This keto avocado brownie recipe is sugar-free, full of fiber, and easy to make. I love the fudgy texture, and the moist chocolate center is fantastic. If you've never tried avocado brownies, now's the time!
Mash 1 to 1-½ avocados until you have ½ cup of well mashed avocado.
Add the avocado and almond butter to a mixing bowl, and beat on high for 2 minutes until the mixture is creamy.
Mix in Erythritol and cocoa powder. Blend until the ingredients are combined well.
Add olive oil and vanilla extract. Stir well until the mixture is smooth.
Fold in baking chips, and chopped pecans (if using).
Spread the mixture into a well greased 8 x 8 baking pan.
Bake the brownies for 20-25 minutes. Let the brownies cool for at least 10 minutes before you try to serve them.
Recipe Notes
If you cannot get some erythritol to substitute the sugar for this recipe, you can also use monk fruit or other sugar supplements like allulose.
For people with a nut allergy, you can substitute almond-flavored butter for coconut oil. You need some form of butter to make ultimate fudgy brownies.
You can also add a small number of flour variants like coconut flour, almond flour, sunflower seed flour to the mixture. For this recipe, ½ cup of flour would be enough.