Keto Coconut Flour Brownies
Everyone loves a simple and easy dessert, and that’s exactly what these Keto Coconut Flour Brownies are! They’re the perfect texture and taste, with loads of chocolate flavor and just 2 net carbs. Anyone who eats low carb will love these chewy brownies.
I’m always instantly hooked by this coconut flour brownie recipe. When I’m on the keto diet, I love having low carb brownies that I can enjoy without feeling like I’ve done something wrong. And trust me, when those chocolate cravings hit, these keto brownies are what I turn to time and time again!
Even people who don’t eat low carb are obsessed with these brownies. I’ve made them and shared them with family and friends, and so many people have asked for the recipe. When I tell them the low number of net carbs in the serving, they’re shocked that brownies can actually be made to be that low in carbs!
Speaking of low carb desserts, be sure to check out my Keto Chocolate Cupcakes as well. You can never have too many chocolate dessert recipes on hand!
Ingredients
Coconut oil – Some people use avocado oil as well in their brownies. I think that either option works fine.
Unsweetened or dark chocolate – You can use either baking chocolate or dark chocolate in these. Chocolate that is 85% or higher has very little added sugar.
Joy Filled Eats Sweetener – I use this for all my baking needs. It’s pretty much my go-to sweetener.
Eggs – The eggs bind everything together and also are a great source of protein.
Coconut flour – This pairs really well with the flavor of coconut oil.
Vanilla – Pure vanilla extract is always my choice.
Salt – To taste. Adding a bit of salt enhances the flavor of the brownies.
Sugar-free chocolate chips – This is a baking staple that I keep on hand at all times!
How to make Keto Coconut Flour Brownies
Once you gather up the ingredients needed to make this keto brownie recipe, you’re that much closer to eating them!
Step One: Preheat the oven to 350. Line an 8 x 8 baking dish with foil and grease it with coconut oil.
Step Two: In a microwavable bowl combine the coconut oil and chocolate. Microwave in 30 seconds intervals, stirring after each until it is completely melted.
Step Three: Whisk in the sweetener. Add the egg, coconut flour, vanilla, and salt. Stir until smooth. Fold in the chocolate chips. Pour into the prepared baking dish.
Step Four: Bake at 350 for 20-25 minutes. The top should not jiggle. Do not overbake, or they get crumbly.
Step Five: Cool for at least an hour. For best results, chill in the refrigerator overnight.
Step Six: Lift out the foil and put the foil layer and brownies on a cutting board. Cut into 16 pieces.
Variations
Use coconut sugar – If you want to substitute some coconut sugar, go for it. It’s a great way to add a bit more sweetness to the recipe without going overboard. It’s not keto but if that doesn’t matter it is better for you than regular sugar!
Milk chocolate – If you don’t like dark chocolate you can use unsweetened milk chocolate instead. Just cut back on the added sweetener so the coconut flour brownies aren’t overly sweet.
Add nuts – I’m a HUGE fan of adding nuts to my brownies. Walnuts, almonds, and pecans combine perfectly with the brownie batter. Just be sure that you chop up the nuts so that they don’t overpower the brownies. Fine chopping can be done by hand, but it’s easier and quicker if you do it in the food processor.
Swirl in some peanut butter – Let’s be real. Peanut butter fixes everything. Just swirl in a bit right before you bake the brownies, and you’ll love the outcome. Just take a butter knife and add some peanut butter to it, and then swirl it through the top portion of the brownie batter.
Mocha – Coffee can really boost the flavor of the chocolate. Add a tablespoon of instant coffee powder or instant espresso powder.
Common Questions
Can you freeze baked brownies?
You bet! If you want to freeze leftover brownies, you easily can. Just wrap them and then store them in a freezer-safe bag or container.
You can then thaw them by moving them to the fridge when you’re ready to eat them.
My pro tip is to freeze brownies in serving sizes. That way, when you want to indulge in them, you can just thaw one or two and enjoy them instead of having to unthaw them all.
How do I keep brownies from sticking to the pan?
Line the baking pan with parchment paper! This will keep the mixture from sticking to the pan so that you don’t miss out on any bites.
Can I add any toppings to these keto coconut flour brownies?
For sure! You can melt some sugar-free chocolate chips or sprinkle some extra cacao powder right on top. As long as you’re mindful of what you’re adding so that it’s dairy-free, gluten-free, and low carb, you’re good!
Want a mostly almond flour brownie recipe instead? Try these Keto Brownie Bites. Or skip flours entirely with my Flourless Brownies
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Keto Coconut Flour Brownies
Ingredients
- 6 tbsp refined coconut oil
- 7 oz unsweetened or 85% dark chocolate chopped
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 3 tbsp coconut flour
- 1 tsp vanilla
- pinch salt
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat oven to 350. Line an 8 x 8 baking dish with foil and grease it with coconut oil.
- In a microwavable bowl combine the coconut oil and chocolate. Microwave in 30 seconds intervals, stirring after each until it is completely melted.
- Whisk in the sweetener. Add the egg, coconut flour, vanilla, and salt. Stir until smooth. Fold in the chocolate chips. Pour into the prepared baking dish.
- Bake at 350 for 20-25 minutes. The top should not jiggle. Do not overbake or they get crumbly.
- Cool for at least an hour. For best results chill in the refrigerator overnight. They can crumble if you cut them without chilling.
- Lift out the foil and put the foil layer and brownies on a cutting board. Cut into 16 pieces.
These brownies are soooo good! You’d never know they were keto.
Being a brownie lover, this recipe is a lifesaver! Absolutely delicious, flavorful and so easy to make! Love it!
Thank you for sharing it!