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
Nikky says
This is one of the best flourless brownie recipes I have ever tried!
Cristina says
yeah! Thank you so much!
Jenn says
Can you email / post the macros for this without the low carb chocolate chips for me? Thanks!
Amanda Spradlin says
Hi! I have the cookbook and am making this recipe for the first time, they smell SO good in the oven! Do they freeze well? There is only one of me and I want to save the rest of them for later!
Cristina says
YES! You can freeze them 🙂
Julie says
These sound so good
Cristina says
thanks!
Derek Gaffney says
Is there a substitute for cacao powder? I love on government assistance and Amazon doesn’t take food stamps. Will cocoa powder work?
Cristina says
You can use cocoa powder 🙂 Might want to add a little more sweetener… I forget which one has a stronger taste, I think its cocoa.
Derek Gaffney says
I go by the rule of using the same amount of swerve as i do cocoa powder. It’s worked so fast I’ll let you know!
Cristina says
please do!
Alicia says
I made these brownies today and they are delicious!! I made them exactly as written (with the addition of chopped walnuts), and I’m really impressed with their flavor and how the avocado enhances the brownie texture.
I baked mine in a loaf pan with parchment for 20 minutes and they were just a touch dry. However, I like fudgy brownies; for those that like a cakey texture they would be perfect. Next time I’ll start checking them sooner to make sure they don’t dry out. They were also not quite as sweet as I like, so I’ll probably add a bit more stevia next time. Overall delicious and I’m definitely going to be making them again very soon – probably this week! Lol! Thanks for such a fantastic and healthy brownie recipe! 🙂
Chelsea says
I made these last night and they were DELICIOUS! Better than expected!! I was just wondering, in your nutrition facts in says 10carbs. This is 10carbs per brownie? Where are the 10carbs coming from? When I divided my recipe into 8 servings it was no where near 10carbs per serving, I just want to make sure I am not missing something. sorry about the caps, not sure why it wont turn off
Cristina says
Hey girl! If you look at the sugar I put sugar alcohols… which is the carbs in the swerve… 4.5g per serving.. so if you don’t count sugar alcohols you’re right… they are much lower in carbs 🙂
Diana Soling says
Finally Had time to make these and they ARe so Good.
Cristina says
yeayyy thank you Diana!!
Jules says
I had everythign for this recipe except the sweetener, so i used white sugar. I Had JUST enough Crazy richards peanut butter, 3 Tbsp. These came put great! For me, definitely not flour brownie texture, but sOft and fudgey and delicious. I plan on letting my husband try later without telling him what kind of recipe i used to see what he thinks(he is Generally opposed to all recipes like thIs, aka nontraditiOnal). Three year old and mama approved!!
Cristina says
yeyyy!! hope he loves ’em too!
Jessie says
1. the time it takes to put everything together and clean up is super quick, which is major for me because my time management with cooking is the absolute worst.
2. I’m an impatient batter-tasting fool when it comes to any baking, so when i tasted it, it tasted salty and I was worried I had done something wrong. It was super misleading because the flavor came out wonderfully! Even the few small chunks of avocado my blender didn’t take care of didn’t take away from the chocolate! Plus The subtle sweetness was right up my alley!
3. They are…the perfect brownie consistency. THe perfect moistness. I cannot believe how amazing the consistency is! I will definitely make these again with different toppings!
Cristina says
Wow Jessie!! Thank you for such a great and thorough review!!
Nicole says
These look delIcious, and im so eager to try this recipe!
This may have already been answerEd…. can i use kerry gold butter in substitution of Ghee? And would it be the same measurement?
Thank you
Cristina says
Yes and yes!!!
Heather says
So good!
Ruthie Bertone says
So fudgey and Delicious!!
Cristina says
Thank you Ruthie!
Vanessa says
I subbed a bit of the aVacado for banana cuz i only had 3/4 of an avaCado and i was determined to make these tonight anD wow they are good!! Texture is cake-like and amazing! I didnt taste the avacado or the bit of banana, just delicous brownie. Kid approved too, make these now everyone! I love that all the inGredients go into the blender, so a quick clean up As well 🙂
Cristina says
Very Clever with the banana Sub!! Thank you Vanessa!
Tyler says
Love them, Added cacao nibs and sea salt flakes on top and my husband also loved them!
Cristina says
yeahh! Thanks, Tyler!!!
Amy Kennish says
Thank you for this AMAZING RECIPE!!! I’ve made them twice so far! (Getting ready to make them again toDay) so fudgy & perfect! Thank you again for all of your hard work, helping me to keep my family healthy.
Keto_sionmom ?
Cristina says
Thank you so much Amy!!!!