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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



*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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Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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 :-/

  2. 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!

  3. 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!

  4. 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.

  5. 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.

  6. 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!!



  7. 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.



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