Gluten-Free, Sugar-Free Avocado Brownies
I have a secret. Well, not so much a secret as a confession. I don’t like avocados.
–GASP!-
I want to like them. I really, really do. But the texture throws me off, and the taste just doesn’t do it for me. However, after experimenting with a recipe over the weekend, I’ve found a way to get the full benefits of avocados without the flavor or texture. Y’all, I made these Gluten-Free, Sugar-Free Avocado Brownies and I’m blown away. I’m seriously tooting my own horn here because they are delish.
These brownies can fit into any diet or lifestyle (sub the eggs out to even make them vegan!). They don’t have a funky aftertaste like so many healthy desserts do. There is not even a slight hint of avocado taste or texture, despite using an entire large avocado in the mix.
I have only tried with a coconut/almond flour blend and a premade gluten-free cake mix blend from Rylie Cakes. The latter gave me a fudgier brownie which I prefer. The coconut/almond mix gave a denser brownie that was still yummy. The choice is yours, depending on how you like your brownies!
For sugar substitutes, I prefer one like Swerve that uses natural sweeteners over artificial ones. I can’t stomach the chemical aftertaste I get with artificial sweeteners. I’m also a fan of Lakanto’s Monk Fruit sweeteners. Of course, the choice here is yours too. It’s all about your personal preferences.
Using parchment paper to line your baking pan makes it super easy to take the baked brownies out of the pan. It also makes cleaning up a breeze. I used a cake pan to bake my brownies and a pizza slicer to cut them. Feel free to use a square pan and a knife if that’s your preference. Whatever you do, though, be sure to let me know what you think when you try these delicious Gluten-Free, Sugar-Free Avocado Brownies!
Gluten-Free, Sugar-Free Avocado Brownies
Ingredients
- 1 large ripe avocado, pitted and peeled
- 3 tbsp. coconut oil, room temperature
- 2/3 c. Swerve, or other preferred sugar substitute
- 3 eggs
- 1 tsp. pure vanilla extract
- 1/2 c. unsweetened cocoa powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. gluten free flour
Instructions
Preheat the oven to 350°F. Line an 8-inch pan with parchment paper and set aside.
Place the peeled and pitted avocado in a food processor or blender with the coconut oil and sugar. Process until smooth. Transfer to a large mixing bowl (I use my stand mixer), then add the eggs and vanilla; mix to combine well (by hand with a whisk, or on low speed with the stand mixer). Add the remaining ingredients one at a time, mixing well after each addition.
Scrape the batter into the prepared pan and spread into an even layer. Tap the bottom of the pan on the counter to burst any air bubbles. Place the pan in the preheated oven and bake until set in the center (when a toothpick inserted comes out with no or just a few moist crumbs attached), about 25 minutes.
Remove from the oven and allow to cool completely in the pan. Remove from the pan by holding onto the parchment paper and placing on a flat surface. Slice into squares and serve plain or with ice cream or fresh whipped cream!
Nutrition Information
Yield 20 Serving Size 2 browniesAmount Per Serving Calories 98Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 56mgCarbohydrates 13gFiber 1gSugar 10gProtein 2g
