Avocado Brownie Fat Bombs

Yield: 32 balls

Avocado Brownie Fat Bombs

These fat bombs are a guiltless delight. How can you feel bad when there is a whole avocado in there?!


  • 2 eggs
  • 1 cup avocado (about 1 whole avocado)
  • 1/2 cup sweetener
  • 1/2 cup + 3 tablespoons cocoa powder
  • 1/4 cup almond butter
  • 1/2 cup coconut oil
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract


  1. Preheat oven to 300.  Blend all ingredients together in food processor.  Pour batter into 6 x 9 baking dish.  Baking for 35 minutes, stirring half way through.
  2. Remove from oven when done baking and stir again.  Keep stirring mixture until it is cooled enough to roll into balls.  Roll into 1.5" balls.  Keep refrigerated.
  3. For peanut butter drizzle:  Microwave 1/4 cup unsweetened peanut butter and 1 tablespoon sweetener.  Stir.  Drizzle over cooled brownie balls.  


1.1 grams of carbs per ball, 5.8 grams of fat per ball

Here are some tips for making these:

1. Bake these at the very low temperature of 300, and in a small baking dish. Try a 6" x 9" pan or something that is similar in size. You want it to cook evenly, but not have a hard and crispy layer on the outside.

2. Give the batter a good mix half-way through baking, and also once done cooking. This will ensure a nice and even bake without overcooking the outside.  

3. When done baking, keep mixing the brownie so that the fats don't separate.  Do this until you are ready to roll them into balls.

4. A drizzle of peanut butter on top will help disguise the subtle avocado background notes. Take 1/4 cup of unsweetened natural peanut butter and mix in 1 tablespoon of erythritol. Microwave the mixture to get it nice and drizzle-able.
Created using The Recipes Generator
Fat BombsKarissa Long