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Chocolate Avocado Keto Brownies

Chocolate Avocado Keto Brownies

Keto brownies recipe & content provided by Ryan Carter

Two of my most favorite foods — avocado and cacao — combine to create this delicious, fat-charged keto dessert, which is foolproof to make. When you’ve got a chocolate craving, nutrition isn’t always top of mind. Nonetheless, this keto brownie recipe contains plenty of nutrients, such as magnesium, potassium, vitamin E, and polyphenols — plus, optimal fat to keep you satisfied. Butter and avocado provide all the creaminess and richness.

This keto brownie recipe is extremely simple. All you need is a food processor and an oven timer to make sure you don’t overcook the brownies.

When you tell your friends that these fudgy, decadent brownies are made from avocado, they will not believe you — they’re that exceptionally good. Keep the brownies in the fridge to make them last longer. You can always reheat them and enjoy with some creamy Bulletproof ice cream.

Get creative with the toppings. I used raspberries, but shaved chocolate and extra Himalayan salt work well, too.

Chocolate Avocado Keto Brownies

Chocolate Avocado Keto BrowniesStart to Finish: 50 minutes

Ingredients:

  • 3 oz dark chocolate 85% or above
  • 2 tablespoons grass-fed butter
  • 1 cup of avocado (about 2 medium and ripe)
  • 2 pasture-raised eggs
  • 1/4 cup erythritol (or low-carb sweetener of choice)
  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 2 tablespoons collagen powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan pink salt
  • 1/2  teaspoon vanilla

Instructions:

  1. Preheat oven to 350F and line a square 9 x 9 baking pan with parchment paper.
  2. In a small saucepan over low heat, mix the dark chocolate and butter until fully melted (or use a double boiler).
  3. Add all other ingredients to food processor, starting with the avocado and mix until roughly chopped.
  4. Add the melted chocolate and butter to the processor and blend for 1 minute until everything is smooth and mixed into thick, gooey batter.
  5. Use a spatula to spread the batter evenly in the baking pan.
  6. Bake in the center of the oven for 25 minutes. Test for doneness with a toothpick or knife. If it comes out clean, they’re ready. Just be careful not to overcook.
  7. Cool down and then gently remove from the pan.
  8. One completely cool, slice evenly into 10 pieces and try not to eat all at once.

Makes: 10 squares

Nutritional Information (Per 1 Square Serving):

  • Calories: 168.9
  • Protein: 5.4g
  • Carbs: 11g
  • Net Carbs: 3.7g
  • Fiber: 5.9g
  • Sugar: 1.15g
  • Fat: 13.1g
  • Saturated Fat: 6.2g
  • Polyunsaturated: 0.62g
  • Monounsaturated: 4.5g
  • Trans fat: 0.1g
  • Omega 3: 0.04g
  • Omega 6: 0.55g
  • Cholesterol: 43.4mg
  • Sodium: 145.4mg
  • Magnesium: 69.3mg
  • Potassium: 225.5mg
  • Vitamin A: 165.3iu
  • Vitamin C: 2mg
  • Calcium: 19.5mg
  • Iron: 2.4mg

 

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