Wet Ingredients:
  • 1 bar dark chocolate (100 g/ 3.5 oz) – I used 85% dark chocolate but you can use unsweetened and add more sweetener
  • 1/4 cup butter, ghee or extra virgin coconut oil (56 g/ 2 oz)
  • 3 large eggs
  • 1 large ripe avocado (200 g/ 7.1 oz)
  • 1/4 cup coconut milk or heavy whipping cream (60 ml/ 2 fl oz)
  • Optional: 15-20 drops Stevia extract (clear stevia or chocolate stevia)
  • Optional topping: whipped cream or coconut milk and cocoa powder or cinnamon sprinkles on top
Dry Ingredients:
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 1/4 cup coconut flour (30 g/ 1.1 oz)
  • 1/2 cup cacao powder unsweetened (45 g/ 1.5 oz)
  • 3/4 cup powdered Erythritol or Swerve (120 g/ 4.2 oz)
  • 2 tsp gluten-free baking powder
  • 1/4 – 1/2 tsp sea salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together melted butter, erythritol, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until well combined.
  5. If desired, fold in chopped nuts or sugar-free chocolate chips.
  6. Pour the batter into the prepared baking dish, spreading it evenly.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the brownies to cool before cutting into squares.