KETO AVOCADO BROWNIES

Over this past year, I’ve noticed an increase in interest when it came to avocados.  Whether they’re eaten fresh, baked, pan fried or made into baked goods, avocados have slowly been taking over the food world!

I thought I’d try my hands at baking with them and it took me a few tries before I could get the right consistency. I decided to try making some avocados brownies because I felt like eating some chocolaty goodness 🙂

The first time I made these, I hadn’t put enough sweetener.  I thought they would taste fine with just stevia powder, but the avocado overpowered the sweetness so I decided to add some erythritol along with the stevia in my next batch.

In my first batch, I had only put one avocado and so it was more of an unsweetened chocolate egg tart, but the second time around, I adjusted the ratio of everything, made sure to add more sweetener and they turned out absolutely perfect!

Ingredients

• 250 g avocado about 2
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 1 tsp stevia powder or monk fruit powder
• 3 tbsp refined coconut oil or butter, ghee, shortening, lard
• 2 eggs
• 100 g lily's chocolate chips melted
• Dry Ingredients
• 90 g blanched almond flour about 10 tbsp tightly packed
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 60 ml erythritol or xylitol

Instructions

1. Preheat the oven to 180C/350F.
2. Peel the avocados and place in a food processor. Process until smooth.
3. Add each ingredient one at a time and process for a few seconds until all of the ingredients (except the dry ones) have been added to the food processor.
4. In a separate bowl, combine the dry ingredients together and whisk together. Add to the food processor and mix until combined.
5. ......................................

for full recipes please see : www.mypcoskitchen.com

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