Avocado Brownies (gluten-free, low-carb, keto-friendly, and no- you can’t taste the avocado!)

I love chocolate. I also love avocado.

I usually don’t  like the two together, BUT avocado ice cream and now avocado brownies are an exception to that generally safe to follow rule.

The avocado creates a great moist base for this low-carb, keto-friendly, paleo-friendly, gluten-friendly, basically all things friendly, high flavor brownies that can fit into almost any nutritional approach.

Don’t let the avocado scare you, I promise you won’t be able to taste it!

Here’s what you need!

Wet Ingredients: 

-2 whole ripe avocados (the softer the better, but still green of course)

-1 tsp vanilla

-4 tbsp cocoa powder

-3 tbsp coconut oil

-2 whole eggs

-100 g 100% Baker’s chocolate (you can adjust this to a lower cacao if you prefer, it will increase carbs)

-Optional: shredded coconut, sugar-free chocolate chips, or nuts of choice

Dry Ingredients: 

-90 g almond flour

-1 tsp baking powder

-1/2 tsp salt

-1 cup artificial sweetener or equivalent stevia (sweeten to your liking, you will need a lot of sweetener to cut the bitterness of the cocoa/dark chocolate, but it’s totally worth it)- I’m a batter tester, so sue me! (P.S. in my 26 years I’ve yet to acquire salmonella… knock on wood) so I recommend tasting/sweetening as you go!

I personally adjust the salt as I go too, the salt enhances the sweetness and chocolate flavor!

Optional Toppings: 

Coconut Cream: put a can of full fat coconut cream in the fridge overnight, open the can and spoon off the thick cream on top- mix smooth (optional add vanilla/sweetener) and top your brownie, I like it straight up!

Almond butter (or nut butter of choice): make your own or use jarred, to thin it out mix a bit of coconut oil

Cream Cheese Icing: cream cheese, vanilla, and sweetener make a super easy and amazing icing for this!

Whipped cream: classic- full fat whipping cream with vanilla and stevia, whip it up and try not to eat it all 😀

Naked- still a great choice, they are moist enough that they are totally delish on their own!

Method: 

  1. Pre-heat oven to 350 degrees F
  2. Peel/spoon avocados into food processor, blend until as smooth as possible
  3. Melt chocolate and blend with avocado along with other wet ingredients
  4. Mix dry ingredients into wet, blend until well incorporated and lump free
  5. Mix in optional add ins (shredded coconut, sugar-free chocolate chips, and/or nuts)
  6. Top with salt and bake for 25-30 minutes until cooked through
  7. Top with your choice of toppings
  8. Devour! I recommend COLD they get even more fudg-ey and delicious after a day in the fridge!

Store in the fridge and ENJOY!

Adapt it as you go, I like lots of salt and  sweetener and top them with something different every time depending on how I feel.  Pro Tip: Have a glass of iced cashew milk with vanilla stevia drops on the side!

You’re welcome! 😉

 

Nutrition (for brownies only) – cut into 16 pieces: 

133 calories  (srsly, for a brownie? I’ll take it!)

10.5 f, 6.5 carbs (4.5 fiber) for 2 net carb, 3 protein 

 

Please Enjoy! Let me know if you like them and tag me in your creations on Instagram @ifbbprokyfit

XO

Kalli

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2 Comments. Leave new

What size baking dish did you use for this recipe?

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