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The Best Coconut Flour Brownies

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 minutes
Cook Time 25 minutes
Cool Time 40 minutes
Total Time 1 hour 20 minutes
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