Avocados are a staple on my keto lifestyle. And they’re so versatile. Guacamole, eggs, BLT’s, you name it—avocado can elevate it.
What about desserts? I started experimenting with avocados in my collagen smoothies. That resulted in delicious smoothies, milkshakes, mousse, ice creams, ect.
Then I came across a keto forum where someone suggested using avocados in brownies. I was immediately intrigued. One of the reasons I love brownies is the texture. They’re so moist. MOIST! (I know, the only good things in life that can be moist are brownies and breads.) With the texture of avocados, I knew we were on to something.
And we were! Holy moley, these not only look incredible—they taste incredible, as well!
Next time you have a couple of spare avocados laying around, try this recipe. You won’t regret it!
Keto Avocado Brownies
Ingredients
- 2 small avocado
- 1/2 cup almond butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp erythritol (I use Swerve)
- 1 tbsp coconut oil (melted)
- 1 tsp pure vanilla extract
- 1/2 tsp pink himalayan salt
- 1/2 cup dark chocolate baking chips
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking pan.
- Cut avocado, remove the pit, and scoop the flesh into a mixing bowl.
- Add almond butter and mix well until mixture is creamy (about 2-3 minutes).
- Add cocoa powder and erythritol, mixing until combined well. Leaving the mixer on, add coconut oil and vanilla and combine.
- Add chocolate chips to the mixture and stir to combine.
- Spread mixture in the prepare pan. Top with additional chocolate chips if preferred (this will alter nutrition facts).
- Bake for 22-25 minutes. Once finished, allow the brownies to cool before serving. Enjoy!
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