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 found I needed snot twice the amount of coconut flour as called for. I live in NZ, so perhaps our flour is quite different. I also used oil instead of butter, & allulose as the sweetener. They have great structure fresh out of the oven, although they’re more like cake & not fudgy but also not dry. Really tasty, thank you! 😘
….ABOUT twice the coconut flour, not ‘snot’! 😵💫😂🥴
I am going to try these with cha seed “eggs” for a work college who can’t eat any protein due to Crohn’s. I have made other coconut brownies that used much more cocoa powder. This time I am looking to use less cocoa. I will let you know how it works.
These are easy to make and taste delicious!
Thank you for making it easy for me to indulge occasionally.
I made these. and they are wonderfully delicious. it will be a go to recipe for many years.
These are absolutely delicious and very easy to make. I cut mine into 8 large pieces because its either then a nice breakfast (I’ve missed sweet breakfasts since doing keto) or a really substantial desert. Although I calculates less carbs than on here, but it might depend which ingredients you get but based on my calculations it was 3.5g and 240 calories for a double portion. I will be making these regularly, my son (adult son, who is also doing keto) absolutely loved them too. I was very grateful to see actual measurements in grams too, rather than the annoying ambiguous ”cup” measurements, so much that I will follow all day I dream about food for more recipes so that I can save time doing the conversions.
Has anyone had any luck using alternative sweeteners to the one mentions in the recipe? I was think date paste, maple syrup, honey etc? Also keen to hear if you’ve used any other sweeteners also.
By the way…. The reader comments for this recipe look amazing!!! Want to try them today, however, would prefer to use a different sweetener. Excited 👏👏👏
I don’t use those sweeteners, they are too high carb for me. So I think you will need to do some experimenting.
These were hands-down the BEST low-carb brownies I’ve made in 5+ years of being low-carb. I used equal parts allulose (Splenda brand) and Whey-Low as the sweetener, along with a couple squirts of Sweetleaf’s Vanilla Créme stevia. The ganache really made these next-level. I really appreciate the coconut flour in this, and am looking forward to following you for more coconut flour recipes. I’ve been trying to get away from nut and other low-carb flours that can cause issues. THANK YOU!!