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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. 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:

Keto avocado hazelnut brownies in a baking glass tray

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Keto Avocado Brownies with Hazelnuts (Lectin-Free, Vegan)

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By Claudia Curici Serves: 6
Prep Time: 15 minutes Cooking Time: 20 minutes

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

Ingredients

  • 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

Instructions

1

Preheat oven to 350F.

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).

3

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.

4

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

5

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).

Notes

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.

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7 Comments

  • Reply
    Liz Brumer-Smith
    July 7, 2018 at 4:28 am

    I tried these as our 4th of July dessert. They were a hit dry and ended up being bitter even though I put 2 tablespoons of swerve in. Next time I will put a 1/4 cup and be really careful with my hazelnut flour measurements so it’s not as dry.

    • Reply
      Claudia
      July 7, 2018 at 5:27 pm

      Hi Liz, regarding the bitterness, yes for some people this might be too bitter, not for anyone who doesn’t enjoy 90% and above chocolate. Regarding the dryness, it can be the size of your avocados too. You can up your avocado oil too. Usually with these type of brownies, if you add a little extra fat it’s not going to ruin the cake, it’ll just make it more moist. So yea, if your avocados run on the small size, maybe just add 2 of them instead of 1 1/2.

  • Reply
    Gigi
    July 25, 2018 at 6:46 pm

    Hi Claudia, what are your thoughts on switching out the hazelnut butter for almond butter? TIA.

    • Reply
      Claudia
      July 25, 2018 at 8:15 pm

      I think it will work well. There is something about hazelnut and cacao that works really well (we all know how good nutella is) but it works with any kind of butter. Taste will slightly differ. I haven’t tried this version yet but have made other brownies with almond butter. Make sure is blanched almond butter if you follow the plant paradox. xx

  • Reply
    Sue S.
    February 13, 2019 at 9:15 pm

    First of all, you have a great site and am always inspired by your creations. I am at the 6 week mark of the plant paradox and it has been a lot of fun trying new foods and recipes. I made these for Valentine’s Day tomorrow but had to test the product and they are rich and satisfying. I used 2 avocados, tahini, 2 T. Swerve, half hazelnut/pecan flour and Lilly’s 55% stevia sweetened mini chips. They are almost moouse like, they may needed longer due to the extra avocado, but honestly I would make them again the same way or enjoy tweaking the recipe another way. I am writing this recipe down to keep it handy. Thank you for sharing and supporting others on a healthful journey.

  • Reply
    Claudia
    September 17, 2019 at 7:18 am

    Hi Claudia, just wondering if the chocolate chips are 1/3 cup or 1/3 package?
    Thank you! 🙂

    • Reply
      Claudia
      September 18, 2019 at 2:41 pm

      Hi Claudia, 1/3 cup! Thanks for bringing this to my attention, fixed it now xx

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