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Flourless Avocado Brownies (keto, paleo)

11/19/2018

4 Comments

 
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These are super tasty! I was really surprised, but pleasantly so. If you're looking for a keto, paleo or dairy free dessert, look no further!

​Notes: Do not overmix the batter and make sure your avocado is ripe.



Ingredients:

    •    2 large eggs
    •    1 medium, RIPE, hass avocado (3/4 to 1 cup lightly tamped down)
    •    1/4 cup coconut oil (lard or melted ghee)
    • 4 Tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
    •    1/2 tsp baking soda
    •    1/4 tsp salt
    •  1/3 cup Lakanto monk fruit sweetener (erythritol+ monk fruit) or your preferred granulated sweetener (xylitol, coconut palm, maple sugar etc)
    •    1/3 cup cacao powder
   
 •    1 tsp vanilla extract
    •    1 Tablespoon gelatin (optional, makes them chewy)
    •    1/2 cup low carb chocolate chips or chopped up chocolate


Instructions:
    1    Pre-heat oven to 350F.
    2    Line a small baking dish, like a loaf pan with parchment paper.
    3    In the bowl of a food processor combine all of the ingredients except choc chips.
    4    Blend on medium-low power until just smooth. No more than 30 seconds. If you   overmix the batter the brownies will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chunks of avocado left. Stir in choc chips at this point.
    5    Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
    6    Top with a handful of chocolate chips or walnuts or whatever you like.
    7    Bake for 25-30 minutes. Until the edges begin to separate from the sides.
    8    Remove from the oven and let it cool for 15 minutes before handling.
    9    Carefully pick up the loaf by the parchment paper and set it on a cutting board.
  10    Cut into 8 squares. Enjoy! Store leftovers in tupperware in the fridge for up to a week.



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