Description

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

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Instructions

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.

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.