Ultra silky and moist, these chocolate keto brownies are filled with creamy avocado for ample antioxidants!
Low in sugar and filled with superfoods like raw cacao and avocado, these double chocolate keto brownies are a satisfying treat that’s easy to bring together!
Avocado creates the luxurious base of this brownie batter, adding moisture, fiber and antioxidants. You can blend the avocados seamlessly into the batter using a food processor, or mash them just enough to enjoy the beautiful speckled effect they create.
To keep these brownies completely flourless, raw cacao powder stands in to provide a chewy texture that’s grain-free and delicious! You’ll also get the added benefit of its natural antioxidants to boost those from the avocados.
Start by mashing two ripe avocados until no large chunks remain. You can also blend them in a food processor until smooth. Combine raw cacao powder and stevia in a small mixing bowl along with baking powder and sea salt. Tip: If you are not following a keto diet, you can use coconut sugar or pure maple syrup instead.
Use a fork to mix mashed avocado with eggs until just combined. Gradually add the dry ingredients to the wet. Stir in melted chocolate and coconut oil last (this keeps them from solidifying). Next, stir well to form a thick batter, and pour evenly into a baking pan. Bake for 30-35 minutes, then let the keto brownies cool to room temperature before slicing.
Keto Avocado Chocolate Brownies
- 8×8 pan
- 2 Mixing bowls
- ⅔ cup raw cacao powder
- 2 eggs
- 2 avocados, mashed
- ¼ cup coconut oil, melted
- ⅓ cup dairy-free dark chocolate chips, melted
- 2 T stevia
- 1 t baking powder Sea salt
- Preheat the oven to 325°F and grease an 8×8 oven safe pan with coconut oil.
- In a mixing bowl, combine the dry ingredients. In a separate mixing bowl, stir together eggs and mashed avocado until just combined.
- Gradually add the dry ingredients to the wet, followed by melted coconut oil and melted dark chocolate. Stir well.
- Use a spatula to evenly spread the batter into the prepared pan. Bake for 30-35 minutes. Cool the brownies to room temperature before slicing.