Posted on December 28, 2023 by Ioana
Tags: keto
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These Coconut Flour Brownies are super easy to make with just 8 ingredients. You can whip up a batch of these deliciously dairy-free and incredibly chocolatey brownies. They’re the ideal grain-free treat for any chocolate lover, and if you’re anything like me, you’ll love their rich, satisfying flavor.
Each serving has only 2g net carbs, which is fantastic because we can enjoy deserts even on strict low carb diets.
TABLE OF CONTENTS hide
- Keto Brownies with Coconut Flour
- Coconut Flour Brownies Ingredients
- How to Make Coconut Flour Brownies
- Can I Use Almond Flour instead of Coconut Flour?
- Carbs in Coconut Flour Brownies
- More Keto Brownies Recipes You’ll Love:
- The Best Coconut Flour Brownies
Keto Brownies with Coconut Flour
I made this gluten-free brownie recipe using only coconut flour, so if you are allergic to almonds, here’s a recipe you can enjoy. My last 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 withoutalmond 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 less expensive 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, which is thick and creamy; ideal for baking.
- Eggs – Make sure to use eggs at room temperature to avoid solidifying the batter. This will help cut the eggy taste.
- Cocoa powder – Choose unsweetened, high-quality cocoa powder to ensure a rich chocolate flavor.
- Coconut Oil – If you prefer to avoid a coconut taste, use refined coconut oil, as it has a neutral flavor.
- Coconut Flour – One of the best flours to use in keto baking. It is low in carbs, high in fiber. 1/4 cup of coconut flour has 6g net carbs and 10g of fiber.
- Keto sweetener – I typically use erythritol or erythritol blends such as Swerve. Be careful if using xylitol, as it is extremely toxic to dogs. If you are on a paleo diet, you can use coconut sugar or coconut nectar.
- Vanilla extract – For a hint of sweet, rich flavor.
- Baking powder – Use fresh baking powder to ensure your brownies rise beautifully.
How to Make Coconut Flour Brownies
Here’s all you have to do to make perfect coconut flour low carb brownies each time:
- Melt the Coconut Oil: Start by melting the coconut oil in the microwave. If you prefer a milder coconut flavor, opt for refined coconut oil.
- Mix Wet Ingredients: In a bowl, beat the eggs with the sweetener for about 30 seconds until frothy. Add the melted coconut oil, coconut milk, and vanilla extract. Mix these ingredients well.
- Combine Dry Ingredients: In a separate bowl, whisk together the dry ingredients: coconut flour, cocoa powder, and baking powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until well combined and you have a consistent brownie batter.
- Bake: Pour the keto brownie batter into a well-greased 8×8-inch square pan or an 8-inch skillet. Ensure it’s spread evenly. Bake in a preheated oven for 20 minutes, or until the brownies are set to touch.
- Let it cool for about 10 minutes before serving. Drizzle some melted sugar-free chocolate chips and serve it with a scoop of low carb ice cream or with whipped cream on top.
Please let me know if you want me to make a video showing you exactly how I make it. I alwaysbake and test the recipes before filming and sharing the recipe with you. I want to make sure you’ll get the same fabulousresult so you can enjoy a fantastic dessert.
This recipe is easier than it sounds and even more delicious than it looks. Wonder no more and start baking your keto paleo brownie with coconut flour.
Keep the keto brownies in the refrigerator for up to one week, or you can freeze them and enjoy a keto dessert whenever you are craving one.
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 1/4 cup of coconut flour, you would need approximately 3/4 to 1 cup 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 3g net carbs. To figure out net carbs, subtract thedietary fiber and sugar alcoholsfrom the total carb count.
The keto brownie recipe yields 8 generous servings that are also low in calories.
- Calories: 104 kcal
- Total Carbs: 5 g
- Dietary Fiber: 2 g
- Net Carbs: 2 g
- Fat: 9 g
- Protein: 2 g
More Keto Brownies Recipes You’ll Love:
- Keto Peanut Butter Brownies
- Easy Keto Avocado Brownies • 3g net carbs
- The Best Fudgy Keto Brownies • Only 2g carbs
The Best Coconut Flour Brownies
4.78 from 36 votes
Prep time 5 minutes mins
Cook Time 20 minutes mins
Yelds 8 slices
Author Ioana Borcea from LowCarbSpark.com
Print Recipe Pin Recipe
Description
These Coconut Flour Brownies are super easy to make with just 8 ingredients. You can whip up a batch of these deliciously dairy-free and incredibly chocolatey brownies. They're the ideal grain-free treat for any chocolate lover, and if you're anything like me, you'll love their rich, satisfying flavor.
Keto during holidays?Get my e-book!Ingredients
- 1/2 cup coconut milk canned
- 2 eggs room temperature
- 1/3 cup cocoa powder unsweetened
- 1/4 cup coconut oil melted
- 1/4 cup coconut flour
- 1/2 cup sweetener
- 1/2 tsp vanilla extract
- 1 tsp baking powder
Instructions
Preheat the oven to 350°F / 180°C and grease wellan 8 inch cast iron skillet or an 8×8-inch square pan.
In a bowl beat the eggs with the sweetener for about 30 seconds, until it looks frothy. Add the melted coconut oil, coconut milk, vanilla extract and mix well.
1/2 cup coconut milk, 2 eggs, 1/4 cup coconut oil, 1/2 cup sweetener, 1/2 tsp vanilla extract
Combine the dry ingredients in another bowl: coconut flour, cocoa powder, baking powder.
1/3 cup cocoa powder, 1/4 cup coconut flour, 1 tsp baking powder
Add the dry ingredients over the egg mixture and stir to combine well until you get a brownie batter consistency.
Transfer the batter to a well-greased pan or skillet. I used an 8 inch cast iron skillet. Bake for 20 minutes in the preheated oven or until a toothpick comes out clean.
Let it cool for about 10 minutes before cutting and serving.Enjoy!
Nutrition Facts
Amount per serving.
Calories
102kcal
Total Carbs
5g
Net Carbs
2g
Protein
3g
Fat
9g
Fiber
3g
Sugar
1g
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.
Course Keto Desserts
Cuisine American
Keyword coconut flour brownies, keto brownies
Tried this recipe?Mention @LowCarbSpark or tag #LowCarbSpark!
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Ioana
Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...
Leave a Question, comment or review!
74 commentsHiya!
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!
Reply
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 :).
Reply
Do you need the keto sweenter with the eggs or with the dry ingredients? The instructions say both so I'm a bit confused.
Reply
Thank you for noticing this error, Adrienne. You only have to mix the sweetener with the eggs.
Reply
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?
Reply
Yes, you can use that blend because it's good for baked goods.
Reply
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?
Reply
You can use coconut sugar if you follow a paleo diet. Coconut sugar is high in carbs and not keto friendly.
Reply
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!
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Thank you, Jani, for the review. I’m so happy you liked the recipe.
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hi, can i replace the coconut oil with melted butter?
Reply
Yes, you can.
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Can you replace the coconut milk WITH almond milk?
Reply
Yes, you can.
Reply
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!
Reply
I like the idea of cupcakes! How long did you bake them and at what temperature?
Reply
Bake the cupcakes in the preheated oven at 350F for about 10-15 minutes (depends on the size of the cupcakes).
Reply
Could you bake these in a 9×9 pan instead? If so what would be the tempeture and time
Reply
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!
Reply
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!
Reply
Hi
My family is vegeterian
Please suggest the substitutes of eggs.
Regard
Reply
Do you mean Vegan? Vegetarians eat eggs from what I know..
Reply
Lsa mix in water is pretty thick and can be use as substitute for egg. So is flax flour in water.
Reply
Hi Loana, vegetarian in india does’t eat eggs or seafood but we drink milk. So not complete vegan. Halfway between vege and vegan.
Reply
Hi there! I wasn’t aware of that but it’s great to know. Thank you for sharing!
Reply
LSA: LINSEED, SUNFLOWER SEED, AND ALMOND MEAL is delicious and super easy to make at home.
Reply
I made your keto brownies with almond flour and erythritol but cant find the recipe anymore? Is it no longer available on your website?
Reply
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!!
Reply
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 !!
Reply
I’ll update the recipe card and have the metric measurements posted soon 🙂 Thank you 🙂
Reply
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.
Reply
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 🙂
Reply
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.
Reply
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.
Reply
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?
Reply
Bake it until it’s set but and then let it cool down. Every oven is different.
Reply
Well those hit the spot! Thank you thank you thank you!
Reply
If I double the recipe, would I have to double the time as well?
Reply
I wouldn’t say to double time. Add about 8-10 minutes extra and check it.
Reply
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!
Reply
Hello Ioana, thank you for the recipie! I wanted to ask you if I can replace the Keto sweetener with gold equal?
Reply
I’ve never used that sweetener so I’m not sure if it’s good for baked goods.
Reply
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!!!!❤️
Reply
Hi
can I use stevia as a sweetener?
Reply
I haven’t tried making keto brownies with stevia as I don’t like the taste of it in baked goods.
Reply
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!!
Reply
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!
Reply
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!
Reply
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?
Reply
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!
Reply
Try adding 2-3 oz melted dark chocolate to the batter.
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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!
Reply
That’s awesome. I’m so happy you liked the recipe!!!
Reply
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!
Reply
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.
Reply
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!
Reply
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.
Reply
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!
Reply
What to do if I only have coconut santan? Or can I change the coconut milk with water?
Reply
You can use heavy whipping cream or coconut cream instead of coconut milk.
Reply
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.
Reply
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 🙂
Reply
Can u sub out coconut milk for almond milk ?
Reply
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.
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Hello. Do I need to use a cast iron skillet?
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it’s not necessary. You can use an 8×8 inch baking pan lined with parchment paper. Hope this helps!
Reply
Just made these and they came out well plus tasty…thank you
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How many servings are you calculating in order to give the nutrition for 1 serving? Thanks
Reply
1/8 of the whole recipe.
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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.
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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
Reply
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!
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Love that all the nutritional info is there! Thank you!
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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!
Reply
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!
Reply
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 :).
Reply
Do you need the keto sweenter with the eggs or with the dry ingredients? The instructions say both so I'm a bit confused.
Reply
Thank you for noticing this error, Adrienne. You only have to mix the sweetener with the eggs.
Reply
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?
Reply
Yes, you can use that blend because it's good for baked goods.
Reply
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?
Reply
You can use coconut sugar if you follow a paleo diet. Coconut sugar is high in carbs and not keto friendly.
Reply
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!
Reply
Thank you, Jani, for the review. I’m so happy you liked the recipe.
Reply
hi, can i replace the coconut oil with melted butter?
Reply
Yes, you can.
Reply
Can you replace the coconut milk WITH almond milk?
Reply
Yes, you can.
Reply
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!
Reply
I like the idea of cupcakes! How long did you bake them and at what temperature?
Reply
Bake the cupcakes in the preheated oven at 350F for about 10-15 minutes (depends on the size of the cupcakes).
Reply
Could you bake these in a 9×9 pan instead? If so what would be the tempeture and time
Reply
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!
Reply
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!
Reply
Hi
My family is vegeterian
Please suggest the substitutes of eggs.
Regard
Reply
Do you mean Vegan? Vegetarians eat eggs from what I know..
Reply
Lsa mix in water is pretty thick and can be use as substitute for egg. So is flax flour in water.
Reply
Hi Loana, vegetarian in india does’t eat eggs or seafood but we drink milk. So not complete vegan. Halfway between vege and vegan.
Reply
Hi there! I wasn’t aware of that but it’s great to know. Thank you for sharing!
Reply
LSA: LINSEED, SUNFLOWER SEED, AND ALMOND MEAL is delicious and super easy to make at home.
Reply
I made your keto brownies with almond flour and erythritol but cant find the recipe anymore? Is it no longer available on your website?
Reply
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!!
Reply
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 !!
Reply
I’ll update the recipe card and have the metric measurements posted soon 🙂 Thank you 🙂
Reply
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.
Reply
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 🙂
Reply
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.
Reply
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.
Reply
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?
Reply
Bake it until it’s set but and then let it cool down. Every oven is different.
Reply
Well those hit the spot! Thank you thank you thank you!
Reply
If I double the recipe, would I have to double the time as well?
Reply
I wouldn’t say to double time. Add about 8-10 minutes extra and check it.
Reply
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!
Reply
Hello Ioana, thank you for the recipie! I wanted to ask you if I can replace the Keto sweetener with gold equal?
Reply
I’ve never used that sweetener so I’m not sure if it’s good for baked goods.
Reply
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!!!!❤️
Reply
Hi
can I use stevia as a sweetener?
Reply
I haven’t tried making keto brownies with stevia as I don’t like the taste of it in baked goods.
Reply
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!!
Reply
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!
Reply
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!
Reply
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?
Reply
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!
Reply
Try adding 2-3 oz melted dark chocolate to the batter.
Reply
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!
Reply
That’s awesome. I’m so happy you liked the recipe!!!
Reply
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!
Reply
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.
Reply
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!
Reply
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.
Reply
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!
Reply
What to do if I only have coconut santan? Or can I change the coconut milk with water?
Reply
You can use heavy whipping cream or coconut cream instead of coconut milk.
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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.
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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 🙂
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Can u sub out coconut milk for almond milk ?
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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.
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Hello. Do I need to use a cast iron skillet?
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it’s not necessary. You can use an 8×8 inch baking pan lined with parchment paper. Hope this helps!
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Just made these and they came out well plus tasty…thank you
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How many servings are you calculating in order to give the nutrition for 1 serving? Thanks
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1/8 of the whole recipe.
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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.
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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
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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!
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Love that all the nutritional info is there! Thank you!
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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!
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