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    Home » Keto Brownies & Bars » Coconut Flour Brownies

    Published: Aug 28, 2022 by Carolyn

    Coconut Flour Brownies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    10.0K shares
    Jump to Recipe Print Recipe

    These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.

    A plate piled high with coconut brownies, with flowers around it.

    When it comes to brownies, I don’t discriminate. I love them all. Give me all the fudgy, chocolatey goodness, please! Make them plain, or with nuts, or with chocolate chips, I don’t care. Just let me eat them.

    And these coconut flour brownies are the perfect blank canvas, awaiting your creative touches.

    Many readers adore my Fudgy Keto Brownies, and with good reason. But I honestly believe you can’t have too many healthy sugar-free brownie recipes in the world. And this one is completely nut-free!

    A white plate piled with keto coconut flour brownies over a red napkin.

    Why you will love this recipe

    This coconut flour brownie recipe is so easy, you can whip them up in about 40 minutes, including the chocolate ganache. And they take standard keto ingredients that you can find at almost any grocery store.

    But they are also delicious without the added glaze. They have that crispy top and fudgy underside, just like traditional brownies. And you can add your own personal touches, like nuts or chocolate chips. Or how about some of my keto caramel sauce?

    Best of all, these brownies are so low carb that you can have two of them without blowing your macros. At 1.3g net carbs, you can indulge without worry.

    Ingredients you need

    Top down image of the ingredients for Coconut Flour Brownies.
    • Granular sweetener: I prefer to use Swerve for most of my baking, but you can use BochaSweet or allulose. Keep in mind that it may change the consistency a little.
    • Butter: You can also use coconut oil or another non-dairy oil for this recipe.
    • Eggs: Make sure that they are room temperature before adding them in.
    • Cocoa powder: For a deeper, richer chocolate flavor, use dark cocoa or Dutch process cocoa.
    • Coconut flour: You only need 3 tablespoons to give these coconut flour brownies the proper structure.
    • Whipping cream: Heavy whipping cream forms the base of the chocolate ganache topping.
    • Unsweetened chocolate: Keep in mind that this is not the same as sugar-free chocolate. Unsweetened chocolate has no sweetener whatsoever and contains 100% cacao.
    • Powdered sweetener: The ganache requires a powdered sweetener, such as Swerve Confectioners, for a glossy, smooth finish. While you can use other sweeteners, I find that allulose makes ganache very gloppy and thick.
    • Pantry staples: Vanilla extract, baking powder, salt

    Step by Step Directions

    A collage of 6 images showing the steps for Coconut Flour Brownies.

    1. Combine the wet ingredients: Whisk together the sweetener, melted butter, eggs, and vanilla extract until well combined.

    2. Add the dry ingredients: Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tablespoon water, adding more slowly to thin the batter as necessary. You want the batter to be spreadable but not pourable.

    3. Bake the brownies: Spread the batter in a 9×9 inch pan lined with parchment paper. Bake at 350ºF for 15 to 20 minutes, then remove and let cool completely in the pan.

    4. Make the ganache: Bring the cream to a simmer and then add the chopped chocolate. Let sit a few minutes to melt, then whisk in the sweetener and vanilla until smooth.

    5. Frost the brownies: Spread the glaze over the brownies, making sure to get all the way to the edges. Let set for 20 minutes.

    6. Cut into bars: Use a sharp knife to cut into 16 bars. These coconut flour brownies are so low in carbs, you can also cut them into 12 or 9 brownies, if you prefer.

    Close up shot of keto coconut flour brownies on a white plate with flowers.

    Expert Tips and FAQ

    Coconut flour absorbency: Coconut flour can vary a great deal brand to brand. Some are more absorbent than others. So how much water you add will depend on your coconut flour. Add just enough to thin the batter to an easy spreading consistency.

    Lining the pan with parchment helps you lift out the whole batch of coconut flour brownies more 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.

    Dairy-Free Option: Use coconut oil or another non-dairy oil in the brownies, and coconut cream in the ganache. You will need a bit more chocolate, about 2 ounces, to thicken the ganache properly.

    Frequently Asked Questions

    How do I substitute coconut flour for all purpose flour?

    You can’t simply substitute coconut flour for regular wheat flour, as they behave very differently. The rest of the recipe must be changed to accommodate the unique properties of coconut flour. For more information, please read my tutorial on Baking with Coconut Flour.

    What can be made from coconut flour?

    There are many wonderful keto recipes that are made with coconut flour. These coconut flour brownies are a good place to start, as they are easy to make and have the perfect fudgy texture.

    How many carbs are in coconut flour brownies?

    These brownies have 2.9g of carbs and 1.6g of fiber. Thus they have 1.3g net carbs per serving. You can also cut them a little larger, if you prefer. Or just eat two of them!

    Top down image of frosted coconut flour brownies on a white plate, over a red napkin.

    My favorite coconut flour recipes!

    • Coconut Flour Pancakes
    • Keto Pumpkin Bread
    • Keto Zucchini Muffins
    • Chewy Keto Bagels
    • Keto Chocolate Cupcakes
    Close up shot of Keto Coconut Flour Brownies on a white plate.

    Coconut Flour Brownies Recipe

    These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.
    4.54 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut flour brownies
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 16 servings
    Calories: 111kcal

    Ingredients

    Brownies

    • ⅔ cup Swerve Sweetener
    • ½ cup butter melted but not hot
    • 3 large eggs room temperature
    • ½ teaspoon vanilla extract
    • ⅓ cup cocoa powder
    • 3 tablespoon coconut flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 3 to 6 tablespoon water

    Chocolate Ganache Frosting (optional)

    • ⅓ cup heavy whipping cream
    • 1 ½ ounce unsweetened chocolate, finely chopped
    • 3 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    • Preheat the oven to 350F and line a 9×9 inch metal baking pan with parchment paper with overhanging edges for easy removal. You can also use an 8×8 inch pan but the brownies will take longer to bake through.
    • 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 tablespoon 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. Lift the brownies out by the edges of the parchment paper and set on a cutting board.

    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 the cooled brownies and let set 20 minutes before cutting.

    Video

    Notes

    Storage information

    Store the brownies on the counter in a covered container for up to 3 days, or in the fridge for a week. They can also be frozen for several months. Wrap them up tightly to avoid freezer burn. 

    Nutritional information for brownies without glaze:

    Food energy: 77kcal
    Total fat: 6.59g
    Carbohydrate: 1.96g
    Total dietary fiber: 1.13g
    Protein: 1.78g
     
    Nutrition Facts
    Coconut Flour Brownies Recipe
    Amount Per Serving (1 brownie)
    Calories 111 Calories from Fat 87
    % Daily Value*
    Fat 9.7g15%
    Carbohydrates 2.9g1%
    Fiber 1.6g6%
    Protein 2.3g5%
    * Percent Daily Values are based on a 2000 calorie diet.
    10.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Jasmine W says

      May 11, 2020 at 8:47 am

      Could I use melted chocolate chips in place of the cocoa powder? Thank you for sharing, I’m excited to make these!

      Reply
      • Carolyn says

        May 11, 2020 at 1:49 pm

        No, that will completely change the consistency.

        Reply
    2. Donna says

      May 09, 2020 at 5:48 pm

      5 stars
      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… 😉

      Reply
    3. Kathleen Z. says

      April 27, 2020 at 8:06 pm

      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! 🙂

      Reply
      • Carolyn says

        April 27, 2020 at 9:37 pm

        They are fine on the counter in a covered container for 3 days or so. Should be refrigerated if they will be around longer.

        Reply
    4. Sol says

      April 27, 2020 at 7:13 pm

      Can I sub applesauce for butter?

      Reply
      • Carolyn says

        April 27, 2020 at 9:38 pm

        No, they won’t turn out well. And applesauce is not keto friendly.

        Reply
    5. NYCer says

      April 16, 2020 at 10:47 pm

      Can you use cacao rather than cocoa?

      Reply
      • Carolyn says

        April 17, 2020 at 7:55 am

        You can, but they may look quite a bit lighter.

        Reply
    6. Julie White says

      April 07, 2020 at 7:44 pm

      5 stars
      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!

      Reply
    7. Tanya says

      March 19, 2020 at 12:55 pm

      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.

      Reply
      • Carolyn says

        March 19, 2020 at 4:21 pm

        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.

        Reply
    8. Christen says

      February 27, 2020 at 4:06 pm

      Could I use monkfruit sweetener instead of swerve?

      Reply
      • Carolyn says

        February 27, 2020 at 6:49 pm

        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).

        Reply
    9. Emily says

      February 27, 2020 at 11:41 am

      For dairy free, can coconut cream be substituted?

      Reply
    10. Dmarie says

      February 23, 2020 at 12:17 pm

      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.

      Reply
      • Carolyn says

        February 23, 2020 at 2:17 pm

        Glad you enjoyed them!

        Reply
    11. Dee Sper says

      February 21, 2020 at 8:23 pm

      Swerve makes my belly hurt. What other sweetener can I use?

      Reply
      • Carolyn says

        February 22, 2020 at 11:35 am

        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.

        Reply
        • cookinmom says

          September 18, 2021 at 1:20 pm

          Oh myyy…now I know why they came out kinda wet lol. Tks for the tip!

          Reply
    12. Tiffany says

      February 12, 2020 at 11:14 am

      Could you use coconut sugar? If so would it be the same as the sweetener?

      Reply
      • Carolyn says

        February 12, 2020 at 5:34 pm

        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.

        Reply
    13. Kristina says

      February 11, 2020 at 5:53 pm

      1 star
      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 ????

      Reply
      • Carolyn says

        March 04, 2020 at 1:49 pm

        5 stars
        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.

        Reply
    14. Spaceranger says

      February 11, 2020 at 12:52 am

      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.

      Reply
      • Spaceranger says

        February 11, 2020 at 12:56 am

        5 stars
        They were super easy to make, too. I’m sure I’ll make them again. Thanks for the recipe!

        Reply
    15. Terry S says

      February 09, 2020 at 9:29 pm

      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.

      Reply
    16. Mlle.S says

      February 09, 2020 at 11:34 am

      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 ????

      Reply
      • Carolyn says

        February 09, 2020 at 1:15 pm

        Two full size brownies… the nutritional info is not for the hearts, please see the notes in the recipe.

        Reply
    17. Melissa says

      February 08, 2020 at 9:08 pm

      What form of Swerve sweetener for the base recipe- granular, powdered, brown or liquid?

      Reply
      • Carolyn says

        February 09, 2020 at 10:44 am

        Granular Swerve… click the link since it always shows you what I am referring to.

        Reply
        • Melissa says

          February 09, 2020 at 6:42 pm

          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?

          Reply
          • Selina says

            September 05, 2020 at 7:05 pm

            I’m thinking of doing this in a mini Muffin pan too. I hope it works out.

            Reply
      • Jackie says

        April 21, 2020 at 7:21 am

        would the brown sugar granular swerve work?

        Reply
        • Carolyn says

          April 21, 2020 at 8:26 am

          I can’t see why not.

          Reply
    18. Looi says

      February 07, 2020 at 3:18 pm

      How are they nut free, with coconut flour, lol

      Reply
      • Carolyn says

        February 07, 2020 at 3:31 pm

        Because coconuts are not nuts, they are fruits https://www.healthline.com/nutrition/is-a-coconut-a-fruit

        Reply
      • Carolyn says

        February 07, 2020 at 3:33 pm

        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.

        Reply
    19. Patti Weyers says

      February 06, 2020 at 1:34 pm

      5 stars
      Did you use the Keto sprinkles?

      Reply
      • Lori says

        February 06, 2020 at 8:40 pm

        5 stars
        Yes. https://www.etsy.com/listing/772783831/keto-sugar-free-sweetheart-sprinkles?ref=shop_home_active_5&crt=1

        Reply
      • Carolyn says

        February 06, 2020 at 9:07 pm

        Yes, and I linked to them in the blog post.

        Reply
        • Jean says

          April 17, 2020 at 9:59 am

          We are in lockdown at the moment and I only have xylitol. Would I use the same amount?

          Reply
          • Carolyn says

            April 17, 2020 at 1:39 pm

            Yes, it would be about the same amount.

            Reply
    20. Karen says

      February 06, 2020 at 11:39 am

      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.

      Reply
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