These coconut flour brownies are super simple to make with a few simple ingredients. Just grab a bowl, mix everything together in 5 minutes, and you’re good to go. They’re gooey, chocolatey, and only have 2g net carbs per serving!
I made this gluten-free brownie recipe using only coconut flour, so if you are allergic to almonds, here’s a nut free recipe you can enjoy. My keto brownies recipe quickly became one of your favorites. I’ve received many amazing photos of your homemade brownies and fantastic feedback.
It’s incredible how I get to connect with amazing people all over the world, thanks to social media and this blog.
Some of you have requested a recipe without almond flour due to allergies, not to mention the fact that almond flour can be quite expensive or hard to find in some areas. I typically order my keto baking ingredients from Amazon and keep an eye out for discounts or sales.
If you’re loving the coconut flour recipes, check out more cozy kitchen creations on my blog. We’ve got everything from delicious coconut flour cookies and coconut flour bread to coconut flour waffles, pancakes, coconut flour cake, and a versatile pie crust. Trust me, coconut flour is about to become your new kitchen BFF.
Coconut Flour Brownies Ingredients
Coconut flour is cheaper than almond flour, and you need way less product to make a keto dessert. I created this recipe with you in mind. The brownies are dairy-free, amazingly delicious, and easy to make.
To whip up these coconut flour brownies, you only need 8 readily available ingredients that might already be in your kitchen. Here’s what you’ll need for this low-carb delight:
- Coconut milk – Opt for canned coconut milk for its thick, creamy texture, ideal for baking.
- Eggs – Use room-temperature large eggs to prevent the batter from solidifying, which also helps reduce any eggy taste.
- Cocoa powder – Choose high-quality, unsweetened cocoa powder to ensure a deep chocolate flavor.
- Coconut Oil – Use refined coconut oil if you prefer to avoid a coconut taste, as it has a neutral flavor.
- Coconut Flour – A top choice for keto baking due to its low carb and high fiber content; a quarter cup contains 6g net carbs and 10g of fiber.
- Sweetener – I typically use erythritol or erythritol blends like Swerve. Be cautious with xylitol, as it is extremely toxic to dogs. For a paleo diet, opt for coconut sugar or nectar.
- Vanilla extract – Adds a sweet, rich flavor.
- Baking powder – Ensure your baking powder is fresh to guarantee your brownies rise beautifully.
How to Make Coconut Flour Brownies
Here are all the key steps for making moist coconut flour brownies each time:
1. Preheat your oven to 350°F (180°C). Line a 9×9 inch square baking pan with parchment paper, ensuring it covers all sides for easy removal, or grease it thoroughly to prevent sticking. Set this aside as you prepare your batter.
2. Mixing the Wet Ingredients. Using an electric mixer, beat the eggs with your sweetener until frothy. Gradually add the melted coconut oil, coconut milk, and vanilla extract, mixing on a medium speed until fully incorporated and smooth.
3. Combining Dry Ingredients. Sift in the coconut flour, cocoa powder, and baking powder to the wet mixture. Use the mixer on a low setting to blend until the batter is evenly combined. Pour into the prepared pan
4. Baking Coconut Flour Brownies. Bake for 20-22 minutes, checking that the center is set but not overcooked to retain a fudgy texture.
5. Cooling and Serving. After baking, let the brownies cool in the pan for about 10 minutes. This step is crucial as it allows the brownies to set, making them easier to cut cleanly. Slice into 16 squares and serve.
Enjoy your rich, fudgy coconut flour brownies, a perfect treat for those on a gluten-free or low-carb diet.
This recipe is easier than it sounds and even more delicious than it looks. Wonder no more and start baking your keto paleo brownies with coconut flour.
How To Store
- Room temperature: Keep coconut flour brownies in an airtight container at room temperature for 2-3 if you plan to eat them within a few days.
- Refrigerate: For longer storage, refrigerate the brownies for up to a week.
- Freezer: Wrap the brownies individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Can I Use Almond Flour Instead of Coconut Flour?
In this recipe, I recommend sticking with coconut flour and not substituting it with almond flour. I’ve already perfected a separate keto brownie recipe with almond flour that you can find on the blog.
Substituting these two low-carb flours will not only alter the nutritional content but also significantly change the texture of the final dessert.
Typically, you would use about 3 to 4 times more almond flour to replace coconut flour. Since your original recipe calls for 1 cup of coconut flour, you would need approximately 1 1/2 to 2 cups of almond flour.
Since coconut flour absorbs more liquid than almond flour, you might not need to adjust the liquid ingredients much. However, observe the consistency of your batter; it should be similar to traditional brownie batter, not too thick or too runny.
Carbs in Coconut Flour Brownies
A serving has only 2g net carbs. To figure out net carbs, subtract the dietary fiber and sugar alcohols from the total carb count.
The keto brownie recipe yields 16 generous servings that are also low in calories.
- Calories: 131 kcal
- Total Carbs: 5g
- Dietary Fiber: 3g
- Net Carbs: 2g
- Fat: 12g
- Protein: 3g
More Brownies Recipes You’ll Love:
The Best Coconut Flour Brownies
Description
Ingredients
- 1 cup canned coconut milk
- 4 large eggs room temperature
- 2/3 cup cocoa powder unsweetened
- 1/2 cup coconut oil melted
- 1/2 cup coconut flour
- 3/4 cup sweetener
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup chocolate chips or chopped dark chocolate
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×9 inch square baking pan with parchment paper or grease it well. Set aside.
- In a large mixing bowl, beat the eggs with the sweetener for about 30 seconds until frothy. Add the melted coconut oil, coconut milk, and vanilla extract. Mix well until all ingredients are fully incorporated.1 cup canned coconut milk, 4 large eggs, 1/2 cup coconut oil, 3/4 cup sweetener, 1/2 tsp vanilla extract
- Add the coconut flour, cocoa powder, and baking powder to the wet mixture. Mix well until the mixture is well combined. Incorporate the chocolate chips (if using!)2/3 cup cocoa powder, 1/2 cup coconut flour, 1 tsp baking powder
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-22 minutes or until the top looks set.
- Allow the brownies to cool in the pan for about 10 minutes before cutting them into 16 squares. Enjoy your delicious homemade coconut flour brownies!
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How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Hiya!
This recipe sounds great!Although I can't have eggs and was wondering if they could be replaced with flax or chia seed eggs?thanks
Also praying that God will heal your niece soon!
Hi there Meg and thank you for the prayers. I haven't tried making any of the recipes with flax or chia seeds eggs so I can't really give you good advice on that. As soon as we get home from the hospital (she's already feeling better, eats more and looks healthier ), I'm going to try making keto brownies with these vegan eggs replacement and see if it works. Make sure to follow me on Instagram because I will post the experiment there :).
Do you need the keto sweenter with the eggs or with the dry ingredients? The instructions say both so I'm a bit confused.
Thank you for noticing this error, Adrienne. You only have to mix the sweetener with the eggs.
In your recipe it says use keto sweetener. Does it need granular or confectioner? I bought some Pyure organic stevia blend. Will that be ok to use?
Yes, you can use that blend because it's good for baked goods.
Hello Ioana, thank you for the recipie! I wanted to ask you if I can replace the Keto sweetener with organic coconut sugar? Is the sweetener supposed to be in a liquid form?
You can use coconut sugar if you follow a paleo diet. Coconut sugar is high in carbs and not keto friendly.
These are so delicious and decadent! I had to make 2 batches because the first one was gone in under 5 minutes. Definitely a keeper!
Thank you, Jani, for the review. I’m so happy you liked the recipe.
hi, can i replace the coconut oil with melted butter?
Yes, you can.
Can you replace the coconut milk WITH almond milk?
Yes, you can.
I made these tonight but in a cupcake pan and after cooling I topped them with Keto whipped coconut milk frosting and toasted coconut!!! Let me tell you heaven has came to my kitchen! Absolutely delicious!
I like the idea of cupcakes! How long did you bake them and at what temperature?
Bake the cupcakes in the preheated oven at 350F for about 10-15 minutes (depends on the size of the cupcakes).
Could you bake these in a 9×9 pan instead? If so what would be the tempeture and time
Yes, you can bake it in any pan you have on hand. Keep the same temperature and it should be ready in about 13-15 minutes. Just keep an eye on it!
Thank you for generously sharing your recipes! I just made mine just today and its soo yum! Its moist and fudgy! I smothered with slivered almonds on top and it really satisfied my brownie cravings!
Hi
My family is vegeterian
Please suggest the substitutes of eggs.
Regard
Do you mean Vegan? Vegetarians eat eggs from what I know..
Lsa mix in water is pretty thick and can be use as substitute for egg. So is flax flour in water.
Hi Loana, vegetarian in india does’t eat eggs or seafood but we drink milk. So not complete vegan. Halfway between vege and vegan.
Hi there! I wasn’t aware of that but it’s great to know. Thank you for sharing!
LSA: LINSEED, SUNFLOWER SEED, AND ALMOND MEAL is delicious and super easy to make at home.
I made your keto brownies with almond flour and erythritol but cant find the recipe anymore? Is it no longer available on your website?
Omg, you were right. My keto brownies recipe disappeared from the website. Not sure what happend, but thank you for noticing. It’s back on:) Thank you again!!
Thank you for the recipe Ioana 🙂
Would like to request if you can post the recipe ingredients in metric also, as I do not use cups unfortunately.
Thank you again !!
I’ll update the recipe card and have the metric measurements posted soon 🙂 Thank you 🙂
Hi Ioana.
Thank you so much for this recipe. This is the first time I could use coconut flour and be proud of the result. The brownies were great.
I just have a question. Because of the coconut oil (I think) the brownies had a rather strong coconut after taste. Is there anyway to avoid this?
Thanks again.
Hey Maya! Thank you for the nice comment. I am thrilled you liked the recipe. You can use refined coconut oil (has no taste) or butter! Hope this helps 🙂
These brownies were awesome! I didn’t have coconut oil so used canola oil. Very moist and very tasty. Will definitely make again. I used an 8X8 glass pan rather than cast iron and didn’t have any issues.
Hi there! Thank you for the recipe! Being diabetic it’s something I can eat I was wondering if you would know why my results were a big crumbled mess haha! I doubled the recipe and baked in a glass pan, but other than that I followed to the letter.
Hi! So I tried the recipe and it was suuuuuuper thick, so I added a little extra coconut milk to it. Now I can’t get it to properly cook up. Any suggestions? Should I have left it as is?
Bake it until it’s set but and then let it cool down. Every oven is different.
Well those hit the spot! Thank you thank you thank you!
If I double the recipe, would I have to double the time as well?
I wouldn’t say to double time. Add about 8-10 minutes extra and check it.
Okay I’d like to preface this by saying I have tried many Keto recipes and have had to chuck the whole pan in the trash they were so awful.
Not these. I am so impressed! And the added fiber from the coconut flour is a huge bonus. Thank you for an amazing recipe!
Hello Ioana, thank you for the recipie! I wanted to ask you if I can replace the Keto sweetener with gold equal?
I’ve never used that sweetener so I’m not sure if it’s good for baked goods.
Tried your brownies& delicious!! Excited to get more of your recipes. I’m allergic to almonds,so have to only use Coconut flour recipes. Also can’t have spinach,sweet potatoes, rhubarb or more vit C than is is my daily vitamin. These are due to my Dr said they will cause kidney crystals in me. I can eat anything else. Thanks for your help!!!!❤️
Hi
can I use stevia as a sweetener?
I haven’t tried making keto brownies with stevia as I don’t like the taste of it in baked goods.
Hi! I just tried this recipe now using stevia, but used 1/4 instead of 1/2 and turned out great!!! No after taste, i didn’t expect it would come out this fudgy and chocolatey. No such coconut taste. Thanks for the recipe!!
What brand of stevia have you used? I don’t like baking with stevia, which makes everything bitter for me. I’m so glad you liked the recipe!
I just made these and can’t wait to try them (they’re still in the oven) but what I am curious about is the frosting/icing I see in the pic. How did you make that? I want the full experience!
I made the chocolate frosting by melting about 3 oz unsweetened chocolate and 1 tbsp coconut oil and they mixed in some powdered sweetener to taste (about 2 tbsp). That’s it. I think I have to add the details into the recipe, right?
I made this the other night and I couldn’t believe how delicious it was! I added some chopped hazelnuts and it was amazing. Mine came out more like a dense moist cake, sort of brownie like but not. What can one do to make it more dense and chewy? It was heavenly though, despite this. Thank you very much for sharing!
Try adding 2-3 oz melted dark chocolate to the batter.
Oh I only saw this now! I made them again on the weekend and they came out fudgy and very much like the picture. I think I may have accidentally added 1/2 cup of coconut flour the first time instead of 1/4 cup! This is such an amazing recipe, I made it for my moms birthday and she loved them. Thanks again!
That’s awesome. I’m so happy you liked the recipe!!!
I have made these twice and they are delicious. I use an 8 X 8 square pan that is lined with parchment paper. I substitute 2% milk for the coconut milk. That’s my only change. Good recipe and bonus that it is also low calorie!
Thank you for the amazing recipe.Turned out great and moist . It was easy to make as well. I threw in a handful of Cashew nuts as well.
Thanks for the recipe. These brownies were the best I’ve had on the keto diet. I do have one question in regards to the nutrition facts. I put all the ingredients as a recipe in the carb manager app. The calculation for total carbs is much more than you have. Can you please explain to me how you came up with your calculations? I want to make sure I’m not missing something. Thanks so much!
Hello, and thank you! I’m so glad you liked the brownies. Make sure you subtract the sugar alcohols from the carb count. I will update the post with the detailed macro count.
BEST BROWNIE RECIPE EVER!
I have been trying to make keto brownies for so long, but most recipes use almond flour and a lot of eggs. I have a lot of coconut flour that I’ve been wanting to use, and this recipe is foolproof. I had extra egg yolks, so I used two egg yolks and one egg and it still turned out great and moist. I ended up adding an extra teaspoon of coconut flour just to make up for the missing egg white. Delicious! Thank you!
What to do if I only have coconut santan? Or can I change the coconut milk with water?
You can use heavy whipping cream or coconut cream instead of coconut milk.
Thank you so much for posting this recipe. Like many others, we have nut allergies and have to find alternatives to almond flour. We’ve made it many times now and sometimes, we noticed it turns out drier than others. It could be the flour or the size of the eggs we use, I think. To solve the problem, I now add one more egg to the batter and it turns out perfect every single time.
Dear Ioana,
Thank you for providing the measurements in grams. I’m European and we don’t have cups here 🙂
It’s a great help.
I wish your blog were Paleo though. I can’t eat dairy 🙂
Can u sub out coconut milk for almond milk ?
This recipe requires canned coconut milk which is a high fat thick, and creamy milk. Using almond milk may change the texture of the keto brownies.
Hello. Do I need to use a cast iron skillet?
it’s not necessary. You can use an 8×8 inch baking pan lined with parchment paper. Hope this helps!
Just made these and they came out well plus tasty…thank you
How many servings are you calculating in order to give the nutrition for 1 serving? Thanks
1/8 of the whole recipe.
This recipe is delicious. I added a 3rd egg (recommended by one below), chopped walnuts and used carob powder vs chocolate. Really turned out nice and moist. Thanks for the great recipe.
Hello,
I made it last night but used vegan butter instead if coconut oil and almond milk instead if coconut milk. It was really moist. Does it usually taste eggy? Or did I do something wrong? i mixed the room temperature egg together with the sugar substitute until frothy too.
Thank you
Hello there,
It’s great to hear that you tried out the coconut flour brownies recipe and experimented with some substitutions. Using vegan butter and almond milk instead of coconut oil and coconut milk respectively could have contributed to the moisture in the brownies, which is a good thing.
Regarding the eggy taste, coconut flour tends to require more eggs than regular flour to hold the batter together. However, if you followed the recipe correctly and mixed the room temperature egg with the sugar substitute until frothy, the eggy taste should not be overpowering. It’s possible that the taste may have been influenced by the sugar substitute you used or the type of egg you used. If you used a sugar substitute that had a strong taste or an egg with a strong flavor, that could have contributed to the eggy taste.
Overall, it’s great that you tried out the recipe and made some substitutions. Keep experimenting with different ingredients until you find the perfect combination for your taste buds. Thank you for sharing your feedback, and happy baking!
Love that all the nutritional info is there! Thank you!
You’re very welcome! I’m delighted to hear that you appreciate having all the nutritional information available for the Coconut Flour Brownies recipe. Providing that info is important to us, as we want to make it as convenient as possible for you to make informed choices. If you ever have more questions or if there’s anything else you’d like to see, please don’t hesitate to let us know. Enjoy your brownies!
I dont have coconut or almond milk. Think i could use 1/4 cup heavy cream and 3/4 cup water?
That’s a great idea, you can definitely use it to make coconut flour brownies!