Flourless Avocado Brownies (Keto, Paleo, Dairy Free)
How A Brownie Is Born
A recipe like this one, aka an amazing, keto, healthy, avocado, nut butter brownie… usually happens by mistake.
This recipe came about one night after dinner. My son really wanted dessert and I wan’t about to give him some sugar laden treat right before bed time. Like a mad scientist I began to throw random things into my blender. Made a batter, poured it into a ramekin and baked it in my little counter top oven (I love that thing). It was pretty good. The consistency was great, but it needed more cocoa. Either way, it satisfied my kids sweet tooth and peaked my interest in nailing down a recipe. Which I did, duh.
Luckily these brownies are squeaky clean…
…and 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 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) avocadoes, use half of one, or your best judgement.
The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Swerve (Erythitol) 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.
A note on the cacao… I love GOOD cacao… I used Wild Foods Wild Cacao powder. I have also made them using really dark dutch process cacao powder. Both work.
Alllllllrrrriiiiggghhttyyy then! On to the recipe!
- DO NOT OVER MIX! I actually made this mistake once. I made an extra large batch and blended it wayyyyy toooo long. Once everything is combined and the avocado is smooth, done. No need for overkill 🙂
- Make sure your avocado is medium-large and ripe but firm. When you scoop it out, measure it in a measuring cup. If your whole avocado, pressed down doesn’t fill a cup, then you need more avocado. If it’s a little more than a cup, that’s ok!
- Make sure you’re getting in the full two tablespoons of nut butter, use measuring spoons and a spatula to scrape them out! Make sure your nut or seed butter is 100% almond, sunflower or peanut or cashew… no added oils or other fats, that may impede the cooking process.
- Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use up to 1/2 a cup of sweetener to give them a more indulgent flavor.
- Did you use enough cocoa powder? Note the recipe calls for ROUNDED or HEAPING cup! Which means when you scoop your chocolate powder up it should be full + some piled on top! If you don’t add enough cocoa powder you won’t get the chocolaty flavor!
All of you who make and share this recipe! I love seeing your posts on lnstagram!
- 2 large eggs
- 1 medium, ripe, hass avocado (1 cup +)
- 3 tbsp melted ghee (or softened butter)
- 2 FULL tbsp unsweetened almond butter (or other nut butter)
- 1/2 tsp baking soda
- 1/4 tsp salt (if your nut butter is salted omit or reduce)
- 1/4-1/3 cup Swerve or other granulated sweetener (coconut palm, maple sugar etc)
- 1/4 heaping- rounded cup cacao powder (unsweetened cocoa powder)
- 1/2 tsp vanilla extract (optional)Toppings
- Raw Cacao Nib
- Chocolate Chips
- Pre-heat oven to 350F.
- Line a small baking dish (I used a 5x7 Pyrex) with parchment paper.
- In the bowl of your blender or food processor combine all of the ingredients.
- Blend om medium, low power until just smooth. No more than 30 seconds.
- Use a spatula to transfer the batter into the baking dish and smooth it out evenly.
- Top with fun things if you wish. I'm partial to cacao nibs.
- Bake for 25 minutes. If you're using a metal baking dish it could be less time. Check it after 20 minutes. It's done when the top begins to crack and it has turned a deep brown color. The top will be slightly soft but dry to the touch.
- Remove from the oven and let it cool for 15 minutes before handling.
- Pick it up, carefully, by the parchment paper and set it on a cutting board.
- You can make 4 large pieces, 8 medium pieces or 12 mini squares. Up to you!
- Store in tupperware.... or the same Pyrex where you baked it with lid on, room temp. It will stay fresh for a few days. Putting it in the fridge will make it hard.
- Calories 273, Fat 23.6, Total Carbs 20g, Sugar Alcohol: 9g, Fiber 5.2g (5.8 net), Protein 6.9g
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