Keto Avocado Brownies Recipe
User Reviews
5
Keto Avocado Brownies Recipe
Description
The Keto Avocado Brownies Recipe uses ripe avocados to provide moisture and fat, replacing conventional butter, blended with almond flour and cocoa powder for structure and chocolate flavor. Sweetened with Lakanto Golden sweetener and enhanced with almond butter, the batter includes sugar-free chocolate chips melted and folded in before baking at a moderate temperature. Baking is timed to maintain a slightly soft center for moistness.
The resulting brownies have a soft crumb and deep chocolate taste balanced by the creamy avocado base. The frosting, made from blended avocado, cocoa powder, powdered sweetener, and a touch of vanilla and butter or coconut oil, adds a smooth and rich cocoa layer that complements the base's fudginess.
Slicing into 16 portions, these brownies serve as a satisfying low-carb dessert option for those limiting sugar and carbs. They can be stored in the refrigerator for up to five days or frozen for up to three months.
Substitutes include using dark chocolate with high cocoa content if sugar-free chips aren't available, and powdered sweetener may be prepared at home by grinding granules.
Ingredients
- 2 avocado 1 scant cup / 220g / 7.76 oz, flesh only, ripe, medium size
- 2 egg large
- ½ cup Lakanto Golden sweetener 100g
- 3 tablespoon butter ghee or coconut oil, melted
- ½ cup almond flour 50g
- ½ cup cocoa powder 43g, or cacao powder
- 2 tablespoon almond butter
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup chocolate chips 90g *** see notes, sugar free
Frosting
- 2 avocado 1 scant cup / 220g / 7.76 oz, flesh only, ripe
- ½ cup cocoa powder 43g
- 5 tablespoon Lakanto Golden powdered sweetener 50g **** see notes
- 1 tablespoon butter melted, or coconut oil
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
BASE
- Preheat the oven to 180C / 160 C fan / 350 F.
- Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water until smooth.
- Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
- Spoon the mix into a greaseproof lined baking tray and level with a spatula.
- Bake for about 25 - 28 minutes until just a slight jiggle remains in the centre. Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature.
FROSTING
- Meanwhile, place all the frosting ingredients in food processor and blend until smooth. Taste and adjust the sweetness to taste.
- Use a spatula to add the frosting to the brownies. Slice into 16 and serve. Store in the fridge for up to 5 days in an airtight Tupperware.
Notes
- The net carbohydrate count per brownie with frosting is approximately 3.4 grams.
- This recipe yields 16 brownie squares; store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- If sugar-free chocolate chips are unavailable, substitute with dark chocolate containing 85% or 90% cocoa solids.
- To make powdered sweetener, pulse Lakanto Golden sweetener in a food processor until fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Total Carbohydrates | 9.4g | 3% |
| Protein | 3.9g | 8% |
| Fat | 12.8g | 20% |
| Saturated Fat | 4.2g | 21% |
| Fiber | 6g | 24% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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