What size should the avocado be?

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.

Why did mine turn out cakey?

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.

Do I need the nut butter?

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.

Can I make them sweeter?

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.

What type of pan should I use?

These bake best in a metal loaf pan.

Can I skip the gelatin?

Yes, but I like them better with it in.

Can I skip the chocolate on top?

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.

Flourless Avocado Brownies (Keto, Paleo, Dairy Free, Nut Free)

Name: Flourless Avocado Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Keto
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

Description

Fudgy keto flourless brownies! READ FAQs before making these!

Scale

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

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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

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