The thought of sharing this brownie recipe with you brings an evil grin to my face because they are so delicious, it’s almost cruel.
I’ve been plotting to make reaaaaallllly fudgey brownies for a long time now. I cannot even begin to explain to you how determined I was to make the perfect brownie. That’s my favorite type of brownie – the fudgier (is that a word?), the better. Honestly, if I’m making brownies for myself, I prefer them undercooked so that I get that “heavy” texture. Top it with some ice cream, and I’m in pure heaven.
Creating a perfectly fudgey brownie can be difficult, though, because it requires a “heaviness” that tends to make the brownie fall apart. Because of that, this required a lot of trial and error. One night I made three batches of these in a row, and I was so frustrated because the texture and flavor were perfect, but they just kept falling apart. I took a step back, though, and finally got it right. PRAISE.
So the texture – very fudgey. How? The avocados! If you don’t usually bake healthy desserts, that might sound really strange to you. Avocados in brownies?! It’s a trade secret. I promise you – you can’t taste the avocados in these. I had a few people who do not like “healthy food” taste test for me, and they loved the taste. The chocolate hides it. Test passed.
Avocados add the creaminess and thickness that enhances the fudge factor, plus they’re high in fat. And I love to find any way to add more fat into my food!
The avocados also help make these brownies keto-friendly. If you’re not familiar with the ketogenic diet, it’s a high-fat way of eating where people burn fat for fuel instead of glucose. The avocados, eggs, coconut flour, and almond butter in this recipe are all great sources of healthy fats that will benefit anyone. We all need sources of healthy fats in our diets to support our cells.
Even if you’re not ketogenic, eating keto-friendly desserts is a great way to indulge in a sweet treat without making your blood sugar go crazy, and balanced blood sugar is the key to regulating weight, hunger signals, hormones, and basically everything else. Balancing blood sugar is the key to life.
If you’re diabetic or insulin resistant, this is especially important to be aware of! This recipe is refined sugar-free, and the sweetener I used is Lakanto’s Monkfruit Sweetener. This is a great sweetener to have on hand if you like to bake low-carb desserts! It’s a zero glycemic sweetener that doesn’t have a chemical aftertaste like Stevia and Xylitol, which I personally am very sensitive to.
If those aftertastes bother you as well, then I definitely recommend trying out Lakanto’s Monkfruit! It’s a great sub and won’t spike your blood sugar. You can also use it in other recipes as a 1:1 replacement for sugar.
Let’s get back to the brownies, though. They’re a chocolate fudge dream. But, of course, I needed to give ’em a little kick to make them more interesting. I mean, I can’t just do basic avocado brownies. 😉
That’s where the cinnamon comes in. And a dash of nutmeg. Adding in those spices not only offers an extra kick of flavor that makes these chocolate brownies taste extra sweet and comforting, but cinnamon is also amazing at balancing out your blood sugar! I put cinnamon in almost everything I bake for that exact reason.
I also topped these brownies with an almond butter drizzle to add another flavor to the mix, and a little texture on top, but it’s totally optional! I also love to do a coconut butter drizzle instead of almond butter sometimes. Coconut butter is heavenly. Even better, you can also mix them together. Either way, these brownies are to die for. You might not believe they’re low-carb and keto-friendly, but THEY ARE!
If you love chocolate, I highly recommend you whip these up. They’re incredibly quick and easy to make – you basically just throw everything in a food processor and toss them in the oven! The hardest part is waiting for them to cook, because the smell will make you drool immediately. These cinnamon avocado fudge brownies are keto-friendly, like I mentioned, but they’re also paleo, low-carb, gluten-free, dairy-free, soy-free, grain-free, and nut-free if you eliminate the almond butter drizzle!
Keto Cinnamon Avocado Fudge Brownies (Paleo / Gluten-Free / Dairy-Free)
Total Time: 1 hour
Yields: 9 Brownies
- 1/2 cup cocoa powder
- 1/2 cup coconut flour
- 2 eggs
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp nutmeg
- 3/4 cup Lakanto Monk Fruit Sweetener
- 1 cup avocado (about 2 small avocados or 1.5 large)
- 3 tbsp vanilla
- Optional topping
- Preheat your oven to 350*F. Grease your 8×8 baking pan with coconut oil, or line with parchment paper.
- Add all of the ingredients except for the avocado to a large bowl and mix together until well incorporated.
- Add the mixture into a food processor, and then add the avocado. Puree until all of the ingredients are smooth and mixed together completely.
- Transfer the batter into your baking pan and smooth the top.
- Optional almond butter/coconut butter topping: Slowly add a bit of filtered water to the almond butter/coconut butter to make it as thick/thin as you want. Either use a spoon to drizzle on top of the brownie batter, or put it into a ziploc bag and cut the tip to create a more controlled drizzle.
- Cook the brownies in the oven for about 25 minutes, or until a toothpick/knife comes out clean.
- Allow to cool for 10-15 minutes.
- Serve and enjoy!
If you make these brownies, please let me know how you like them! And tag me in your photos – I love to see your baking creations!