Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free) with VIDEO is an easy recipe for low-carb brownies that are free of refined sugar. These brownies only have 3 grams of net carbs per serving! They are also loaded with cocoa powder and monounsaturated fat. No coconut or almond flour is needed for this recipe. Let the avocado do the work!
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Calories: 161 Fat: 14G Net Carbs: 3G Protein: 4G
Macros are provided as a courtesy and calculated using MyFitnessPal. Calculate your specific macros using the exact brand ingredients you use and the macros calculator of your choice.
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First things, first….I would encourage you not to scoff at the total fat listed in the macros above. This recipe is loaded with monounsaturated fat that is found within the avocado, coconut oil, and almonds (from the almond butter used). That is the good fat!
Summer is around the corner. I have been getting a lot of requests for keto recipes. I am also often asked for dessert recipes. I know a lot of you guys would like to be able to indulge in dessert while still keeping your waist tame and snatched! So here you go.
I have been seeing a lot of dessert recipes using zucchini and avocado lately. I have even seen avocado cookies! Zucchini was very intriguing because I love it! I will probably come up with a zucchini bread recipe at some point. I decided to give avocado brownies a whirl.
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.
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.
For the last few months I have heard a lot about Swerve Sweetener. Swerve is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently. Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy.
According to Swerve’s website, the product is non-glycemic, natural, diabetes friendly, easy to digest, measures like sugar, and TASTES LIKE SUGAR.
Those last two were the most important for me. I have been using stevia for years. I really like it, but sometimes I am overwhelmed with conversion calculations. And although (for me) the after-taste is slight, stevia does still have an after-taste.
Here is a link to the zero-calorie sweetener used in this recipe. I highly recommend it!
Be sure to check out step by step video instructions here!
Pin this recipe for later here.
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Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)
Ingredients
- 3 eggs
- 1/2 cup zero-calorie sweetener I used Swerve. Swerve measures cup for cup like regular, table, refined sugar. If you use something like stevia, you will have to convert this serving into a much smaller allotment. See cooking note for the amount of sugar used.
- 1/2 cup unsweetened cocoa powder I prefer cacao powder
- 1 1/2 cups ripe avocados, use enough avocado to fill 1 1/2 cups For me this was 1 1/2 avocados
- 1/4 cup coconut oil
- 1/4 cup natural almond butter You can also use organic, natural peanut butter
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- cacao nibs, sugar-free chocolate chips, nuts 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.
Darlene Dougharty
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
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
is it 1 1/2 cups, sliced, diced, chopped, mashed?
staysnatched
It doesn’t matter. Whichever you prefer. In step 3 you load all of the ingredients into the blender.
Cydnie
Hmmmm I think it would measure different if mashed compared to chopped or cubed.
Elaine @ Dishes Delish
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
Wonderful. I hope everyone enjoys!
Jamie
Ooo these look so fudgy! Thanks for sharing, pinning for later for sure!
Gloria
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
Awesome. No problem!
Veena Azmanov
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
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
I stumbled across it randomly. I love it!
Cheistina Shoemaker
I love that you used avocado and almond butter! That texture looks absolutely perfect!
Sherri
Do you melt the coconut oil? Or is it ok to use it at solid ?
staysnatched
Hi there! Melt it.
Tanya
Hi! You think I could I use a different neutral flavored oil like Algae or avocado oil with same results? 🙂
staysnatched
I think avocado oil would work just fine, but I haven’t tried it.
Norah
Made these as muffin/brownies with a tad less sweetener and unsweetened chocolate chips on top……heavenly!!! ????
staysnatched
Wondeful! I’m glad you enjoyed them!
Shari
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
Too much avocado taste. Not really a brownie taste at all.
DJ Flook
weird because the avocado has NO taste which is why it works so well in so many recipes.
Lauren Ingrao
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
I’m glad you enjoyed them!
Carla
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
That is so great to hear! I’m glad you and your family enjoyed it!
Natalie
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
How many carbs?
staysnatched
Hi there! All macros are listed at the top of the post.
Shalonda
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
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
This recipe looks yummy. Question…1 1/2 avocado chopped or mashed? Thanks
staysnatched
You can do either. The avocado goes into a blender or food processor.
Lucy
What is the difference between baking Soda and baking Powder? would it change the texture or taste?
staysnatched
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
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
I’m so glad you enjoyed the recipe and that you like guac now! I hope you try more recipes!
Lisa
These look so good! Do you think I could freeze these without it affecting the texture too much?
staysnatched
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
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
Gotcha! Well definitely let me know how it turns out! I really should start freezing more more things! 🙂
Kailey Alexander
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
Depends on what you mean by regular brownies. It’s a great keto version of a regular brownie.
Helen
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
I love this recipe!!! This is now my go to dessert.
staysnatched
That is so wonderful to hear!
Ailani
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
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
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
Maybe you can try try sunbutter instead. It’s nut free
Emily
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
I wonder if the batter you left behind had more of the avocado.
Diane Lische
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
Your modifications sound so yummy! I’m happy you enjoyed the recipe!
Delphine
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
I like your recipe modification! Dark chocolate recipes can be difficult in terms of bitterness for some.
Gee
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
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
I followed the base recipe exactly using a 9×9 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
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
So happy you enjoyed them! I love your freezer tips!
Jess
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
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
How do you store these ??? Should they be refrigerated???
staysnatched
Yes, you can store them in the fridge.
Diane
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
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
Can you add chopped nuts and choc chips to the batter?
staysnatched
You would fold them in last.
Vanessa
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
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
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
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 8×8 pan and it took ALOT longer than recipe said. More like 40 minutes.
Mina C
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
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
Batter tasted so good
Dee
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
I love when that happens! I do it all of the time (hide the real ingredients)!
Pati
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
Hi can you packaged avocado that is already smoothed if you do not have the fresh avocados?
staysnatched
I’ve never used them. I would assume you can.
Bay
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
You will love that brownie pan!
Maggie R.
How long can these be stored in the fridge?
staysnatched
They are best eaten from the fridge within 3-4 days. They will freeze up to 3 months.
Judy
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
So glad you loved it! I love that idea.
Mark
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
I agree if you like them super sweet use more sweetener.