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Dark chocolate keto brownies are a must-have if you’re going to be making keto your lifestyle. Chocolate plays a huge role in most peoples’ lives and trying to cut it out completely is a form of torture I’m not sure I could put myself through.

There are different ways to enjoy these brownies – make sure to check out the notes below. We had to work this recipe a couple times to make sure it came out perfectly.

Note:

Licking the bowl for a lot of keto dishes isn’t the best idea since most of the ingredients actually get better after cooking, but this batter is pretty good! Check out these cookies for another option to eat the batter of (not that we recommend it because raw cookie dough isn’t recommended to eat, it’s just… you know… batter).

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 dark chocolate keto 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!

Food Processor is a good choice!

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.

Pro tip:

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!!