Avocado Brownies with Hazelnuts Recipe (Keto, Vegan)

These avocado brownies are egg-free, dairy-free, sugar-free, gluten-free, and lectin-free, and basically made with just three main wholesome ingredients: avocado, hazelnuts, and cacao. They are the perfect sweet treat if you are on a keto diet and love the rich, chocolate taste.

Egg-free, dairy-free, grain-free, sugar-free baking

There is no applesauce, bananas, sweet potato, or other known binders. It worked, and I reached one conclusion: avocado is great for vegan baking. Even my fussy husband loved these avocado brownies, and he is not much into baked stuff.

They taste like dark chocolate. Initially, I made them very dark, but I increased the amount of sweetener to fit all tastes.

There is no flour in this avocado brownie recipe, but I used coarse ground hazelnuts made in the food processor.

100% hazelnut butter is relatively easy to find. Check out my SHOP page for suggestions if you can’t find it in a store near you. Or, you can make it yourself at home, using a food processor.

It would be best if you had a small baking dish for this quantity, about 5 x 7 inches, but you can also double the quantity and make a bigger portion.

This quantity makes 6 generous servings, 5.4 net carbs each, and 7.3 grams of protein.

Ingredients for these chocolate avocado brownies

• coarse hazelnut flour (I used raw hazelnuts I processed in my food processor; alternatively, you can use almond flour)
• ripe avocado
• raw cacao powder (not cocoa powder, which is a more processed version of cacao powder)
• hazelnut butter
• monk fruit (or another granulated sweetener)
• baking powder (which you can also make by mixing baking soda with cream of tartar, in a 1:2 ratio)
• pure vanilla extract
• avocado oil or MCT oil (plus a little more for the dish)
• Himalayan pink salt
• dark chocolate chips or chopped dark chocolate, above 80% cacao (it doesn’t have to be sugar-free if it has less than 2g of sugar per serving, but you can also choose a bar of sugar-free chocolate sweetened with stevia or keto chocolate).

Just a reminder about sweeteners. Some might think that maple syrup, agave syrup, or coconut sugar are better replacements for sugar, but that’s not the case. They are processed by our bodies in the same way as sugar. And agave syrup, which many use as a sugar replacement, is pure fructose, fast absorbed, with a very high glycemic index.

For more information or giving up sugar and better alternatives to sugar, check out our article:

• How I Quit Sugar 5 Years Ago. And I Still Eat the Cake

How to make these keto brownies

Preheat oven to 350F. Line a 5 x 7 inches baking dish (or something similar) with parchment paper. You can only line the bottom with a piece of paper that is long enough to give you some ‘handles’ when you want to remove the cake from the pan.

Grind the raw hazelnuts in a food processor until you get coarse flour (the brownies had crunch and texture from the bigger pieces of hazelnuts). Take them out and measure one cup.

Add all the ingredients (minus the chocolate chips and the hazelnuts) to the food processor and process until well mixed, but don’t overdo it. You will get a thick paste. Add the hazelnuts and pulse one more time to combine.

Add most of the chocolate chips (keep a few for decoration) and incorporate them with a spatula.

Fill the greased baking dish with the brownie batter, level, and add the rest of the chocolate chips on top.

Bake for 20 to 25 minutes. It will be soft on top but don’t worry, it will settle once it reaches room temperature. I recommend refrigerating for about an hour before eating.

Other lectin-free brownie recipes

I hope you like these keto avocado brownies. Also, check out my other brownie recipes:

• Hemp Seed Butter Brownies (Vegan, Sugar-Free)
• Sweet Potato Brownie, Vegan, Low-Histamine
• Adzuki Bean Brownies with Olive Oil and Macadamia Nuts

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Avocado Brownies with Hazelnuts (Keto, Vegan)

(59 votes, average: 3.68 out of 5)

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By Claudia Curici – Serves: 6

Prep Time: 15 minutes – Cooking Time: 20-25 minutes

These avocado brownies are egg-free, dairy-free, lectin-free, and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao.

Ingredients

• 1 cup coarse hazelnut flour (I used raw hazelnuts I processed in my food processor)
• 1 1/2 ripe avocado (or two if they are smaller)
• 1/4 cup raw cacao powder
• 3 tablespoons hazelnut butter
• 4 tablespoons monk fruit (or another granulated sweetener)
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 tablespoon avocado oil/MCT oil (plus a little more for the dish)
• pinch of Himalayan pink salt
• 1/3 cup dark chocolate chips or chopped dark chocolate, above 80% cacao

Instructions

1

Preheat oven to 350F. Line a 5 x 7 inches baking dish (or something similar) with parchment paper. You can only line the bottom with a piece of paper that is long enough to give you some 'handles' when you want to remove the cake from the pan.

2

Grind the raw hazelnuts in a food processor until you get coarse flour (the brownies had crunch and texture from the bigger pieces of hazelnuts). Take them out and measure one cup.

3

Add all the ingredients (minus the chocolate chips and the hazelnuts) to the food processor and process until well mixed, but don't overdo it. You will get a thick paste. Add the hazelnuts and pulse one more time to combine.

4

Add most of the chocolate chips (keep a few for decoration) and incorporate them with a spatula.

5

Fill the greased baking dish with the batter, level, and add the rest of the chocolate chips on top.

6

Bake for 20 to 25 minutes. It will be soft on top but don't worry, it will settle once cool. Cool completely and I recommend refrigerating for about an hour before eating.