Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too

Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too

Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too

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hey what’s happening guys today we are making some low-carb fudgy avocado brownies on the channel and not only are these brownies super delicious they’re just really really easy to make all you have to do is toss all your ingredients in your food processor process those up and then boom you are ready to make yourself some low carb brownies so let’s not waste any more time let’s get into this one let’s make some brownies alright so the first thing we’re gonna do is preheat our oven to 350 degrees then we’re gonna start prepping our avocados and just so you guys know these avocado brownies do not taste like avocado at all you are not gonna be able to taste avocado I think that’s a big misconception with avocado brownies but trust me they’re just gonna add creaminess and fuzziness to your brownies and you have my word you will not taste any bits of avocado in your brownies so for the recipe today we’re gonna be using two avocados and what you want to do is cut them in half and then remove the inside seed once you got the seed removed you’ll want to take out a spoon and you can start scooping out some of that avocado goodness into your food processor you want to make sure you’re using ripe avocados for this recipe and you’ll know your avocados are ripe like mine when you’re squeezing them and they kind of just give in a little bit to a gentle squeeze that’s how you’re gonna know they’re ripe and ready to use for the recipe so once we’ve added all of the avocado to our food processor we’re gonna get out our food scale and we’re gonna add in two large eggs as well as a half a cup of superfine almond flour I highly recommend going with the Bob’s Red Mill superfine almond flour I think it’s the best stuff you could possibly use anyways the next thing we’re gonna add to our food processor is gonna be a cup of confectioner’s your that all I want what swerve just because I think it’s the best at all that you can possibly buy and the reason why I use confectioner’s was just because it dissolves way easier than the granulated stuff does so once we’ve added all of our ureteral to the food processor we’re also going to be adding 1/2 a cup of unsweetened cocoa powder 1/2 a teaspoon of baking soda just a pinch of salt and teaspoon of vanilla extract now we’re gonna set our food processor aside and we are gonna get together even more chocolate to add to these brownies so what we’re gonna do is we are gonna add a tablespoon of coconut oil to small bowl as well as a half a cup of no sugar added chocolate chips but you want to microwave that bowl for 45 seconds to a minute depending on the power of your microwave when it’s done on the microwave you’ll want to get out of spatula and mix the coconut oil and the chocolate chips or semi melted chocolate chips at this point together until a chocolate sauce starts to form once you got that chocolate sauce going on in the little bowl you’ll want to take your food processor back out and add the chocolate sauce to the food processor at this point we’ve added all of our ingredients so now we are ready to start mixing these ingredients together so you want to process everything for about a minute and then what you want to do is just scrape down the sides of your blender just to make sure that anything that’s stuck to the sides of the blender gets processed as well once you’ve done that you can pop the top back on to your food processor and just process for another 30 seconds to a minute at this point you want to transfer your brownie batter to a nine by nine baking tray lined with parchment paper then what you want to do is take out a spatula and evenly spread the batter throughout the tread and the batter is gonna be super thick so this is totally gonna be a necessary step but once everything is evenly spread out in the tray you can bake it at 350 degrees for about 25 minutes and then you want to let the brownies cool completely in the tray itself so while the brownies are cooling what I like to do is actually make a chocolate drizzle for the tops of the brownies this is totally optional but what you want to do is sort of similar to what we did before you’re gonna want to add a teaspoon of coconut oil to a small bowl along with a quarter cup this time of those no sugar added chocolate chips then once again we’re gonna microwave that bowl for about 30 to 45 seconds when it’s done microwaving you want to give it a quick mix then you’ll be all set to drizzle it on top of your brownies I use a teaspoon of drizzle mine but any small spoon should do the trick when you’ve added all the chocolate sauce you’ll just follow up that solidify then you can cut your brownies into 9 squares and you should end up with some absolutely delicious looking brownies like this so that’s it for today I hope you enjoy the brownies if you want the full written out recipe with the metric measurements and the macros you find all that stuff in the video description below along with links to all the products that I used to make the brownies today and of course thanks for watching thanks for hanging out with me a little bit today and I’ll see you in the next recipe [Music]

This Post Was All About Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too.
Keto Avocado Brownies | One of The BEST Low Carb Brownie Recipes & DAIRY FREE Too

Here’s The Video Description From YouTube

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.

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Other Easy Keto Dessert Recipes:
Chocolate Chip Cookies:
Chocolate Fat Bombs:
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Food Scale:

Food Processor:

9×9 Brownie Tray:

Almond Flour:


Chocolate Chips:

Coconut Oil:




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


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

188 Calories
4g Protien
10.5g Carbs
(8g Fiber)
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.


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