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Keto Flourless Chocolate Avocado Cookies

Keto Flourless Chocolate Avocado Cookies

Avocado cookies recipe & content provided by Ryan Carter, Livevitae

Avocado cookies will totally surprise you. In under 30 minutes, 2 ripe avocados and a few pantry staples can transform into gooey rich cookies — all with no flour, dairy, nuts, or avocado flavor.

Related: Keto Texas Sheet Cake With Chocolate Avocado Frosting

With a high monounsaturated fat content, these avocado cookies get a natural fudgy texture and pack each bite with healthy fats. If you follow a ketogenic diet, or just have a few ripe avocados you need to use up, keep this recipe in your dessert rotation. Even if you only have one avocado, this recipe is easy to scale down, and you can adjust the baking time to create bigger or smaller cookies.

I enjoy these avocado cookies with Bulletproof Coffee, but you could also enjoy them with a chilled glass of coconut milk or an keto iced matcha latte for an irresistable high-fat treat.

With a crisp exterior and creamy, fudgy center, these avocado cookies prove that your favorite high-fat fruit can do anything.

Print Recipe Print Recipe

Keto Flourless Chocolate Avocado Cookies

https://www.bulletproof.com/recipes/keto-recipes/avocado-cookies-recipe-keto-4m/

Start to Finish: 30 minutes

Ingredients:

  • 2 medium fully ripe avocados, approximately 200 grams
  • 1/2 cup xylitol or erythritol
  • 1 scoop of MitoSweet, or 1/4 teaspoon liquid stevia
  • 2 medium pasture raised eggs, lightly beaten
  • 1 cup raw cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon celtic or himalayan salt
  • 1/4 cup cacao nibs (optional)
  • 1/4 cup dessicated coconut (optional)
  • Dark chocolate chunks with at least 85% cacao (optional)

Instructions:

  1. Preheat the oven to 350 degrees. Line an oven tray with greaseproof paper and lightly coat with a coconut or avocado oil spray.
  2. In a mixing bowl, add pitted and peeled avocado. Mash with a fork until pureed and lump-free.
  3. Add xylitol, MitoSweet, and eggs. Manually whisk well or use a handheld blender to incorporate.
  4. Add baking soda, cacao powder, and salt. Mix gently first to avoid cacao powder spilling out of the bowl.
  5. Fold through cacao nibs or unsweetened coconut flakes, if using.
  6. Using a cookie batter scoop, evenly scoop 10 cookies onto a the lined tray. Press down gently to flatten.
  7. If using additional chocolate, add chunks to the top of each cookie.
  8. Bake for 12 minutes, then remove. Cookies will be very soft -- allow to cool fully before removing from the pan.
  9. Enjoy fresh or store in a covered container.

Serves: 10

Nutritional Information (per serving):

  • Calories: 94
  • Fat: 6.6g
  • Saturated Fat: 1.4g
  • Polyunsaturated Fat: .7g
  • Monounsaturated Fat: 3.4g
  • Cholesterol: 42mg
  • Salt: 216mg
  • Carbs: 16.8g
  • Fiber: 5g
  • Sugar: 1g
  • Sugar Alcohols: 9.6g
  • Net Carbs: 2.2g
  • Protein: 3.5g
  • Calcium: 27.62mg
  • Iron: 1mg
  • Potassium: 303mg

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