Sugar Free Low Carb Keto Avocado Brownies
You won't believe how gooey and fudgy these avocado brownies are. These are simply the best keto brownies made with chocolate chips, avocado and almond flour. You'll absolutely love the creaminess the avocado brings in these low carb brownies.
Servings 12 squares
Calories 155kcal
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.
Video
Notes
*1 For different sweetener substitutions, here are some possible options.
- 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.