Healthy Low-Carb Double Chocolate Brownies

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.

Hands-on 20 minutes Overall 45 minutes

Nutritional values (per serving)

Total Carbs	9.2	grams
Fiber	5.3	grams
Net Carbs	3.8	grams

Protein	4.5	grams
Fat	17.4	grams
of which Saturated	7.9	grams

Calories	195	kcal

Magnesium	63	mg (16% RDA)
Potassium	308	mg (15% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (10%), fat (82%)

Ingredients (makes 16 servings)

Brownie Layer:

3 medium eggs (see note for vegan option)
¹/₂ cup + 2 tbsp powdered Erythritol or Swerve (100 g/ 3.5 oz)
10 drops liquid stevia
¹/₂ cup melted virgin coconut oil (120 ml/ 4 fl oz)
¹/₄ cup unsweetened almond milk (60 ml)
1 cup almond flour (100 g/ 3.5 oz)
¹/₂ cup + 2 tbsp raw cacao powder (55 g/ 1.9 oz)
2 tbsp ground chia seeds (16 g/ 0.6 oz)
2 tsp gluten-free baking powder (or 1 tsp cream of tartar + ¹/₂ tsp baking soda)
1 tsp vanilla powder
1 heaped tbsp almond butter (32 g/ 1.1 oz)

Chocolate Avocado Frosting:

2 ripe avocados (400 g/ 14.2 oz)
¹/₃ cup raw cacao (28 g/ 1 oz)
1 tbsp virgin coconut oil (15 ml)
¹/₄ tsp vanilla powder
1 - 2 tbsp yacon syrup or 2-4 tbsp powdered Erythritol

Tips:

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.

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.