Low Carb Mocha Almond Butter Avocado Brownies (Keto / LCHF)

Sometimes a girl just needs an ooey, gooey chocolatey treat to satisfy her sweet tooth. Would you believe me if I told you that you could have the perfect brownie sans the carbs, sugar and guilt, but without sacrificing the taste? Well you should, because I have the holy grail of low carb brownie recipes, and I’m willing to share. This recipe is quick, easy and delicious. It’s also low carb, sugar free, gluten/grain free and keto friendly. At 1 net carb per serving, you can’t go wrong .

These brownies are fudgey and dense, and literally everything else you could want in a low-carb brownie. They’re sweet enough that they don’t need frosting, but not sickening sweet. You can add more stevia if you like a sweeter taste. PS: For those of you who have never baked with avocado before, don’t let it scare you, you won’t even taste it.

Enough chit chat. Let the decadence begin!

Print Recipe

Low Carb Mocha Almond Butter Avocado Brownies

Fudgey, dense low carb brownies. Keto & LCHF friendly.

Course

Dessert

Prep Time

30 Minutes

Cook Time

20 Minutes

Servings

Squares

Ingredients

• 1 Large Avocado (ripe)
• 3 Large Eggs
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 2 tbsp Instant Coffee
• 3 tbsp Almond Butter (unsweetened as much as possible)
• 1/4 tsp Sea Salt or Pink Himalayan Salt
• 1/2 cup Unsweetened Cocoa or Cacao Powder
• 1 tsp Pure Vanilla Extract
• 1 tsp Maple Extract (optional)
• 3 tbsp Virgin Coconut Oil , melted
• 1 cup Powdered Stevia (use a kind that has a 1:1 ratio to sugar)
• 1-2 tbsp Unsweetened Almond Milk (optional)

Course Dessert Prep Time 30 Minutes Cook Time 20 Minutes Servings Squares Ingredients 1 Large Avocado (ripe) 3 Large Eggs 1/4 cup Coconut Flour 1/4 tsp Baking Soda 2 tbsp Instant Coffee 3 tbsp Almond Butter (unsweetened as much as possible) 1/4 tsp Sea Salt or Pink Himalayan Salt 1/2 cup Unsweetened Cocoa or Cacao Powder 1 tsp Pure Vanilla Extract 1 tsp Maple Extract (optional) 3 tbsp Virgin Coconut Oil , melted 1 cup Powdered Stevia (use a kind that has a 1:1 ratio to sugar) 1-2 tbsp Unsweetened Almond Milk (optional)

Instructions

1. Pre-heat oven to 350F. Line an 8x8 glass baking dish with parchment paper and set aside.
2. Peel and pit avocado and place flesh in food processor along with melted coconut oil and powdered stevia. Blend until smooth & shiny.
3. Add baking soda, eggs, sea salt, almond butter and instant coffee to food processor and blend.
4. Add all remaining ingredients except for coconut flour to food processor (cocoa/cacao powder, maple extract, vanilla extract & liquid stevia). Blend until batter is evenly mixed and shiny.
5. If you have a large/strong food processor, you can add the coconut flour in and blend. If not, mix the coconut flour in by hand, folding it in to the batter. Batter should be shiny and smooth. If the batter is super thick or you don't want your brownies quite as dense, you can add in unsweetened almond milk and blend.
6. Pour brownie batter in parchment paper lined baking dish. Spread batter evenly with spatula.
7. Bake for 20 minutes, or until tooth pick comes out clean after being poked in the center of the brownies.
8. Remove parchment paper from dish, let cool & serve. Yields 16 squares.

Recipe Notes

Yields: 16 Squares | Serving Size: 1 Square

Per Square: 80 Cals | 4g Carb | 7g Fat | 0g Sugar | 3g Fiber | 1 NET CARB

*If you're feeling particularly adventurous, you can try adding a handful of Lily's chocolate chips (or any other sugar free, low carb chocolate chips of your choosing) to the batter before placing in the glass dish. 😉

Log this recipe on MyFitnessPal:
http://www.myfitnesspal.com/recipe/view/168920698802109

Enjoy, babes! Let me know if you make them!

Stay Beautiful, Inside & Out!

*Disclaimer: The listed nutritional facts for this recipe are estimates provided by MyFitnessPal. Product availability and food preparation may cause differences in nutritional values.

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