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
Wendy S says
Winner! These are so delicious! It’s wonderful to have such a decadent dessert choice on Keto . And my 9 year old son was amazed that I let him have one for breakfast…. he had no idea there was healthy avacado in there.?
Cristina says
woohoooo
Corrine R says
Made these with coconut oil and 3 heaping tablespoons of crunchy almond butter and an extra ~3tbsp of sweetener (Truvia for baking) and they were BANGING!!!! Great work!!!
Cristina says
whoot whoot! yeesss on the crunchy nut butter. I’ve used crunchy pili nut butter and oh mah goodnesss!
Francisco says
I used stevia in the raw and coconut oil, and kept the recipe as it is, but they were gross, very bitter. I guess stevia in the raw is not a good way to go for these, I will try again with other sweetners.
Cristina says
Stevia in the raw isn’t a sweetener I would recommend. I would stick to the lakanto which I recommend in the recipe. If you need something that you can get at your grocery store, Truvia would be the closest thing flavor wise. Although it’s not non-gmo so again, not recommended.
Eb says
It’s most likely because of the avocado. Cooking avocado tends to make it bitter. I tried this recipe too and it came out the same way. I’ve also used avocado in bread and it took came out bitter (no sweetner used). A google search online shows that this happens 🙁
Cristina says
I think it depends on the avocado or the cooking time… I’ve grilled avocado, I make meatballs with it… and well this, it is the most popular recipe on my site 🙂 Not sure why the bitter result for some, I’ve made this recipe dozen’s of times and never had that happen.
Cristina says
Thank you!
Deanna Welch says
I made these today and they were so easy. Followed the instructions and hints exactly. The batter was so super delicious…out of this world! No toppers needed. I think this will become a new staple for me in my Keto journey and beyond! Thank you so much for sharing!
PS. I made them in muffin cups and I got 9 out of the recipe. Read many of the variations so I will try some of the ideas for different flavours sometime. I like the added espresso powder idea!
Cristina says
yeahhh thanks Deanna!
steph says
Can you freeze these?
Cristina says
yes, thaw in the fridge
Jane Randle says
These were really good I used half butter and half coconut cream concentrate. Also i added a teaspoon of coffee grounds, and a pinch of cinnamon. I didnt have any chocolate chips. I will make them again. Thank You for sharing this wonderful recipe
Cristina says
love the coffee addition!
Jane says
These were really good I used half butter and half coconut cream concentrate. Also i added a teaspoon of coffee grounds. I will definitely make them again
cam says
yummy! I actually made these to be vegan and turned out soooo good! I substituted the 2 eggs for 2 flax eggs (2 T ground flaxseed+ 5 T water and let sit for 5 min). and no gelatin.. didnt know how these would turn out but they did & even non-vegan fam loved them (: thank you!!
Cristina says
awesome!
Jane Randle says
I made these brownies and they were delicious I did not have any chocolate chips and I use half butter and half coconut cream concentrate I added a half a teaspoon of coffee grounds and a pinch of cinnamon. I will make this again. Thank You
Cristina says
Thank you!
Veronika says
Hi. If I only have almond butter that is salted do I
a. omit the 1/4 tsp salt
b. reduce the salt. If so to what?
c. continue to add the 1/4 tsp salt
Thanks!
Cristina says
Use salted almond butter, halve the salt in the recipe 🙂
Connie says
could the cocao and chocolate be omitted to make a bread-like treat? I loved the texture of these brownies but I didn’t make them sweet enough. I would love to be able to make this as a bread and top with a sugar free spread. What do you think?
Cristina says
I think it will taste like avocado without the cacao
Susanna says
Wow, these tasted very moreish and it actually taste like a brownie. I made a slight adjustment from reading the comments by adding more sweetness using honey. I added a tablespoon more to the 1/3 cup of honey. Because it’s more liquid than the recipe’s choice of sweetener I added an extra 5 minutes in the oven. Once done it taste like a cakey brownie. I think if I left it in longer next time it might have a drier texture for those who prefer it that way.
Kathleen Johnson says
I made the cookbook version for a potluck but didn’t take them. I think 1 heaping cup of cacao is too much even though I added extra sweetener. Wish I had tried this version instead.
Cristina says
The cookbook version is only a double batch of this version essentially. Since they were too dark for you, you can always use a level cup of cacao or even 3/4 cup.
Dixi says
These brownies are amazing! They are super easy to make and you dont even miss the flour. I didnt have gelatin so I left that out and they are stil delicious. Its been hard for me not just to devour the whole pan. Cant wait to try the pumpkin version next! Thank you for making amazing free resources!
Donna Foster says
Hey Cristina, I made this version before stumbling on your webs. I added flaxmeal and ground oatmeal, some Manischewitz wine rose water along with avocado. I used Pyure sugar of erythritol and stevia. Have gained more insight from your Avoca do version, that is making it flourless. I will also try it with coconut milk next time. Glad I stumbled on your website. Encouraging yo find ways to bake better so as not to feel guilty. Avocado is such a healthy substitute for using so much butter, as it is packed with healthy fat.
I have a challenge I want you to share with me. Making pastry dough and flat bread with avocado and sour cream to replaced butter. Let’s see how this turns out. ☺️ Up for the challenge. Best wishes.
Eva says
Too tasty. I ate the whole tray. Around 1200 cal :). Delish
Cristina says
hehe I’ve done that too!