These keto brownie bites are not your average brownies. These are little decadent treats that feature a drizzle of chocolate ganache and toasted coconut flakes.
And since these brownie bites are made with almond flour and sugar-free sweetener, they are also gluten-free, grain-free, low in carbs, and keto-friendly.
What’s nice about low carb brownie bites is that they have built-in portion control. Having brownies that are automatically small in size makes it less tempting than say a sheet of just-baked brownies with undefined portions.
I get it, after all, it can be challenging to have the will-power to not keep having one more brownie, even if it’s keto. Unfortunately, those macros can add up quickly and before you know it, you’ve had too many carbs.
Look, just because something is keto-friendly, doesn’t give you a license to eat unrestrained. You will still need to watch your carbs and calories.
This recipe was inspired by our very popular brownie recipes, Michelle’s keto brownies. It’s one I created for my daughter’s need to transform her traditional favorite brownie recipe. It’s a winner of a recipe and why it made perfect sense to make to use that recipe as the base of a new one.
Keto Brownie Bites
My solution is a recipe for rich keto brownie bites that will satisfy your chocolate cravings easily. The best part besides it being a delicious option is that these brownies only 1 net carb including the chocolate ganache topping and toasted coconut sprinkle.
And if you leave the topping out, well then these brownie bites are under 1 net carb. This means you can have a couple of brownie bites and still be within your allotted macros
In order to keep these brownie bites ultra-low in carbs, I swap out the traditional white flour for almond flour, use both cocoa powder and baking chocolate to give them the richest most chocolatey flavor and of course use a sugar substitute that has zero glycemic impact.
How To Make Keto-Friendly Brownie Bites With Toasted Coconut
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 batter for these brownies is made in over a double-boiler and I think it’s what ensures the richest flavor and best texture.
If you do not have a double-boiler, you can make your own by placing a large glass mixing bowl over a pot of simmering water. Just make sure you do not allow the bowl to touch the hot water. The use of a double boiler means that you are cooking with steam.
You will start off by adding your butter to the bowl and allowing it to gently melt and then adding sugar-substitute, baking chocolate, and cocoa powder.
Once that comes together you’ll need to reduce the heat before adding the eggs and vanilla extract. Then, you can add the finely milled almond flour, baking powder, and salt to the bowl and gently stir until it’s all well combined.
At this point, you are ready to add the batter into the mini muffin tins. You will need to bake these in a mini muffin pan to keep them bite-sized.
I recommend you use a silicone 24 mini pan or non-stick 24 mini pan. This way you can skip the use of mini liners. I still recommend you grease the muffin pans even if you are using the silicone or non-stick pan.
I would rather be safe than sorry when it comes to baking these. Since the recipe makes 32 minis, you will either two pans or bake the remainder of the batter once the first batch is done and they pan has had time to fully cool. Below are the ingredients you’ll need.
Note that the full printable recipe card is at the bottom of the page.
- Almond flour
- Cocoa powder
- Baking chocolate
- Granulated sugar substitute
- Sugar-free chocolate chips, for the ganache topping
- Unsweetened coconut flakes, for topping
- Vanilla extract
- Baking powder
Best Sugar-Substitutes For Brownie Bites
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.
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.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
More Keto Brownie Recipes To Try!
If you’re a fan of brownies, you may also want to try out the following recipes.
- Keto Mocha Blackout Brownies
- Keto Coconut Flour Brownies
- Red Velvet Swirled Brownies
- Keto Cream Cheese Swirled Brownies
- Keto Peanut Butter Swirl Brownies.
AND….my Keto Brownie Cupcakes!
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our 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. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- ¾ cup of almond flour (measured and sifted)
- ¾ cup of cocoa powder
- 1 ounce of unsweetened baking chocolate
- 1/2 cup and two tablespoons of unsalted butter
- 3 large eggs
- 2 tsp vanilla
- ¼ tsp sea salt
- 1 1/4 cup sugar substitute
- 1 tsp baking powder
- 1 tsp instant coffee (optional)
Sugar-free Chocolate Ganache
- 1/4 cup of sugar-free chocolate chips
- 2 tablespoons of heavy cream
- 1/2 tablespoon of butter
Toasted Coconut Topping
- 1/4 cup of unsweetened coconut flakes
- Pre-heat oven to 325 degrees and lightly grease 24-inch mini pans. Note that the recipe makes a total of 32 mini brownies so you will either two pans or bake the remainder of the batter once the first batch is done and they pan has had time to fully cool.
- In a large bowl measure and sift the almond flour, and whisk in the baking powder and salt until well combined. Set aside
- Using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee.
- Stir occasionally until fully combined. Allow mixture to cool slightly.
- Add the eggs one at a time and the vanilla extract.
- Once the mixture is fully combined add the sifted almond flour, baking powder, salt, and gently stir.
- Pour the keto brownie bites mixture into the prepared mini pans.
- Bake the brownies for 15-20 minutes. You do not want to overtake the brownie bites so be sure to check for doneness at the 15-minute mark.
- You'll know the brownies are done when you insert a toothpick and a little crumb is attached to the toothpick but not wet.
- While brownie bites bake toast the unsweetened coconut flakes using a clean dry skillet on medium-high heat. Allow the coconut to turn mostly golden being sure to stir occasionally. Set aside.
- Proceed to make the chocolate ganache: In a microwave-safe bowl (or a double boiler) melt the sugar-free chocolate chips. Then stir in the heavy cream and butter until smooth. Add an additional teaspoon of heavy cream if the ganache is too thick.
- Once the mini bites have fully cooled, frost lightly using the ganache and then top with the toasted unsweetened coconut.
- Store leftovers in the refrigerator for up to 5 days. Allow the cupcakes to come to room temperature for the best flavor.
- You can freeze these for up to 3 weeks but without the chocolate ganache and toasted coconut.
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Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 5.4gSaturated Fat: 2.9gCholesterol: 27mgSodium: 32mgCarbohydrates: 1.75gNet Carbohydrates: 1gFiber: .75gSugar: 0.1gProtein: 1.65g