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I love a good brownie and these keto dark chocolate brownies with chocolate avocado frosting are one of the best. Crumbly and rich like a good brownie should be yet moist and not too dense. The ideal treat for the keto diet that will help you keep your carb intake and blood sugar levels low.
The smooth creamy chocolate avocado frosting is high in healthy fats and complements the base perfectly. The chocolate frosting is vegan too. Enjoy on their own or with a good dollop of Martina’s Keto No-Churn Vanilla Ice Cream. A match made in heaven. Hope you enjoy guys.
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Tips & Substitutions
- Instead of the chocolate avocado frosting, you can use chocolate ganache made with 100 g (3.5 oz) 90% dark chocolate, and 1/4 cup + 2 tbsp (90 ml) heavy whipping cream, 3 tbsp (43 g/ 1.5 oz) butter or coconut oil and a pinch of vanilla powder.
- To make this treat 100% vegan keto, simply use flax eggs or chia eggs instead of regular eggs. To make one flax egg (chia egg), mix a tablespoon of flax meal (or ground chia seeds) with 3 tablespoons of water.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs3.8 grams
Protein4.7 grams
Fat17.5 grams
Calories196 kcal
Calories from carbs 8%, protein 10%, fat 82%
Total carbs9.2 gramsFiber5.3 gramsSugars1.1 gramsSaturated fat7.9 gramsSodium94 mg(4% RDA)Magnesium64 mg(16% RDA)Potassium316 mg(16% EMR)
Ingredients (makes 16 servings)
Brownie Layer:
Chocolate Avocado Frosting:
Instructions
- Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.
- Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.
- Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.
- Mix well until smooth.
- Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.
- Bake in the oven for 25 - 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.
- Meanwhile, place all the frosting ingredients in a bowl.
- Blitz with an immersion blender (or in a high speed food processor) until smooth.
- Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
If you're making a regular chocolate ganache instead: Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over a medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool down slightly, and then pour over the brownie.
- Once chilled, slice into 16 squares.
Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.
Double Chocolate Brownies
Step by Step
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.
- Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.
- Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.
- Mix well until smooth.
- Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.
- Bake in the oven for 25 - 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.
- Meanwhile, place all the frosting ingredients in a bowl.
- Blitz with an immersion blender (or in a high speed food processor) until smooth.
- Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
If you're making a regular chocolate ganache instead: Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over a medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool down slightly, and then pour over the brownie.
- Once chilled, slice into 16 squares.
Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.
Nutrition (per serving, 1 slice)
Calories196kcal
Net Carbs3.8g
Carbohydrates9.2g
Protein4.7g
Fat17.5g
Saturated Fat7.9g
Fiber5.3g
Sugar1.1g
Sodium94mg
Magnesium64mg
Potassium316mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 3.8 g | 4.7 g | 17.5 g | 196 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.2 g | 0.9 g | 13 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6.7 g | 61 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Cocoa powder, raw (cacao) |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.2 g | 0.3 g | 5 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Almond butter (organic, unsweetened) |
| 0.1 g | 0.4 g | 1 g | 13 kcal |
| Avocado, fresh |
| 0.5 g | 0.5 g | 3.7 g | 40 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 0.8 g | 8 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 0 kcal |
| Yacon syrup, natural sweetener |
| 1 g | 0.1 g | 0 g | 4 kcal |
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