Recipe: Chocolate Brownies


Wet Ingredients:
  • 1 bar dark chocolate or Baker’s Unsweetened Chocolate Squares  (100 g/ 3.5 oz)
  • ¼ cup butter, extra virgin coconut oil (56 g/ 2 oz)
  • 3 large eggs
  • 1 large ripe avocado (200 g/ 7.1 oz)
  • ¼ cup coconut milk  (60 ml / 2 fl oz)
  • 15-20 drops Stevia extract (clear stevia or chocolate stevia)
Dry Ingredients:
  • 1 ½ cups almond flour (150 g/ 5.3 oz)
  • ¼ cup coconut flour (30 g/ 1.1 oz)
  • ½ cup cacao powder unsweetened (45 g/ 1.5 oz)
  • ¾ cup powdered Erythritol (120 g/ 4.2 oz)
  • 2 tsp  baking powder
  • ¼ – ½ tsp salt


  1. Preheat the oven to 350 F. Break the chocolate in pieces. Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn’t touch the bowl (or use a double boiler). Add the butter and let it melt, stirring occasionally.
  2. Whisk the eggs and add the stevia drops.
  3. Add Erythritol and process until well combined.
  4. Halve the avocado and remove the seed.
  5. Use a spoon and scoop the avocado flesh into a blender. Add coconut milk and pulse until smooth and creamy.
  6. Add the blended avocado into the egg mixture and process until well combined.
  7. Pour in the melted chocolate & butter and mix until creamy.
  8. Mix all the remaining dry ingredients: almond flour, coconut flour, cacao powder, baking powder and salt.
  9. Add the dry mixture into the mixer and process until well combined.
  10. Place the dough in a baking dish. Flatten with a spatula and transfer into the oven.
  11. Bake for 20-25 minutes or until set. Keep an eye on the brownie to prevent the top from burning.
  12. When done, remove from the oven and let it cool down on a cooling rack. When the brownie is hot, it will be crumbly. It will be easy to cut after it cools down.


Nutritional Information: (per Brownie): Calories: 169, Fat: 14.8g, Total Carbs: 7.3g, Fiber: 3.5g,

Net Carbs: 3.8g, Protein: 5.1g