SUGAR FREE LOW CARB KETO AVOCADO BROWNIES

INGREDIENTS

• 250 g avocado (1 cup mashed)
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 3 tbsp refined coconut oil (or butter, ghee, shortening, lard)
• 2 eggs
• 100 g lily's chocolate chips (1/2 cup (melted))

Dry Ingredients

• 90 g blanched almond flour (3/4 cup (For Nut Free See Note *2))
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 60 ml erythritol (See Sweetener Note *1)
• 1 tsp stevia powder (See Sweetener Note *1)

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

DIRECTIONS

1. Preheat the oven to 180C/350F.
2. In a separate bowl, combine the dry ingredients together and whisk together.
3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
5. Add the dry ingredients to the food processor and mix until combined.
6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
7. Take out of the oven, let it cool completely before slicing into 12 pieces.

NOTES

• *1 For different sweetener substitutions, here are some possible options.
• 1 tsp stevia extract powder + 1/4 cup (60ml) erythritol
• 1 tsp monk fruit extract powder + 1/4 cup (60ml) erythritol
• 6 tbsp Lakanto Golden (90ml)
• 1/2 cup + 3 tbsp Sukrin Gold (165ml)
• 1/2 cup + 2 tbsp Xylitol (150ml)*2 For nut free brownies:
• Replace the 90g (3/4 cup) almond flour for 3 tbsp coconut flour.

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