How To Make Flourless Avocado Brownies

Keto Chocolate Chip Cookies,

Ingredients
  • 2 large eggs
  • 1 medium, ripe, hass avocado (3/4 cup)
  • 1/4 cup melted ghee (lard or coconut oil)
  • 3–4 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 (erythritol+ monk fruit) or preferred granulated sweetener (xylitol, coconut palm, maple sugar etc)
  • 1/3 cup cacao powder
  • 2 tablespoons gelatin (optional, makes them chewy)
  • 1/2 cup low carb chocolate chips or chopped up chocolate
Instructions
  • Pre-heat oven to 350F.
  • Line a small baking dish, like a loaf pan with parchment paper.
  • In the bowl of your food processor combine all of the ingredients.
  • Blend om medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chucks of avocado left.
  • Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
  • Top with fun things. I’m partial to chocolate chips!
  • Bake for 25 minutes. Until the edges begin to separate from the sides.
  • Remove from the oven and let it cool for 15 minutes before handling.
  • Pick it up, carefully, by the parchment paper and set it on a cutting board.
  • Cut into 8 squares! Enjoy! Store leftovers in tupperware in the fridge for up to a week.
Recipe Notes:

READ THE TROUBLESHOOTING SECTION ABOVE BEFORE ATTEMPTING THE RECIPE, THANKS!

Nutrition

SERVING SIZE: 1 square
CALORIES: 152
SUGAR: (alcohols) 4.5g
FAT: 13.8g
CARBOHYDRATES: 10g
FIBER: 1.73
PROTEIN: 3.9g

Source thecastawaykitchen.com
Mustaqim Jaed Saya Seorang Yang Hoby Menulis Dan Menggambar.

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