Amanda's Avocado Brownies

Avocado Brownies...say what? Doesn't sound appealing does it? Well these brownies are amazing and the best part is that they are gluten, grain and dairy free, keto friendly and no sugar added! I use the ultimate sugar replacment Swerve which is also low carb!

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Servings: 18

Prep Time: 00:15

Cook Time: 00:30

Almond Flour Chocolate Cake

1 teaspoon ghee butter for pan

4 large eggs

1 tablespoon organic vanilla extract

1 tbsp honey

1 cup almond flour

1/2 cup swerve sweetner

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

Avocado Chocolate Icing

1 & 1/2 ripe avocado (smushy)

1/2 cup swerve sweetner icing sugar

1/3 cup unsweetened cocoa powder

1/4 cup coconut milk

2 tbsp organic vanilla extract

stevia chocolate chips (optional)


1Preheat oven to 325 degrees F. Line a 9 inch pan with a circle of parchment or just make sure you coat it with the ghee well. I used a springform pan to make this recipe.

2In a large mixing bowl, blend together the eggs, honey and vanilla extract.

3Slowly blend in the almond flour, cocoa powder and swerve sweetner.

4Optional: Add a handful of Stevia Chocolate Chips in batter.

5Finally, blend in the baking soda.

6Pour the batter into the prepared pan. Bake until center is set and test with a toothpick until it comes out clean. Bake in the over for 30 minutes

7Cool the cake until it reaches room temperature.

8While the brownies are baking lets make the avocado icing. Ensure your avocados are very ripe at room temperature. Peel and remove pit.

9Place all ingredients in bowl and blend or using a food processor. I used a handheld blender. I added sweetner and tasted it until it was what I wanted.

10Put in the fridge until cake is ready to ice.

11Optional, you can use Krisda Stevia Chocolate Chips to sprinkle on top.

Reviews: 0

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