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
Kelly says
Yummy
Karen says
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.
Drita says
Love these brownies. My 5 year old gobbled them up! I will defin make again:)
karen says
(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??
Cristina says
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.
Kelly M. says
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!!! 🙂
Cristina says
yeahhh!! I love when that happens <3
Katie G. says
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!
Cristina says
yeahhhh thank you!!!
laure-anne says
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!!
Cristina says
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…
trisha saunders says
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
Cristina says
Thank you Trisha!!
Helen says
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)
Cristina says
Ah I love the addition of espresso!!!! So glad you love them!
Carol says
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 🙂
Cristina says
Oh yeahhh Carol! Thanks girl!!!
CAROL says
I think I did something WRONG. I USED MY SCALE TO GET EXACTLY 8 OZ OF AVOCADO. SO IT TURNED OUT TO BE A WHOLE GOOD SIZE AVOCADO AND ANOTHER HALF OF AN AVOCADO. THE BATTER WAS SO YUMMY BUT WHEN I COOKED THEM THEY WERE SUPER MOIST (I THINK TOO MOIST) AND YOU CAN TASTE THE AVOCADO A LOT. THE SWEETNESS WENT AWAY. I’M STILL CONSUMING THEM BUT MY FAMILY IS HARDER TO PLEASE. SHOULD YOU TASTE THE AVOCADO. I KEPT PUTTING IT BACK IN THE OVEN TO GET A LESS FUDGE LIKE PRODUCT BUT IT WASN’T WORKING. (SORRY ABOUT THE CAPS, IT WON’T TURN OFF)
Cristina says
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.
CAROL says
Okay, good to know! Thank you for getting back to me. I will try again in the near future!!
Anne says
Oooh I Made the same exact mistake in a different way- too much avocado. 🙁
Cristina says
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?
Angela a. says
Has anyone tried making these with GRound flax seeds?
Cristina says
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!
Vanessa says
Thanks for sharing! Do you have a favorite kind of ghee?
Cristina says
My pleasure! I like 4th and Heart and Tin Star Ghee!
jennifer says
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!
Cristina says
Awesome!!!! Thanks for commenting!
Christina Laughlin says
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.
Cristina says
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!
Victoria says
I have just made these and taken them out of the oven. While they were baking (and I got 11 decent sized square brownies), I plugged the info into Carb Manager and it says there are 2.4 carbs, 10.7 fat and 3g protein per square. I haven’t tasted them yet, but I would say that’s very good macros.
Cristina says
They are great macros!
Shirley @ ketogenic says
I love this chocolate avocado brownies. It really taste good. Will surely make this again.
Cristina says
Thanks Shirley!