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Keto and Sugar Free Avocado Brownies

Prep Time15 minsCook Time25 minsTotal Time40 mins

For the Brownies
 90 g sugar free chocolate chips / sugar free stevia chocolate
 2 tsp coconut oil
 1 cup avocado (230g from 2 medium ripe avocadoes)
 2 eggs
 ½ cup stevia/erythritol (100g powder sweetener)
 ½ cup almond flour
 ½ cup unsweetened cocoa powder
 ½ tsp baking soda
 ¼ tsp salt
 1 tsp vanilla extract (optional)
  cup crushed pecan nuts (12g)
  cup melted sugar-free chocolate chips (40g)
 ¼ tsp coconut oil
 1 tsp salt (optional)
 Measuring cups and spoons
 Small pot and saucepan
 24cm x 24cm square brownie pan
 Parchment paper
 Food processor/ blender
 Cookie rack

Preheat oven to fan-forced 180 C (350F).


Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.


In a small pot, heat on medium fire the chocolate chips and coconut oil until melted.

Another option is to put the ingredients into a bowl and heat high in a microwave for less than 1 minute until fully melted.


In your food processor, simply put together the brownie ingredients one by one in this order: ripe avocado, eggs, stevia/erythritol, almond flour, unsweetened cocoa powder, baking soda, salt, vanilla. extract and melted chocolate.


Power blend for about 1 minute or until you come up with a dense brownie batter.


Bake for 25-30 minutes.


In order to remove the brownie easily, cool it down for 10 minutes before pulling the brownie out from the pan.


Transfer the batter into the prepared square pan. Spread the batter evenly with a spatula.


Transfer the brownie onto a cookie rack to cool down until room temperature.


Use a teaspoon to drizzle the melted chocolate on top of the brownie and garnish with crushed pecan nuts and sea salt.


Cut the brownie in 16 squares.


Store the brownies in the pantry in an sealed container.