Keto Avocado Brownies | One Of The BEST Low Carb Brownie Recipes & DAIRY FREE Too
How To make keto brownies! Keto recipes don’t get much better than this easy avocado brownie recipe. These brownies are one of the BEST low carb dessert recipes you’ll ever make! These ooey gooey fudgy chocolate brownies are made from scratch. Plus, you’ll only need a few ingredients, like avocado and almond flour to make these brownies too! In my opinion, the best part about this keto brownie recipe though, is that each one ONLY has 2.5g net carbs.
100+ Keto Recipe Cookbook:
Gum.co/BestKetoCookbook
Connect with me on Instagram:
https://www.instagram.com/thejoeduff
Other Easy Keto Dessert Recipes:
Chocolate Chip Cookies: https://bit.ly/2yBJyRh
Chocolate Fat Bombs: https://bit.ly/2Gc2ard
Peanut Butter Fat Bomb Recipe: http://bit.ly/2FkV32e
Pancakes: https://bit.ly/2IrDZEI
————————————————————————————————————–
THINGS I USED IN TODAY’S AVOCADO BROWNIES RECIPE:
Food Scale: http://amzn.to/2stDBTb
Food Processor: https://amzn.to/2MSfa82
9×9 Brownie Tray: https://amzn.to/2Mleabx
Almond Flour: https://amzn.to/2tuNcXp
Erythritol: https://amzn.to/2MVDHJG
Chocolate Chips: https://amzn.to/2tA98Ai
Coconut Oil: https://amzn.to/2MmTMqx
————————————————————————————————————–
AVOCADO BROWNIE RECIPE:
Ingredients:
2 Avocados (230g)
1/2 Cup (56g) super fine almond flour
1 Cup (105g) Confectioners erythritol
2 Large eggs
1/2 Cup (35g) Unsweetened cocoa powder
1 Tbsp (14g) Coconut oil
1/2 Cup (90g) No sugar added chocolate chips
1 Tsp Vanilla extract
1/2 Tsp Baking soda
Pinch of salt
Optional chocolate topping:
1 Tsp (5g) Coconut oil
1/4 Cup (45g) No sugar added chocolate chips
Instructions:
Cut the avocados in half with a pairing knife, remove the seed, and add the avocado flesh to a food processor along with all of the other listed ingredients except for the coconut oil and chocolate chips
Set the food processor aside, and in a small bowl measure out the chocolate chips and the coconut oil
Add the small bowl to the microwave, and microwave for about 45 seconds
Mix the chocolate and coconut oil together until well combined and a chocolate sauce forms
Now add the sauce to the food processor
Process all of the ingredients for about 1 minute, scrape the sides of the food processor, and process for another minute
At this point a thick brownie batter should have formed in the food processor
Add the brownie batter to a 9×9 baking sheet lined with parchment paper
Use a spatula to evenly distribute the batter throughout the tray
Bake at 350 Degrees for about 25-30 minutes (a tooth pick should just come out of the center with just a touch of chocolate on it)
Cool completely in the tray itself
When the brownies are almost done cooling make a topping for them (if you want one)
Microwave the topping ingredients for 30-45 seconds, mix, and apply to the top of the brownies
I like to use a teaspoon to drizzle the topping on the brownies
Let the drizzle solidify
Pro-tip refrigerating the brownies can help speed this up
Once the topping is solidified, cut the brownies into 9 squares
Best enjoyed over the course of 1-2 days
Store in an air-tight container
AVOCADO BROWNIE MACROS (per brownie):
188 Calories
4g Protien
10.5g Carbs
(8g Fiber)
2.5g NET CARBS
14.5g Fat
*NOTE: The macros do not include the “carbs” from the erythritol. Erythritol doesn’t have calories, thus I did not include the “carbs” in the macro nutrient information.
2.5g NET CARB EACH.
—————————————————————————————————————-
Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter
—————————————————————————————————————-
