Go Back
Two stacked Keto Avocado Brownies with a glossy chocolate glaze and flaky sea salt on top, placed on parchment paper with a jar of cocoa powder in the background.

Keto Avocado Brownies

Fudgy flourless keto brownies made with blended ripe avocado, melted dark chocolate, and Dutch-process cocoa, topped with a glossy dark chocolate coconut cream ganache and flaky sea salt. Low-carb, grain-free, and naturally dairy-free with no avocado taste in the finished brownie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Cooling and Setting Time 45 minutes
Total Time 1 hour 28 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados, pitted and scooped Must press easily with no firm spots for complete blending
  • 3 large eggs
  • 0.5 cup erythritol or monk fruit sweetener Measures cup for cup like sugar
  • 1 teaspoon vanilla extract
  • 200 g dark chocolate (70% or higher), melted and slightly cooled Use the best quality available
  • 0.5 cup Dutch-process cocoa powder Sifted before adding
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon espresso powder Optional but significantly deepens the chocolate flavor
  • 100 g dark chocolate (70% or higher), for ganache
  • 3 tablespoon full-fat coconut cream, for ganache
  • flaky sea salt Sprinkled immediately onto the liquid ganache before it sets

Equipment

  • 1 8x8 inch baking pan
  • 1 parchment paper with overhang For clean lifting and slicing
  • 1 food processor or high-powered blender Essential for a completely smooth avocado base
  • 1 Offset spatula For spreading batter and ganache evenly
  • 1 Wire rack For cooling before ganache is applied
  • 1 small heatproof bowl For melting the ganache over simmering water
  • 1 Small saucepan For the water bath under the ganache bowl
  • 1 Sharp knife Wiped clean between each slice for clean square edges
  • 1 fine sifter For sifting cocoa powder into the batter

Method
 

  1. Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper leaving an overhang on two sides for easy lifting.
  2. Process the ripe avocado flesh in a food processor on high for 60 seconds until completely smooth with no chunks, stopping once to scrape down the sides.
  3. Add the eggs, erythritol, and vanilla extract to the blended avocado and process for 30 seconds until uniform and the sweetener is evenly distributed throughout.
  4. Pour the melted cooled dark chocolate into the food processor and pulse until fully incorporated and the batter turns a deep, uniform dark brown throughout.
  5. Sift the cocoa powder, baking soda, salt, and espresso powder over the batter and pulse until the dry ingredients disappear completely with no cocoa streaks remaining.
  6. Scrape the thick glossy batter into the prepared pan and spread into an even level layer with an offset spatula so the surface is completely flat from edge to edge.
  7. Bake for 20 to 25 minutes until the edges look set and pull slightly from the pan sides and the center is just barely not jiggly, then remove and cool completely on a wire rack before adding the ganache.
  8. Melt the 100g dark chocolate and coconut cream together in a heatproof bowl over simmering water, stirring until completely smooth and glossy.
  9. Pour the warm ganache over the cooled brownie sheet and spread quickly from center to edges with an offset spatula so it covers every square evenly in that flat glossy layer visible in the image.
  10. Immediately sprinkle flaky sea salt over the still-liquid ganache so the flakes embed slightly and each brownie square has a visible cluster, then let the ganache set for 30 minutes at room temperature or 15 minutes in the refrigerator before slicing.
  11. Lift the brownie sheet from the pan using the parchment overhang, slice into 16 even squares with a sharp knife wiped clean between each cut, and serve at room temperature for the glossy finish shown in the image.

Notes

Use fully ripe avocado and blend for a full 60 seconds until completely smooth with no green flecks. Remove from the oven when the center looks just barely set; it firms to fudgy as it cools. The brownie must be completely cool before the ganache is added.