Coconut Flour Keto Brownies

Have you ever wanted a recipe for healthy low carb brownies that actually tasted good? Great you are in for a treat, because these low carb, sugar-free, grain-free, nut-free brownies won’t disappoint.

These keto brownies are fudgy, rich, and flat out decadent. It’s a sugar-free brownie the entire family will love.

One quick glance at our recipes and you know that I am a huge fan of brownies. But can you really have too many low carb keto-friendly brownies? Nope, that’s what I say.

I have several popular brownies and one I even coined Michelle’s Keto Brownies, named after our daughter. However, this brownie is equally delicious. 

 

 

Plus it’s a coconut flour brownie. A must for those who need their options to be nut-free or are simply avoiding almond flour. 

When I created this recipe I was on a quest for a keto flourless brownie and didn’t want the recipe to be overly complicated with a bunch of ingredients I rarely used. Thankfully, I achieved this perfectly with this delicious low carb option.

Don’t forget to check out my collection of keto coconut recipes. You might just be surprised by all the amazing choices you have. 

Keto Brownies (Coconut Flour)

image of keto coconut flour brownies close up next to each other on a white plate
keto coconut flour brownies

Making brownies with coconut flour is not only doable, but it also makes sense on a number of levels. You see coconut flour is less inflammatory and therefore makes sense for anyone trying to reduce foods that cause inflammation.

As an added bonus coconut flour brownies have fewer carbs than say an almond flour brownie. And if that’s not enough of a reason, coconut flour is also less expensive than nut flour versions. 

If you are wondering if a coconut flour brownie recipe will have too much of a coconut flavor,  I’ve got great news for you, because these brownies have such a dense chocolaty flavor that it’s all you taste. Since this recipe uses not one, not two but three types of chocolate for one fabulous sugar-free brownie. 

 

Coconut flour keto brownies on a parchment lined baking rack
Coconut flour keto brownies cooling on a parchment-lined baking rack.

Low Carb Brownies

Although I have several delicious brownies made with almond flour, people are often requesting if they can be made with coconut flour. 

But since almond flour cannot be swapped 1:1 for coconut flour it can be tricky converting an existing recipe. I would hate for you to attempt to do so and fail. I mean isn’t that why I am here? Instead, I did all the guesswork for you and created a fail-proof coconut flour brownie you can embrace.  

If you are new to baking with alternative flours, I recommend you visit my keto baking tips so you can better understand the ins and outs of this sometimes complex form of baking. 

How To Make Keto Brownies With Coconut Flour

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients and some tips on how to best make this recipe. Note that the full recipe card is at the bottom of the post. 

Ingredients

The making of these low carb brownies is pretty straightforward. You will be melting the butter along with the baking chocolate, and sugar-free chocolate chips. For the best results, I recommend you use a double boiler. You can however use a microwave at the lowest setting using 10-second increments. Just be sure to stir each time.

The quality of the ingredients matter. It’s why I recommend you use Anthony’s coconut flour. I find it has the finest texture and the freshest flavor. I always get consistent results with this brand and it has a very mild coconut flavor.

It’s important to allow the butter-chocolate mixture to cool before proceeding to add the eggs. Otherwise, you run the risk of scrambling the eggs. And no one, I mean no one wants scrambled eggs in their brownies. Right?

As far as which sugar-substitute you can use in this recipe I have a couple of suggestions.

keto coconut flour brownies stacked on a white plate
keto coconut flour brownies stacked on a white plate.

Sugar-Substitutes

My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve an erythritol sugar substitute. 

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter choice.  I will also add that I am not a fan of using stevia in chocolate-based recipes, in my opinion, it intensifies the aftertaste of stevia.

But if stevia is your preferred choice then feel free to use the Pyure brand.

Tag Us

My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes like these brownies. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before the can see long-lasting results. 

Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.

I sure hope you will give keto coconut flour brownie a try. Once you do, make sure you remember to tag us on  Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know  I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement!

 

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

 

Coconut flour keto brownies on a parchment lined baking rack

Coconut Flour Keto Brownies

Yield: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

This delicious recipe for keto coconut flour brownies makes rich moist, sugar-free brownies everyone will enjoy.

Ingredients

Instructions

  1. Pre-heat your oven 350 degrees.
  2. Grease a 10x10 baking pan or line with parchment paper.
  3. Melt the butter and the two ounces of unsweetened chocolate, and sugar-free chocolate chips in a double boiler or in the microwave in 10-second increments at a low setting. Be sure to stir while melting.
  4. Stir and allow to cool to room temperature.
  5. To the cooled chocolate mixture add the eggs one at a time ussing an electric mixer set to medium-low
  6. Add vanilla extract and continue to stir.
  7. Next carefully add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, and salt using the electric mixture set to low.
  8. Once the batter is well blended, pour batter into the prepared baking pan.
  9. Bake for 15 to 20 minutes. Do not overbake the brownies.
  10. Allow the brownies to cool for at least 20 minutes before slicing them into squares.
  11. Store the brownies in the refrigerator for up to 5 days or wrap and freeze for up to 3 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 13.1gSaturated Fat: 7.5gCholesterol: 102mgSodium: 88mgCarbohydrates: 4.9gNet Carbohydrates: 2.4gFiber: 2.5gSugar: 0.5gProtein: 5.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

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36 Comments

  1. What do you use for a sugar substitute? I am trying to get into baking low carb but am trying to figure out what to use as a sugar substitute.

  2. Sounds delicious….what is the net carbs per brownie?

  3. Hilda,

    Where do you find Swerve?

    • I order mine from Amazon but some whole foods etc. also carry it. If you are not opposed to using Splenda this will also work. It needs to Splenda for baking. Enjoy my good friend! Love your scope this morning. ?

  4. Christian Mayer

    Would coconut sugar work as the substitute? I have been using that more lately. Thanks!

    • Hi Christian, Coconut sugar bakes well and you should be able to substitute easily. Do note that it’s still has plenty of carbs so the net carbs would not be the same. I also find it has a brown sugar taste and in fact I have been known to add a couple of tablespoons into my cookie recipes when I am looking for this flavor. Do let us know how it turns out. How about you follow our blog and never miss a post? Thanks for stopping by and commenting.

      • Christian Mayer

        It was fun to find this group! I did sign up for the blog and will let you know. My wife doesn’t feel good when I use Swerve so I have been trying other substitutes.

      • Wonderful to hear you found us! We are hear to support you both on your journey to wellness. ??

  5. Are the sugar free chocolate chips necessary? I live in South African and don’t have access to any.

    • Hi Stephanie, if you leave the chocolate chips you will need to up the unsweetened choc from 2 ounces to 4 and add 1/2 a cup more of sugar substitute. Let me know how it turns out. Follow our blog and never miss a post ?

  6. Is each brownie 2.5 grams of carb? If not do you know the number of carb grams per brownie?

  7. Mine were dry! ?

  8. How do you store these? Can the be frozen or refrigerated ?

  9. I used truvia and almond flour instead of coconut flour. So good! Baked in an 8×8 at 350 and it took 35-40 min. Well worth the time and effort!

  10. jeff edwards

    Just made and turned out good, Unrelated Question_ I miss my toast in the morning with my bacon and eggs what would be a good substitute for toast bread has way to many carbs for my 20 gram a day diet

    • Hi Jeff, glad you enjoyed the low carb brownies. I have several recipes that can help you. Just type low carb bread in the search engine and you should get a few. One of my favorites is my low carb “corn” bread. Obviously it has no corn but it makes a great option. Enjoy in good health Jeff! Follow our blog via email and never miss a post.

  11. These looks fantastic

  12. These look delicious! I’m going to try making these brownies this weekend. Despite going low carb, I still have cravings for sweets that I can’t ignore!

  13. I’m curious how many net carbs these have?

  14. Hi, can you tell me how many grams a stick of butter is? Here in Europe we have no sticks…

  15. can u use unsweetened coco powder instead of chopped coco ?

    • Hi Renee, you really can’t swap it out because unsweetened cocoa baking bars add a lot more richness and doing so will also make the brownie drier and you would basically change the recipe. You are always welcomed to try but I can’t guarantee the same results

  16. Hello. I’m from Denmark. How Munch is a stick of butter?

  17. My batter ended up more like a dough. Did I do something wrong? I did start out using a hand mixer and switched to my stand mixer after almost burning out the motor of the hand mixer. The batter/dough was so stiff. The texture of the finished brownie is more like a fudge-brownie hybrid. It tastes great but feels off.

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