These Easy Keto Low-Carb Avocado Chocolate Brownies are flourless and made with all of the taste of decadent fudge. This sugar-free dessert is made with no almond flour or coconut flour! They are also gluten-free and dairy-free!
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This post was originally published in April 2018. It has since been updated.
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Table of Contents
How to Make Keto Avocado Brownies
- Preheat oven to 350 degrees.
- Spray a 9x9 pan with oil or line with parchment paper.
- Add 3 eggs, ½ cup sweetener, 1 ½ cup avocado, ¼ cup coconut oil or butter, ¼ cup of almond butter, ¾ teaspoon baking soda, and one teaspoon of vanilla to a blender. Blend until thick.
- Add the mixture to the pan.
- Bake
How Long to Cook and Bake
The brownies will need 22-25 minutes.
Which Sweetener to Use
I use Lakanto zero carb organic monkfruit sweetener. You can use my Discount Code: STAYSNATCHED to save.
What Kind of Butter To Use
I like to use grass-fed butter. Kerrygold is my favorite brand.
Brownie Texture
What I love about these brownies is the TEXTURE. Once you start to mix the batter you will see exactly what I mean. The batter is super gooey and results in the perfect inside brownie texture.
I also love that the brownies aren't overpowered with chocolate. If you are a chocolate fanatic, no problem! Use a little more sugar-free chocolate chips.
Do the Brownies Taste like avocado?
Will these brownies taste like avocado? Not exactly. The avocado does a great job in the texture production area. No butter is used in this recipe, though I use coconut oil. Think of the avocado as the agent.....loaded with health benefits.
How Many Carbs?
Each brownie has 3 net carbs.
How Long Will the Brownies Last in the Fridge?
They will last tightly sealed for up to a week.
Freezer Tips
Store the brownies in an airtight container or tightly sealed in the freezer for 3-4 months. I defrost at room temperature.
More Keto Dessert Recipes
Keto Peanut Butter Cookies
Keto Chocolate Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Cream Cheese Sugar Cookies
Keto Pound Cake
Keto Chocolate Chip Cookies
Keto Low-Carb Cheesecake
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Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 3 eggs
- ½ cup zero-calorie sweetener If you like really sweet brownies, you may need more sweetener.
- ½ cup unsweetened cocoa powder I prefer cacao powder
- 1 ½ cups ripe avocados, use enough avocado to fill 1 ½ cups For me this was 1 ½ avocados
- ¼ cup coconut oil You can use butter if preferred.
- ¼ cup natural almond butter You can also use organic, natural peanut butter
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- sugar-free chocolate chips optional for sprinkled topping
Instructions
- Preheat oven to 350 degrees.
- Spray brownie pan with cooking oil. If using a baking dish, use an 8 x 8 or 9 x 9 with parchment paper.
- Add all of the ingredients to a blender.
- Blend for 30-60 seconds until the batter is smooth. Depending on the type of blender or food processor you use, you may have to blend for about 20 seconds, open the blender, and stir the ingredients, and then blend for an additional 10 to seconds. The batter will be thick and smooth. Make sure to scrape down the sides.
- Spoon the batter into the brownie pan or baking dish.
- Flatten the batter with a knife or spoon. Sprinkle with any toppings. Sugar-free chocolate chips or nuts work well. I used cacao nibs.
- Bake for 22 -25 minutes. Mine were ready around 23 minutes. You can use a toothpick to check if the brownies are done. Insert the toothpick in the middle of a brownie. Remove it and examine if the toothpick has any uncooked batter.
- Cool for 10-15 minutes before removing the brownies from the pan.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Darlene Dougharty says
I'm a little confused...is it 1 1/2 avocado or is it 1 1/2 cup of avocado? The way it is written it's unclear to me.
staysnatched says
1 1/2 cups. It will depend on the size of the avocados you use. For me, 1 and 1/2 avocados equaled 1 1/2 cups. Two avocados (if small may equal 1 1/2 cups).
kat says
is it 1 1/2 cups, sliced, diced, chopped, mashed?
staysnatched says
It doesn't matter. Whichever you prefer. In step 3 you load all of the ingredients into the blender.
Cydnie says
Hmmmm I think it would measure different if mashed compared to chopped or cubed.
Elaine @ Dishes Delish says
These cute little flourless brownies look so fudgy and delicious! I love baking with avocado and will be making these little cuties this weekend for a party I'm going to.
staysnatched says
Wonderful. I hope everyone enjoys!
Jamie says
Ooo these look so fudgy! Thanks for sharing, pinning for later for sure!
Gloria says
These sure do look delicious. Avocado is so healthy....so we can eat lots right? LOL. I think any chocolate fanatic would have a hard time passing these up.
staysnatched says
Awesome. No problem!
Veena Azmanov says
What a delicious Flourless Keto Avocado Chocolate Brownies! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
pam says
The brownies look amazing and I had no idea that brownie pan existed! It's pure genius. Thanks for letting us all in on the secret.
staysnatched says
I stumbled across it randomly. I love it!
Cheistina Shoemaker says
I love that you used avocado and almond butter! That texture looks absolutely perfect!
Sherri says
Do you melt the coconut oil? Or is it ok to use it at solid ?
staysnatched says
Hi there! Melt it.
Tanya says
Hi! You think I could I use a different neutral flavored oil like Algae or avocado oil with same results? 🙂
staysnatched says
I think avocado oil would work just fine, but I haven't tried it.
Norah says
Made these as muffin/brownies with a tad less sweetener and unsweetened chocolate chips on top......heavenly!!! ????
staysnatched says
Wondeful! I’m glad you enjoyed them!
Shari says
So delicious! I subbed 1/4 cup almond flour and 1/4 cup unsweetened coconut flakes for almond butter. 5 Lily's sugar free dark chocolate chips on each unbaked muffin. 2 net carbs each! Yum!
Christa Holland Jones says
Too much avocado taste. Not really a brownie taste at all.
DJ Flook says
weird because the avocado has NO taste which is why it works so well in so many recipes.
Lauren Ingrao says
I was feeling lazy. I dumped all the ingredients in to a bowl and hand mixed it. Coconut hard as a rock, eh itll melt in the oven. These were delicious from off the spoon all the way from out of the oven! 5 stars!
staysnatched says
I'm glad you enjoyed them!
Carla says
I absolutely love this recipe. I am making it for the third time today. Even my 11yr loves. So after fighting over the last one from the first batch, I now double the recipe! Pure perfection, mwah!
staysnatched says
That is so great to hear! I'm glad you and your family enjoyed it!
Natalie says
I made these today. With a cranky toddler pawing at me, I accidentally forgot the almond butter. I was struggling to get the batter out of the blender. Next time, I'll use my stand mixer. Despite the missing ingredient, they still came out yummy. The texture is somewhere closer to a slightly more solid mouse. It is light, airy, creamy, but has an ability to maintain the brownie shape. I may also add a tablespoon or 2 of almond flour, coconut flour, or other nuts flour to see if I can get a chewier brownie consistency. Overall, I thought these were good, but I'd like to see if I can get them a bit more solid.
Lisa Bedker-Madsen says
How many carbs?
staysnatched says
Hi there! All macros are listed at the top of the post.
Shalonda says
The recipe was great, the brownies texture was perfect!!!!! I definitely will be using this recipe again. Now for the taste? Very bitter and a over powering after taste. This part is my fault. You warned of using stevia could result in a bitter brownies but I was hoping it wouldn't happen to mine I was wrong lol, another thing I used natural PB and the recipe said it could be used but- I don't like peanuts or peanut butter it was just cheaper than a jar of almond butter, I've learned my lesson. So I will be making this recipe as it's supposed to be next time based on the fact that they looked great and the texture was exactly what you would want in a brownie.
staysnatched says
Thanks for trying this recipe! And also, thanks for giving information about your results using stevia. I hope you make it again and enjoy 🙂
Betty says
This recipe looks yummy. Question...1 1/2 avocado chopped or mashed? Thanks
staysnatched says
You can do either. The avocado goes into a blender or food processor.
Lucy says
What is the difference between baking Soda and baking Powder? would it change the texture or taste?
staysnatched says
Baking soda is used with acidic ingredients. Both items are used in baking in order to yield baking results. They aren’t used for flavor.
Kelly says
I made these this morning, and subbed organic peanut butter, in place of the almond butter, as I didn’t have any in the house. Soooo yummy! Note: I hated avocado up until now! Thank you for this recipe!
staysnatched says
I'm so glad you enjoyed the recipe and that you like guac now! I hope you try more recipes!
Lisa says
These look so good! Do you think I could freeze these without it affecting the texture too much?
staysnatched says
Hi there. I haven't tried it. I don't freeze baked goods. How has it worked with other desserts you have frozen?
Lisa Hehl says
I freeze cakes and I’ve also frozen a bunch of different kinds of keto approved “fat bimbs” I guess they would be called. I’m just not sure how these would work with the avocado in it. I might have to just try it out and see ????.
staysnatched says
Gotcha! Well definitely let me know how it turns out! I really should start freezing more more things! 🙂
Kailey Alexander says
Made these once before, and loved! But didn’t know if the consistency is supposed to be a little different from regular brownies? I am making them again tonight!
staysnatched says
Depends on what you mean by regular brownies. It's a great keto version of a regular brownie.
Helen says
I like the taste of these, however if I made them again I would add 1/3c coconut flour as I found these a little too wet. I added 1/3 cup walnuts for some crunch. Once cooled I stuck them in the fridge to firm up a little more.
Tasha says
I love this recipe!!! This is now my go to dessert.
staysnatched says
That is so wonderful to hear!
Ailani says
Do you have any recommendations for an almond butter substitute? Looking to make these for my daughter's birthday treat for school but I need to make something: diabetic friendly, nut free, gluten free & dairy free. Looks so yummy!
staysnatched says
Hi! I have only made them using natural peanut butter as a substitute. I don't have a recommendation that I can provide that I have personally tested. Testing is very important when it comes to baking. You can try omitting it and see how they turn out.
Jessica says
I’m using sunflower butter because I’m allergic to both tree nuts and peanuts. They’re still in the oven, but the batter tastes delicious!
teni koko ironi says
Maybe you can try try sunbutter instead. It's nut free
Emily says
I made these today and I love the flavor. They are very subtlety sweetened, which I prefer. I’m not sure if I did something wrong as mine were a bit on the wet side. They had a consistency like a pumpkin pie...if I picked one up it just kind of fell apart. I do wonder if it’s because I couldn’t get all the batter out of the blender, maybe I didn’t get enough binding agent in my pan. I will definitely use my stand mixer next time as well. Otherwise, it’s delicious!
staysnatched says
I wonder if the batter you left behind had more of the avocado.
Diane Lische says
We really enjoy this recipe!! I used all natural peanut butter and swerve for the sugar, and 2 medium size avocados. I used my hand mixer to blend everything. It turned out perfect and I was surprised how easy this was. I also put shaved almonds and drizzled 90% Lindt choc. on top. Thank you so much for this recipe..????
staysnatched says
Your modifications sound so yummy! I'm happy you enjoyed the recipe!
Delphine says
I tried the recipe today. I replace the sweetener with a ripe banana. I also tweaked the recipe to make it with 4 eggs instead of 3 and 2 cups of avocados (a lot of rule of 3 to apply on every ingredient). The texture seemed a bit eggy and springy. And the sugar level wasn't balanced to fit with the bitterness of the cocoa powder. I think a second banana would be perfect. Despite the visual eggy texture, it was quite smooth in the mouth and I'm happy with it. I just wish it wasn't so bitter.
staysnatched says
I like your recipe modification! Dark chocolate recipes can be difficult in terms of bitterness for some.
Gee says
These were REALLY eggy for me. Is there any way to tone down the egg flavor with added spices or more sweetner or possibly replace an egg with a flax egg or more nutbutter or something?
These were super easy to make though and the batter itself tasted pretty good so I'd be tempted to make these again when I have some avocados that need to be used up.
staysnatched says
This is the first I've heard that they taste eggy. I never taste egg in dessert. You can try a flax egg or more sweetener. I have not tested this recipe with a flax egg.
Malikye says
I followed the base recipe exactly using a 9x9 glass pan and added Lily's stevia dark chocolate chips and chopped pecans. It came out more like fluffy cake than gooey brownie. Kind of dry and a little bland. I'll probably try adding more swerve, a little salt, and a little coconut flour next time.
Erin says
I am on a keto diet and these are wonderful for it! I prefer eating them chilled right from the fridge 🙂 They also preserve well in the freezer.
staysnatched says
So happy you enjoyed them! I love your freezer tips!
Jess says
Amazing. I made these for the first time. So simple mix all the ingredients together it’s so easy. The batter was thick but that’s ok. I will be making these again. Just curious on how to store them. Should they be put in the fridge? I am going to put them in the fridge and nick them when I want a piece. Thanks so much for the recipe it’s perfect.
staysnatched says
That's exactly what I do! If I plan to eat them within a day, I store at room temperature. But for anything longer than that, I use the fridge.
Neha says
How do you store these ??? Should they be refrigerated???
staysnatched says
Yes, you can store them in the fridge.
Diane says
Do you have the fat & protein count on these? I see 3g of carbs and the calorie content, but I'm trying to track macros for keto. These are amazing, by the way!
staysnatched says
Yes, it's documented at the very top of every post. You should also be calculating your own personal macros using the branded ingredients you used in your recipe. Your macros will differ from mine unless you use the exact same brands.
Terry says
Can you add chopped nuts and choc chips to the batter?
staysnatched says
You would fold them in last.
Vanessa says
In your recipe with the sweetner, it says See cooking note for the amount used. I did not see this anywhere on the recipe or in any notes. I'm still trying to figure it out, any help would be appreciated.
staysnatched says
Hi, the recipe says to use 1/2 a cup of Swerve sweetener. I think you misunderstood the cooking note. The cooking note is saying, if 1/2 cup isn't enough for you, add more if you like really sweet brownies.
Traci says
I tried these without the almond butter (as I'm apparently allergic to almonds now) and forgot to add the PB. With that being said these turned out DELICIOUS without either. They were more cake like but the taste was perfect.
I also didn't have swerve so I'd used a Truvja blend for baking.
No after taste. Didn't taste like Avocado.
Oh! I used dark cocoa powder which I prefer.
.
This recipe is spot on delicious heaven for someone who is gluten free !!!
Hotpepperqueen5 says
As I read the ingredients I thought how the heck is this going to rise.... well it did!! After it cooled it flattened out a bit. Mine did not turn out “bread looking” like your pic.... but more like a polenta type of firmness.
For keto?!!! These are damn good!!! The only modification I did was use peanut butter and olive oil instead of coconut oil . Topped with cocao nibs- delish!! Cooked mine in a 8x8 pan and it took ALOT longer than recipe said. More like 40 minutes.
Mina C says
Hi! I entered the recipe above in My Fitness Pal and got the following:
252 cal
27g carb
18g fat
9g protein
10g fiber
Matching all the ingredients exactly, how is this possible? I thought it was 3g net carbs. I will check my blood sugar before and after to see if it is affected. Hope this doesn't kick me out of ketosis.
staysnatched says
You likely aren't using the same brands I used. I'm also not sure if you are providing the data for the entire recipe, for which you will need to subtract fiber from total carbs and divide by 12 servings. Please list every brand and serving you entered and I will check it against my MyFitness Pal calculation.
Eco says
Batter tasted so good
Dee says
So I just made these tonight. We are at elevation so I increased the baking soda to 1 tsp and the temp to 375 and the time was 27 minutes to bake. The texture was so good and I did NOT melt my coconut oil. Nobody even knew there was avacado in there!!!
staysnatched says
I love when that happens! I do it all of the time (hide the real ingredients)!
Pati says
This brownies looks AMAZING! What a great idea. I actually have some almond butter in the cupboard which I haven’t used in a while. I’ll have to start making some brownies asap. Thank you for the recipe. I have directory of low carb recipes as well. Thanks for inspiration!
Patty says
Hi can you packaged avocado that is already smoothed if you do not have the fresh avocados?
staysnatched says
I've never used them. I would assume you can.
Bay says
These look so delicious. I'm looking forward to making these as soon as I run out of the chocolate chip cheesecake bites and I'm def ordering that brownie pan.
staysnatched says
You will love that brownie pan!
Maggie R. says
How long can these be stored in the fridge?
staysnatched says
They are best eaten from the fridge within 3-4 days. They will freeze up to 3 months.
Judy says
OMG these were awesome..thank you so much!! This really satisfies the craving for chocolate..I didn’t use the unsweetened coco chips but I sprinkles a few pecans in the mixture..came out delicious ?will def rotate here out with my weekly keto bomb treats
staysnatched says
So glad you loved it! I love that idea.
Mark says
Wasn't a huge fan! They just wasn't sweet enough. I will try making them again and will add more sugar substitute and some chocolate chips to mak it more chocolatey tasting.
staysnatched says
I agree if you like them super sweet use more sweetener.
Jen says
Thank you for this delicious recipe! I’ve been making your brownies each week for about a year now. I just wanted to share that I typically do follow your recipe, unless I have a little more or less avocado on hand (seems to work fine either way, within reason!), or I’m out of almond butter (it’s delicious with natural peanut butter too!). Once when I only had about half the avocado I substituted with a ripe banana (yes this affects the nutritional info, but i had already added all the other ingredients and it was too late to go to the store!). This variation was delicious too, just more carbs to count in the macros. I also often freeze them and they still taste great. 🙂
staysnatched says
I love all of the tips you provided!
Brittany says
Holy S**t they were freaking amazing !!! Loved them !
staysnatched says
haha! Glad you liked them!
Taylor says
If I used stevia as a sweetener, would I still add the same amount or less? I know stevia can be extremely sweet and usually it doesn't take much.
staysnatched says
This sweetener converts 1:1 like table sugar. So you can use the same conversion calculator that can be found online. Google stevia conversion if you aren't familiar.