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You are here: Home / Desserts / Cookies & Bars / Fudgy Brownies with Coconut Oil – Sugar & Dairy Free

Posted April 15, 2019 Last Edited May 27, 2019 By Taryn

Fudgy Brownies with Coconut Oil – Sugar & Dairy Free

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Note: This post may be sponsored or contain affiliate links.

These are the most fudgy 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 out when temptation calls.

a hand holding a fudgy brownie with coconut oil with a bite out of it

Fudgy Brownies with Coconut Oil – KETO, LOW CARB, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, DAIRY-FREE, THM S

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.

a pile of baked coconut oil brownies

How to Make Coconut Oil 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!

a glass bowl with the batter for the Fudgy Brownies

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 – Amazon has had a great price on Lily’s Chocolate Chips at the time of posting. Switch the seller to Amazon and the price goes down to about $5 a bag.

fudgy coconut oil brownies on top of foil

Tips to make 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.

a tall stack of fudgy brownies with coconut oil

 

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5 from 2 votes
Print
Fudgy Brownies with Coconut Oil – Sugar & Dairy Free
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These are the most fudgy brownies I have ever eaten. And I'm a brownie girl.  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 out when temptation calls.

Course: Dessert
Cuisine: American
Keyword: brownies with coconut oil, fudgy brownies
Servings: 20
Calories: 148 kcal
Author: Taryn
Ingredients
  • 8 oz unsweetened baking chocolate
  • 1 3/4 cup refined coconut oil
  • 2 cups Trim Healthy Mama Gentle Sweet or my sweetener
  • 5 eggs room temperature
  • 1/4 cup almond flour ***
  • 1/4 cup coconut flour
  • 1/4 cup ground golden flax (or additional almond flour)
  • 2 tsp vanilla
  • 1 tsp salt
  • 1-2 cups sugar free chocolate chips
Instructions
  1. Preheat oven to 350. Line a 9 x 13 baking dish with foil and spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

*** OR Trim Healthy Mama Baking Blend in place of the almond flour, coconut flour, and flax.

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
Nutrition Facts
Fudgy Brownies with Coconut Oil – Sugar & Dairy Free
Amount Per Serving (1 brownie)
Calories 148 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 140mg 6%
Potassium 181mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Sugars 0g
Protein 4g 8%
Vitamin A 1.2%
Calcium 3.3%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.

Originally Published July 13, 2016. Revised and Republished April 15, 2019.

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Filed Under: All Recipes, Cookies & Bars, Dairy Free Recipe Archives, Desserts, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Paleo, Sugar Free, THM S Tagged With: brownies, chocolate, dairy free, Desserts, easy, family friendly, gluten free, grain free, keto, lchf, low carb, sugar free, thm s

« Almond Flour Pancakes with Chocolate Chips
Pistachio Ice Cream – Low Carb, Keto, Sugar-Free »

Comments

  1. Nelly Ward says

    June 23, 2019 at 2:18 pm

    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.
    Reply
  2. Jennifer Banz says

    April 26, 2019 at 4:45 pm

    Awesome recipe! Thanks for sharing!

    Reply
  3. Britni says

    April 26, 2019 at 4:04 pm

    Yum! Can't wait to try these for my husband!

    Reply
  4. Sue says

    January 14, 2019 at 11:51 am

    Hi Taryn, I have issues with stevia and erythritol. If I use just xylitol, how much would I use in this recipe?
    Reply
    • Taryn says

      January 14, 2019 at 2:32 pm

      You will need 1.5 to 2 times the amount listed.
      Reply
  5. Lynnette says

    March 14, 2018 at 1:10 am

    Where do you buy sugar-free, dairy-free chocolate chips? I have never seen any, but I would love to find some!
    Reply
    • Taryn says

      March 14, 2018 at 1:42 am

      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/
      Reply
      • Lynnette says

        March 15, 2018 at 5:54 pm

        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

        March 15, 2018 at 10:05 pm

        Ah, ok. I'm glad the Pascha chips will work for you! They are yummy if you like dark chocolate 😀
  6. Gerri says

    February 3, 2018 at 2:57 am

    Can ground chia seeds be used in place of flax seeds in the flour mixture, or something else? Thanks.
    Reply
    • Taryn says

      February 3, 2018 at 7:42 am

      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.
      Reply
      • Gerri says

        February 18, 2018 at 11:51 pm

        Thanks!
  7. Noelle Cagle says

    February 6, 2017 at 3:38 pm

    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)
    Reply
  8. Maggie Pogue says

    September 17, 2016 at 2:30 pm

    Am I reading it rigth as 1 to 2 cups of sf chips? That seems like a huge difference between using one or two....
    Reply
    • Taryn says

      September 17, 2016 at 3:17 pm

      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.
      Reply
      • Maggie Pogue says

        September 17, 2016 at 3:18 pm

        Thanks! I was worried I was reading it wrong and that seemed like a large difference :)
      • Janelle says

        January 3, 2019 at 10:01 am

        What recipe do you use if you make your own chocolate chips??
      • Taryn says

        January 3, 2019 at 12:39 pm

        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.
  9. AEK says

    August 3, 2016 at 6:01 am

    Hey taryn , do you have a cookbook available ,if not I'll be waiting on your first one ,you have some great recipes .
    Reply
    • Taryn says

      August 3, 2016 at 7:13 am

      Aww, thank you. No cookbook yet. Maybe in a year or two :-)
      Reply
  10. Shelly says

    July 25, 2016 at 6:42 am

    How do you adjust for using truvia as a sweetener?
    Reply
    • Taryn says

      July 25, 2016 at 1:08 pm

      According to this chart you can substitute it in a 1:1 ratio. http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply
  11. Sarah K. says

    July 24, 2016 at 8:52 pm

    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.
    Reply
    • Taryn says

      July 24, 2016 at 9:27 pm

      I'm glad you liked them!
      Reply
    • marsha fields says

      August 24, 2016 at 12:04 pm

      sarah, did you use 1 cup of gentle sweet for your batch??
      Reply
  12. Rebekah says

    July 24, 2016 at 2:13 pm

    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!
    Reply
  13. Caitlin says

    July 20, 2016 at 1:24 pm

    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 .
    Reply
    • Taryn says

      July 20, 2016 at 1:26 pm

      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?
      Reply
  14. Gabrielle says

    July 15, 2016 at 11:35 am

    Looks delish! So this is on plan for a thm S? Also, it looks gf? Thanks!
    Reply
    • Taryn says

      July 15, 2016 at 1:01 pm

      Yes, these are an S and yes they are gluten free!
      Reply
      • Gabrielle says

        July 15, 2016 at 1:09 pm

        Awesome! Thanks a bunch!
  15. Ashley says

    July 14, 2016 at 9:29 pm

    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!
    Reply
    • Taryn says

      July 15, 2016 at 10:36 am

      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.
      Reply
  16. MD says

    July 14, 2016 at 2:34 am

    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.
    Reply
    • Taryn says

      July 14, 2016 at 8:45 am

      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.
      Reply

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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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