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Coconut Flour Brownies

You’ll fall completely in love with these fudgy chocolate coconut flour brownies!
Keto Brownies - low carb, flourless, vegan (made with coconut flour)

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 so 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’m 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 not eating low carb, yet they still love the brownies too.

Low Carb Brownies

Flourless Brownies

If you’d prefer brownies with almond flour —> Keto Friendly Brownie Batter Bars

Coconut flour isn’t really flour at all – it’s 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, and it cannot be substituted in a 1-to-1 ratio for regular flour in most recipes.

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.

 

(View The Video, Above)

 

If you’re 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 the Sweet Potato Brownies, Black Bean Brownies, Vegan Brownies, or Ultimate Unbaked Brownies.

I’m working on a recipe for avocado brownies; hopefully that one will be up soon, as I firmly believe one can never have too many options when it comes to brownies.

The Best Easy Coconut Flour Brownies

Coconut Flour Brownies

For coconut-free, try these Keto Brownies!

Coconut Flour Brownies

Total Time: 17m
Yield: 9 brownies
Print This Recipe 5/5
Coconut Flour Brownies
5/52

Ingredients

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

 

More Healthy Desserts:

keto fat bomb

Fat Bombs

 

keto cake

Keto Mug Cake

 

Low Carb Ice Cream

Keto Ice Cream

5/5 (2)

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Published on May 9, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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58 Comments

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  1. Allie says

    I am going to go check out her Instagram page RIGHT NOW! Such a great guest post, definitely want to make these!

  2. Nancy says

    It’s funny to see the posts about the color….my first reaction was “gross color.” I am sure they taste amazing. Will have to cover with Katie’s healthy cream cheese frosting…

  3. Aimee B. says

    These look amazing! I don’t have an Instagram account and don’t want one, so I’m going to ask a question here, and hope someone can help me. What is the final measurement of the 1/2 of a large cooked beet? A 1/2 c., a cup??? Thanks in advance!

  4. EVA says

    Don’t worry, I’m 18, never had a Facebook, Instagram, Twitter, just got my first smartphone last month….I’m WAY behind the times! But I’m old skool anyways, so it doesn’t bother me.

    Is it weird I’ve never had red velvet anything? These brownies look so deliciously gooey in the second picture that I’m totally investing in some beets as soon as I move back in home from college. A great guest-recipe choice!

  5. Allison says

    How to you cook beet root? Could regular cooked beets (not root) be used? If so, how do you cook beets? I see lots of recipes that require this and I have no idea!

    • Amber says

      I have never actually baked with beets yet, but I can tell you how to cook them and how I will when I can make this recipe! I wash the beets, rub a touch of olive oil on the outside, wrap them in a foil pouch with some room for air inside, and bake them between 375-400 for 50-60 minutes. I give a range because I usually put them in while I am cooking something else. So longer for the lower temp, etc. Then I let them cool and when I can hold them, the outside just peels right off without a knife!

      • Moyne says

        What a great idea to just pop a few in when you’re baking potatoes. Then, you could have some on hand in the freezer for recipes like this!

  6. Christine Whittington says

    Intriguing! Of course, we eat cake with carrots (similar to beets) and peanuts or peanut butter (legumes like black beans) in it all the time. I wonder if you can use baby food beets instead of cooking a beet? I’m sure you could use canned beets.

  7. Karen Landa says

    Hi, I’d love to make these Red Velvet Brownies, but am totally unable to tolerate even gluten-free oats. What can I use as a substitute for the oats in this recipe? Can I use Quinoa flakes?

    • Emilylovesraisins says

      You can probably sub a scant 1 3/4 cup flour of choice (probably not coconut flour), since you grind the oats into a flour anyways. Don’t quote me, but I’ve done something very similar and it worked 🙂

  8. Paula Bustamante says

    Hello Katie ! i wanted to say a big thank you because you are so beautifu and amazing your recipes had helped me a lot ! and inspire me to make a healthy recipes ! my instagram is @pb_queen and if you see it i am recoverin from an eating disorder and your so yummy and healthy recipes had helped me a lot to lose the fear of eating and that i can enjoy delicious food without feeling guilty 🙂 it would make me so happy if you could follow me there it will mean a lot for me ! also i want to start doing like a healthy recipe blog there do you have any advice hehe sorry if i bother you ! i love you so much and i wanted to say that you are such an amaizzing and beautiful person ! i love you so much ! and it would mean so much if you could check out my instagram and follow me because i love you so much and it would motivate me a lot to keep moving forward in my journey and beat my fears ! katie i dont know how to say in words how much i love you and that you are a truly role model for me ! i love you so much and i hope that your life will be full of blesings ! love you so much and i hope we can talk soon again ! with loads of love Paula Bustamante 🙂

  9. Sophia says

    Hey, I just love your website!! 🙂 Thanks for such great recipes. The main reason I like it so well is because its usually easy to adapt your recipes to my family’s (and me!) way of eating. You should check it out (don’t know if you have ever heard of it). http://www.trimhealthymama.com/
    It would be so awesome if you could put a substitutions list for people who do Trim Healthy Mama on your recipes. It is a very popular way of eating, so a lot of people would probably find it helpful.
    One of your recipes was featured on http://capallequinephotographyandtraining.blogspot.com/ Have you ever heard of her website?
    Anyhoo! 🙂 I was wondering if I could use almond meal and coconut flour in place of the oats and 12 tsp. of Truvia mixed with 3-4 Tbs. of water in place of the maple syrup. Do you think this would work?

  10. Shonalika says

    Oh my word, these are STUNNING. If I ever needed a reason to finally try beets in recipes, this is it. This is going to be the next desert recipe I make, and doubtless after that I’ll be a complete and devoted beetroot convert. <3

  11. Dana says

    Hi there – I just tried to make these after admiring them on @lolacooks for weeks. But the “batter” was incredibly dry. I triple checked and I used all the right amounts of ingredients – what do you think went wrong?

    Thanks for the help!

    • Michelle says

      I would guess that you can use either old fashioned rolled oats or quick oats. It shouldn’t matter since they will just be ground up in the food processor anyway.

  12. Ali F says

    I reached out to Lola as well for this answer, but I haven’t heard back yet so I figured it couldn’t hurt to ask you both. I made these yesterday and while they were tasty, the were not red (& a little dry). Any idea what the measurement for the 1/2 large beet would be? I’m guessing I could probably add more beets to get the color/texture I’m looking for, but I want to make sure that I don’t over add next time. Thanks!

  13. j oliver says

    hi,

    how many baby beets (cooked & packaged from trader joes) can you sub for the 1/2 cooked beet root?

    thanks!

  14. Shannon C says

    Thanks for the recipe! I made these this morning to take to work. Of course I’ve probably consumed 1/5 [okay, omit “probably”] of the brownies by myself. I love the dense texture and beautiful color. I used garbanzo beans to have a lighter, more vibrant red. I also added white chocolate chips [not vegan!] instead of dark chocolate. Next time I think I’ll omit the chips and top them with vegan cashew cream cheese icing. I found the texture pretty dry so I ended up adding more almond milk. Also, in the directions there is no reference to the 1/4 tsp of salt. And it would be helpful if the ingredients were listed in the same order that they are referred to in the directions. Other than that, awesome recipe. I might be picking up more ingredients to make these again before the week is up.

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