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.
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!
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
- 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
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 tbsp 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.
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
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.
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.
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!
My favorite coconut flour recipes!
- Coconut Flour Pancakes
- Keto Pumpkin Bread
- Keto Zucchini Muffins
- Chewy Keto Bagels
- Keto Chocolate Cupcakes
Coconut Flour Brownies Recipe
Ingredients
Brownies
- 2/3 cup (121.33 g) Swerve Sweetener
- 1/2 cup (113.5 g) butter, melted but not hot
- 3 large eggs, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (28.67 g) cocoa powder
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 3 to 6 tbsp (3 tbsp) water
Chocolate Ganache Frosting (optional)
- 1/3 cup (79.33 g) heavy whipping cream
- 1 1/2 ounce (42.52 g) unsweetened chocolate, , finely chopped
- 3 tbsp powdered Swerve Sweetener
- 1/4 tsp (0.25 tsp) vanilla extract
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 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. 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: 77kcalTotal fat: 6.59g
Carbohydrate: 1.96g
Total dietary fiber: 1.13g
Protein: 1.78g
Nutrition
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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I made these yesterday. Delicious! The best Keto Brownie recipe I have tried. (I didn’t even put the frosting on as I forget to get heavy whipping cream.) This will become my go to recipe for brownies.
Also…I’ve made these 3 times now and they always turn out perfect. I especially like them right out of the freezer.
Delish!
This is the best keto brownie recipe, period! I have tried all the others, even your other one with almond flour, and this is the only cakey-style brownie I’ve found. This was EXACTLY what I was looking for!!
I had a craving for brownies so gave these a shot. I added a scoop of peanut butter protein powder, and they are amazing!! Perfect for my road trip tomorrow!
Tasty!
Can I substitute coconuyt oil in place of butter?
Sure!
i recently made your brownies and even though i like trying new recipes, i was skeptical thinking they wouldnt taste close to the real thing. But they were really great tasting, and moist. i even did the icing. i left them on the counter covered with a bag until i was able to make the icing the next day. after making the icing, i covered them back up with the bag. i only have 1 complaint. i went to grab one today and they have little white fuzz on them. i couldnt believe it. is it only because i covered them with a bag and not a container? i dont live in a warm climate area except summer. im going to have to throw them out now and waste all the ingredients. i will make these again, and will put them in the fridge. so anyone who reads this, please put in fridge so they dont grow mold.
It’s VERY unlikely to be mold… so it’s not the recipe. It’s more likely the sweetener you used is recrystallizing and you’re seeing that.
I know what you are talking about – there are little air bubbles that form and they get film from the butter – its hardened oil in the air bubbles that risen to the top of the brownies. They are pale greyish looking, so I understand why you would think they were fuzz!
Not sure what you mean, this doesn’t happen to my brownies.
These turned out great. I only made 1 adjustment, instead of water added strong brew coffe and 1/2 tsp ground carolina reaper. Totally hit the spot! Thanks for sharing this recipe!
very tasy and simple to make, thanks
This brownies are delicious! Amazing recipe!
Taste great but not sure what I did wrong – added ingredients exactly as stated in recipe (except water, which I omitted) but it was so watery! I added an extra tablespoon of coconut flour and they were still pourable, unlike the “spread, don’t pour” as it is described in the recipe. Still they came out great – any guesses why so watery, so much so that I omitted the water entirely and added extra flour? Thanks for such great recipes…even when something goes wrong, LOL.
I used to enjoy reading your recipes online but now there are so many ads, I no longer can use your site. Thank you for “how it used to be”.
Hi Karen… if you want an ad-free experience, perhaps you might enjoy my cookbooks? https://alldayidreamaboutfood.com/keto-cookbooks/
I want to point out that like many people, I am struggling to maintain my income and provide for my family. I provide my recipes for free to you with my own time and money. So it’s a trade off.
Thanks so much! You are more than generous! I love your recipes. Thanks for taking time to develop them and share them. Your cookbooks are gorgeous too!
Thank you!
I wonder what Karen does when watching TV and commercials come on? Maybe you should start a paid site level, ad free, for all the people who complain about your ads.
just another Karen giving the rest of us Karen’s a bad name. I so appreciate Carolyn’s hard work. Deserves so much more.
I think I can speak for most anyone who has eaten a keto dessert. They are much to be desired but when you’re craving something chocolatey this will do the trick. I doubled the recipe, because the first time I made them they were flat & barely filled the baking dish.I use coconut flavoring in lieu of vanilla. I also added a few tablespoons of coconut oil lieu of the full amount of butter. I also added one handful of unsweetened coconut flakes. I decided to use parchment paper the second time around, so glad I did!
These brownies had the best flavour out of several recipes i have tried. The only issue that i have is that they are really quite greasy. This may be because i substituted butter for coconut oil. So i am going to try it again and add some psyllium husk to help absorb all that oil. Otherwise very delicious and easy to make treat. It is by the way very difficult to write a review with all of the pop ups interference.
If you used coconut oil, then yes, that’s an issue. It is much greasier than butter because it’s pure fat (butter actually has milk solids so it’s not a pure fat), and you need to use less of it.
Heya! These are really lovely. How many grams/ounce of brownie amount to 1 serving/1 heart? I’m struggling with getting the calorie counting right for these 🙂
I didn’t weigh them but all of the nutritional info is at the bottom of the recipe.
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!
And I should add that I lowered my temperature to 300 for the avocado and increased my baking time to 25 minutes.