These coconut flour brownies are so fudgy and gooey, you won’t believe they are low carb! Made with simple ingredients, they need just one bowl and take minutes to prep! 3 grams net carbs per serving.
Coconut Flour Brownies
When it comes to using coconut flour in desserts, my favorite recipes to make are cookies, pancakes, and these coconut flour brownies.
It’s no secret that when it comes to baking, I love using alternative flours. Not only are they generally better for your health (no grains and no processing), they are often lower carb too, making them perfect for a keto diet. While I’ve generally been someone who prefers to use almond flour in my baking, I’ve recently started experimenting more with coconut flour.
Unlike other flours, coconut flour can create some incredible desserts. It gives cakes a super moist texture and gives other baked goods a light crumb and a softer center. While I’ve been making a plethora of desserts using it, my favorite way to use coconut flour is in brownies!
I’ve been meaning to share a coconut flour brownie recipe for quite some time. They taste just like boxed mix brownies and satisfy my chocolate cravings. Now, these brownies may look incredibly fancy, but I promise you, they are SO easy to make. No grains and no sugar are needed, but you’d never tell. The texture is super soft, fudgy, and slightly chewy around the edges. They are sweet and full of chocolate flavor, with NO coconut taste whatsoever.
I had some friends over for dinner the other night and served these brownies for dessert and NO ONE believed me when I said they were made with coconut flour- They are too fudgy for words!
How do you make brownies with coconut flour?
- Coconut flour– Use a good quality coconut flour that you’ve had experience with baking before. Some brands have a very loose texture, which will affect the structure of the brownies. I love using coconut secret or Bob’s Red Mill coconut flours.
- Cocoa powder– Sugar free and unsweetened cocoa powder.
- Baking soda– Gives some rise to the brownies.
- Salt– Brings out the sweetness of all the other ingredients.
- Peanut butter OR almond butter– Either smooth peanut butter or almond butter can be used. Be sure to use brands that have no added sugar or salt.
- Maple syrup– Gives sweetness, while also richness and an even more gooey texture. I’ve tried this with both standard maple syrup and keto maple syrup.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any good brownie recipe!
- Granulated sweetener of choice– I used allulose, but any granulated sweetener can be used.
- Chocolate chips– Optional, but highly recommended for an extra dose of chocolate. I love stirring through some sugar free chocolate chips.
Start by mixing together your coconut flour, cocoa powder, baking soda, and salt, until combined. In a separate bowl, whisk together the remaining ingredients, until smooth and glossy. Next, gently add the dry ingredients and mix until a smooth batter remains. If you are using chocolate chips, fold them through at the end.
Now, transfer the brownie batter into an 8 x 8-inch baking dish lined with parchment paper. Bake the brownies for 25-27 minutes, or until a skewer comes out mostly clean. Let the brownies cool in the pan completely, before slicing and serving.
Tips to make the best coconut flour brownies
- Do not overbake the brownies, as they continue to cook as they are cooling down.
- Be sure to sift your coconut flour if you notice clumps throughout.
- To take the brownies up a notch, spread with a generous serving of chocolate frosting.
Storing and freezing keto coconut flour brownies
- To store: These brownies will keep at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator, and they will keep for at least 2 weeks.
- To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
More coconut flour dessert recipes to try
Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and granulated sweetener of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
Allow the brownies to cool in the pan completely, before slicing into pieces.
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 118kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Sodium: 183mg | Potassium: 153mg | Fiber: 2g | Vitamin A: 45IU | Calcium: 15mg | Iron: 1mg | NET CARBS: 3g