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

Indulge guilt-free in these rich, chocolaty Keto Avocado Brownies with Hazelnuts. Made with creamy avocado, crunchy hazelnuts, and raw cacao powder, these brownies are sweetened with just a touch of natural sweetener.

As a gluten-free, lectin-free, and vegan treat, these keto brownies deliver nutrition and indulgence in every bite, catering to various dietary preferences.

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

This unique recipe creates incredible vegan brownies without using typical binders like applesauce, bananas, eggs, or sweet potatoes. The secret? Avocado – a surprisingly effective and flavorful ingredient for vegan and low-carb baking.

My husband, who is usually indifferent towards baked goods, absolutely loved these avocado brownies. They boast a rich, dark chocolate flavor that appeals to both the sweet-toothed and the health-conscious.

I initially crafted them with a deep, dark chocolate profile (I used 100% dark chocolate!), but I’ve since increased the sweetener and decided to use 85% dark chocolate to cater to a broader range of palates.

The recipe doesn’t call for traditional flour; instead, we use coarsely ground hazelnuts processed into a flour-like consistency. We love the crunch given by the coarse hazelnut texture.

You can easily find 100% pure hazelnut butter in most stores; if not, check out the SHOP page for suggestions. Alternatively, you can make your own at home using a food processor. We make hazelnut butter as a base for our sugar-free Nutella recipe.

The quantities given in the recipe card are perfect for a small 5 x 7-inch baking dish, yielding six generous servings. However, you can also double the recipe for larger gatherings.

Each serving of these vegan avocado brownies contains just 6 grams of net carbs and packs 6.7 grams of protein, making these brownies delicious and nutritious.

Ingredients for these keto avocado brownies

• 1 cup of hazelnut flour (made from raw hazelnuts, processed in a food processor)
• 1 1/2 ripe avocados (use two if they are small)
• 1/4 cup of raw cacao powder
• 3 tablespoons of hazelnut butter
• 4 tablespoons of monk fruit or another granulated sweetener like Allulose)
• 1 teaspoon of baking powder
• 1 teaspoon of pure vanilla extract
• 1 tablespoon of avocado oil or MCT oil, plus more for greasing the dish
• A pinch of Himalayan pink salt
• 1/3 cup of dark chocolate chips or chopped dark chocolate (above 80% cacao), set a few aside for garnish
• Sea salt flakes for garnish (you can also sprinkle some ground hazelnuts on top)

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

• How I Quit Sugar 5 Years Ago. And I Still Eat the Cake
• 7 Non-Caloric Natural Sweeteners for Your Sugar-Free Diet

How to make these vegan brownies

• Preheat your oven to 350F (175C). Line a 5 x 7-inch baking dish (or a similar size dish) with parchment paper. The paper should be long enough to extend over the sides of the dish, creating ‘handles’ to aid in removing the cake after baking.
• In a food processor, grind the raw hazelnuts until they reach a coarse flour consistency. This coarseness will add crunch and texture to the brownies. Measure out one cup of this hazelnut flour and set it aside.
• In the food processor, combine all the ingredients except for the hazelnut flour and chocolate chips. Process until well mixed into a thick paste (I used an immersion blender).
• Add the hazelnut flour back into the food processor and pulse briefly to combine, or, if you use an immersion blender, mix it into the paste with a spatula.
• Transfer the mixture to a bowl and stir in most of the chocolate chips, reserving a few for garnish.
• Pour the batter into the greased baking dish, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the top, and some sea salt flakes.
• Bake for about 25 minutes. The top may still be soft but it will firm up as it cools.
• Allow the brownies to cool completely on a cooling rack. For best results, refrigerate them for about an hour before serving to allow them to fully set.

Other lectin-free brownie recipes

I hope you love these keto avocado brownies. Check out more vegan brownie recipes:

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

For more healthy desserts, check out our Sugar-Free Desserts Recipe Round-Up, featuring over 30 recipes of delicious gluten-free, lectin-free, and sugar-free sweet treats.

*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

Keto Avocado Brownies with Hazelnuts (Keto, Vegan)

(61 votes, average: 3.70 out of 5)

Loading...

By Claudia Curici, Health Coach – Serves: 6

Prep Time: 15 minutes – Cooking Time: 25 minutes

Indulge guilt-free in these rich, chocolaty Keto Avocado Brownies with Hazelnuts. Made with creamy avocado, crunchy hazelnuts, and raw cacao powder, these brownies are sweetened with just a touch of natural sweetener. As a gluten-free, lectin-free, and vegan treat, these keto brownies deliver nutrition and indulgence in every bite, catering to various dietary preferences.

Ingredients

• 1 cup of hazelnut flour (made from raw hazelnuts, processed in a food processor)
• 1 1/2 ripe avocados (for a more fudgy texture use 2 avocados)
• 1/4 cup of raw cacao powder
• 3 tablespoons of hazelnut butter
• 4 tablespoons of monk fruit or another granulated sweetener
• 1 teaspoon of baking powder
• 1 teaspoon of pure vanilla extract
• 1 tablespoon of avocado oil or MCT oil, plus more for greasing the dish
• A pinch of Himalayan pink salt
• 1/3 cup of dark chocolate chips or chopped dark chocolate (above 80% cacao), set a few aside for garnish
• sea salt flakes for garnish

Instructions

1

Preheat your oven to 350F (175C). Line a 5 x 7-inch baking dish (or a similar size dish) with parchment paper. The paper should be long enough to extend over the sides of the dish, creating 'handles' to aid in removing the cake after baking.

2

In a food processor, grind the raw hazelnuts until they reach a coarse flour consistency. This coarseness will add crunch and texture to the brownies. Measure out one cup of this hazelnut flour and set it aside.

3

In the food processor, combine all the ingredients except for the hazelnut flour and chocolate chips. Process until well mixed into a thick paste (I used an immersion blender).

4

Add the hazelnut flour back into the food processor and pulse briefly to combine, or, if you use an immersion blender, mix it into the paste with a spatula.

5

Transfer the mixture to a bowl and stir in most of the chocolate chips, reserving a few for garnish.

6

Pour the batter into the greased baking dish, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the top, and some sea salt flakes.

7

Bake for about 25 minutes. The top may still be soft but it will firm up as it cools.

8

Allow the brownies to cool completely on a cooling rack. For best results, refrigerate them for about an hour before serving to allow them to fully set.

Notes

If you use 1 1/2 avocado, the texture will be more cake-like (drier), if you use 2 avocados the texture will be more fudgy. I strongly recommend refrigerating the brownies before eating. If you don't have hazelnut butter, you can use any nut butter.