Over this past year, I’ve noticed an increase in interest when it came to avocados. Whether they’re eaten fresh, baked, pan fried or made into baked goods, avocados have slowly been taking over the food world!
I thought I’d try my hands at baking with them and it took me a few tries before I could get the right consistency. I decided to try making some avocados brownies because I felt like eating some chocolaty goodness 🙂
The first time I made these, I hadn’t put enough sweetener. I thought they would taste fine with just stevia powder, but the avocado overpowered the sweetness so I decided to add some erythritol along with the stevia in my next batch.
In my first batch, I had only put one avocado and so it was more of an unsweetened chocolate egg tart, but the second time around, I adjusted the ratio of everything, made sure to add more sweetener and they turned out absolutely perfect!
I added some of Lily’s Dark Chocolate to sweeten these. If you’ve never tried chocolate from them, they sweeten their chocolate bars and chips with stevia and erythritol so they are extremely low carb and sugar-free.
I actually brought these to work today because I didn’t want to eat them all, but I simply told everyone they were normal brownies and no one could tell they were made with avocado. After everyone finished theirs, I told them what I had put in them and they were all surprised! They didn’t know you could bake with avocado and that brownies could be sugar-free so they were pretty happy 🙂
I don’t think you need to bake these for a really long time, 30-35 minutes for me was perfect as they stayed pretty fudgy!
Keto Avocado Brownies
Preheat the oven to 180C/350F.
Peel the avocados and place in a food processor. Process until smooth.
Add each ingredient one at a time and process for a few seconds until all of the ingredients (except the dry ones) have been added to the food processor.
In a separate bowl, combine the dry ingredients together and whisk together. Add to the food processor and mix until combined.
Place a piece of parchment paper over a 30x20cm baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 35 minutes.
Take out of the oven, let cool and slice into 12 pieces.
Good in the fridge for about 4 days.