell it, so I'm not really sure how it would work. Could you try melting it and adding some stevia powder to it? If you add erythritol, the erythritol won't melt so it'll be grainy. If you have access to some sukrin gold syrup or rakanto syrup, you could add it to the melted chocolate and it would sweeten it instantly.
Rachel Lewis
I used 90% and it's really yummy. I added a little liquid stevia. Also carb count will be lower per brownie.90% is 7g per 40g of chocolate, where as the likes is 6g per 14g of chocolate.
Teri Sheldahl
I used 100g of Unsweetened baking chocolate, melted. Instead of Stevia and erythritol, I just subbed 1/4 C. splenda. They are in the oven almost ready to come out and they look good. The batter was delicious. (Had to try to see if it needed any more splenda).
Melissa
I have NO idea what I did wrong but there isn't anything sweet about these brownies! I followed the recipe exactly! Very bitter. Any suggestions?!?
Mira
Hmm, maybe you aren't used to a sugar-free diet? Usually using stevia and erythritol as sweeteners isn't as sweet as regular sugar, but it's still sweet. Did you use the same ingredients or switch out something or add too much avocado?
Caroline
I have been eating Keto since February and there is something about certain stevia and erythritol sweeteners (ie. at Bulk Barn in Canada) that literally don't register with my brain as sweet. I've heard other people say the same thing in forums.
I use 'Swerve' for any/all baking and find it to be a great product. Looking forward to making these tonight.
Mira
Hi there, Swerve is erythritol. So you can use it in this recipe, but you'd need the stevia to bump up the sweetness.
Marci
Can I substitute liquid stevia for the stevia powder? If so, would the amount be the same?
Mira
I've actually never used liquid stevia as it's not available in my country! So if you know how sweet the liquid is compared to the powder, there shouldn't be any problems, I think?? Sorry to be no help 🙁
Fiona
Thanks for the amazing recipe! It's a hit in my household, no one notice this is a healthy dessert! Is this suitable for freezing?
Mira
I actually haven't tried freezing them so can't say for sure! I'd imagine they should be fine as I always freeze all my baked goods and microwave them for a minute and they're good to go!
Akanksha Verma
Hi Mira, I tried this recipe and somehow the brownies were too dry ? would you know why ?
Mira
Hi! Hmm, did you have at least 250g of avocado in there? Or did you switch any of the ingredients? I've never had them come up dry, if anything they always get close to too moist! Or if you baked them too long perhaps?
Sue edwards
How many cups in 90g
Mira
am not sure. I use a scale to weigh everything to that the cakes can be the same consistency worldwide.
Megan
90 grams = 6 tbsp
haroldandhelene
Those brownies are the best ever! Finally I can eat brownies guilt-free, and there is no compromise on taste!
Great job Mira!
Dawn
I feel really stupid asking this, but is the avocado weight before or after peeling and pitting them? I've been adding the “after” weight and suspecting that's why the flavor is so strong.
Also, I agree that they aren't very sweet (maybe I'm adding too much avocado? Lol) but I found that adding a half teaspoon of natural peanut butter, the kind that's literally just peanuts and salt, helps so much. It's almost a meal in itself at that point!
Mira
It's the after weight! I think my sweetness sensors are much stronger than other people. I haven't eaten sugar in over three years, so these were extremely sweet for me and my mother. Actually even a little too sweet!! Maybe add a bit more sweetener next time!