These are the fudgiest brownies I have ever eaten. And I'm a brownie girl. They are one of the desserts I find the hardest to resist at parties and BBQs. There is always a brownie with my name on it. With a batch of these coconut oil brownies in the freezer, I can pull one of these Keto Fudgy Brownies out when temptation calls. This easy recipe is low carb, keto, dairy-free, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I've been trying to cut back on the dairy because I've been known to overindulge in that food group. Ice cream, cheese, heavy cream, and I are best buddies. I asked in the unofficial Trim Healthy Mama Dessert Group (<--- click to join) on Facebook if anyone had any dairy-free dessert recipes. And ya know what? One of the gals had made the base of my Pecan Praline Brownies dairy free by subbing coconut oil for the butter. Yay!
I decided to break my rule of not turning on the oven in July and make a double batch. Because if I'm going to bake I need to bake enough for a few weeks. I doubled the base from the other recipe, made a few tweaks along the way, and ended up with 2 dozen gorgeous, fudgy, dairy-free brownies.
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How to Make Keto Fudgy Brownies
Most of my brownies start with unsweetened chocolate. You can make brownies with cocoa powder instead (like these low carb brownies) but I’ve found that melted chocolate brownies are fudgier. Just melt the unsweetened chcolate along with the coconut oil and then stir in the other ingredients. It's easy!
Ingredients in Coconut Oil Brownies
Unsweetened Baking Chocolate - unsweetened chocolate is naturally low carb because it has such a high percentage of cocoa
Coconut Oil - I use refined coconut oil in recipes that I don't want a coconut flavor
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax - Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this
Vanilla - With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.
Eggs & Salt
Sugar-Free Chocolate Chips - I use Lily's Chocolate Chips most of the time.
Tips to make Keto Fudgy Brownies with Coconut Oil
This recipe makes a 9 x 13 family sized batch of brownies. You can half it and bake them in an 8 x 8 pan for about 25-35 minutes but they will be a bit thinner.
Store in the fridge or freeze for later. If you freeze the fudgy brownies let them come to fridge temp before trying to bite one. When frozen they get pretty hard. They are best at room temp or cool out of the fridge.
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Ingredients
- 8 oz unsweetened baking chocolate
- 1 ¾ cup refined coconut oil
- 2 cups Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 5 eggs room temperature
- ¼ cup almond flour ***
- ¼ cup coconut flour
- ¼ cup ground golden flax (or additional almond flour)
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1-2 cups sugar free chocolate chips
Instructions
- Preheat oven to 350. Line a 9 x 13 baking dish with foil and spray with cooking spray.
- Melt the chocolate and coconut oil in a glass bowl in the microwave. Add the next five ingredients and stir until smooth. Add the chocolate chips.
- Pour into the prepared baking pan and spread evenly. Bake for 45 min. The coconut oil may pool on top of the brownies. Don't worry. As they cool they reabsorb it.
- Store in the fridge or freeze for later. If you freeze them let them come to fridge temp before trying to bite one. When frozen they get pretty hard. They are best at room temp or cool out of the fridge.
Notes
Nutrition
Originally Published July 13
Noelle Cagle says
I have loved this recipe for years. Even my pretend keto husband likes them. I’m going to make it again today since brownies are sounding good and he says he wants to start “eating healthy” with me again.
Jenny says
Hi Taryn, we absolutely loved these. However, I didn't have any unsweetened chocolate - only keto chocolate chips. I feel like we'd like a bit more chocolate flavor since we made this sub in your recipe...in the future could I maybe add a tablespoon or two of cocoa powder for a chocolate boost? I just don't typically keep unsweetened chocolate at the house. Thanks so much.
Nelly Ward says
Sounds like a great recipe and want to try. The vanilla link is now $8.22... still cheaper than other brands may have to try it.
Thank you for sharing all these great recipes.
I am always looking for dairy free and sugar free recipes.
Jennifer Banz says
Awesome recipe! Thanks for sharing!
Britni says
Yum! Can't wait to try these for my husband!
Sue says
Hi Taryn, I have issues with stevia and erythritol. If I use just xylitol, how much would I use in this recipe?
Taryn says
You will need 1.5 to 2 times the amount listed.
Lynnette says
Where do you buy sugar-free, dairy-free chocolate chips? I have never seen any, but I would love to find some!
Taryn says
Lily's chocolate chips are sugar and dairy free. I buy them from Thrive Market. I have a great coupon here you can check out: https://joyfilledeats.com/thrive-market-coupon/
Lynnette says
Thanks. Unfortunately, Lily's chocolate chips have traces of dairy from being produced on the same equipment with milk chocolate, but your coupon link made me aware that Pascha makes 85% cocoa chocolate chips that are completely dairy free and would be on plan for THM. I am very excited about that and appreciate your help!
Taryn says
Ah, ok. I'm glad the Pascha chips will work for you! They are yummy if you like dark chocolate 😀
Gerri says
Can ground chia seeds be used in place of flax seeds in the flour mixture, or something else? Thanks.
Taryn says
I would suggest using additional almond flour. I've never worked with ground chia seeds before. I'm not sure how they would affect the recipe.
Gerri says
Thanks!
Noelle Cagle says
These were crazy good! The WHOLE picky family loved them. They have snubbed every single other THM dessert I have made! Thank you! (I subbed butter because I ran out of coconut oil)
Maggie Pogue says
Am I reading it rigth as 1 to 2 cups of sf chips? That seems like a huge difference between using one or two....
Taryn says
It's really up to you. You can even just leave them out. I like to use two cups but I normally make my own. SF chips can be expensive.
Maggie Pogue says
Thanks! I was worried I was reading it wrong and that seemed like a large difference 🙂
Janelle says
What recipe do you use if you make your own chocolate chips??
Taryn says
I don't really use a recipe. I melt unsweetened chocolate, add powdered sweetener to taste, and add a little melted refined coconut oil if it is too thick.
AEK says
Hey taryn , do you have a cookbook available ,if not I'll be waiting on your first one ,you have some great recipes .
Taryn says
Aww, thank you. No cookbook yet. Maybe in a year or two 🙂
Shelly says
How do you adjust for using truvia as a sweetener?
Taryn says
According to this chart you can substitute it in a 1:1 ratio. http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Sarah K. says
I halved the recipe when I realized I only had 4oz of a chocolate baking bar, however I used 3 eggs because I was not sure. When 20 minutes came, it was still really wet so I left it for 10 more minutes. It cooled hard but like fudge not like burnt brownies. They were really tasty and my husband enjoyed them (which he's usually not a fan of my healthy treats!). I think I might try again for the full recipe next week and see the difference.
Taryn says
I'm glad you liked them!
marsha fields says
sarah, did you use 1 cup of gentle sweet for your batch??
Rebekah says
Awesome! I am also trying to cut back on dairy products because it gives me stomach aches. You should come up with some more dairy-free recipes!
Caitlin says
Just wanted to let you know that there are some new social media tabs on the left side of the browser (using Chrome) when I look at your blog and it's making it really difficult to read, esp. the recipes .
Taryn says
Thanks for letting me know. They look fine to me so I'm trying to figure out what's going on. Are you on a tablet?
Gabrielle says
Looks delish! So this is on plan for a thm S? Also, it looks gf? Thanks!
Taryn says
Yes, these are an S and yes they are gluten free!
Gabrielle says
Awesome! Thanks a bunch!
Ashley says
Is that correct, 2 cups of Gentle Sweet? I really need to try your recipe for making my own. I hoard my Gentle Sweet. It is so pricy!
Taryn says
Yes. This makes a big batch. You can half it to make an 8x8 pan and just use 1 cup of gentle sweet. The sweeteners lose some of the sweetness when used in baked goods. It is common for an 8x8 batch of regular brownies to use 2 cups of sugar (crazy, right?) so using 1 cup of gentle sweet is the equivalent.
MD says
How do you measure coconut oil in cups? Can you give some pointers? I have always used my kitchen scale because I find it to be more accurate. Thank you.
Taryn says
Mine was liquid so I just poured it in a measuring cup. You can also fill a measuring cup with solid coconut oil to the level needed, melt it, and then adjust.