These Flourless Avocado Brownies are keto and paleo friendly! Made with wholesome ingredients, this blender (or food processor) batter comes together in minutes. This recipe is also Vegan friendly! See notes.
Table of Contents
About The Recipe
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.
Ingredients
These flourless brownies are made up of nut or seed butter and avocado. This is what makes the batter. You can’t skip either ingredient. Then if course cacao powder to make it chocolatey. Your sweetener of choice and the usual things like eggs, vanilla, baking soda, and love! Don’t skip the chocolate chips on top either.
- For the fat, I recommend lard or coconut oil to keep them dairy-free, but butter works too.
- My nut butter of choice are unsweetened, unsalted almond butter or cashew butter (or sunflower seed butter for nut-free)
- I find that Lakanto (erythritol+ monk fruit) works best for this recipe!
- You can use cocoa but I prefer cacao powder
- This is vanilla extract I use.
- For egg-free, sub the eggs with Bobs Red Mill Egg Replacer
Frequently Asked Questions for My Famous Avocado Brownies!
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.
You over-mixed it. DO NOT OVER MIX! This will result in cakey 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.
Or seed butter, YES. No Coconut butter won’t work, and you can’t replace it with ghee or regular butter. Don’t skimp on the nut or seed butter.
Yes! My palate isn’t used to really sweet stuff anymore. If you still eat “regular” sweets then you’ll probably want to add more sweetener. About 2 tbsp more.
These bake best in a metal loaf pan.
Yes, but I like them better with it in.
You can, but why? It’s so much better with it. I like using an 85% dark cacao bar that melts into a mess on top. Takes these avocado brownies to the next level.
Thank You!
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! If you want a more traditional brownie experience check out my KETO FUDGE BROWNIE (dairy and nut-free).
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Flourless Avocado Brownies
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Description
Fudgy keto flourless brownies! READ FAQs before making these!
Ingredients
- 2 large eggs (or Bob’s Red Mill Egg Replacer)
- 1 medium, ripe, hass avocado (3/4 cup)
- 1/4 cup melted ghee (lard, coconut oil, or butter substitute)
- 1/4 cup unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Lakanto or preferred granulated sweetener
- 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
Instructions
- Pre-heat oven to 350F.
- Line a small baking dish, like a loaf pan with parchment paper.
- In the bowl of your food processor combine the avocado, eggs, fat and nut butter and blend until smooth. Then add the remaining ingredients.
- Blend on 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 chunks of avocado left.
- Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
- Top with fun things. I’m partial to chocolate chips!
- Bake for 25 minutes. Until the edges begin to separate from the sides.
- 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 leftovers in Tupperware in the fridge for up to a week.
Recipe Notes:
- Don’t over-mix.
- Don’t skimp on the nut or seed butter.
- If you’re not using Lakanto, you might want to add 1-2 tbsp more sweetener.
- For the egg free version, just mix up the egg replacer first and add to food processor.
Nutrition
- Serving Size: 1 square
- Calories: 152
- Sugar: (alcohols) 4.5g
- Fat: 13.8g
- Carbohydrates: 10g
- Fiber: 1.73
- Protein: 3.9g
Keywords: flourless avocado brownies
Hope says
I’ve been making these for years and finally got around to leavinga review! Seriously, these are -by far- the best brownies I’ve ever had that are not full of dangerous ingredients and who knows what else. thank you!
★★★★★
Danielle says
Can you use a hand mixer?
Cristina Curp, FNTP says
Yes
Diana says
Will they come out cakey if you process the avocado by itself first ?
Cristina Curp, FNTP says
I don’t think so
Lillian borg says
Hi can I freeze them please
Cristina Curp, FNTP says
yes!