Keto Recipes - Created Date : 13.1.2020

Fudgy Avocado Brownies with Avocado Frosting

Fudgy Avocado Brownies with Avocado Frosting

Fudgy Avocado Brownies with Avocado Frosting

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

I wanted to experiment with avocado brownies because I saw they were apparently a thing. Since I was going for a healthier alternative to my mothers brownie recipe, I decided to swap the all-purpose flour for coconut flour and it actually worked super well. The chocolate frosting is magnificent too. So full of rich chocolate flavour – you would never guess it to be nearly sinless!

Preheat the oven to 400 degrees F.

Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.

Melt the chocolate, stirring until smooth then remove from heat and set aside.

Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.

Stir the avocado, honey and vanilla extract into the cooled chocolate.

Next, add the eggs, one at a time, making sure each is well mixed before adding the next.

Stir in the coconut flour and cocoa powder until the batter is smooth.

Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

Bake for 12-15 minutes or until the top is firm to the touch.

Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting:

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.

Process/Blend, scraping down the sides as needed until very smooth.

Add more cocoa powder or maple syrup if needed to taste.

Spread over completely cooled brownies.

Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

No, you don’t taste the coconut at all, and really I only used coconut flavour to make it gluten-free but you can basically swap in your favourite flour at the equivalent measurement. You will need about 3x the amount of wheat flour to replace coconut flour, I’m sure you can find a conversion online for that.

Cashew flour is also wonderful, doesn’t taste nutty and bakes up with a nice texture. It is pretty expensive here, so I usually buy cashews in the bulk section and make my own. It takes about 30 seconds in a Ninja, or 10 minutes in my 30 year old food processor ??

It should be thick but not so thick that it’s that hard to get into the dish. You can thin it out with a little bit of milk or water. It should be smooth and pourable but still much thicker than cake batter.

You call for 1/2 c cocoa powder in the brownie ingredients and then 1/2 c unsweetened cocoa powder in the frosting ingredients. Do mean mean unsweetened for both? In the states (at least in my state)cocoa powder is by definition unsweetened.

I made these tonight and they are AMAZING. These are going to be my go to chocolate fix, especially now that I’ve gone gluten free. Knowing I can have something that tastes just like fudge makes me super happy. Thanks so much for creating this amazing dessert ??

I have a question? I have an allergy to coconut. How would the recipe work if I had to use a different kind of flour and how would I know how much to use?

Would love to make these! They look so divine!


I made these and they were so-so. I Thought the cocoa powder on top of the melted chocolate was too much. They were rather bitter. A little sweeter and I would have been able to call them “fudgy”. I also doubled the frosting recipe and it covered them just enough for me. I thought the avocado taste was obvious in the frosting also.

These are dddddeeeeeellllllliiiiiiisssssshhhhhh! Made these for my husbands birthday because he’s eating low carb. You will not miss the brownies out of a box. My 9 year old begged for one and never noticed “it’s different”. The dark chocolate chips are the key ingredient.

This recipe is fabulous. I decided to make these the other night to use up the avocados in the fridge and I was not disappointed !

My family is still raving about how good they were and have yet to figure out there was avocado in them(I don’t think I’ll tell them)?? Definitely recommend you give this recipe a try, and a thumbs up to the creator ??

Wow. These brownies are to die for. I’m currently on a top 8 allergy elimination diet for my breastfed baby and I was happy to run across your recipe! I did sub out real eggs with an egg replacer which turned out great. Not sure if t was really needed or not. I also had super thick nonspreadable dough like a commenter above, so next time I’ll add some coconut milk or something to make it more smooth. Again, awesome! I could eat my weight in them!

I am baking these as I type! Excited to try them. The only thing I struggled with was how the amount of coconut flour is written. The recipe says 1/2 c. less 1 Tbsp. Does that mean 1/2 cup AND less then 1 Tbsp. Or 1/2c minus 1Tbps.?

If you like dark chocolate then it will be fine, the only difference between cocoa and cacao is that cocoa is roasted and cacao is raw. There is no dairy added to cocoa though, so either should be fine? Do not use hot cocoa mix though, that does have milk products in it.

Im currently doing keto, low carb high fat moderate protein, what can i replace the maple sugar, 10g of carbs is a bit much for me since i only eat a max of 20g of carbs. And of course maple syrup isnt keto approved.

Hi Elizabeth, thanks for the recipe, these look so good! I will have to try them some time. I like to cook with coconut flour and I just used the last of my coconut oil in some gluten free cookies I made this morning. Plus I like avocado. ??

So how many bakers 4oz(113g) bars?

I also gey lindt excellence 90% and 3.5 oz (100)g.

I just used 2 lindts and 1 baker bc i thought i had to us 300g at least haha. They are super amazing and i have to share bc i cant eat that many in 3 days. Ive let them go longer then 3 days and tasted amazing lol.

Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe.”

I’m not a big chocolate fan but I have to say I’m really surprised at these brownies. Because you know, sometimes you just need brownies. I didn’t think I’d be able to eat them again after becoming highly and painfully sensitive to wheat/gluten as well as developing a deadly allergy to baking soda that was discovered about a month ago. For some inane reason my airways swell when I eat it. Even just 1/16 teaspoon will land me in he ER, and only takes 3 minutes to trigger from half that much. For all the things that are risking one’s life for, baking soda and baking powder is just not worth it.

So I just want to thank you for this recipe and allowing me to feel one more step closer to normal rather than a food sensitive and allergic freak who can’t eat anything. (I’m an ovo-vegetarian who can’t eat dairy, corn (which is in our city’s drinking water), allergic to pineapple & honey, and I’m also allergic to sunlight. So the times I can feel normal can be hard to come by.)

I didn’t think to check for a flour conversion before preparing this. As such it is very soft and avocado-y (as I now know, too late, that you need much more all-purpose flour when switching from coconut flour)


Would I be able to substitute carob powder and chips for the chocolate? Though I love the chocolate and have made this recipe with chocolate, I’m looking for the carob alternative. Thoughts?

Thank you!

These were good. I didn’t care much for the frosting (maybe I should have added more cocoa). I used 1 cup of whole wheat flour and 2 eggs (instead of the coconut flour and 3 eggs). Took about 18 min to bake. Thank you for the recipe!

Anyone have Gram Measurements for all of this? I OCD bake to the gram, and I do coconut flour often….volume measurements for coconut flour vary greatly, a fluffed tbsp and a compacted scooped tbsp can vary as much as 4-7grams…take that to cups….Really need this in grams or my OCD will drive me nuts, can not waste expensive avocados and my sugar free maple.

Hands down my favorite brownies. Love these!! I’ve made them 3 or 4 times now with no plans of stopping in the future. I followed the recipe to a T and don’t think there’s anything I would change. Thank you so much for the recipe!

I’m sorry to say that I did not like his recipe. I made them the taste of avocado was quite prominent and they didn’t cook properly. It still was raw and too gooey in the middle. I had to chuck them in the bin. Sorry!

OMG! These are amazing!! I switched the sugar for stevia and only had 200gm of chocolate in the pantry. Worked out to only be less than 2g carbs per piece! They are sooooo rich and gooey that it’s given me my chocolate fix while doing Keto.

so… i made these brownies…or well, at least i tried to make them. I followed the recipe exactly until the cocoa powder. Once I added the powder it turned into a crumbly granulated mess. I resorted to adding more avocados and adding anything to make the consistency smoother but nothing worked. I tried more coconut flour and eggs and nothing worked. The end result had a texture of an english pudding instead of a brownie so i guess im eating that for the rest of this week. All in all, i suggest you don’t add cocoa powder but in the end the “brownies” that i made taste great especially as a base for a keto breakfast of heavy whipping cream and blackberries with a base of brownie. ***disclaimer, this mess that i made was entirely my doing, my ingredients messed me up not the recipe itself. Please don’t take my failure as a reflection on the lovely person that made this recipe, thanks.***

I’ve been wanting to make these for at least 6 months now, I finally got around to it…….How can I describe it how about absolutely amazing I love them, I think next time I’ll leave them in for the full 15- 17 min, oh a question can I freeze them?

Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education

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