Ingredients
- ½ cup salted butter
- 6 oz sugar-free dark chocolate (recommended: Lily’s brand)
- 1 medium avocado
- 2 eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup Virta-approved sweetener (that measures like sugar)
- ¾ cup almond flour
- ¼ cup cocoa powder
Nutrition Info Per Serving
Serving Size
1 brownie
Carbohydrates
7
g
Protein
3
g
Fat
15
g
Calories
179
Searching for the yummiest chocolate fudge brownies? Make this mouthwatering recipe next time you have a craving for low carb chocolate fudge brownies. Made with only a few ingredients, this low carb chocolate fudge brownie recipe is simple to whip up and exceptionally scrumptious while also a good choice for a low carb diet.
Instructions
- Preheat the oven to 325℉. Line a 9-inch square baking pan with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don’t need to be oven safe.) Set aside.
- Melt the butter and sugar-free chocolate using medium/low heat, stirring often to prevent burning. Set aside to cool for a couple of minutes. (This is necessary to prevent the heat from cooking your eggs when added.)
- Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth, then scrape down the sides well. Add the melted butter/chocolate mixture and puree again.
- In a smaller bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor. Pulse a few times until just combined, scraping down the sides as needed.
- Spread batter into prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
- Bake about 18-20 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it.
- Cool brownies completely to firm up before cutting. Cut into 16 squares and enjoy! Extras freeze very well.