Healthy Keto Brownie Recipe
Hey fam, today I’m sharing my heathy keto brownie recipe with you. I get that ‘healthy’ is a relative term, but this is pretty healthy and very tasty! I’m sure you never thought that avocadoes and chocolate could be yummy together. This brown recipe proves that they are!
Dave and I have been shopping for months now on Thrive Market and love it. They carry a lot of ‘clean’ foods that he wants us eating. Let me know if you’d be interested in a Thrive Market shopping vlog with me and Dave to see what all we order.
Get 25% off your first order from Thrive Market with my link!
You need to be aware that Dave introduced me to ghee late last year and I’ve become addicted. We shop for ghee and other healthy foods at Thrive Market. Fourth & Heart Vanilla Bean Ghee is my favorite! We also love the Himalayan Pink Sea Salt Ghee, Chocti Chocolate Ghee, and the Garlic Ghee.
While I made this recipe with chocolate ghee, if you’re trying to stay in keto, skip the chocolate ghee and use vanilla bean ghee instead. It also has a great flavor profile, but won’t add extra carbs. I didn’t realize the chocolate ghee had extra carbs compared to the other flavors I’ve used.
Oh, don’t know what ghee is? It’s clarified butter! In other words, it’s butter that has all the water removed from it.
These are my two favorite flavors of ghee. The Vanilla Bean will be excellent in this recipe!
Healthy Keto Brownie Recipe Ingredients
- 4 Large Eggs
- 2 Ripe Avocadoes
- 1/2 cup ghee (I used chocolate, which added extra carbs, so recommend using vanilla bean for less carbs)
- 6 tbsp chocolate pili butter (you can use your favorite nut butter instead)
- 2 tsp baking soda
- 1 1/3 cups keto friendly sugar. I used Lakanto Monkfruit Sweetener.
- 2/3 cup unsweetened cocoa powder
- 2 tsp pure vanilla extract
- 1/2 tsp kosher salt
Healthy Keto Brownie Tools
- KitchenAid Artisan Series Stand Mixer (mine is black, of course!)
- Rainbow Iridescent Measuring Cups & Spoons
- Any parchment paper
- 9″ round or 8″-x-8″ square baking pan (I recommend using square, I couldn’t find mine so went round)
Healthy Keto Brownie Recipe Directions
- Preheat oven to 350°.
- Line a 9″ round or 8″-x-8″ square pan with parchment paper.
- In the KitchenAid Stand Mixer, combine all ingredients and blend until smooth.
- Pour the batter into the 9″ round or 8″-x-8″ square pan and smooth the top.
- Bake 45 – 60 minutes.
- Let cool for at least 30 minutes.
Healthy Keto Brownies
Here’s my KitchenAid Artisan Series Stand Mixer.
Proof that yes, I really did combine eggs, avocado and the rest!
I couldn’t find my square cake pans so I had to go with a round one. I definitely recommend using square vs. round. Above is the blended batter, ready to pop into the oven.
Here’s how the finished brownies looked. It’s important to let it cool for at least a half hour. We also found it tasted better the next day!
And here’s my finished brownie after the first bite. Yummy!
Wow.. this looks super yummy and fairly easy … Keto will be a lot more fun now 😉
Rachel Runyan says
Thank you for sharing this! I have to be low carb for my blood sugar, and I really miss brownies. These look delicious.
25 Sweetpeas says
Theses sound do good! I don’t really do chocolate anymore but we finally made carob brownies and ahhh sooo good!
A zillion years ago I took gourmet cooking classes (and actually made the recipes) but I was never able to find ghee. I’m so happy to see that I can get it at Thrive Market. And the brownies look delish.
Jen Walker says
I usually do my own clarified butter at home and will have to check these chocolate and vanilla bean ones out to see what they do to them! I’ve used avocados in other baked goods, and while it seems a little odd, the outcome is delicious!
Oh, and you have to use a square or rectangular pan- you gotta get those extra firm corners! 😉
Thanks for this. It seems like an easier recipe for my lazy self than I’ve found online. I’m going to post my coconut flour butter cake recipe that I altered from an online recipe (most use low carb sweeteners but I sub with stevia & extra eggs to save on carbs). I don’t like coconut & never used the flower but tried it as nut & seed flours are inflammatory & much more expensive as I use organic. It came out light, delicious, & so buttery that I may try using 2 tbsp less than a whole stick of butter next time!
Organic coconut flour: 60 grams (1 cup)
Organic stevia powder: 5 grams (1 tsp)
Redmond’s sea salt: 6 grams (½ tsp)
Organic pure vanilla extract: 2 tsp
Bob’s Red Mill baking soda: 1 gram (¼ tsp)
Bragg’s organic apple cider vinegar: 7 grams
Organic free range large eggs: 8
Horizon organic butter: 113 grams (1 stick)
-Preheat oven to 350 degrees.
-Grease 8×8 glass dish with coconut oil or butter (I don’t use parchment paper, wax paper, or silicone items due to leaching of plasticizers).
-Melt the butter in a glass bowl in the microwave, add everything but the flour, then hand whisk together.
-Next add the flour & whisk again.
-Scoop the batter into a greased 8 inch baking pan.
-Bake the cake for 24 minutes or until a knife inserted into the center of the cake comes out with a few crumbs attached.
1/2 Cup Coconut Flour
1/2 Cup Melted Coconut Oil or Butter
2/3 Cup Coconut Sugar
1/2 Teaspoon Sea Salt
1 Teaspoon Baking Powder (like me you can sub with baking soda & an acid like cream of tartar or ACV)
2 Teaspoons Vanilla Extract
1/2 cup of coconut flour should come to about 60 grams. I accidentally typed 1 cup in the 1st recipe section. Sorry.
Wow, this looks good and fairly easy. I may have to try it out!
Jennifer Mathews says
OMG those look amazing! I wish I could eat eggs and ghee, but my body doesn’t like it. I DO need that monkfruit sweetener though – I’m trying to chill out on the stevia.