Ultimate Keto Chocolate Brownies
These brownies are the ultimate holiday treat. With less than 4 grams of net carbs and 170 calories per serving, they are the perfect after dinner dessert.
One of the ingredients I used to make these rich and fudgy low-carb brownies is avocado. It may sound like an unusual ingredient to some of you but it's definitely worth trying. It adds richness and heart-healthy monounsaturated fats. Don't worry, you won't be able to even tell it's there!
Ingredients (makes 16 servings)
Wet Ingredients:
1 bar dark chocolate (100 g/ 3.5 oz) - I used 85% dark chocolate but you can use unsweetened and add more sweetener
1/4 cup butter, ghee or extra virgin coconut oil (56 g/ 2 oz)
3 large eggs
1 large ripe avocado (200 g/ 7.1 oz)
1/4 cup coconut milk or heavy whipping cream (60 ml / 2 fl oz) - I like Aroy-D coconut milk
Optional: 15-20 drops Stevia extract (clear stevia or chocolate stevia)
Dry Ingredients:
1 1/2 cups almond flour (150 g/ 5.3 oz)
1/4 cup coconut flour (30 g/ 1.1 oz)
1/2 cup cacao powder unsweetened (45 g/ 1.5 oz)
3/4 cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list (120 g/ 4.2 oz)
2 tsp gluten-free baking powder (you can make your own)
1/4 - 1/2 tsp sea salt - key ingredient!
Instructions
One of the ingredients I used to make these rich and fudgy low-carb brownies is avocado. It may sound like an unusual ingredient to some of you but it's definitely worth trying. It adds richness and heart-healthy monounsaturated fats. Don't worry, you won't be able to even tell it's there!
Ingredients (makes 16 servings)
Wet Ingredients:
1 bar dark chocolate (100 g/ 3.5 oz) - I used 85% dark chocolate but you can use unsweetened and add more sweetener
1/4 cup butter, ghee or extra virgin coconut oil (56 g/ 2 oz)
3 large eggs
1 large ripe avocado (200 g/ 7.1 oz)
1/4 cup coconut milk or heavy whipping cream (60 ml / 2 fl oz) - I like Aroy-D coconut milk
Optional: 15-20 drops Stevia extract (clear stevia or chocolate stevia)
Dry Ingredients:
1 1/2 cups almond flour (150 g/ 5.3 oz)
1/4 cup coconut flour (30 g/ 1.1 oz)
1/2 cup cacao powder unsweetened (45 g/ 1.5 oz)
3/4 cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list (120 g/ 4.2 oz)
2 tsp gluten-free baking powder (you can make your own)
1/4 - 1/2 tsp sea salt - key ingredient!
Instructions
- Preheat the oven to 175 °C/ 350 °F. Break the chocolate in pieces. Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler). Add the butter and let it melt, stirring occasionally.
- Meanwhile, place the eggs in a mixer like this one from Kenwood. You can use a hand whisk too. Add the stevia drops (if used),
- and Erythritol and process until well combined. Halve the avocado and remove the seed.
- Use a spoon and scoop the avocado flesh into a blender. Add coconut milk and pulse until smooth and creamy.
- Add the blended avocado into the egg mixture and process until well combined.
- For full instructions please see : ketodietapp.com
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