Low-Carb Chocolate Avocado Brownies
Indulge in the rich and velvety smoothness of Low-Carb Chocolate Avocado Brownies, a dessert that melds the heart-healthy fats of avocado with the decadent joy of chocolate. Perfect for those following a ketogenic lifestyle or anyone looking for a healthier twist on a classic treat.
Servings 12 servings
Calories 160kcal
Equipment
- Food processor
- 8x8 inch (20x20 cm) baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 2 medium avocados, peeled and pitted 200g / 7oz
- 3 large eggs
- ¼ cup coconut oil, melted 60ml / 2oz
- ¼ cup unsweetened almond milk 60ml / 2oz
- 1 tsp vanilla extract
- ¾ cup almond flour 90g / 3.2oz
- ½ cup unsweetened cocoa powder 50g / 1.8oz
- ½ cup erythritol or sweetener of choice 100g / 3.5oz
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sugar-free dark chocolate chips 85g / 3oz
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper.
- In a food processor, blend the avocados until smooth. Add the eggs, melted coconut oil, almond milk, and vanilla extract, and blend until well combined.
- In a separate bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- Mix the dry ingredients into the wet ingredients until just combined. Fold in the sugar-free chocolate chips.
- Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool in the pan completely before cutting into squares.
Notes
For an extra touch of luxury, serve with a dollop of whipped coconut cream. Store any leftovers in an airtight container in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months; simply thaw at room temperature before enjoying.
Nutrition
Calories: 160kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Fiber: 6g | Net Carbs: 3g