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Keto desserts can be tricky, and baking a chocolaty-rich and moist brownie was a challenge, but this recipe pulls it off! It’s sweet, full of chocolate, and isn’t dry at all. There is a key ingredient in this recipe that helps keep it moist. Avocado!!! Yes, it’s that funky fruit that you may not like by itself, but mixed into this brownie batter, it takes on all the chocolate flavor and nobody will even know it’s there!! Trust me and try it…you won’t be disappointed!
A Food Processor is best to use for this recipe, so that all the ingredients incorporate properly. All the blending can be done in the processor, so there is no reason to dirty extra dishes. Begin by blending the avocado, egg, and vanilla extract together. It is important that the avocado is ripe. The ripeness is what gives it its smooth texture. Use Large eggs, that are room temperature. The large size egg adds the right amount of egg to these brownies, so they will become fluffy, while having them at room temperature keeps the “eggy” taste out. Be sure to scrape down the sides as you process until smooth.
Melt together the Coconut oil and Unsweetened chocolate squares. Be sure to use Refined Coconut oil, because regular virgin coconut oil has too strong of a flavor for this dish. You want to make sure the rich dark chocolate flavor shines! If you use a microwave, be sure to cook it in 20 second intervals, stirring in between, so you don’t over microwave the chocolate. Pour the chocolate mixture over the Avocado mix, blending and scraping down the sides, as you go.
Add in the remaining ingredients. The Blanched Almond flour, Cocoa powder, Baking powder, Salt, and Sweetener. I like to use Lakanto’s Monkfruit Sweetener in these brownies. I tried the Swerve Sweetener and found the stevia made it more bitter when it baked, while the monkfruit stayed sweet. If you want it even richer, stick with the monkfruit and you can even increase the amount. Blend all the ingredients until the batter is smooth.
Spoon the brownie batter into your prepared pan and smooth out the top. You can sprinkle the top with chopped nuts for an added crunch or sprinkle with a handful of Lilly’s chocolate chips for even more added chocolate. Just be sure to include them into your carb tracker.
Bake these brownies until a wooden tooth pick comes out clean. Start testing after 25 minutes to be sure you do not over bake them. You want moist brownies, not over dried and hard brownies. Wait until they start to cool before cutting them, otherwise they will fall apart. I like to refrigerate them before cutting and I even enjoy them cold. But sometimes its hard to wait that long to enjoy these Dark Chocolate Keto Brownies. Enjoy them warm or cold, it’s up to you!!
Dark Chocolate Keto Brownies
- 1 1/2 Cups Ripe Avocado
- 2 Large Eggs
- 1 tsp. Vanilla Extract
- 3 tsp. Refined Coconut Oil
- 3 ounces Dark Chocolate (Unsweetened)
- 1 Cup Blanched Almond Flour
- 3/4 Cup Lakanto Monkfruit Sweetener
- 4 Tbl. Cocoa Powder
- 1 tsp. Baking Powder
- 1/4 tsp. Himalayan Sea Salt
- Preheat Oven to 350 degrees Fahrenheit.
- Line and 8x8 inch baking pan with parchment paper.
- In a food processor, blend avocado, eggs, and vanilla extract.
- Melt refined coconut oil and unsweetened dark chocolate together.
- Pour melted chocolate mixture into the food processor, over avocado mixture.
- Add in the almond flour, sweetener, cocoa powder, baking powder, and salt until blended and smooth.
- Spoon the Avocado brownie batter into the prepared baking pan and smooth over.
- Bake for 25-30 minutes, until a toothpick comes out clean. Let cool 10 minutes before cutting.