These Keto Avocado Brownies are a delicious avocado dessert recipe with their delicious fudgy texture and crunchy pecans on the top.
Bonus, this is a one-bowl blender recipe ready in less than 20 minutes. A quick healthy avocado brownies recipe for low-carb chocolate lovers.
Table of contents
What Are Avocado Brownies?
Avocado Brownies are like regular brownies, except they are loaded with avocados to bind the ingredients and create the classic brownie texture.
If you are wondering how these keto brownies taste, you’re not alone! Baking with avocados is surprising but the outcome is marvelous.
Let me tell you this, baked avocado has no flavor.
As a result, these avocado brownies have no avocado taste at all. You won’t believe it, but avocados make the best fudgy brownies on earth!
Is Avocado Keto-Friendly?
Avocado has only 3.5 grams of net carbs per 100 grams and 15 grams of healthy unsaturated fat. Without a doubt, this makes this recipe the best keto avocado brownies!
Avocado is an incredibly creamy ingredient to add fudgy texture to brownies. You don’t want to miss that, this is even better than butter.
How To Make Keto Avocado Brownies
On top of its amazing fudgy texture, these healthy avocado brownies are easy to make in a blender.
Ingredients
This avocado brownie recipe is made of less than 10 wholesome ingredients, including:
- Unsweetened dark chocolate – sugar-free stevia-sweetened chocolate baking bars (or chips) or 85% cocoa chocolate.
- Extra virgin coconut oil – or any vegetable oil you prefer, butter works as well.
- Almond meal or almond flour– both options work and are keto-friendly flours.
- Ripe avocado – avocado is a keto-friendly vegetable that adds fudgy texture to this brownie. Of course, you must use ripe avocado to succeed in this recipe to avoid lumps. My tip for ripening an avocado fast is to store it near a banana, at room temperature. The ethylene that bananas release will ripe the avocado faster. Obviously bananas are not keto-friendly, but they are useful to ripen avocados naturally.
- Unsweetened cocoa powder
- Baking soda
- Vanilla extract
- Sugar-free crystal sweetener – Monk fruit crystal or erythritol is perfect. For other keto-friendly sweeteners, read my sweetener guide!
Making The Brownie Batter
Start by preheating your oven to 350°F (180°C). The recipe is so quick to do that your oven might not be at temperature by the time the batter is ready.
The first step consists in melting the dark chocolate. You can either melt it in the microwave with coconut oil, or in a saucepan over medium heat.
Both techniques work fine, pick the one you prefer!
Then, add all the avocado brownies ingredients to the just of a high-speed blender: avocado, eggs, crystal sweetener, almond flour, cocoa powder, baking soda, and salt.
Process at high speed until the batter is smooth and thick.
Line a 9-inch square pan with lightly oiled parchment paper and pour the brownie batter with a spatula.
Baking The Brownies
Bake the Keto Avocado Brownies for 25 to 30 minutes at 350°F (180°C).
You know it’s ready when a skewer inserted in the middle comes out clean or almost.
Let the brownies cool down for at least 10 minutes in the pan. This is essential to let the bottom finish cooking.
Then, transfer the avocado brownies to a cooling rack for another 30 minutes of cooling at room temperature.
Storage Instructions
These Keto Avocado Brownies can be stored for up to 4 days in the pantry in an airtight container.
You can also freeze individual squares in an airtight container for up to 3 months.
Thaw the slices in the fridge and pop them in the air fryer to reheat them.
Frequently Asked Questions
Can I Bake With Frozen Avocados?
Absolutely, place the thawed avocados in the blender, it would work the same.
Can I Use Coconut Flour?
No, this recipe wouldn’t work with coconut flour. You can swap the almond flour for sunflower seed flour or oat flour though.
Oat flour isn’t keto-friendly so the carbs would be higher.
Can I Make It Vegan?
No, this recipe needs an egg. You can try my Vegan Keto Brownies instead.
Can I Use Ghee Instead Of Coconut Oil?
Yes, ghee or butter can be used as a substitute for coconut oil.
More Keto Avocado Dessert Recipes
Avocado in desserts is very popular on a keto diet as it brings you healthy unsaturated fat, few carbs, and lots of fiber.
Apart from these brownies with avocado, you can try these other delicious keto avocado dessert recipes.
Not only these dessert recipes are keto, and sugar-freebut also gluten-free and paleo-friendly.
Keto Avocado Chocolate Ice Cream
Keto Vegan Avocado Key Lime Pie
Sweet Potato Brownies
Keto Avocado Chocolate Mousse
Chocolate Avocado Muffins
Chocolate Avocado Cookies
Keto Chocolate Avocado Cake
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Keto Chocolate Avocado Brownies
3.5gNet Carbs
These Keto Avocado Brownies are the best keto avocado dessert recipe you'll ever make. They have a delicious, fudgy texture, a strong chocolate flavor, and crunchy pecan nuts. You'll love this easy one-bowl gluten-free blender recipe ready in a few minutes.
Author: Carine Claudepierre
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Yield: 16 slices
Serving Size: 1 slice
4.91 from 274 votes
Ingredients
US Customary – Metric
- 3 oz Sugar-Free Chocolate Chips I used Healtheries sugar-free stevia chocolate
- 2 teaspoons Coconut Oil
- 1 cup Avocado about 2 medium ripe avocado
- 2 Eggs
- ½ cup Granulated Sweetener blend of Monkfruit/stevia or Erythritol/Stevia
- ½ cup Almond Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract optional
Glazing and toppings
- ⅛ cup Pecan Nuts crushed
- ⅓ cup Sugar-Free Chocolate Chips melted
- ¼ teaspoon Coconut Oil
- 1 teaspoon Salt optional
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat oven to fan-forced 350°F (180°C).
Line a square 9-inch brownie pan with parchment paper. Set aside.
In a small saucepan, add the dark chocolate bites and coconut oil. Bring to medium heat until fully melted. You can also place both ingredients into a bowl and microwave on high in 30-second bursts until fully melted. Set aside.
In your food processor with the S blade attachment, add all the brownie ingredients (except the glazing one): ripe avocado flesh, eggs, sweetener, almond flour, unsweetened cocoa powder, baking soda, salt, vanilla extract, and melted chocolate.
Process for 30 seconds to 1 minute or until all the ingredients come together and you obtain a thick brownie batter.
Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
Cool down for 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.
Transfer the brownie onto a cookie rack to cool down until room temperature.
Meanwhile, prepare the chocolate glazing and toppings. In a small saucepan, under medium heat, melt the sugar-free chocolate bites with coconut oil until fully liquid and shiny. Stir often to prevent the chocolate from burning.
Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt – optional.
Cut the brownies into 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.
Notes
Sugar-free sweetener: if your erythritol brand doesn’t dissolve well, pre-dissolve the sweetener with four tablespoons of boiling water before adding it to the food processor.
Sweetener replacement – not sugar-free: you can replace the erythritol with the same amount of unrefined sugar like coconut sugar or muscovado sugar. This will raise the carbs of this recipe, but if you can eat sugar, it will also make healthy and delicious fudgy avocado brownies.
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Serving Size: 1 slice
Yield: 16 slices
Serving: 1sliceCalories: 82kcal (4%)Carbohydrates: 6g (2%)Fiber: 2.5g (10%)Net Carbs: 3.5gProtein: 2.4g (5%)Fat: 6.4g (10%)Sugar: 2.4g (3%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
