Chocolate Keto Brownie




Yield 24 Brownies


Frosting Ingredients:



Step #1:  Preheat the oven to 400 degrees F.

Step #2:  Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

Step #3:  Melt the chocolate chips and coconut oil in a small pan on low heat, stirring until smooth. Then remove from heat and set aside.

Step #4:  Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.

Step #5:  Stir the avocado, monk fruit, liquid stevia, and vanilla extract into the cooled chocolate.

Step #6:  Next, beat in the eggs. (I prefer to use an electric blender while making these brownies.)

Step #7:  Stir in the coconut flour, cocoa powder, and water until the batter is smooth.

Step #8:  Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

Step #9:  Bake for 14 minutes or until the top is firm to the touch.

Step #10:  Remove from oven and cool completely in the pan before lifting the brownie from the pan.

Avocado Frosting Directions:

Step #1:  Place frosting ingredients in a food processor or blender.

Step #2: Process/Blend, scraping down the sides as needed until very smooth.

Step #3: Spread over completely cooled brownies.

Step #4: Cut the brownie into 24 pieces. I store mine in an air-tight container in the refrigerator since it contains avocados. I’d recommend not keeping them over three days unless you are freezing extra batches.


***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses Dessert or Snack

Nutrition Facts

Serving Size 1 brownie

Amount Per Serving

Calories 92

% Daily Value

Total Fat 8 g


Total Carbohydrates 8 g


Dietary Fiber 5 g


Protein 2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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