These coconut flour brownies are rich and fudgy, and sure to please. They areketo 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
These coconut flour brownies are rich and fudgy, and sure to please. They areketo and grain-free, with a delicious chocolate ganache frosting. A sugar-free treat the whole family will love.
- 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
- 1/3 cup heavy whipping cream
- 1 1/2 ounce unsweetened chocolate, finely chopped
- 3 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
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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).
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In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.
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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).
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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.
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Remove and let cool in the pan.
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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.
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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.
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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.
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In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).
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Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
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Spread over cooled brownies.
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If making brownie cut outs, cut the shapes first and then spread some ganache on each one.
Note that if you are making cut out brownies like I did, the nutritional information won’t be exact. When making 16 small hearts, I lost about 20% of the brownie itself.
Nutritional information for brownies without glaze:
Food energy: 77kcal
Total fat: 6.59g
Carbohydrate: 1.96g
Total dietary fiber: 1.13g
Protein: 1.78g
Karen says
These are adorbs. Love the idea of making cake pops out of the scraps. Would never have thought of that – mostly because “scraps” go in my belly. BUT yeah… I can think of someone else for a change! =)) Just in time for Valentine’s Day. Nice.
Patti Weyers says
Did you use the Keto sprinkles?
Lori says
Yes. https://www.etsy.com/listing/772783831/keto-sugar-free-sweetheart-sprinkles?ref=shop_home_active_5&crt=1
Carolyn says
Yes, and I linked to them in the blog post.
Jean says
We are in lockdown at the moment and I only have xylitol. Would I use the same amount?
Carolyn says
Yes, it would be about the same amount.
Looi says
How are they nut free, with coconut flour, lol
Carolyn says
Because coconuts are not nuts, they are fruits https://www.healthline.com/nutrition/is-a-coconut-a-fruit
Carolyn says
From the article I linked to: Coconuts are a delicious, versatile fruit enjoyed all over the world.
Despite its name, coconut is not a nut but a type of fruit known as a drupe.
Most people with tree nut allergies can safely eat coconut and its products without any symptoms of a reaction. Still, you should speak to a healthcare professional before trying coconut if you have an extreme allergy to tree nuts.
Despite being shaped like a seed and having a name that includes the word “nut,” coconut is a delicious fruit.
Melissa says
What form of Swerve sweetener for the base recipe- granular, powdered, brown or liquid?
Carolyn says
Granular Swerve… click the link since it always shows you what I am referring to.
Melissa says
Thank you- I see it links now.
One last question. I was thinking of baking in mini muffin tins instead, any thoughts on baking time in mini muffin tins if you have ever tried it?
Jackie says
would the brown sugar granular swerve work?
Carolyn says
I can’t see why not.
Mlle.S says
I’m quite new to Keto. You wrote that you can have 2 without destroying your diet. 2 of this mini heart shape? Does this mean that when I make keto sweet recipes I need to linit myself to very small piece of cake??? 2 small hearts seems so little to me 😰 I’m starting to think I may have done something wrong this weekend 🤪
Carolyn says
Two full size brownies… the nutritional info is not for the hearts, please see the notes in the recipe.
Terry S says
These look really good. I just thought of a tip for a little less leftover brownie when doing cut-outs. If doing hearts, stagger the pointed end of the heart the opposite direction for every other one. So, one up and one down. There will possibly be 10% loss, but fewer brownie pops.
Spaceranger says
Mmmmmmm. I made these tonight with the ganache topping. I just ate two of them, topped generously with partially thawed frozen raspberries. They are *delicious*. I really enjoyed them.
Spaceranger says
They were super easy to make, too. I’m sure I’ll make them again. Thanks for the recipe!
Kristina says
I was so excited to make these after reading all the promising positive info you gave… I just didn’t like them at all- they were more cakey than chewy, and the flavor is just ok. Maybe they are missing the gelatin, it wasn’t mentioned in the recipe list. I’m even more disappointed that I wasted swerve into these, that stuff isn’t cheap 😑
Carolyn says
Sorry they weren’t to your taste. Many others have made and loved them. It is not missing gelatin, I deliberately did not add it to this recipe.
Tiffany says
Could you use coconut sugar? If so would it be the same as the sweetener?
Carolyn says
No idea, sorry. I don’t use coconut sugar as it would spike my bloods sugar. I would take a wild stab and say yes.
Dee Sper says
Swerve makes my belly hurt. What other sweetener can I use?
Carolyn says
In this recipe, you can probably use whatever you like… but do keep in mind that allulose and BochaSweet will make them softer and you may need to bake them longer.
Dmarie says
These are moist & delicious; thank you for another coconut flour recipe! And I agree with you completely about not tossing baking “mistakes”; I cringe when I read that. With baking supplies costing as much as they do and my free time being so precious, I try not to throw anything away.
Carolyn says
Glad you enjoyed them!
Emily says
For dairy free, can coconut cream be substituted?
Christen says
Could I use monkfruit sweetener instead of swerve?
Carolyn says
Most “monk fruit sweeteners” are really just erythritol with a touch of monkfruit. In which case, they can usually sub cup for cup with Swerve, unless they specify otherwise (like Lakanto powdered is 2x as sweet).
Tanya says
Have you ever had the Swerve Granular recrystallize after baking? The brownies came out amazing from the oven (fluffy, moist, etc). A couple days after baking, the Swerve recrystallized. You could taste the granules.
Carolyn says
I have indeed. Not with this recipe but different ovens and such can make it more pronounced. You can try other sweeteners but they can affect the consistency.
Julie White says
You did it AGAIN! Oh my word these are incredible! I have been wanting a recipe that didn’t call for almond flour and you did it. They are so moist and chocolaty. Thank you so much Carolyn. You’re my hero!
NYCer says
Can you use cacao rather than cocoa?
Carolyn says
You can, but they may look quite a bit lighter.
Sol says
Can I sub applesauce for butter?
Carolyn says
No, they won’t turn out well. And applesauce is not keto friendly.
Kathleen Z. says
Hi there,
Awesome recipe! These tasted so good. I’m asking though and perhaps I missed it, but what is the best way to store these bad boys? Thank you! 🙂
Carolyn says
They are fine on the counter in a covered container for 3 days or so. Should be refrigerated if they will be around longer.
Donna says
So good! I used an 8X8 pan instead of 9X9 so had to bake it for an extra 15 minutes. Tempted to eat the whole batch, so I hope they freeze well… 😉
Jasmine W says
Could I use melted chocolate chips in place of the cocoa powder? Thank you for sharing, I’m excited to make these!
Carolyn says
No, that will completely change the consistency.
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.
Hana says
Approx how long will they last in a closed box left in the fridge?
Carolyn says
At least 5 to 7 days.
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.
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!!!
G says
can you freeze them after baking?? super delicious by the way 🙂
Carolyn says
I’ve never tried.