Craving fudgy, chocolatey brownies without the guilt? These coconut flour brownies are everything you want—rich, moist, and satisfyingly dense—without the carbs, gluten, or sugar crash. And if you’re looking for even more ways to indulge while staying keto, the Ultimate Keto Recipe Cookbook is filled with desserts like this one—designed to keep your goals on track and your cravings in check.

If you love bright and refreshing desserts too, the Refreshing Lemon Sorbet Recipe – Keto-Friendly and Dairy-Free is a tangy, palate-cleansing option worth trying after your chocolate indulgence.

The Best Coconut Flour Brownies

These coconut flour brownies are rich, fudgy, and satisfyingly dense—without the carbs, gluten, or sugar. With just a handful of wholesome keto ingredients, they deliver the perfect chocolate fix while supporting your low-carb lifestyle.

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Prep Time 15

Cook Time 25

Cool Time 40

Total Time 1 20

Course Dessert

Cuisine Gluten-Free, keto, low carb

Servings 16 brownies

Calories 160 kcal

Equipment

8×8-inch square baking pan
Parchment paper
Mixing bowls
Hand whisk or electric mixer
Measuring cups and spoons
Rubber spatula
Sifter or fine mesh sieve

Ingredients

Dry Ingredients:

½ cup coconut flour spooned and leveled
½ cup unsweetened cocoa powder Dutch-processed or natural
¾ cup low-carb sweetener erythritol, allulose, or monk fruit blend
½ tsp baking powder
¼ tsp salt

Wet Ingredients:

4 large eggs room temperature
⅓ cup melted coconut oil or butter
1 tsp vanilla extract
Optional: ½ tsp espresso powder for deeper chocolate flavor

Optional Mix-Ins:

½ cup sugar-free chocolate chips
¼ cup chopped nuts walnuts, pecans, etc.

Instructions

Step 1 – Prep the Oven and Pan:

Preheat oven to 350°F (175°C).
Line an 8×8-inch square pan with parchment paper, leaving an overhang for lifting. Lightly grease if desired.

Step 2 – Mix the Dry Ingredients:

Sift coconut flour, cocoa powder, baking powder, and salt into a medium bowl.
Add the sweetener and stir until well combined.

Step 3 – Whisk the Wet Ingredients:

In a large bowl, whisk the eggs until frothy (about 1–2 minutes).
Gradually drizzle in the melted coconut oil or butter while whisking.
Add vanilla extract and optional espresso powder.

Step 4 – Combine and Rest the Batter:

Gently fold the dry mixture into the wet mixture using a spatula until just combined.
Let the batter rest for 5 minutes to allow the coconut flour to hydrate.

Step 5 – Add Chocolate Chips and Nuts (Optional):

Fold in chocolate chips and/or chopped nuts, if using.

Step 6 – Bake:

Pour the batter into the prepared pan and smooth the top evenly.
Bake for 20–25 minutes. Begin checking at 18 minutes—look for moist crumbs on a toothpick (not dry).
Do not overbake for fudgy texture.

Step 7 – Cool and Slice:

Let the brownies cool in the pan for 10 minutes.
Lift out using parchment overhang and cool completely on a wire rack before slicing into 16 squares.

Notes

Nutrition (Per Brownie)

Calories: 160 kcal
Total Fat: 14g
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Protein: 4g

Keyword coconut flour brownies, gluten-free chocolate brownies, keto brownies, low carb dessert

Why Coconut Flour Brownies?

Traditional brownies made with all-purpose flour and sugar can derail your low-carb lifestyle. But coconut flour changes the game. Here’s why it’s ideal for keto baking:

Low Net Carbs: Only about 4g net carbs per ¼ cup.
High Fiber: Roughly 5g per tablespoon to support satiety and digestion.
Rich in MCTs: Boosts energy and supports ketosis.
Great Texture: When used correctly, coconut flour gives a moist and tender crumb.

These benefits make coconut flour the perfect base for keto brownies that are both nutritious and decadent.

Key Ingredients and Their Roles

Here’s what you’ll need to make these brownies and why each ingredient matters:

1. Coconut Flour (½ cup)

Purpose: Adds structure without the carbs of wheat flour.
Tip: Spoon and level it into the measuring cup—don’t pack it down.

2. Unsweetened Cocoa Powder (½ cup)

Purpose: Provides that deep chocolatey richness.
Tip: Dutch-processed cocoa offers a smoother taste; natural cocoa gives a slight tang.

3. Low-Carb Sweetener (¾ cup)

Options: Erythritol, allulose, or monk fruit blends.
Tip: Blend erythritol with stevia to reduce any cooling aftertaste.

4. Eggs (4 large)

Purpose: They bind and help the brownies rise while keeping them moist.
Tip: Use at room temperature for better mixing.

5. Melted Coconut Oil or Butter (⅓ cup)

Purpose: Adds healthy fats and a rich mouthfeel.
Tip: Ghee gives a deeper, nutty flavor if preferred.

6. Baking Powder (½ tsp) & Salt (¼ tsp)

Purpose: Give the brownies lift and enhance flavor.

7. Optional Mix-Ins

Sugar-Free Chocolate Chips (½ cup) for melty chocolate pockets.
Chopped Nuts (¼ cup) for crunch and added healthy fats.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).
Line an 8×8-inch square pan with parchment paper, leaving an overhang on the sides for easy lifting.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together coconut flour, cocoa powder, baking powder, and salt.
Add your low-carb sweetener and stir to combine.

Step 3: Prepare Wet Ingredients

In a separate large bowl, whisk eggs until frothy (1–2 minutes).
Slowly drizzle in melted coconut oil or butter while whisking.
Stir in vanilla extract and optional espresso powder.

Step 4: Combine and Rest

Gradually fold dry ingredients into the wet mixture.
Let the batter rest for 5 minutes to allow the coconut flour to hydrate and thicken.

Step 5: Add Extras

Gently fold in chocolate chips and/or nuts, if using.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top.
Bake for 20–25 minutes. Begin checking at 18 minutes—look for moist crumbs on a toothpick.

Step 7: Cool Completely

Cool in the pan for 10 minutes, then lift out using the parchment paper and let cool fully before slicing.

Tips for Fudgy Perfection

Measure Carefully: Too much coconut flour = dry brownies.
Don’t Overmix: Mix until just combined for tender texture.
Don’t Overbake: Brownies should look slightly underdone in the middle.
Add Sea Salt on Top: A light sprinkle intensifies the chocolate flavor.
Rest the Batter: Always allow coconut flour to absorb the liquid before baking.

Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Lasts up to 7 days.
Freezer: Slice and wrap individual pieces. Thaw overnight or microwave for 10–15 seconds before serving.

Creative Brownie Variations

Switch things up with these fun and flavorful add-ins:

Peanut Butter Swirl: Drop sugar-free peanut butter and swirl before baking.
Mint Chocolate: Add ½ tsp peppermint extract and top with mint chocolate chips.
Berry Bliss: Mix in ¼ cup freeze-dried raspberries for tart pops of flavor.
Spicy Kick: Stir in ¼ tsp cayenne pepper for a hint of heat.
Nut-Free Option: Substitute sunflower seed flour and omit nuts (adjust moisture as needed).

If layered desserts are your thing, the Keto Banoffee Pie (Gluten Free) offers a luscious blend of caramel, banana flavor, and whipped cream—all while staying low carb.

Nutrition (Per Brownie – 16 Servings)

Calories: ~160
Total Fat: 14g
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Protein: 4g

These values can vary depending on mix-ins and brands used.

Frequently Asked Questions

Can I make these ahead of time?

Yes—store in the fridge or freezer. They reheat well and stay fudgy.

Why are my brownies dry?

This is usually due to too much coconut flour or overbaking. Follow the recipe closely and check early.

Can I use almond flour instead?

You can, but the texture will be different—less fudgy and more dense.

How do I reheat frozen brownies?

Let them thaw at room temperature or microwave a single piece for 10–15 seconds.

Are these dairy-free?

They can be! Use coconut oil instead of butter and dairy-free chocolate chips.

Final Thoughts

These coconut flour brownies are proof that keto desserts don’t have to be dry, bland, or boring. With simple ingredients, proper technique, and a little creativity, you can enjoy rich, fudgy brownies that keep you in ketosis and satisfy every chocolate craving.

Craving something more tropical and cake-like? Try the Key Lime Bread Coconut Cake Loaf for a sweet, zesty bite that fits seamlessly into your keto lifestyle.

So why not bake a batch today?

Disclaimer: Every recipe on Keto Master is intended to suit a ketogenic way of eating, but personal needs and responses may differ. Always adjust according to what works best for you, and consult a healthcare provider if you’re unsure. This site also includes affiliate links—if you make a purchase through them, we may earn a small commission, with no extra cost to you. Your support keeps our keto kitchen running—thank you!