Sugar-Free Chocolate Avocado Mini Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and moist chocolate mini cakes made with avocado for healthy fats, perfect for a low-carb and keto-friendly snack. This American-inspired keto recipe (low-carb), ready in about 33 minutes, pairs ripe avocado, unsweetened cocoa powder, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 12 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a mini muffin tin with paper liners.
  2. Step 2: In a food processor, blend 1 medium ripe avocado until smooth.
  3. Step 3: Add 3 large eggs, 1 tsp vanilla extract, and 1/3 cup powdered erythritol to the avocado and blend until combined.
  4. Step 4: In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder, 3/4 cup almond flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  5. Step 5: Add the dry ingredients to the avocado mixture and stir gently until just combined.
  6. Step 6: Spoon the batter evenly into 12 mini muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 15-18 minutes until a toothpick inserted comes out with moist crumbs but no raw batter.
  8. Step 8: Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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