Google+ Cave Food Kitchen: Avocado Brownie

Avocado Brownie

Avocado should actually be named nature's butter, because this stuff is more versatile than you think. I've used it once before in a sweet recipe, and the only problem is that it photographs really bad, most of the time looking more like poo than anything else. But don't let that fool you.

For the keto-ers among us, this is pure heaven, chocolate without the guilt and all the fat.
Let's get started.


2 ripe avocados
3 eggs
1 tbsp coconut flour
1 tsp baking soda
1/4 cup of cocoa powder
1/2 cup of erythritol (or honey)
1 tsp of vanilla
1 tbsp coconut oil

The best way to do this is use 2 bowls, to separately mix the dry and wet ingredients. Mix up the eggs & avocado WELL, use a hand blender for example. Make sure there are no lumps.

When using erythritol:
In a coated pan, heat the erythritol until it melts. It might start smoking a bit, make sure to keep stirring. Melt

in the coconut oil and take it off the heat.

Now, mix all the ingredients together. Grease a loaf pan with some coconut oil, pour in the batter and bake at 180C (350F) for about 25-30 minutes.

Like this? Then try these amazing low-carb bread recipes: 

Recipe 1
Recipe 2

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