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
Michele says
I havent reintroduced eggs yet. Is there an alternative?
Cristina says
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.
Laurie says
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.
Cristina says
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!
Vivian says
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?
Cristina says
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…
Datha says
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?
Cristina says
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?
Kiearra Nation says
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!!
Cristina says
Oh a very mediterannean twist on them, I love olive and and “chocolate”! Yum!
Tita Rodriguez says
How many dates did you use?
Cristina says
I didn’t use any dates
Sarah says
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!!
Cristina says
omg thank you so much Sarah!
Tracy Montgomery says
Hi, I do not have nut butter. On my doctor ordered strict health journey, I use grass fed butter. Will that work just as good?
Cristina says
You will need a seed based or coconut butter… grass fed butter won’t work to replace it
Christine Hamel says
Could you use sugar free peanut butter?
Cristina says
Yes!
marcia says
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!
Cristina says
Love the pumpkin sub! Way to go!
Samantha McTeague says
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
Cristina says
Thanks Sam!!!! Love the chocolate chip addition!
debbie says
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?
Cristina says
Whoot Whoot!
maggie says
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!
Cristina says
Yes! love using Sun Butter for a NUT FREE version!!
Quinn says
These are wonderful. I love the super dark chocolate flavour. Perfect treat with a warm coffee.
Cristina says
Thanks!
Sara says
These BrowNies i made as a muffin and they were amazing!
Cristina says
Thanks girl!
Laura says
My favorite brownies ever!!!
Cristina says
yeahhh!!!
Laura says
ThEse turned out perfect and tadted absolutley amazing! Even my non “healthy” family members helped me devour them! Soo good!
Cristina says
Love it when the unsuspecting family loves the healthy treat!
Mary says
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.
Cristina says
Thank you!
Darcie says
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.
Cristina says
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!
DARCIE says
wow, Great idea! will report back!