Flourless Avocado Brownies (Keto, Paleo, Dairy Free)

Avocado Brownies that are SUPER easy and delicious!

I have zero qualms about my family eating them for breakfast, snack or after meal treats. My toddler might declare war when I put avocado slices on his plate…. but Mami gets the last laugh… because AVOCADO BROWNIES, bitch. No, I don’t call my four-year-old names… although, sometimes…. I want to. #Realtalk Toddlers are little emotional terrorists.

I don’t know what I love more about these flourless avocado brownies… the fact that they are made entirely in my blender (or food processor) or the fact that they are 80% avocado and eggs but taste like fudgey goodness…. it’s a toss-up.

Ok, a few things….

In the recipe, I say 1 Hass avocado. I use a whole one, I consider these medium sized, about the size of my fist. If you have massive (I’m looking at you Florida) avocados, use half of one, or your best judgment.

The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Lakanto train because it’s working for me. Use what works for you, be that coconut palm sugar or cane sugar. It’s your body loves. You know it best.


    • DO NOT OVER MIX! This will result in cake-y brownies. If you need to stop the blender or food processor and continue mixing/mashing the avocado by hand to get it to fully incorporate.
    • Make sure your avocado is medium-large and ripe!. When you scoop it out, measure it in a measuring cup. 3/4 -1 cup of avocado gently pressed down. 
    •  Don’t skimp on the nut/seed butter, use measuring spoons and a spatula to scrape them out! 
    • Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use more sweetener for a more indulgent flavor. 
  • I’ve edited the recipe from 1/4 rounded cup to 1/3 cup cacao… just to err on the side of caution. Not using enough cacao powder will result in eggy or avocado tasting brownies.

Thank you! All of you who make and share this recipe! I love seeing your posts on Instagram! Yeay Team Flourless Avocado Brownies. This recipe, my first viral one, even made it into my book: Made Whole!


collage of healthy brownies collage of healthy brownies


Flourless Avocado Brownies

flourless avocado brownie


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


  • 2 large eggs
  • 1 medium, ripe, hass avocado (3/4 cup)
  • 1/4 cup melted ghee (lard or coconut oil)
  • 3-4 tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup Lakanto  (erythritol+ monk fruit) or preferred granulated sweetener (xylitol, coconut palm, maple sugar etc)
  • 1/3 cup cacao powder
  • 1 tsp vanilla extract
  • 2 tablespoons gelatin (optional, makes them chewy)
  • 1/2 cup low carb chocolate chips or chopped up chocolate


  1. Pre-heat oven to 350F.
  2. Line a small baking dish, like a loaf pan with parchment paper.
  3. In the bowl of your food processor combine all of the ingredients.
  4. Blend om medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chucks of avocado left.
  5. Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
  6. Top with fun things.  I’m partial to chocolate chips!
  7. Bake for 25 minutes. Until the edges begin to separate from the sides.
  8. Remove from the oven and let it cool for 15 minutes before handling.
  9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
  10. Cut into 8 squares! Enjoy! Store leftovers in tupperware in the fridge for up to a week.





  • Serving Size: 1 square
  • Calories: 152
  • Sugar: (alcohols) 4.5g
  • Fat: 13.8g
  • Carbohydrates: 10g
  • Fiber: 1.73
  • Protein: 3.9g


Flourless Pumpkin Brownies (Paleo, Keto, Dairy Free, Nut Free)

209 Replies to “Flourless Avocado Brownies (Keto, Paleo, Dairy Free)”

  1. These look awesome! Will make them for my family soon (I have avo allergy/intolerance….ugh). Instructions look very easy too. Always looking for gF recipes for my family to swap out their goodies.

    1. Darcie I have some good news for you! This recipe works PERFECTLY if you use a cup of diced roasted pumpmkin instead of the avocado 🙂 Because mama needs brownies too!

  2. So good! Super easy to make and when she says big servings, they really are!! Nice to have a sweet treat that doesnt have any “flours” in it.

  3. ThEse turned out perfect and tadted absolutley amazing! Even my non “healthy” family members helped me devour them! Soo good!

  4. Just made these for the first time today. what was i waiting for?! These are amazing. i used sunflower seed butter because that’s all i had on hand and they turned out wonderfully. definitely will make again and again! Thanks for this awesome, easy recipe!

  5. Hi Cristina, My family loves your Avocado Flourless Recipe. They love homemade brownies and I wanted to try yours because of the Avocado!! I made them from your recipe and they couldn’t say what I made them with, i have some picky eaters so, Joy😇

  6. I just wanted to let you know that I LOVED your Chocolate avocado brownies. They’re amazing! Very moist… I sprinkled some HERSHEY’S sugar free chocolate chips on the top, and the chocolate taste was incredible! There’s a slight hint of avocado taste, but even if you hate avocados, you’ll love these brownies. I am shocked that the entire recipe has only 16 NET carbs! I cut them up INTO 16 small bites, but I could EAT the entire batch! Thank you

  7. Yum! These just came out of the oven and cooled off enough to try. I subbed pumpkin for the avocado and they turned out just fine. I also used a scant half cup of coconut sugar and really heaped up the cocoa, so they’re nice and dark. Try them, ya’ll!

  8. Holy moly! I went for it and doubled the recipe. Was not disappointed when I pulled out the most beautiful, moist and delicious brownies from the oven (added 15 Mins or so since they were doubled). Not completely guilt free — haha jk TOTALLY GUILT FREE! And if you up your fats on some days, grab yo self two servings of these brownies. So effing good thank you CK you have done it again!!

  9. just made these! I did an Aip version using CarOb and Used Dates as my sweetner because thats what works with me! My oil of chOicE was olive oIl! Turned out very rich and moist!! Thanks AgaIn!!

  10. Ok they look wonderful but i mUst have did somEthing wrong.this is my first time to make a healthy dessert like this. I went to wholefoods today and bought all the ingredients but They are vert bittEr & UNEATABLE. No cHocolate Taste at all. So sad! Any suggestions?

    1. Hi Datha, that is strange, what sweetener did you use? Did you use a ROUNDED (aka heaping) 1/3 cup of cacao powder and what type of cacao powder did you use?

  11. delicious flavor, But a bit Too soft. I doubled batch and cooked for 25 minutes,maybe needed a little more time? Top was dark and firm and slightly cracked so didn’t want to overcook. Texture is more like a baked souffle. Still soft after refrigeration. Will try freezing and maybe putting a piece back in oven to dry out a little. Any suggestions for future?

    1. Hi Vivian, if you read my notes I don’t really reccomend doubling the recipe. These brownies are more cakey that souffle for sure, so something when wrong. Often times making a double batch you need to blend the mix longer and it over mixes the eggs. Also make sure you used enough cocoa powder and nut butter…

  12. I made these today. I amde two separate batches then put them both in the same pan. But they aren’t sweet at all. I followed the recipe to a T, but they just taste kind fo like chocolate bread.

    1. Hi Laurie, the recipe is lightly sweetened, but for someone like me that has been off sugar for a long time it’s perfect. I do mention in the troubleshooting section that one might need to add more sweetener for a more indulgent flavor.You may try mixing a sweet spread like coconut butter on them… some folks top with whipped cream or enjoy with low carb ice cream too!

    1. I have not tried this recipe with an egg alternative. If you use flax egg or gelatin egg and give it a go, please let me know how it turns out.

  13. I would not consider these Keto. The recipe divided into fourths comes out to 6(p) 21(f) 19(c). On keto one should not be in taking more than 20 carb a day.

    1. Christina, if you’re using Swerve (a sugar alcohol) for these they would come out to 5.8 net carbs per brownie. If you count total carbs feel free to use monk fruit to stevia which have a more straightforward carb calculation. The recipe made with stevia would be about 15 total carbs per 1/4 of the recipe… which by all means you can cut into smaller pieces!

  14. I just made these yesterday and they are sooooo good! I ended up using white sugar (due to me being a broke teenager), but still turned out nicely! I also added a dash of almond milk and melted paleo chocolate chips. because I like more cake-like brownies, next time I’ll probably add a bit of nut flour. THanks!

    1. I had someone tag me on IG that they made them successfully with flax egg! I also know my chewy keto chocolate cookies work well with flax egg, and I have a pumpkin seed- egg free cookie that is awesome too! You can filter recipes via “egg free” to find all of those recipes!


    1. Hey Carol! You used too much avocado. The recipe calls for ONE CUP of avocado. 8 fluid ounces (one cup) is not the same at 8 ounces (half a pound) on a scale.

      1. Hey Anne! I’ve made some clarifications in the recipe so this doesn’t happen anymore, for example just measuring out 1/3 cup of cacao instead of 1/4 rounded up… let me know what you think? Is it easier to understand?

  16. Love these brownies! topped them with chopped pecans. i used 2 tbsp of justin’s maple almond butter, which has a bit of salt, so only used 1/4 tsp of salt which turned out perfectly.. Thank you Cristina for a guilt-free recipe 🙂

  17. Have made these several times now. I am not a fan of avocado (i know, one of the few in the world) so this was a great way to get healthy fat into our diet. A couple of adaptations: I added a bit of espresso powder (about 1 tsp) to enhance the chocolate flavour. I doubled the recipe and used a 9 x 13 pan, which worked just fine. I made sure to mash the avocados before adding to the food processor (helped to keep the processing time down). And then I added a keto cream cheese frosting. Well, what a hit! Like a scrumptious fat bomb! Thanks so much for a great addition to our yummy recipes. (also tried to turn off the caps but didn’t work. sorry)

  18. I just made these last night and they are great! I doubled the recipe because i didn’t have a small enough baking dish so i used a 8 x 8 pan. The flavor is very chocolatey and they are more of a cake-like texture. I left them in the oven for about 5-6 minutes extra as they weren’t set in the middle after the recommended 25 minutes. they aren’t very sweet at all so i may add a little extra sweetener next time. my husband and i love them just as they are but my son wasn’t a fan due to the lack of sweetness. I put some Lily’s chocolate chips on top before baking. overall, i’d say its a great recipe and i plan on having a little fun experimenting with it after reading the comments. thanks

  19. These look so delicious! I just have one question : can i use real chocolate instead of using cacao powder? we don’t really have cacao powder where i live… And how much chocolate should i use?
    Thank you so much for this recipe, can’t wait to actually make it!!

    1. cacao powder/cocoa powder is real chocolate…. lol it’s just not like baking chocolate which is cacao butter + cacao powder usually… honestly… I’m not sure… the added fat will change the whole recipe…

  20. This was the BEST. SO good!!! My husband is doing keto with me because I am the cook, this really brought him around the to BELIEF that keto can taste awesome.
    Thanks for this!!! Its now my go to!

  21. (AHH GEEZ! ALL CAPS. IT’S YOUR COMMENT BOX ON YOUR SITE, NOTHING ON MY END.. Now I understand some of the other comments. HMM..) ANYWAY, I WAS DISAPPOINTED BECAUSE I WAS EXPECTING fudgy brownies, but these were just like chocolate cake without any frosting. ;( I followed the recipe exactly, except used refined (unflavored) coconut oil instead of ghee. There was never any cracking on the top of my batter as it set (I baked 25 mins and it was done in the center.) What went wrong??

    1. Could be not enough avocado or nut butter? It’s hard to tell with baked goods, the variation that folks get. Some have super wet brownies, some have more cake-like brownies. I don’t know what the variation is… maybe humidity or altitude! You could always add chocolate chips to the batter to make them fudgier or you could add more fat.

  22. I had an end of the year potluck party to attend, and i had tons of homegrown Ripe AVOCADOS. I came across this recipe on your instagram story. I had just finished my second round of whole 30 and was looking for a sweet treat that was Healthy to take to the party. Put it this way The pan was empty at the end of the night!!! 🙂

  23. Thanks, CRISTINA. It has been really humid so maybe that’s why they turned out more cake like. I ended up making a vanilla cream cheese whipped cream topping with some erythritol and it was perfect after that.

  24. I have to admit I was a bit skeptical at first. But I have made these 3 times in 2 days and my family can’t get enough! Brilliant!

  25. LOVEd these. Was afraid the “sugar” would be too chemically. Perfect snaCk/deesert for our camping trip this PAST WEEKEND (whole every else eating smore and chIps).

  26. THese are great, moist brownies! Kinda guilt free so you can eat many, but so satisfying you don’t need to.

  27. I made these for a fAmily dinner recently and everyone loved them! It felt good to provide a treat that is also nutritious. ❤️

  28. I make these all the time. I have a friend group full of picky people…and These are the most requested thing i make! Plus they are perfect to keep in my house For when i need some guilt free chocolate. I may or may not have had one for breakfast this morning.

  29. Christina all the recipes i have made ffom your blog anf site, i rate a BIG 5. You are the creme de la creme .

  30. Yum! Made these and subbed honey for the stevia. Da bomb!!!! Cristina has the best recipes! Make these!!!!

  31. These brownies are life changing! I needed something to get me through cravings when i first started my keto journey and these came theough like champs!!! Even my non keto family meMbers and my kids…yes! My kids!…love them. Make them all the time 🙂

  32. Excellent flavoR…..great healthy alternativE
    Nurtional facts surprised me tho. Full day of keto carbs in one piece with no flour or “sUgar”? DOesnt seem right. Perhaps worth every bite

    1. Hey so the macros are for 1/4 of the recipe, which means the whole pan only cut into 4 large pieces, feel free to cut the recipe into 8 small squares 🙂 I also don’t subtract the sugar alcohols… which most blogs do when they share the macros for keto sweeteners. So if you track NET carbs you can subtract them and they will actually be REALLY low in net carb.s

  33. I’ve made these brownies probably 4 times and definitely don’t plan on stopping anytime soon. these are amazing. i just ate one actually. i love christina’s recipes and this one does not disappoint!

  34. I seriously love these!!!! They are fool proof!! And are actually so good that I’m currently on RESTRICTION from them because i cannot stay out of them!! So delish!!😋😋😋

  35. Love these!!! I make a pan about every three days.. soo easy and delicious, i love knowing i can eat these completly guilt frEe❤️ Plus a great way to use an overipe avo!

  36. Our go to dessert!! Every time i make it, its just as good as the First time if not better. Sooo simple and even more Deliciois. I like to undercook mine a bit then put them in the frisge for maximum gooeyness 🤤

  37. the most amazing and “good for you” brownies ever! I’ve mad this recipe sp many times and can’t believe how easy to make and delicious it is.

  38. I made these and used honey (it was somewhat crystalized) and they turned out perfect! My kids loved them.

  39. Thank you for this AMAZING RECIPE!!! I’ve made them twice so far! (Getting ready to make them again toDay) so fudgy & perfect! Thank you again for all of your hard work, helping me to keep my family healthy.

    Keto_sionmom 💜

  40. I subbed a bit of the aVacado for banana cuz i only had 3/4 of an avaCado and i was determined to make these tonight anD wow they are good!! Texture is cake-like and amazing! I didnt taste the avacado or the bit of banana, just delicous brownie. Kid approved too, make these now everyone! I love that all the inGredients go into the blender, so a quick clean up As well 🙂

  41. These look delIcious, and im so eager to try this recipe!
    This may have already been answerEd…. can i use kerry gold butter in substitution of Ghee? And would it be the same measurement?
    Thank you

  42. 1. the time it takes to put everything together and clean up is super quick, which is major for me because my time management with cooking is the absolute worst.
    2. I’m an impatient batter-tasting fool when it comes to any baking, so when i tasted it, it tasted salty and I was worried I had done something wrong. It was super misleading because the flavor came out wonderfully! Even the few small chunks of avocado my blender didn’t take care of didn’t take away from the chocolate! Plus The subtle sweetness was right up my alley!
    3. They are…the perfect brownie consistency. THe perfect moistness. I cannot believe how amazing the consistency is! I will definitely make these again with different toppings!

  43. I had everythign for this recipe except the sweetener, so i used white sugar. I Had JUST enough Crazy richards peanut butter, 3 Tbsp. These came put great! For me, definitely not flour brownie texture, but sOft and fudgey and delicious. I plan on letting my husband try later without telling him what kind of recipe i used to see what he thinks(he is Generally opposed to all recipes like thIs, aka nontraditiOnal). Three year old and mama approved!!

  44. I made these last night and they were DELICIOUS! Better than expected!! I was just wondering, in your nutrition facts in says 10carbs. This is 10carbs per brownie? Where are the 10carbs coming from? When I divided my recipe into 8 servings it was no where near 10carbs per serving, I just want to make sure I am not missing something. sorry about the caps, not sure why it wont turn off

    1. Hey girl! If you look at the sugar I put sugar alcohols… which is the carbs in the swerve… 4.5g per serving.. so if you don’t count sugar alcohols you’re right… they are much lower in carbs 🙂

  45. I made these brownies today and they are delicious!! I made them exactly as written (with the addition of chopped walnuts), and I’m really impressed with their flavor and how the avocado enhances the brownie texture.

    I baked mine in a loaf pan with parchment for 20 minutes and they were just a touch dry. However, I like fudgy brownies; for those that like a cakey texture they would be perfect. Next time I’ll start checking them sooner to make sure they don’t dry out. They were also not quite as sweet as I like, so I’ll probably add a bit more stevia next time. Overall delicious and I’m definitely going to be making them again very soon – probably this week! Lol! Thanks for such a fantastic and healthy brownie recipe! 🙂

  46. Is there a substitute for cacao powder? I love on government assistance and Amazon doesn’t take food stamps. Will cocoa powder work?

    1. You can use cocoa powder 🙂 Might want to add a little more sweetener… I forget which one has a stronger taste, I think its cocoa.

      1. I go by the rule of using the same amount of swerve as i do cocoa powder. It’s worked so fast I’ll let you know!

  47. Hi! I have the cookbook and am making this recipe for the first time, they smell SO good in the oven! Do they freeze well? There is only one of me and I want to save the rest of them for later!

  48. Hey Cristina, I made this version before stumbling on your webs. I added flaxmeal and ground oatmeal, some Manischewitz wine rose water along with avocado. I used Pyure sugar of erythritol and stevia. Have gained more insight from your Avoca do version, that is making it flourless. I will also try it with coconut milk next time. Glad I stumbled on your website. Encouraging yo find ways to bake better so as not to feel guilty. Avocado is such a healthy substitute for using so much butter, as it is packed with healthy fat.
    I have a challenge I want you to share with me. Making pastry dough and flat bread with avocado and sour cream to replaced butter. Let’s see how this turns out. ☺️ Up for the challenge. Best wishes.

  49. These brownies are amazing! They are super easy to make and you dont even miss the flour. I didnt have gelatin so I left that out and they are stil delicious. Its been hard for me not just to devour the whole pan. Cant wait to try the pumpkin version next! Thank you for making amazing free resources!

  50. I made the cookbook version for a potluck but didn’t take them. I think 1 heaping cup of cacao is too much even though I added extra sweetener. Wish I had tried this version instead.

    1. The cookbook version is only a double batch of this version essentially. Since they were too dark for you, you can always use a level cup of cacao or even 3/4 cup.

  51. Wow, these tasted very moreish and it actually taste like a brownie. I made a slight adjustment from reading the comments by adding more sweetness using honey. I added a tablespoon more to the 1/3 cup of honey. Because it’s more liquid than the recipe’s choice of sweetener I added an extra 5 minutes in the oven. Once done it taste like a cakey brownie. I think if I left it in longer next time it might have a drier texture for those who prefer it that way.

  52. could the cocao and chocolate be omitted to make a bread-like treat? I loved the texture of these brownies but I didn’t make them sweet enough. I would love to be able to make this as a bread and top with a sugar free spread. What do you think?

  53. Hi. If I only have almond butter that is salted do I
    a. omit the 1/4 tsp salt
    b. reduce the salt. If so to what?
    c. continue to add the 1/4 tsp salt

  54. yummy! I actually made these to be vegan and turned out soooo good! I substituted the 2 eggs for 2 flax eggs (2 T ground flaxseed+ 5 T water and let sit for 5 min). and no gelatin.. didnt know how these would turn out but they did & even non-vegan fam loved them (: thank you!!

      1. I made these brownies and they were delicious I did not have any chocolate chips and I use half butter and half coconut cream concentrate I added a half a teaspoon of coffee grounds and a pinch of cinnamon. I will make this again. Thank You

  55. These were really good I used half butter and half coconut cream concentrate. Also i added a teaspoon of coffee grounds. I will definitely make them again

  56. These were really good I used half butter and half coconut cream concentrate. Also i added a teaspoon of coffee grounds, and a pinch of cinnamon. I didnt have any chocolate chips. I will make them again. Thank You for sharing this wonderful recipe

  57. I made these today and they were so easy. Followed the instructions and hints exactly. The batter was so super delicious…out of this world! No toppers needed. I think this will become a new staple for me in my Keto journey and beyond! Thank you so much for sharing!

    PS. I made them in muffin cups and I got 9 out of the recipe. Read many of the variations so I will try some of the ideas for different flavours sometime. I like the added espresso powder idea!

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