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Who says you can’t enjoy rich, fudgy brownies on a keto diet? These Keto Avocado Brownies are the perfect treat for satisfying your sweet tooth while keeping the carbs in check. With the creaminess of ripe avocados, these brownies are incredibly moist and delicious, making them a great guilt-free dessert. Let’s get baking!
My Personal Experience
At first, I was a bit skeptical about using avocados in brownies, but after trying them, I was hooked! The texture is just perfect—moist and fudgy without being overly dense. The avocado gives the brownies a creamy richness that you don’t even taste, but you definitely feel. These are my go-to when I want a sweet treat without straying from my keto diet. I always add a handful of dark chocolate chips because they make everything better!
Why You’ll Love This Recipe
- Keto-Friendly: With healthy fats from avocados and no sugar, these brownies fit perfectly into your keto diet.
- Rich & Fudgy: These brownies have a dense, fudgy texture that is the ultimate dessert indulgence.
- Easy to Make: Just blend everything, bake, and enjoy. It’s a super simple recipe with minimal effort.
- No One Will Know About the Avocado: You can’t taste the avocado at all, but it makes the brownies so smooth and creamy.
Ingredients & Substitutions:
- Ripe Avocados (2): Avocados provide creaminess and healthy fats. Make sure they’re ripe for the best texture. You can use ripe bananas as an alternative if you prefer, though it will change the flavor.
- Unsweetened Cocoa Powder (½ cup): Cocoa powder gives the brownies a rich chocolate flavor. You can substitute with unsweetened chocolate chips for a more intense chocolate taste.
- Almond Flour (½ cup): Almond flour is low-carb and gives the brownies a nice texture. If you don’t have almond flour, coconut flour can be used, but reduce the quantity to ¼ cup.
- Eggs (2): Help bind the ingredients together. No substitutes are recommended for eggs in this recipe.
- Sweetener (½ cup): Erythritol is a great keto-friendly sweetener. If you prefer another, feel free to swap it with monk fruit or stevia, adjusting to taste.
- Baking Powder (1 tsp): Leavens the brownies slightly for a light texture.
- Vanilla Extract (1 tsp): Enhances the flavor profile. Feel free to leave it out if you don’t have any.
- Dark Chocolate Chips (½ cup, optional): Adds an extra chocolaty bite. You can skip them if you want a more traditional keto brownie, or use sugar-free chocolate chips.
How to Make It: Simple Instructions for Perfect Results
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). If you like, line your baking pan with parchment paper for easier removal later.
2. Prepare the Avocado
In a mixing bowl, mash the ripe avocado until smooth. You can use a fork or a potato masher, but if you prefer a creamier texture, an electric mixer works great!
3. Mix the Wet Ingredients
Add the eggs, melted coconut oil, and vanilla extract to the mashed avocado. Mix well until everything is fully combined and creamy.
4. Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt. This helps to evenly distribute the dry ingredients.
5. Mix Everything Together
Gradually add the dry ingredients to the wet mixture. Stir until well combined, making sure there are no lumps. If you’re using chocolate chips or nuts, fold them in gently at this point.
6. Pour into Baking Pan
Spread the brownie batter evenly into the prepared baking pan. Smooth out the top with a spatula to ensure even baking.
7. Bake
Place the pan in the preheated oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
8. Cool and Slice
Once baked, remove the brownies from the oven and let them cool in the pan for at least 10 minutes. If you used parchment paper, lift the brownies out and let them cool completely on a wire rack. Once cooled, cut into squares.
Tips for Perfect Keto Avocado Brownies
- Use Ripe Avocados: Make sure your avocados are ripe for the best flavor and texture.
- Adjust Sweetness: Taste the batter before baking and adjust the sweetener to your liking, especially if you’re using different brands or types of sweeteners.
- Experiment with Flavors: Add a pinch of cinnamon or a few drops of peppermint extract for a unique twist!
How to Store Your Dish for Maximum Freshness
- Refrigerate: Store the brownies in an airtight container in the fridge for up to 5 days.
- Freeze: You can also freeze individual brownies for a quick treat later. Wrap them in plastic wrap and store them in a freezer-safe bag for up to a month.
Got Questions? Find Your Answers Here!
Can I taste the avocado in the brownies?
Not at all! The avocado adds moisture and creaminess without a strong flavor, allowing the chocolate to shine through.
What can I substitute for almond flour?
You can try using coconut flour, but be aware that it absorbs moisture differently, so you may need to adjust the quantity.
Are these brownies really keto-friendly?
Yes! These brownies are low in carbs and high in healthy fats, making them a perfect keto dessert option.
Tools You’ll Need to Make This Recipe a Success
- Blender or Fork: To mash or blend the avocados into a smooth paste. A blender is quicker and gives a smoother consistency.
- Mixing Bowl: For combining all the ingredients.
- Baking Pan: A small casserole or brownie pan works perfectly to bake the brownies.
- Measuring Cups & Spoons: To ensure precise measurements of ingredients.
- Oven: Preheat to 350°F (175°C) for baking.
Nutrition (per serving, makes 16 servings)
- Calories: 120
- Fat: 10g
- Protein: 3g
- Net Carbs: 3g
Keto Avocado Brownies Recipe
Equipment
- Blender or Fork
- Mixing bowl
- Baking Pan
- Measuring Cups & Spoons
- Oven
Ingredients
- 2 ripe avacados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 2 eggs
- 1/2 cup sweetener (erythritol or preferred sweetener)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Mash or blend the ripe avocados into a smooth paste. You can use a blender for the smoothest consistency.
- In a mixing bowl, combine the avocado puree with cocoa powder, almond flour, eggs, sweetener, baking powder, and vanilla extract. Stir until the mixture is thick and well combined.
- If you're adding chocolate chips, fold them in at this stage.
- Pour the brownie batter into a greased casserole dish or brownie pan.
- Bake at 350°F (175°C) for 20-25 minutes, until the edges are set and the center is slightly gooey.
- Let the brownies cool for a few minutes before cutting them into squares. They’ll be fudgy, so patience is key!
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