For those seeking a delectable treat that aligns with a ketogenic lifestyle, these keto avocado brownies offer a rich, fudgy experience without the guilt. By cleverly incorporating avocado, these brownies achieve a moist, decadent texture while remaining low in carbohydrates and free from refined sugars. This article delves into the secrets of crafting these delightful brownies, exploring ingredient choices, preparation techniques, and customization options to suit various dietary needs and preferences.
The Allure of Avocado in Brownies
Avocado might seem like an unconventional brownie ingredient, but it works wonders in creating the perfect texture. You cannot taste the avocado at all! It helps create a fudgy yet light texture in the baked base and it is perfect for a silky-creamy frosting that won't sit in your tummy like a rock. These chocolate avocado brownies DO NOT taste of avocado! The avocado helps create the fudgy texture we all love in brownies whilst keeping the recipe light and seriously nutritious at the same time. When folded into brownie batter, avocado adds a velvety texture and healthy fats and enhances the chocolate flavor.
Key Ingredients and Their Roles
Flour Alternatives
Instead of traditional wheat flour, these brownies rely on almond flour for structure and a subtle nutty flavor. I used ground almonds, but super-fine almond flour is also fine. For those with nut allergies, coconut flour can be used as a substitute. Use 3 tablespoon coconut flour instead of the almond flour.
Sweeteners
To maintain a keto-friendly profile, sugar substitutes are essential. The biggest challenge was finding a good sugar substitute for these brownies. Lakanto Golden, a blend of erythritol and monk fruit, mimics the taste and texture of brown sugar. I used sukrin gold brown sugar alternative.* You can substitute with other brown sugar alternatives. Any sweetener works in this recipe, from allulose to xylitol. If blood sugar is not a concern, you can even use coconut sugar.
Chocolate Components
The recipe calls for both sugar-free chocolate chips and cocoa powder to achieve a complex chocolate flavor. The brownie batter includes two types of chocolate: cocoa powder and chopped chocolate. The chopped chocolate enhances the chocolate flavor and adds additional sweetness to the brownies. If you prefer something sweeter, choose a chocolate with less cacao, but make sure the chocolate is sugar-free. Lily’s is my favorite sugar-free chocolate right now. Chocolate helps with the creamy texture and the powder lends depth. So, I do not recommend to leave either of them out or replace one with more of the other. You can use either natural or dutch process cocoa powder.
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The Creamy Element: Avocado
A ripe avocado is crucial for achieving the desired fudgy texture. Make sure to use a ripe avocado. You can tell when an avocado is ripe when you can lightly press on it and it gives a bit but doesn’t feel mushy. If your avocado is firm and doesn’t give at all when you press on it, it’s not ready. When you scoop it out, measure it in a measuring cup. 3/4 -1 cup of avocado gently pressed down.
Other Important Ingredients
Eggs act as a binder and contribute to the brownie's structure. Melted coconut oil (or butter) adds moisture and richness. Vanilla extract enhances the overall flavor profile.
Step-by-Step Baking Instructions
Preparation: Preheat the oven to 350°F (175°C). Grease the interior of a nonstick 8 x 8 inch baking pan with cooking oil spray and line the bottom with parchment paper. Preheat the oven to 180C / 160 C fan / 350 F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
Blending the Base: Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating. Add avocado, eggs, butter, brown sugar alternative to food processor. Pulse until batter is smooth and no avocado chunks remain. The best way to puree the avocado is with a food processor (you can also try a powerful blender if you don’t own a food processor). You don’t want any small bits of avocado in your batter so mixing by hand is not ideal. Don’t have fresh avocado? I tested frozen avocado, and it worked just fine. Mash the avocado VERY well. You don’t want any clumps in the brownies. In the bowl of your food processor combine the avocado, eggs, fat and nut butter and blend until smooth. Blend on medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey.
Combining Dry Ingredients: In a medium bowl, combine cocoa powder, almond flour, baking powder. Whisk until evenly combined, breaking up any clumps of cocoa powder or almond flour as you whisk. In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside.
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Mixing Wet and Dry: Pour dry ingredients into avocado batter. Pulse on low speed until the batter is smooth and uniform. Gently add in the dry ingredients and mix until just combined. You will need to scrape the batter from the sides and bottom of the food processor a few times, to help make sure the avocado is fully blended into the chocolate. Make sure avocado is fully blended into chocolate, otherwise you will taste the avocado in the brownies.
Adding Chocolate Chips: Stir in 4 tbsp of the chopped chocolate. Fold through the chocolate chips.
Baking: Spread batter into prepared baking pan. Batter will be very thick (like a mousse consistency) so you will need to use a spatula to spread it evenly across the baking pan. Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm. Bake for about 17-20 minutes or until brownies are done. When you touch the surface of the brownies gently with your finger, it should bounce back. Bake for about 25 - 28 minutes until just a slight jiggle remains in the centre. Take them out of the oven when they are still jiggly in the middle.
Cooling: Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature. Remove the brownies from the oven and let them cool in the pan completely, before slicing up. Remove from the oven and let cool for 10-15 minutes.
Optional Chocolate Avocado Frosting
For an extra layer of indulgence, consider topping the brownies with a silky-smooth chocolate avocado frosting.
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Frosting Ingredients
- Ripe avocado
- Powdered sweetener
- Cocoa powder
- Unsweetened almond milk (or other milk alternative)
- Vanilla extract
Frosting Instructions
Place all the frosting ingredients in food processor and blend until smooth. Taste and adjust the sweetness if necessary. Use a spatula to add the frosting to the avocado brownies.
Tips for Perfect Avocado Brownies
- Don't Over-bake: This counts for brownies with avocado and ANY other low carb brownies. This is the most important tip: don't over-bake. Any sweetener works in this recipe, from allulose to xylitol. If blood sugar is not a concern, you can even use coconut sugar.
- Melt Chocolate Carefully: Melt the chocolate slowly. Never, ever heat it until it bubbles, or you risk that it splits and curdles. The water bath method is the safest. If you use a microwave, stop before the chocolate is fully melted.
- Scrape the Bowl: During the mixing process, scrape the sides of the mixing bowl a couple of times.
- Avoid Overmixing: You over-mixed it. DO NOT OVER MIX! This will result in cakey brownies. If you need to stop the blender or food processor and continue mixing/mashing the avocado by hand to get it to fully incorporate. Overmixing will result in cakey brownies, while undermixing will yield inconsistencies in taste and texture. Blend your batter up until it is homogenous and smooth (but no more than that). Try not to overmix as the final product will become cakey if you do.
Customization and Variations
Add Nuts: Incorporate chopped walnuts, pecans, or hazelnuts for added texture and flavor. Indulge guilt-free in these rich, chocolaty Keto Avocado Brownies with Hazelnuts. Made with creamy avocado, crunchy hazelnuts, and raw cacao powder, these brownies are sweetened with just a touch of natural sweetener. In the food processor, grind the raw hazelnuts until they reach a coarse flour consistency. This coarseness will add crunch and texture to the brownies. We love the crunch given by the coarse hazelnut texture.
Make it Vegan: It should be possible to use 2 flax or chia eggs instead of the eggs. Note I have not tried this yet. This recipe is also Vegan friendly! See notes. This unique healthy brownie recipe creates incredible vegan brownies without using typical binders like applesauce, bananas, eggs, or sweet potatoes.
Enhance Chocolate Flavor: Add a teaspoon of instant coffee powder to the batter to intensify the chocolate notes.
Add a Swirl: Swirl in some sugar-free peanut butter or cream cheese for a marbled effect.
Storage Instructions
Store your brownies in the fridge for up to 5 days in an airtight container or freeze for up to 3 months. Freezing lightens the colour of the frosting a bit. However, it returns to normal once it is defrosted. Your keto brownies never have to go to waste. Conversely, if you’d like to make and store your keto brownies in bulk, we recommend doubling or tripling the recipe, cutting them into brownie squares after cooling, and freezing in an airtight container/bag.
Nutritional Benefits
These keto avocado brownies are not only delicious but also offer some nutritional advantages. This recipe is gluten-free and sugar-free. And of course, it contains avocado, which is full of nutrients and healthy fats. Find out more about the health benefits of avocado here. Compared to traditional brownies, ones made with avocado are a healthier option. They have less saturated fat and are lower in sugar. These keto avocado brownies are so healthy you could have them for breakfast (which we did!!).