KETO - LOW-CARB - REFINED SUGAR FREE - GLUTEN FREE
Show of hands for those of us that bring home our nice bright green, not so ready to eat avocados and put them in a bowl for later use and then turn around for two minutes later and BAM! They’re on the brink of near disposal. Ok – two minutes might be a bit much but it’s not that far off either right?
Aside from the avocado drama this situation presents the perfect opportunity for brownies in my opinion. Something about that lush avocado flesh that adds that rich and creamy texture you come to expect from a good brownie and despite being refined sugar free and gluten free, trust me when I say you won’t be disappointed with this recipe. My husband would vouch but he’s too busy licking the spoon.
So how do you make these decadent brownies refined sugar free you ask? I use erythritol. Though erythritol may sound less than natural, this form of alcohol sugar is naturally occurring in fruits and vegetable and with low to no calories and no effects on blood sugar levels, it is compliant with most low carb and ketogenic diets. Although I will keep it real and say that I’ve found it to sometimes bother my stomach so I only ever use it when I have a craving for sweets. But that’s me and I’ll roll the dice for a sweet treat every now and then. I get my erythritol/monk fruit blend at Bulk Barn which has quickly become one of my favourite stops for Ketogenic friendly finds. Stay tuned as I’ll be putting together an upcoming blog on my Top 10 Best Keto Finds at Bulk Barn soon!
The real winner in this recipe though is the topping. I’ve only being eating coconut mana on about everything I can these days so when I decided to melt it down with some stevia chips and a touch of swerve sweetener I wasn’t all too surprised that my experiment paid off, and top that off with some chopped walnuts and you have yourself a solid treat friends!
3 oz. Unsweetened Chocolate – I used Bakers Pure Unsweetened Chocolate (4 squares = 1 oz.)
2 Medium RIPE Avocados
2 Tsp Coconut oil
1/2 Cup of Almond Flour
1/2 Cup Erythritol – I used Erythritol/Monk Fruit Blend from Bulk Barn
1/2 Cup Unsweetened Cocoa Powder – I used Fair Trade Organic Cocoa Powder
1/2 Tsp Baking Soda
1/4 Tsp of Fine Grey Sea Salt
1 Tsp Pure Vanilla Extract
1/3 Stevia Chocolate Chips – I used Krisda Semi Sweet Chocolate Chips
1/2 Tsp of Confectioners Swerve
Dash of Fine Grey Sea Salt
1/6 Cup of Chopped Walnuts
Preheat oven to 180C / 350F
Line a square brownie pan or dish with parchment paper
In a small sauce pan on low to medium heat melt together the unsweetened chocolate squares and coconut oil and set aside
In a blender or food processor add the avocado, eggs, almond flour, erythritol, cocoa powder, baking soda, vanilla extract and salt and mix. Add the melted chocolate and coconut oil and continue to blend until brownie batter is formed
Transfer the batter to the parchment paper lined pan and spread evenly with a spatula
Bake for 25 to 30 minutes until you can put a tooth pick in the centre and have it come out relatively clean
Allow brownies to cool in pan for 5-10 minutes before using the parchment to remove them onto a wire rack
While brownies continue to cool add the stevia chocolate chips, coconut mana, confectioners swerve (optional) and sea salt to sauce pan on low to medium heat until melter
Drizzle on top of brownies and sprinkle with chopped walnuts