These coconut flour brownies are rich, moist, and flat-out decadent. It’s a healthy brownie recipe that will fool your taste buds yet are low in carbs, sugar-free, grain-free, nut-free brownies, that won’t disappoint.
It’s a good for you brownie, that the entire family will love!
One quick glance at our recipe collection and you’ll notice that we are huge fans of all things brownies. But can you really have too many low carb keto-friendly brownies? Nope, that’s what I say.
These delicious brownies are made entirely out of coconut flour and are a great option for those who have nut allergies but are able to enjoy coconut-based recipes.
If what you need is an almond flour-based brownie recipe I recommend you try Michelle’s Keto Brownies, which I named after our daughter.
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)
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.
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. It’s a must for those who need their options to be nut-free or are simply avoiding almond 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.
- Eggs, room temperature
- Butter, melted
- Sugar-free chocolate chips
- Baking Chocolate
- Cocoa Powder, dark
- Coconut flour
- Vanilla extract
- Baking powder
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.
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.
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 they 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!
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.
- 1/2 cup of unsalted butter melted and allowed to cool
- 6 eggs , room temperature
- 1 cup of sugar-free chocolate chips
- 1 cup of sugar-substitute
- 2 ounces of baking chocolate (roughly chopped)
- ¾ cup of dark cocoa powder
- ¼ cup of coconut flour
- 1 teaspoon of vanilla
- ¼ teaspoon of baking powder
- ¼ teaspoon of sea salt
- Pre-heat your oven 350 degrees.
- Grease a 10x10 baking pan or line with parchment paper.
- 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.
- Stir and allow to cool to room temperature.
- To the cooled chocolate mixture add the eggs one at a time ussing an electric mixer set to medium-low
- Add vanilla extract and continue to stir.
- Next carefully add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, and salt using the electric mixture set to low.
- Once the batter is well blended, pour batter into the prepared baking pan.
- Bake for 15 to 20 minutes. Do not overbake the brownies.
- Allow the brownies to cool for at least 20 minutes before slicing them into squares.
- 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