Keto Avocado Brownies
Rich, fudgy keto brownies made with avocado and almond flour, perfect for a low-carb dessert.
Equipment
- Mixing bowl Large size
- Blender/Food Processor To blend avocado
- Baking Pan 8x8-inch recommended
- Oven Preheated to 350°F (175°C)
Ingredients
- 1 ripe Avocado Mashed
- 1/2 cup Almond Flour Blanched
- 1/4 cup Cocoa Powder Unsweetened
- 2 whole Eggs Large
- 1/4 cup Low-Carb Sweetener Stevia or Erythritol
- 1 tsp Vanilla Extract Pure
- 1/2 tsp Baking Soda
Instructions
- 1 Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- 2 In a blender, mix the mashed avocado until smooth.
- 3 Add eggs, sweetener, and vanilla extract. Blend until combined.
- 4 In a separate bowl, whisk together almond flour, cocoa powder, and baking soda.
- 5 Combine the wet and dry ingredients, mixing until smooth.
- 6 Pour the batter into the prepared baking pan and smooth the top.
- 7 Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 8 Let cool for 10 minutes before slicing. Enjoy!
Notes
- Sweetener Options: You can use erythritol, stevia, monk fruit sweetener, or a blend of your choice. Adjust sweetness based on preference.
- Texture Tip: For extra fudgy brownies, slightly underbake them and let them cool completely before slicing.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing Instructions: These brownies freeze well! Wrap individual pieces in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Customization: Add chopped nuts, sugar-free chocolate chips, or a pinch of sea salt for extra flavor.