Who doesn’t love brownies? The best thing about the following easy-to-make keto avocado brownies recipe I’m about to walk you through – is that they are fully compatible with your fat-fueled ketogenic diet! Which means you will be able to enjoy these without feeling guilty. In fact – they will even support your health and ignite your metabolism.
These brownies are rich in healthy fats that will stimulate your state of ketosis(You will continue to burn your own fat as fuel!), and support a healthy lifestyle. Very suitable as part of a ketogenic breakfast, as a delicacy accompanied by (bulletproof) coffee/tea, or as dessert after dinner!
Not only are they a delight to enjoy – they are also brimming with antioxidants, minerals, vitamins, healthy saturated & unsaturated fats and fiber! All while maintaining a negligible carbohydrate content.
However, even though they are so healthy – because of their addictive rich & creamy flavor I wouldn’t recommend you make these too often – as binging on these will still result in a rising number on the scale!
They are very much compatible with keto, but stick to eating these in moderate amounts. Their fat content makes it high in (good) and satiating calories, but do be cautious. Over-eating on the ketogenic diet will still lead to gaining weight!
This recipe will not only show you the amazing flavor combo of avocado and cacao/chocolate, but the addition of my own secret ingredient – hazelnut crumble– will completely top it off – quite literally!
Another point I tried to keep in mind when coming up with this recipe was to make it as accessible as possible by reducing the amount of essential ingredients and by describing the steps of making these as thoroughly as possible.
I will not keep you on the hook for a second longer, let’s get straight into making them!
Your shopping list
- Two whole avocados (around 150 grams each) One of the key ingredients to give the brownies their renowned creaminess, texture and stickiness. Additionally, a major source of nutrients and healthy ketosis-supporing fats.
- Three whole eggs – (around 80 grams each) Helps in letting the brownies rise when they are baking. A great keto food with high amounts of healthy fats and protein to keep you in fat-burning mode.
- 100 grams of chocolate – Preferably at least 70% cacao or higher – the higher the amount of cacao, the more bitter your brownies will be. Not really a right or wrong here, more a case of preference. Make sure you get one with low sugar content though, 10 grams of sugar per 100 grams or fewer. The chocolate, along with the avocado & coconut oil will provide the creamy foundation for these brownies.
- 4 tablespoons of natural sweetener – I personally always use a granulated mix of Erythritol/Stevia, but you can also use a monk fruit based sweetener. These are all three natural sweeteners that will not impact blood sugar levels
- 50 grams of organic cacao – To keep these brownies free of almond-, or coconut flour – Cacao will provide these with a thick, chewy and sticky texture. Absolutely mouthwatering
- 35 grams of hazelnuts – The crunch and slightly bitter flavor of hazelnuts blends very well with the creaminess of the avocado and cacao. These will add an extra dimension to the depth of the flavor and texture. You can buy them roasted, or buy them raw, and roast them yourself in a preheated oven at 325 degrees Fahrenheit for 6 to 8 minutes.
- A pinch of Pink Himalayan salt –Gives these brownies even more crunch, and adds to the flavor explosion! Also provides you with essential minerals that you will need in plenty on the keto diet.
- 2 teaspoons of Baking powder – Along with the eggs and cacao, aids in letting the brownie cake rise.
- 1 teaspoon of Cassia cinnamon – I’ve recently discovered that cinnamon goes very well with cacao. Just a teaspoon of this healthy, blood sugar regulating spice will not only add to the healthy benefits this brownie provides, but also creates even more flavor!
- 2 drops of vanilla extract – Adds a subtle sweet touch
- 15 grams of grass-fed butter – Try to get your butter from an organic origin, Kerrigold is always a solid choice. This will add to the nutritious benefits and a fair & green production process. Grass-fed butter is extra rich in butyric acid and vitamin K. The butter will be used to grease the baking tin.
- 50 grams of coconut oil – Rich in MCT’s that will provide your liver with the energy to keep producing ketones! The coconut oil will be used to make these brownies fudgy and creamy. I recommend you get your hands on a cold pressed extra virgin coconut oil for the highest quality.
- 100ml of full fat mil(OPTIONAL) To thin out the mixture if it gets too thick, if you have a milk allergy you can just use water instead.
Before we start it is important that you have the right tools to create these fudgy creamy brownies.
To keep the process as simple as possible I will list some basic kitchen utensils below that will get the job done perfectly. Additionally, I will list a few optional tools that will make your life slightly easier, but are definitely not required!
- A whisk to mix all the ingredients together.
- 1 or 2 spatula – Preferably wooden or synthetic spatula as these will not damage the non-stick coating on the spring cake tin.
- Rectangular cake tin – Preferably one with small dimensions(around 20 x 10 cm) as this will give you thicker brownies (Additionally you can of course increase the amount of ingredients used when you do use a larger baking tin)
- 2 medium-sized bowls to mix the ingredients in.
- 1 small bowl
- A pot
- A plastic bag
- A fork and small bowl to mash the avocado into a paste.
- A blender or mortar and pestle to refine the avocado into a paste
- Nut grinder to grind the hazelnuts into smaller chunks – this one is ideal as you don’t have to squeeze your fingers through the blades like you have to with the blender. It also leaves the hazelnuts slightly chunky while a blender will grind it to shreds. I recommend this one from
Ready to serve in 40 minutes!
- Start by grinding the 2 avocados into a rough paste. You can use nothing simpler than a fork for this! It will be easier using a mortar and pestle, or a blender for this process. However, using the latter two methods will likely cause a smooth paste. While that is not necessarily a bad thing – it is preferable if the avocado paste still has some chunks in it, as this will only be in favor of the fudgy bite of the brownies!
- Preheat the oven to 325 degrees Fahrenheit and roast the hazelnuts for 6-8 minutes. The oven will be roasting the hazelnuts will you can proceed to prepare the brownie mixture!
- Crack 3 eggs, add the whole eggs to the avocado paste in 1 bowl and stir it well using a whisk.
- Fill your sink or a pot with hot water and place the small bowl with the 100 grams of 85% chocolate solids & the 50 grams of coconut oil in it. By subtly heating the chocolate it will prevent it from curdling. While the chocolate and coconut oil are melting you can proceed with the next step!
- Combine 4 tablespoons of your natural Stevia/Erythritol sweetener, 2 drops of vanilla extract, 50 grams of cacao, 1 tsp of cinnamon & baking powder in the other bowl and mix it well.
- Add the mix of sweetener, vanilla extract, cacao, cinnamon & baking powder to the avocado/egg mixture and stir. At this point the chocolate/coconut oil should be molten.
- At this point the hazelnuts should be done. Remove them from the oven and grind them by using the nut grinder, you van leave them a bit chunky. Additionally, if you don’t have one – you can place the nuts in a plastic bag and smash them a couple of times with a pot(This will look weird xD )
- Stir the chocolate/coconut oil mixture until it’s a smooth chocolate liquid. Proceed by slowly adding it to the rest of the ingredients in the other remaining bowl while stirring.
- This will leave you with one bowl with all the ingredients, mix and whisk it well until its smooth(except for any avocado chunks)
- Add the chunks of hazelnut to the mixture.
- Grease the baking tin with the 15 grams of grass-fed organic butter. This will make the brownie even creamier and prevent it from sticking to the baking tin.
- Preheat the oven to 325 degrees Fahrenheit, and evenly spread the brownie mixture into the greased baking tin.
- Bake the brownie mixture for 25 to 30 minutes.
When it is done baking leave it to cool for approximately another 30 minutes. The mixture may be a little runny depending on the thickness of your cake with the used thin. However, you need not worry about this, due to the heat that is still present in the cake and tin, the brownie will still cook though a bit.
How many calories am I consuming?
With this amount of ingredients you have 8 servings of delicious brownies that adhere to the ketogenic ratios, is rich in vitamins, minerals, high quality fats, protein & fiber to keep you satiated.
Especially the avocados are a brilliant source of unsaturated fats and very high in potassium – an essential mineral that you need in high quantities, especially on the ketogenic diet. They are so healthy that I dedicated an entire article to this South-American jewel of a fruit, titled: Avocado on the keto diet
And equally as important, these keto avocado brownies are incredibly delicious!
For the best flavor you can serve it with a portion of whipped cream and maybe some low carb fruit. In my experience blueberries go really well with these fudgy brownies. They are so crunchy, sweet and creamy, if you didn’t know better you could swear these would be rich on carbs and sugar, nothing is less true!
If you add a serving of whipping cream add an extra 60 calories, and 10 calories for a handful of blueberries.
Please let me know how your brownies turned out! I’d love to hear what you think about them! Did you enjoy them as much as I did? Do you have any unique ingredients of your own that you like to add?