AVOCADO BROWNIE
13th July 2020
51.05 g fat
18.64 g protein
4.08 g CHO
Kcal: 550
Ratio: 2.25:1
Notes
I cooked the mixture in TWO 6 inch x 3 inch loaf tins, this makes 4 snack portions.
I used DR OETKERS cocoa which is dark and has less carb.
If you use BOURNVILLE it will add approximately 1g of carb to the recipe.
Can be served warm or cold.
Each snack portion has: 12.75g fat / 4.6g protein / 1g CHO
Ingredients
- 60g Avocado
- 31g Peanut butter with sunflower, pumpkin and flax – WHOLE EARTH
- 54g Eggs
- 16g Cocoa powder – DR OETKER
- 25g Granulated sweetener – SUKRIN GOLD
- 20g Butter
- You will also need ½ teaspoon of baking soda, ½ teaspoon of vanilla extract and ¼ teaspoon of salt.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grease and line a small loaf tin or container of your choice.
- The avocado needs to be ripe and the butter needs to be soft, mash them together.
- Place all ingredients in to a mixing bowl and beat until thick and creamy – I used an electric mixer.
- Put in the prepared loaf tin and cook for approximately 15 minutes.
- Cool in the tin for a few minutes before turning out.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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