Keto Avocado Brownies Recipe

Indulge guilt-free in these rich, fudgy keto brownies made with creamy avocados and sugar-free sweetness!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine Keto

Servings 16 servings

Start by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly gooey.
Line a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal. This will make cutting the brownies a lot simpler.
In a blender or food processor, add the ripe avocados and blend until smooth. You want a creamy consistency, which will be the base of your brownie batter.
In a large mixing bowl, combine the blended avocados, large eggs, melted butter (or coconut oil), and Lakanto Golden sweetener. Mix until well combined.
In another bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. This ensures that all the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, using a spatula to fold them together. Be careful not to overmix; just combine until you no longer see dry flour.
Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before slicing into squares.

Ensure your avocados are perfectly ripe for the best texture; they should be soft to the touch.
Be careful not to overbake the brownies; they should be fudgy and moist, not dry.
Use only sugar-free chocolate chips to keep the recipe keto-friendly.

Keyword Healthy, Low-carb, Sugar Free