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
John christopher says
Can I use stevia for the sugar
Cristina says
I haven’t made these using stevia. Erythritol and monk fruit blends work well. In my experience liquid stevia drops lose their flavor in baked goods. Stevia Glycerite has more favorable results, but I’m not sure what the conversion would be.
Taylor says
Hi, I’d like to make these but are there >8g of carbs per brownie? Or am I to subtract the Sugar Alcohols? Thanks!
Cristina says
Hi Tayler, the sugar alcohols are listed there too, under sugar I put in a (alcohols) so it’s 10 total carbs. Minus fiber is 8.23, minus sugar alcohols 3.75g net carbs per brownie if you cut it into 8 pieces.
Jennifer says
I’m new to cooking with gelatin. What kind/ flavir/ form of gelatin are you using? I’m imagining powder, like jello, which would need to be mixed with water first? Or does it come in a jelly-like form? Thanks!
Cristina says
It’s gelatin from grass fed cows, a flavorless odorless powder. I use Vital Proteins brand (the green can)
Yasmeen says
I’m really liking the simplicity! I want to try it, but I don’t eat sugar, can I substitute for it with date paste?
Cristina says
Sure! That should work!
Megan says
These are spot on! Thank you so much for giving me something to crave at the end of my pregnancy with gestation diabetes !!!
Cristina says
Awww thanks Mama! and congrats!
Anita says
These are wonderful! My only issue is that these were not sweet enough for me. Next time I’ll add another 1/2 the amount of sweetener. I think the gelatin addition is genius! I’m thinking about trying that with my pancake recipe to add a bit of springiness. Thanks so much for this awesome recipe! <3
Cristina says
Awesome Anita! Thanks so much! I love adding gelatin to my baking. Check out my chewy chocolate chip cookies!
Elizabeth Todd says
Can you substitute eggs in the recipe with a replacement (gelatin/flax egg)?
Cristina says
I haven’t tried it with an egg replacement, but I know some folks have had success with flaxegg
lisa says
awesome recipe! so many baked goods i have done have almond flour in them – which is good – but it’s so nice to on hand basic ingredients that i always have on hand. i added some espresso powder to the mix, 1/3 cup of truvia and some chopped orange intense lindt chocolate on top. thank you so much for a healthy snack that the whole family loved!
Cristina says
Thanks so much Lisa!!
Amanda Brady says
Thank you so much for this recipe! They are so moist and chocolaty! I kept in mind your warning about over-mixing so i just used a whisk instead and they came out great!
Cristina says
that’s awesome! Thanks Amanda!
Katie says
These brownies are INCREDIBLE. I topped them with a “frosting” made from whipped coconut milk + melted chocolate and they were seriously the best dessert I think I’ve ever had. My husband agreed. I want to make them for a friend who can’t have eggs and I’m wondering if anyone’s had success making them with a flax or chia eggs???
Cristina says
LOVE THAT FROSTING COMBOOOO
terreva larry says
OMG!!!! The best! Wow. This was so easy to make! I love to experiment with new recipes and ideas. I been trying the Keto Diet low carb and this was awesome. My husband loved them
Cristina says
Thank you so much!!
sharon says
Just made these and they are so good! Very tasty and moist. Doubled recipe, followed recipe mostly but did add 1/3 cup of almond flour and added 1 tsp. baking powder. Baked in a 9″ round pan. Will definitely be making these again! Thank You!!
Cristina says
awesome!
kylie says
these are absolutely AMAZING!!! I am in love with erythritol which is less sweet than sucralose, so used closer to 3/4 cup. But seriously, I think they are BETTER than regular brownies!!!
THANK YOU SO MUCH FOR THIS RECIPE! 🙂
Cristina says
thank you so much Kylie!
Denise says
I used this as a base, but doubled and added 1 cup almond flour, 1 tsp baking powder, I used peanut butter instead and agave for the sweetner, topped with crushed peanuts, mini semi-sweet choc chips and almond slivers. Wow, just, wow.
Jane Villaverde says
I have no oven, can I use microwave or oven toaster.
Cristina says
A toaster oven should work fine. You should also check out my mug cake recipes, those are made for the microwave.
Betsy says
Just made this recipe and was pleasantly surprised how good it was. I used the Coconut Palm Sugar and added 1 tsp. of espresso powder. I also added walnuts to the top before baking. Will make it again. Thank you!
Cristina says
awesome!!