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 wasn’t about to give him some sugar-laden treat right before bedtime. 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 countertop 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) 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 Swerve (Erythritol) 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 cocoa powder. Both work.
Alllllllrrrriiiiggghhttyyy then! On to the recipe!
TROUBLESHOOTING for these awesome FLOURLESS AVOCADO BROWNIES:
- 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. 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! 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.
- 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.
All of you who make and share this recipe! I love seeing your posts on Instagram!
Flourless Avocado Brownies
cakey yet fudgy flourless brownies!
- 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 (or sunflower seed butter for nut-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Swerve (erythritol) or preferred granulated sweetener (coconut palm, maple sugar etc)
- 1/3 cup cacao powder
- 1/2 tsp vanilla extract
- Raw Cacao Nib
- Chocolate Chips (highly recommended, I like these)
- Pre-heat oven to 350F.
- Line a small baking dish (I used a 5×7 Pyrex or a loaf pan) 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 40 seconds.
- Use a spatula to transfer the batter to the baking dish and smooth it out evenly.
- Top with fun things if you wish. I’m partial to chocolate chips!
- Bake for 25-30 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. Use a toothpick to check the center, if it comes out crumbly, but not streaked you’re good.
- 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.
- Cut into 8 squares! Enjoy!
- Store in Tupperware…. or the same Pyrex where you baked it with a lid on, room temp. It will stay fresh for a few days. Putting it in the fridge will make it hard.
READ THE TROUBLESHOOTING SECTION ABOVE BEFORE ATTEMPTING THE RECIPE, THANKS!
- Serving Size: 1 square
- Calories: 152
- Sugar: (alcohols) 4.5g
- Fat: 13.8g
- Carbohydrates: 10g
- Fiber: 1.73
- Protein: 3.9g
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