Home Course Dessert Flourless Avocado Brownies (Keto, Paleo, Dairy Free)
By: Cristina Curp, FNTP
388 CommentsThis post may contain affiliate links.
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These Flourless Avocado Brownies are keto and paleo friendly! Made with wholesome ingredients, this blender (or food processor) batter comes together in minutes. This recipe is also Vegan friendly! See notes.
Table of Contents
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1 About The Recipe
2 Ingredients
3 Frequently Asked Questions for My Famous Avocado Brownies!
4 Thank You!
5 Flourless Avocado Brownies
About The Recipe
In the recipe, I say 1 Hass avocado. I use a whole one, I consider these medium-sized, about the size of my fist. If you have massive (I’m looking at you Florida) avocados, use half of one, or your best judgment.
The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Lakanto train because it’s working for me. Use what works for you, be that coconut palm sugar or cane sugar. It’s your body loves. You know it best.
Ingredients
These flourless brownies are made up of nut or seed butter and avocado. This is what makes the batter. You can’t skip either ingredient. Then if course cacao powder to make it chocolatey. Your sweetener of choice and the usual things like eggs, vanilla, baking soda, and love! Don’t skip the chocolate chips on top either.
- For the fat, I recommend lard or coconut oil to keep them dairy-free, but butter works too.
- My nut butter of choice are unsweetened, unsalted almond butter or cashew butter (or sunflower seed butter for nut-free)
- I find that Lakanto (erythritol+ monk fruit) works best for this recipe!
- You can use cocoa but I prefer cacao powder
- This is vanilla extract I use.
- For egg-free, sub the eggs with Bobs Red Mill Egg Replacer
Frequently Asked Questions for My Famous Avocado Brownies!
What size should the avocado be?
Make sure your avocado is medium-large and ripe!. When you scoop it out, measure it in a measuring cup. 3/4 -1 cup of avocado gently pressed down.
Why did mine turn out cakey?
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.
Do I need the nut butter?
Or seed butter, YES. No Coconut butter won’t work, and you can’t replace it with ghee or regular butter. Don’t skimp on the nut or seed butter.
Can I make them sweeter?
Yes! My palate isn’t used to really sweet stuff anymore. If you still eat “regular” sweets then you’ll probably want to add more sweetener. About 2 tbsp more.
What type of pan should I use?
These bake best in a metal loaf pan.
Can I skip the gelatin?
Yes, but I like them better with it in.
Can I skip the chocolate on top?
You can, but why? It’s so much better with it. I like using an 85% dark cacao bar that melts into a mess on top. Takes these avocado brownies to the next level.
Thank You!
Thank you! All of you who make and share this recipe! I love seeing your posts on Instagram! Yeay Team Flourless Avocado Brownies. This recipe, my first viral one, even made it into my book: Made Whole! If you want a more traditional brownie experience check out my KETO FUDGE BROWNIE (dairy and nut-free).
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Flourless Avocado Brownies
- Author: Cristina Curp
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Print Recipe
Description
Fudgy keto flourless brownies! READ FAQs before making these!
Scale
Ingredients
- 2 large eggs (or Bob’s Red Mill Egg Replacer)
- 1 medium, ripe, hass avocado (3/4 cup)
- 1/4 cup melted ghee (lard,coconut oil, or butter substitute)
- 1/4 cup unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Lakanto or preferred granulated sweetener
- 1/3 cup cacao powder
- 1 tsp vanilla extract
- 2 tablespoons gelatin (optional, makes them chewy)
- 1/2 cup low-carb chocolate chips or chopped-up chocolate
Instructions
- Pre-heat oven to 350F.
- Line a small baking dish, like a loaf pan with parchment paper.
- In the bowl of your food processor combine the avocado, eggs, fat and nut butter and blend until smooth. Then add the remaining ingredients.
- Blend on medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chunks of avocado left.
- Use the spatula to transfer the batter tothe baking dish and smooth it out evenly.
- Top with fun things. I’m partial to chocolate chips!
- Bake for 25 minutes. Until the edges begin to separate from the sides.
- Remove from the oven and let it cool for 15 minutes before handling.
- Pick it up, carefully, by the parchment paper and set it on a cutting board.
- Cut into 8 squares! Enjoy! Store leftovers in Tupperware in the fridge for up to a week.
Recipe Notes:
- Don’t over-mix.
- Don’t skimp on the nut or seed butter.
- If you’re not using Lakanto, you might want to add 1-2 tbsp more sweetener.
- For the egg free version, just mix up the egg replacer first and add to food processor.
Nutrition
- Serving Size: 1 square
- Calories: 152
- Sugar: (alcohols) 4.5g
- Fat: 13.8g
- Carbohydrates: 10g
- Fiber: 1.73
- Protein: 3.9g
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About Cristina Curp, FNTP
Hey There! I'm Cristina and I believe that you can heal your body through food! After living with a painful autoimmune disease and obesity most of my life, I said enough! I jumped head first into the world of ancestral health, and learned how to optimize my diet to get the most out of life! Read More...
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388 Comments
Andrea says
This is my go-to avocado brownie recipe because I don’t need almond flour, etc. which I just don’t ever buy. But nut butter?? ALWAYS.
If I use a liquid-y sweetener like maple syrup or agave, will the consistency be too off I wonder? Considering these are already super gooey.Reply
Hazel says
Using a liquid sweetener like maple syrup or agave in your avocado brownie recipe can definitely work, but it might affect the consistency a bit since these sweeteners are more liquid than granulated sugar. To balance the extra moisture, you might want to consider a few adjustments:
1. Reduce Other Liquids: If your recipe includes any other liquid ingredients, consider reducing them slightly to compensate for the added liquid from the syrup or agave.
2. Increase Dry Ingredients: You could slightly increase the amount of cocoa powder or add a bit more of any other dry ingredients to help absorb the extra moisture.
3. Bake Longer: Be prepared to bake the brownies a little longer than usual. The added moisture might require extra time in the oven to set properly.
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Hope says
I’ve been making these for years and finally got around to leavinga review! Seriously, these are -by far- the best brownies I’ve ever had that are not full of dangerous ingredients and who knows what else. thank you!
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Danielle says
Can you use a hand mixer?
Reply
Cristina Curp, FNTP says
Yes
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Diana says
Will they come out cakey if you process the avocado by itself first ?
Reply
Cristina Curp, FNTP says
I don’t think so
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Lillian borg says
Hi can I freeze them please
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Cristina Curp, FNTP says
yes!
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Amy Claire says
These brownies are the best! So rich and fudgey. This recipe is by far the best kind of healthy, keto, low sugar recipe that I have found! My new go to!
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Anne says
Making these (finally!) for my birthday next week. Ever use frozen avocado?
Thawed, of course! I have frozen a few whole avocados – were too ripe before I could do anything. I’ve seen recipes using them thawed for 30 min (then rinsed in warm water) – and they work well w/ mousse, guac. Just not sure what to expect & I’d hate to have my birthday treat yucked up. (Yes, I’ll look for a non-frozen one but thought I’d ask)
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Cristina Curp, FNTP says
Thawed avocado should be just fine!
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Marylynn Skorek says
Want to try eliminating fat; sugar. I have Lupus & thought this way of eating may be beneficial. Look forward to your News Letter! Thank you.
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