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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!

Apart from brownies, avocado works in other ketogenic treats like ice-cream. I used it in my Mint Chocolate Chip Ice-Cream, Key Lime Popsicles and Chocolate Popsicles.

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Preparation time

Hands-on
Overall

Nutritional values (per serving):

3.8 grams 3.5 grams 5.1 grams 14.8 grams 5.7 grams 169 calories
Total Carbs7.3grams
Fiber3.5grams
Net Carbs3.8grams
Protein5.1grams
Fat14.8grams
of which Saturated5.7grams
Energy (calories)169kcal
Magnesium61mg (15% RDA)
Potassium240mg (12% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (12%), fat (79%)

Ingredients (makes 16 servings):

Wet Ingredients:
Dry Ingredients:

Instructions:

  1. 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.
  2. 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), ...
  3. ... and Erythritol and process until well combined. Halve the avocado and remove the seed.
  4. Use a spoon and scoop the avocado flesh into a blender. Add coconut milk and pulse until smooth and creamy.
  5. Add the blended avocado into the egg mixture and process until well combined.
  6. Pour in the melted chocolate & butter and mix until creamy.
  7. Mix all the remaining dry ingredients: almond flour, coconut flour, cacao powder, baking powder and salt.
  8. Add the dry mixture into the mixer and process until well combined.
  9. Place the dough in a baking dish (I used a silicone square baking dish like this one). Flatten with a spatula and transfer into the oven.
  10. Bake for 20-25 minutes or until set. Keep an eye on the brownie to prevent the top from burning.
  11. When done, remove from the oven and let it cool down on a cooling rack. When the brownie is hot, it will be crumbly. It will be easy to cut after it cools down.
    Enjoy with whipped cream or creamed coconut milk and cacao powder or cinnamon on top!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (45)

Wow these came out so great! Didn't realize these would be so thick but thats fine because that means more brownie per serving for me!  They are very dense though and definitely taste of dark chocolate.  I uses 100% unsweetend dark bakers chocolate and used drops of stevia to sweeten.  Would like to see what I could do to make these just a tad bit less dense so I'm not grabbing a glass of water to get these down.  Any suggestions would be helpful. Kids devoured these like no tomorrow so absolutely making these again!

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Thank you! I suppose you could use more almond flour and less of the avocado-chocolate mixture to make them more cake like Smile

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I made these and they were so good. I did alter it a bit by only adding 1/4 cacao instead of 1/2 after reading a comment that it was a bit strong. I wasn't sure if I needed to replace the other 1/4 cup so I added defatted peanut flour hoping the peanut butter taste would come through but it didn't. Next time I might try adding 1/4 cup of oat fiber instead and see how that does.
If I omit 1/4 of of the cacao powder do I need to add something else in it's place?
Thank you!!!!

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Sorry about the late reply - I just found your comment! I think you could use almond flour - or coconut flour instead. I'd go for 1/4-1/3 cup almond flour or 2-3 tablespoons coconut flour instead of the 1/4 cup cocoa powder. I hope this helps Smile

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OMG I just made them and they are so good!
First I thought they will be dry but they are so moist.
Btw thank you for writing in the recipe the ingredients in gram as well - for me as a german girl it is much easier to bake Smile

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Thank you Cristiana, I'm glad you liked them! Smile

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I made these tonight to test out a new convection toaster oven that we bought. They are -perfect-. Thank you for such a great recipe! I used 100% instead of 85% chocolate and kept the same amount of erythritol and just a few drops of chocolate stevia. Absolutely delicious served with whipped cream and a dash of cinnamon.

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Thank you Jody! Smile

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Hi Martina,
These are delicious! I also calculated that these have more like  11 net carbs per serving, almost all from the swerve alone. My food database says that 3/4 cups swerve has 180 g of net carbs. Is there a different product I should be using?

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Thank you Kimi! Swerve is almost zero-carb because it has no effect on blood sugar and is almost zero calorie. Here is more about sweeteners: ketodietapp.com/.../Top-10-Natural-Low-carb-Sweeteners

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I just made these brownies...YUMMMM!!! I did used Truvia baking blend, however, which does have some sugar in it. I didn't have a full bar of the 85% chocolate, so I used about 2 oz of 85% and 1.5 oz of unsweetened baking chocolate. I was trying to figure out how much of the Truvia baking blend to to use, so I just decided to use 3/4 cup like in the recipe, and I made the right call! It obviously ended up making calories and carbs higher, but sugars weren't bad. From my calculations using My Fitness Pal, each serving came to roughly 200 calories, 16.2g fat, 12.2g total carbs, 4.5g fiber, 1.2g sugar, and 5.6g protein. And honestly, one brownie was enough! Rich and delicious!

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Thank you!!! Smile

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I was very excited to try these. I used Ghirardelli 86% chocolate and I used stevia because I didn't have the other sweetener. Unfortunately these were SO strong dark chocolate tasting I couldn't enjoy them. If you really like dark chocolate you'd love them (so I'm sure my husband will enjoy!) I ended up making a cream cheese frosting for them and that helped a bit.
4 ounces cream cheese
1-2 tablespoon cream
1 1/2 tablespoon butter
stevia or other sweetener to taste
drop vanilla extract
--
Whisk until well combined.
I haven't been super low carb as long as most people so maybe that's my problem. Who knows? I might try these again in a few months.

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Thank you for sharing your tips! I do have to admit these are for dark chocolate lovers, they do taste quite strong Smile Maybe your palate will adjust in a couple of months, at least mine did. Or you can try 70% dark chocolate next time?

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Please can I use these same recipe as normal chocolate cake recipes?

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These may be a bit too dense/rich for a chocolate cake but you can always use cacao powder instead of chocolate and add some almond or coconut milk instead. I'm planning to make chocolate bundt cake - as soon as I find the time to do it Smile

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Made these again and topped them with fresh cream that I whipped this morning.  I do have to say that having the right equipment makes so much of a difference when making food.  The Kenwood is just an amazing machine in the kitchen ☺️ This recipe always comes out great and has become a family favourite.

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It definitely does! I think that my food processor and slow cooker were the best investments ever!

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I made these last night and wow!  Pleasantly surprised at how good they were and how easy they were to make.  Checking today to see what else you have.  Looking for keto chocolate cookies

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Thank you Donna! I'm actually going to post a recipe for 5-ingredient keto chocolate cookies tomorrow so stay tuned Smile

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Thx so much Martina
Cooking this way also if you can believe it has also made me lose 10 pounds and really all it is was eliminating the white sugar and bleached white flour from my diet. My mummy tummy has also shrank, 👍🏽 my husband commented this AM that by simply me switching over to cooking this way he has noticed a significant drop not only in my weight but his chronic heartburn he suffers from 😀 I thanked him for the positive comment on my waste line as I devoured a brownie 😊
I believe eating this way which I consider to be 'anti-inflammatory ', really does help considerably in some of the ailments we suffer from big and small. Just wanted to say Thankyou for sharing your knowledge, if we all take the time to self educate, knowledge is truly power which benefits us and our families. Grow your own food and cook naturally as best we can. Now, onto chocolate donuts 😉

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That's awesome news, I'm glad it works great for both of you! Thank you so much for your kind words and sorry for the late reply, I always have many comments to approve and reply to and I haven't done it for the last couple of weeks because I'm working on a new cookbook! Smile

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Made these they were awesome!
Just wish I could print from the site a printer friendly version Smile

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Thank you so much Janice! I'll definitely make a free eBook at some point Smile You can print the recipes (see top of the post and "print recipe - full" or "print recipe -compact" - recommended).

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My only wish for this website is to be able to print a printer friendly version  of recipes so I can keep it close by in my recipe book Frown

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HI there! I have a blog called SugarSobriety and I just featured this brownie recipe on it! I basically put the link to your sight, LOVE this recipe and it's totally helped me with my battle with sugar! Thanks!

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Thank you so much!

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Love, love, love these brownies! I even made a batch for my family (well, in their case with maple syrup) and everybody loved it. I´ll definitely make these again and again. Thank you for your hard work.

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Thank you so much Liina, I'm glad everyone liked them! Smile

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Can you advise if I use just powdered Stevia, how much should I put?

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Hi Elina, if it's a stevia + Erythritol mix, use about between 1/2 cup to 1/2 cup + 2 tablespoons. If it's pure stevia powder, I'd guess that no more than a teaspoon. I don't use pure powdered stevia - just stevia drops so I'm not sure. You may need to try by using less and add to your liking (stevia can be bitter if you use too much).

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I made these brownies last night and this is the first time I have had low carb brownies that actually taste like the brownies I used to make.  Best I have had in 3 years.  Thanks for another great recipe.

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Thank you Monica, I'm glad you liked it!! Smile

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These are absolutely the BEST Keto brownies!
I did add one packet of Starbucks Instant Italian Roast coffee, added great depth!,

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Thank you Natasha! I'm glad you liked them! Smile

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Martina - these brownies are fantastic!! Even my non-Keto husband loves them. Thank you!!!

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That's awesome Susan, thank you so much!!

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I made these for work on New Years eve and they were a big hit. I brought my own goodies thru out the holidays and ate good healthy keto foods of which most of them were from your app and blog. Because of the availability of both yummy and easy to make meals and snacks, I remained keto-adapted and didn't fall off the keto-mobile. 😄😄😄 Yaay!

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So happy you liked them! Thank you Marybeth! <3

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Just made this brownies.  Love them!  Your recipes are an inspiration.  Congratulations on your new book.

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Thank you so much Joanna, I'm glad you like them! Smile

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This recipe is amazing! Love it! I just made a batch, they taste great!
And I am going to use this recipe as the crust for my cheesecake dessert Smile
Happy Christmas!

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Thank you Mirjam, I'm glad you like it! Merry Christmas to you too Smile

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Using both chocolate and cocoa is key to making brownies that are worth eating. Good job!
Adding a teaspoon of instant espresso grounds and a half teaspoon of cinnamon also adds a rich depth but doesn't make the finished brownie taste like coffee and cinnamon.

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Thanks for the great tips Andrea! I do add cinnamon sometimes Smile

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