Low Carb Mocha Almond Butter Avocado Brownies
Fudgey, dense low carb brownies. Keto & LCHF friendly.
Servings Prep Time
16Squares 30Minutes
Cook Time
Servings Prep Time
16Squares 30Minutes
Cook Time
  1. Pre-heat oven to 350F. Line an 8×8 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. 😉

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

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