Soft, rich, and ultra fudgy, you will fall in love with this simple low carb chocolate coconut flour brownies recipe!
Coconut flour brownie recipe
Ever since I published a post on Keto Dessert Recipes, my inbox has been flooded with requests from readers for even more keto desserts.
And many of you have been asking if I have a recipe for coconut flour brownies.
Luckily, I discovered there is already a brownie recipe on my site that, with just a few changes, could easily be suitable for someone following a low carb diet.
While I am not personally on a grain free diet or advocating for any particular way of eating here with this post, I do like to make recipes that everyone can enjoy.
And I’ve actually been making and serving a version of these brownies for years, since long before the keto diet became popular.
Many readers who have tried the recipe are also not eating low carb or counting calories, yet they still love the brownies too.
People also love this Keto Cheesecake
Flourless brownies
Coconut flour isn’t really flour at all. It is simply dried and defatted coconut meat that’s been ground to a fine flour consistency.
High in fiber, gluten free, and low in digestible carbohydrates, coconut flour is really intriguing to work with.
However, coconut flour cannot be substituted in a 1-to-1 ratio for regular flour in most baked good recipes, including quick breads, dessert bars, cookies, and brownies.
Repeat, cannot.
Coconut flour soaks up water like a sponge, and therefore you need a much higher liquid-to-flour ratio when using it than you would in a recipe calling for regular flour.
If you are not on the keto diet, feel free to use regular or unrefined sugar in the recipe.
Or for a different brownie recipe entirely, you might also like my Sweet Potato Brownies, Black Bean Brownies, Vegan Brownies, or Ultimate Unbaked Brownies.
I am working on a recipe for dark chocolate avocado brownies made with almond flour. Hopefully that one will be up soon, as I firmly believe one can never have too many options when it comes to brownies.
Coconut Flour Brownies
Ingredients
- 1/2 cup water
- 1/2 cup coconut oil
- 1/4 cup yogurt (dairy free brands work too)
- 1 tsp pure vanilla extract
- 1 tbsp ground flax
- 1/2 cup coconut flour
- 6 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar or xylitol
- 1/4 tsp each: baking soda and salt
- chocolate chips or sugar free chocolate chips
Instructions
- *For frosting, I like to stir together 1/2 cup each of cocoa powder and melted coconut oil, then sweeten with either 2 1/2 tbsp pure maple syrup or—for a keto version—vanilla stevia drops to taste. Spread over the brownies, then refrigerate 20 minutes or so, and the sauce will harden into a delicious chocolate shell.To make the coconut flour brownies: Whisk together first 5 ingredients, and let sit at least 10 minutes if time allows (or refrigerate overnight). Preheat oven to 350 F. Line an 8×8 pan with parchment. Stir all remaining ingredients into the wet, smooth into the pan, and bake on the center rack 17 minutes – they should look underdone when you take them out. Let cool, then refrigerate the underbaked brownies overnight. This “overnight trick” is one of my favorite tricks, because the brownies will firm up while retaining their fudginess instead of becoming dry like they might if baked longer. Most brownies are also much sweeter and better textured the second day anyway.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Low Carb Desserts
payal says
can i substitute maple syrup with honey?
mireya says
since i’m enjoying the regular recipe a lot I will be making this as soon as I get home jejej
maddie says
Was so excited to make these and have a soft little treat I could enjoy post-oral surgery — what a bummer! These were so gummy that my vitamix gave out temporarily as it almost overheated. I baked up the gluey mess anyway and sure enough they look and taste like baked paste. Seems like an excessive amount of oats in retrospect. Waste of time/ingredients :-/
Michelle says
I just made these, but used honey because we had somehow run out of maple syrup. I found the taste to be a bit funky at first, but upon doing further research (cramming more in my face), I have come to really like it! Only one thing I’d change.. it needs MORE CHOCOLATE! These are fabulous, though. Thanks so much for sharing!
넬리 says
I followed this recipe almost to the T and they turned out wonderful, thank you so much for sharing this recipe! I used Sunspire white chocolate chips (because I needed to use them up) but next time would use regular dark chips or maybe cacao nibs. I look forward to making these again, going to try homemade date syrup instead of maple and possibly find out what happens if I throw an egg in there, since I don’t follow a vegan diet. 😀 Thanks again, love your blog!
FM says
I was really enthusiastic to try out this recipe for Christmas 2014 since I love every “red velvet” anything 🙂
Since I live in Europe I had to convert the U.S. cooking units to metric kitchen units – but that was not a problem since this can be done on many websites.
I must say that I’m quite disappointed of the outcome, here are the reasons why. Firstly, the brownies were nothing close to being red or pink (ish) although I used the amount of beetroot indicated. Also the brownies’ texture was quite “gummy”. Lastly, me and also my tasters found that the brownies didn’t have any specific taste at all, they just tasted well tasteless.
Im really sad of the outcome, however, I will give another recipe from the website a shot since I’m really excited that all the recipes are much healthier compared to conventional baking.
Karrie Mack says
What do you mean by 1/2 a cooked beetroot? Like take a cooked beet and cut it in half.
Christine says
I loved this idea and tried making these yesterday. I followed it exactly with the acceptance of using an 8×8 pan and baking it for 22 minutes. However, these came out dry, shallow, and bitter. These pictures made them look softer, fluffier, and fudgier! Don’t know why mine didn’t turn out the same.
One thing I’d change if I made these again, use an even smaller pan and bake for less time.
Sarah says
Just made these and OMG they are delicious. My husband couldn’t even tell they were supposed to be healthy. Has all the goey Brownie taste I’m used to. Will absolutely make these again!!
Michelle says
These are currently in the oven right now but they look like regular brownies, no red is showing at all 🙁 they’ve got about 15 minutes left so lets wait and see the color! Hey Katie do you plan on adding a feature on your site where we can add pictures of our attempt at one of your recipes? You would think most of us are on social media but some of us prefer to refrain from social media. All I have is snapchat, unusual perhaps for a 21 year old but I prefer to live my life outside of a phone and computer.
Sandy says
Didn’t you used to have a brownie recipe that included both zucchini AND coconut flour? I feel sure that I have made it several times from your blog, but can’t find it…
Chocaholic says
What happened to your red velvet brownie recipe? My bookmark rerouted to this coconut flour brownie recipe (with almost all old comments referring to the red velvet brownie recipe), although your red velvet brownie nutrition facts page is still up separately.
CCK Media Team says
Hmm sorry we honestly do not even remember. Katie has so many recipes on here and doesn’t recall a red velvet brownie recipe, but clearly there once was one. We are thinking it might have been a guest poster.