These coconut flour brownies are rich and fudgy, and sure to please. They are keto and grain-free, with a delicious chocolate ganache frosting. A sugar-free treat the whole family will love. This post is sponsored by Bob’s Red Mill.
Yes, yes, it’s yet another keto brownie recipe. But I honestly believe you can’t have too many healthy sugar-free brownies, and I love switching it up and playing around. And this one is completely nut-free!
Many readers adore my Fudgy Keto Brownies and with good reason. They really are fantastic keto brownies, dense and fudgy and a bit chewy from the addition of some gelatin. I love them dearly and they have become the base of other brownies recipes, like my Keto Peanut Butter Brownies.
But people always ask if they can be made with coconut flour instead of almond. So instead of just guessing at the amounts and substitutions, I decided to try them as coconut flour brownies myself, so I can better guide you.
Keto Brownies for Valentine’s Day
As you can see, I also had a little fun with these, cutting them out and dressing them up for Valentine’s Day.
Honestly, what could be better than heart-shaped brownies for your Valentine? I will tell you what’s better: healthy sugar-free brownies that don’t spike your blood sugar, and that you can enjoy virtually guilt-free.
These coconut flour brownies are so low carb, you can have two and still not derail your keto diet. Wooohooo! Now that’s a way to celebrate your love.
I also topped mine with some delicious sugar-free chocolate ganache and the adorable Valentine’s sprinkles from The Sprinkle Company.
Waste not, want not
One thing I detest more than anything is food waste. Our society can be so wasteful and I hate seeing good, healthy food thrown away.
And nothing makes me more upset than when a reader says that something didn’t work out perfectly so they threw the whole lot in the garbage. I am of the mind that any baking mistake can be salvaged. If your cake breaks coming out of the pan, you can save the pieces and turn it into cake balls. Cookies that spread to much can be broken up and served over ice cream.
Even if you don’t like the taste because the sweetener doesn’t appeal to you, do not throw it away. Someone else out there may not have the same experience and will like it just fine!
So rest assured that the leftover pieces from cutting out my brownies were re-purposed. I squished them up, rolled them into balls, and froze them, and then dipped them into some melted ChocZero white chocolate chips.
My kids LOVED the “brownie balls” so much, I may have to make another batch of the coconut flour brownies, just to make the darn truffles for them.
Tips for Coconut Flour Brownies
These brownies are quite straightforward and easy to make, and you can whip them up in about 45 minutes, even with the glaze and sprinkles. But these tips will help you make the best coconut flour brownies ever!
A little coconut flour goes a long way. These brownies really do only take 3 tablespoons of coconut flour. For the uninitiated, that may seem crazy, but trust me, it’s how coconut flour works. I always recommend Bob’s Red Mill coconut flour as it is the most consistent for keto baking.
Room temperature eggs are important. If you’ve gone to all the trouble of melting your butter and you add cold eggs, the butter will clump up again.
Lining the pan with parchment helps you lift out the whole batch easily. You want the edges of the parchment to come up above at least two of the pan sides, so don’t just line the bottom.
Let them cool completely before lifting out. The brownies are soft and bend easily when they are warm and will crack if you lift them out too early. If you’re planning on making cut outs, I recommend actually refrigerating them for an hour so they are nice and firm.
The sugar-free ganache is really the icing on the cake. Or the icing on the coconut flour brownies! But these actually taste delicious on their own and get that crispy top and fudgy underside of traditional brownies.
Your bakeware is important. I used a 9×9 pan so that I could have thinner brownies that I could cut out more easily. You can use 8×8, but do know that it will take longer to bake through.
The material of your pan is also important. Metal is your best option because it conducts heat more efficiently, helping the brownies bake through properly. If you choose glass or ceramic, you will need to bake them for 10 to 15 minutes longer.
Ready to make some fun keto brownies with coconut flour? You’re going to love them!
More keto coconut flour recipes
- Coconut Flour Pancakes
- Keto Zucchini Muffins
- Chewy Keto Bagels
- Keto Chocolate Cupcakes
- Keto Chocolate Glazed Donuts
- Coconut Flour Bread
- Coconut Flour Tortillas
Keto Coconut Flour Brownies
Ingredients
Brownies
- 2/3 cup Swerve Sweetener
- 1/2 cup butter melted but not hot
- 3 large eggs room temperature
- 1/2 tsp vanilla extract
- 1/3 cup cocoa powder
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 to 6 tbsp water
Chocolate Ganache Frosting (optional)
- 1/3 cup heavy whipping cream
- 1 1/2 ounce unsweetened chocolate, finely chopped
- 3 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a 9×9 inch baking pan with parchment paper with overhanging edges for easy removal. (You can also simply grease the pan if you don't need to lift the whole batch out).
- In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.
- Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tbsp water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).
- Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges. Bake 15 to 20 minutes, until set.
- Remove and let cool in the pan.
- If making brownie cut-outs, refrigerate the brownies about 1 hour to firm up even more. Lift the brownies out by the edges of the parchment paper and set on a cutting board.
- Cut shapes as desired with a cookie cutter. With a 2 inch heart diameter heart shape, you should be able to get 16 cut outs.
- Use any leftover brownie to make brownie truffles. Simply squeeze together the leftover brownie bits, roll into balls, and freeze until firm, then dip in melted white or dark chocolate.
Chocolate Ganache Frosting
- In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).
- Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
- Spread over cooled brownies.
- If making brownie cut outs, cut the shapes first and then spread some ganache on each one.
Video
Notes
Total fat: 6.59g
Carbohydrate: 1.96g
Total dietary fiber: 1.13g
Protein: 1.78g
Pamela says
These turned out great – not like a fudge brownie which you’d probably need a recipe that calls for real chocolate. But like a regular chocolate cake brownie! I don’t buy Swerve so substituted 16 packets of Whole Earth Stevia/Monkfruit/Erythritol sweetener. I also had an avocado I needed to use so subbed a small Hass avocado for the butter. When puréed it measured 1/2 cup like the butter. I loved them and will make them again (with the butter this time). They were light enough to be called cake, very chocolatey, not too sweet, and totally hit the spot! Thanks for sharing this recipe!
Pamela says
And I should add that I lowered my temperature to 300 for the avocado and increased my baking time to 25 minutes.
Sylvia says
The only 9×9 pan I have is silicone. Would you know if baking time will differ? Will it affect the results any.
I LOVE all your recipes and appreciate you sharing them.
Mary Soco Ortiz says
I made these brownies last night. They are fabulous. The best keto brownies I ever tried.
Instead of sprinkles, I used shredded unsweetened coconut 😉
Thank you!
Carolyn says
Glad to hear it!
Anne says
I didn’t actually love these. I much prefer the chewy brownies in Carolyn’s cookbook, which I’ll make again now. These coconut flour ones certainly had a nice intense chocolate flavour, but I found them dry.
Cynthia says
What would serving size be if not making hearts? And carb count?
Carolyn says
The nutritional information is for the regular brownies, not for the cut out hearts…
Jessica says
Hey can I substitute brown sugar swerve for the brownies
Carolyn says
Sure!
Pam says
Some people comment that they didn’t like the flavor of an item. I have found that my personal preference is the flavor is better if you wait until the next day to eat baked items. The flavors marry .
Charlotte says
I’m making these right now. Is the nutritional information for the brownies including the ganache or without?
Carolyn says
It includes the ganache.
G says
can you freeze them after baking?? super delicious by the way 🙂
Carolyn says
I’ve never tried.
Cathy says
I made these in foil/paper muffin cups (sprayed lightly with oil) and they were awesome! Made 12 and baked for 10-12 minutes. Iced them with the ganache per the recipe and froze them in a ziplock bag. So nice to have a stash of these beauties stored in the freezer for a quick treat! I used part granulated Swerve and part stevia, and the flavor is good…although I didn’t know about the stevia+chocolate bitterness issue before…thanks! Also, mine were a little more cake-like than fudgy/chewy, but they are awesome with the ganache icing. THANK YOU!!!
Michael schaefer says
May I use Stevta as a substitute for my sweetner
Carolyn says
You can try but in my experience, straight stevia and chocolate are very bitter together.
Hana says
Approx how long will they last in a closed box left in the fridge?
Carolyn says
At least 5 to 7 days.
Rebecca Bragg says
Can I sub for 3 medium eggs? Should I add a fourth egg?
Carolyn says
Hi, you can google how to sub smaller eggs for larger ones. I can’t remember the specifics but it’s pretty easy.