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