I have to admit, I’m not a huge fan of avocados (shocking!). Pre-keto, I only ate them in my sushi, dipped in lots of soya sauce and covered in sweet ginger.
Avocados are a great source of potassium, a key mineral that needs to be topped up if following a low-carb diet, as well as magnesium, folate and B vitamins. I bake them into my chocolate cookies and brownies (chocolate helps mask some of the bitterness of the avocado). No, these cookies don’t taste of avocados at all.
I make 18 cookies with this recipe, each with less than 1g net carbs per cookie. One serving for me is 3 cookies.
INGREDIENTS (18 small cookies)
- 1 small avocado (110g)
- 1 large egg
- 20g almond flour
- 20g coconut flour
- 20g cocoa powder
- 20g almonds (chopped)
- 5g sweetener/stevia
- 1 tsp vanilla extract
INSTRUCTIONS
- Mash avocado and remove lumps.
- Add egg and vanilla, mix well.
- Mix dry ingredients in separate bowl.
- Chop almonds and add to dry.
- Add dry ingredients to egg mixture.
- Mix well (dough should be sticky but firm).
- Press into bars or cookie moulds.
- Bake at 180°C/350°F for about 20 mins (baking times will vary by oven type).
NOTES
- Always weigh avocado and adjust macros (these recipe assumes a small 110g avocado). If using a large avocado (which can weight as much as 200g), double the recipe, or just use half the avocado.
- Use fork or firm spatula to remove lumps (an electric blender works too).
- Coconut flours vary in absorbency, so adjust as needed:
- if dough is too firm, reduce coconut flour
- if dough is too sticky, add more flour
- For more crunch, add more chopped almonds.
- Be sure to adjust sweetener to taste. For more sweetness, you can also add chocolate chips.
MACROS PER SERVING (1 cookie or 1/18 of recipe)
36 cal | 2.6g fat | 0.8g net carbs | 1.4g protein