Keto Avocado Brownies – Flourless & Nut-Free
Published September 7, 2020 • Updated February 20, 2026
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I make these fudgy keto avocado brownies when I want something that tastes like pure chocolate with only 1.3 grams net carbs. No almond flour, no coconut flour, just avocado, butter, cocoa powder, and chocolate chips.
I started making these because I wanted something fudgy without the grittiness that almond flour sometimes adds. Turns out, avocado is the ingredient that makes flourless brownies actually work. It creates a dense, rich batter that bakes into something closer to a truffle than a traditional brownie.
The first time I pulled a batch from the oven, I was surprised by how much they tasted like regular brownies. You cannot taste the avocado. It melts into the cocoa powder and butter and gives you this incredibly smooth, fudgy center. Elizabeth, one of my readers, said “you get pure fudgy chocolate,” and that’s exactly right.
What I love about this recipe is how simple it is. Everything goes into the food processor, you pulse until smooth, pour it into a lined pan, and bake at 325 degrees. I pull mine closer to 38 minutes because I want the center set but still slightly underdone. That’s where the fudge factor lives. If you wait for a clean toothpick, you’ve gone too far.
These are completely nut-free, which is something I get asked about constantly. No almond flour, no coconut flour, no tree nuts of any kind. If nut allergies are a concern in your house, this is one of the few keto brownie recipes that works without them. For another nut-free chocolate fix, my keto chocolate mousse uses a similar approach.
One thing readers figured out (and I confirmed): adding an extra tablespoon of butter pushes the texture into full fudge territory. Phil mentioned this after his third batch in two weeks, and he’s right. The avocado already creates a dense base, but that extra butter takes it over the edge. If you want something lighter, I have a batch of low-calorie brownies that go a different direction.
I aim for 150-200 grams of avocado flesh after removing the pit and skin, since size varies so much. That’s roughly one medium avocado. If yours is smaller, the brownies still work but set a bit faster. Shannon in the comments uses two avocados and whips her egg whites separately for more volume, and she says they come out incredible.
At only 1.3 grams net carbs per brownie, I keep a batch in the fridge and grab one whenever I need something sweet. They hold up for a full week. If you need a chocolate fix faster, my keto mug brownie is ready in about a minute. And these keto no bake cookies scratch a similar itch.
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Ingredients
1 avocado, pitted and skin removed -
2 eggs
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1/3 cup 100% dark cocoa or cacao powder
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1/3 cup monk fruit blend sweetener
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1/4 cup unsalted butter, softened
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1 teaspoon baking powder
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1 teaspoon vanilla
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1/4 teaspoon salt
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1/4 cup keto chocolate chips
Step by Step Instructions
Step by Step Instructions
Add ingredients to food processor
Add avocado, eggs, cocoa powder, monk fruit sweetener, butter, baking powder, vanilla and salt to a food processor or blender.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use a different sweetener instead of monk fruit blend?
I've tested this with erythritol and it works the same way. Stevia works too, but start with less since it's sweeter drop for drop than monk fruit. My preference is still the monk fruit blend because I like how it browns slightly around the edges.
What can I use instead of butter for a dairy-free version?
Coconut oil works as a 1:1 swap, and honestly I prefer the flavor it gives these. The coconut taste disappears into the chocolate just like the avocado does. I've also tried dairy-free margarine, but coconut oil gives a better texture.
How should I store leftover brownies?
I keep mine in an airtight container in the fridge and they stay good for a full week. For freezing, I wrap each brownie individually in plastic wrap, then put them all in a freezer bag. They last about two months frozen. I pull one out and let it sit on the counter for 15-20 minutes before eating.
Are these brownies safe for a nut allergy?
This is one of the reasons I developed this recipe. No almond flour, no coconut flour, no tree nuts of any kind. I've served these to friends with nut allergies and they're completely safe.
Can I add nuts or other mix-ins?
I've added chopped walnuts and pecans when nut allergies aren't a concern, and both work well. My favorite add-in is extra dark chocolate chunks folded into the batter before pouring. If you love chocolate on chocolate, my keto hostess cupcakes and keto cookie dough fat bombs take that idea further.
What size avocado should I use?
My avocados usually weigh around 150-200 grams of flesh after removing the pit and skin. That's roughly one medium avocado. I've made these with smaller ones around 140 grams and they still turn out fine, the brownies just set a few minutes faster. If your avocado is on the larger side, go with it. The batter is forgiving.
Can I make these in a mini muffin tin?
I've done mini muffin tins and they work great. Cut the bake time to about 15-17 minutes at the same 325 degrees. They pop right out if you grease the tin or use silicone molds. Fair warning from my own experience: the bite-size format makes it way harder to stop at one.
How do I make these brownies even fudgier?
Add an extra tablespoon of butter to the batter. I started doing this after a reader mentioned it, and he was right. The avocado already creates a dense base, but that extra butter pushes the texture into full fudge territory. I also pull mine from the oven a couple minutes early, closer to 35 minutes, so the center stays soft. If you want that fudgy density layered into a full dessert, my keto chocolate trifle is worth trying.
I make these keto brownies when I want something that actually tastes like a brownie, not a health food science project. The avocado makes them incredibly fudgy without any flour at all – no almond flour, no coconut flour. If you’re sensitive to nuts or just trying to cut back, these are perfect for you.
You probably already have everything you need: avocado, butter, eggs, cocoa powder, and your favorite keto sweetener. That’s basically it.
My kids have no idea there’s avocado in these, and I plan to keep it that way. They look just as rich and melty as regular brownies, which makes them great for parties or holidays when you don’t want to announce you’re eating low carb.
Third batch in two weeks. I add an extra tablespoon of butter now and the texture is even fudgier. My son keeps asking if there are more in the fridge.
Third batch in two weeks is basically my pace too. The extra butter is a real thing - the avocado already makes them dense but that little bit more pushes them into full fudge territory. Your son has good taste.
The avocado completely disappears. You get pure fudgy chocolate, and at 1.3g net carbs I can actually have two.
Right? The avocado just vanishes into chocolate. I keep a batch in the fridge and grab one when I need something sweet.
I have been playing with this recipe. For volume, split your eggs and peak your egg whites then fold them into the batter. I just added two extra egg whites in addition to the original two and the brownies are amazing! I also use two avocados instead of 1.
Just found this can I use mini muffin tin
I would think that would work too! You will have to adjust the cooking time. I don't think they will take as long to cook.
Can I use coconut oil instead butter?
Yes! You can use coconut oil instead.
Just made these...i had "small" avocados so i added used 1 & 1/2.
i, too, would love at least a guess of the gram weight that you used.
hopefully these turn out because i miss truly fudgy brownies. i did not put the chips on top because i dont need the carbs.
if these bake and taste as good as they smell so far... can i put it on a cookie sheet and spread it really thin for brownie bark (and maybe use melted lily's peppermint chips for a pretty drizzle?)
thanks for the recipe annie!!!
I just put these in the oven. If the batter is any indication of how they will taste... I'm super excited!!! :)
Hi I just made this and it looks delicious. Question: do I need to wait for the brownie to cool down completely to cut into it and consume it? Or can it be eaten warm/hot?
This is pure genius!! Made without any flour, easy to make, lowest carb content out of any brownie recipe, super filling and absolutely delicious. I love it so much that yesterday I made it for my non-keto guests. I have substituted the sweetener with regular sugar (some people have digestive issues with sugar alcohols) and the guests loved it!
Thank you for this amazing recipe!
that was my exact question i was lookin for an answer to, and your comment was right on top !!! i buy fresh avacados but as soon as i cut into one and not use it all, i chop and freeze the rest. so i need to know Grams of ingredients a lot. that orange extract idea sounds good, i gotta buy some. and a little less than 1/4 cup cacao sounds right also, i was thinking 1/3 cup is huge. so thanks for the answers !!!
Would this work with a mixer? I don't have a food processor (yet). Thank you. I am new to keto and LOVE your channel and site. :)
Yes! You can use a mixer or even a blender to mix up the pudding. With the mixer, you just will have to mix longer to get a smooth pudding consistency.
This recipe is relatively forgiving. As written, I didn't have great results the first time. Calling for "1 avocado" is pretty vague. My avocados range anywhere from 175g to 215g with good results. I'd probably not use less than 150g, personally. 1/3 cup cacao (not cocoa) powder resulted in a bitter brownie for me. I've used as little as 3 tbsp and they came out chocolatey and rich. Added walnuts and baked in mini muffin tins for 15-17 minutes. Hard to eat just one that way, though! Definitely a solid base recipe to play around with. I might add a tbsp or 2 of nut butter next time. Adding a hint of mint extract or even orange extract would be good. Definitely give these a shot!