These keto avocado brownies are egg-free, dairy-free, lectin-free and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao. I’ve made many brownies in the past, but never without eggs, or sweet potato. So I decided to give it a try. It worked like a charm and these keto avocado brownies made with coarse hazelnut flour are absolutely delicious.
Egg-free, dairy-free, grain-free, sugar-free baking
There is no applesauce, bananas, sweet potato or any other known binder either. It just worked, regardless and I reached one conclusion: avocado is great for vegan baking. Even my fussy husband loved these keto avocado brownies, and he is not that much into baked stuff.
These keto avocado brownies taste like super dark chocolate, so I suggest you increase the sweetener amount if you don’t like to eat chocolate that is 95% cacao.
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. If you can’t find it in a store near you, check out my SHOP page for suggestions. Or, you can make it yourself at home, using a food processor.
Other lectin-free brownie recipes
Check out 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.
Keto Avocado Brownies with Hazelnuts (Lectin-Free, Vegan)
These keto avocado brownies are egg-free, dairy-free, lectin-free, and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao.
- 1 1/2 ripe avocado
- 1 cup coarse hazelnut flour (I used raw hazelnuts I processed in my food processor).
- 1/4 cup raw cacao powder
- 3 tablespoons hazelnut butter
- 1/3 cup 100% chocolate chips
- 4 teaspoons Swerve (or more for a sweeter version, any sweetener will work)
- 3/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon avocado oil (plus a little more for greasing the dish)
- pinch of Himalayan pink salt
Preheat oven to 350F.
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).
Add all the ingredients (minus the chocolate chips) to the food processor and process until well mixed, but don't overdo it. You will get a thick paste. Add most of the chocolate chips (keep a few for decoration) and incorporate them with a spatula or spoon.
Fill the greased baking dish with the batter, level, and add the rest of the chocolate chips on top.
Bake for 20 minutes. Cool before slicing. You can eat them warm or cold, I store mine in the same container I bake them in, which has a lid (the practicality of Pyrex).
This quantity makes 6 square brownies, decent size. If you will use a bigger dish you will have to adjust quantities, this is the perfect size for a 5 x 7 x 1.5 inch Pyrex baking dish. The taste of this brownie is on the bitter side, so if you want something sweeter feel free to add more sweetener.