Keto Chocolate Avocado Brownies
User Reviews
5
Keto Chocolate Avocado Brownies
Description
This keto-friendly brownie combines almond flour and unsweetened cocoa powder as the base, while avocado adds moisture and a subtle richness without traditional flour or sugar. Melted sugar-free chocolate chips are folded in for extra chocolate depth. Instant coffee dissolved in hot water intensifies the chocolate notes. The batter is thick and spread into a parchment-lined pan before baking at 350°F until a toothpick comes out slightly wet, ensuring a fudgy consistency.
The result is a moist, dense brownie with a smooth crumb and mild sweetness from allulose. The avocado contributes natural fats and velvety texture. These brownies can be cooled completely before cutting to maintain shape and texture.
Substitutions may be made by using other keto-approved sweeteners like Swerve confectioners or monk fruit in similar quantities to allulose.
Ingredients
- ¾ cup almond flour
- ½ cup cocoa powder unsweetened
- ½ cup semi sweet chocolate chips sugar free
- 1 cup allulose powdered
- 2 whole egg at room temperature
- ½ cup butter melted
- 1 avocado Hass variety
- 2 teaspoons instant coffee
- 2 teaspoons water hot
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350F. Add the chocolate chips to a microwave safe bowl and melt in the microwave. Start with 30 seconds, remove, stir and continue in 10 second increments until the chocolate is fully melted. Then set aside to cool.
- In a small bowl, add the hot water along with the instant coffee and stir until dissolved. Set aside to cool.
- In the bowl of a food processor, add in the avocado and pulse until smooth. Add in the remaining ingredients except the almond flour and cocoa powder, then continue mixing until well combined.
- Add in the almond flour and cocoa powder, then mix just until combined. The batter will be very thick.
- Spread the batter into an 8 x 8 glass baking dish lined with parchment paper and bake for 20-25 minutes or until a toothpick when inserted, comes out slightly wet.
- Allow the brownies to cool completely at room temperature before cutting into them.
Notes
- If allulose is unavailable, substitute with ¾ cup of Swerve confectioners or monk fruit sweetener.
- Ensure eggs are at room temperature for better batter consistency.
- Do not overbake; a slightly wet toothpick indicates ideal fudgy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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