These simple keto brownies are rich, chewy, and decadent and are perfect for any occasion! These brownies have only 2.4g net carbs and are gluten, dairy, and nut free!
I love brownies and have been making coconut flour brownies for years. However, since I committed to keto, I’ve had to make changes to my recipe to adapt to my lifestyle.
Enter keto coconut flour brownies! These brownies are so delicious; even my kids liked them! They check all the boxes for what a good brownie should be; chewy in the middle, a thin crust on top, and rich in chocolate flavor.
How To Make Coconut Flour Keto Brownies
You’ll need coconut oil, sugar-free chocolate chips (I like this brand), erythritol or granulated monk fruit, eggs, vanilla, unsweetened cocoa powder, and coconut flour for this recipe.
Start by mixing the eggs and erythritol together until smooth. Then, add in the vanilla extract, cocoa powder, and coconut flour. Mix well and set aside.
In a separate bowl, add the chocolate chips and coconut oil. Place the bowl in the microwave for 30 seconds or until the chocolate melt. Alternatively, you can warm the chocolate and coconut oil in a small pot over the stove.
Pour the melted chocolate into the batter of these keto brownies. Mix until thoroughly combined.
Pour the batter into a lined 8inch by 8inch pan. Spread evenly over the pan and place in the oven.
Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool before cutting.
KETO BROWNIES FAQ
Can I use almond flour instead of coconut flour? Yes, you will need 2 1/2 tablespoons of almond flour to substitute the 1 tablespoon of coconut flour.
Can I add walnuts to these keto brownies? Sure! Walnuts can be mixed into the brownie batter to sprinkled to the top of the brownies before baking.
Can I use regular sugar or coconut sugar instead of erythritol? Yes, you can use any granulated sugar in place of erythritol in this recipe.
PrintKeto Brownies made with Coconut Flour
These simple keto coconut flour brownies are rich, chewy, and decadent and are perfect for any occasion!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup coconut oil
- 1 cup stevia-sweetened chocolate chips
- 3/4 cup erythritol
- 1 teaspoon vanilla extract
- 2eggs
- 2 tbsp cocoa powder
- 1 tablespoon coconut flour
Instructions
- Preheat the oven to 350 degrees.
- Start by mixing the eggs and erythritol together until smooth.
- Mix in the vanilla extract, cocoa powder, and coconut flour. Mix well and set aside.
- In a separate bowl, add the chocolate chips and coconut oil.
- Place the bowl in the microwave for 30 seconds or until the chocolate melt. Alternatively, you can warm the chocolate and coconut oil in a small pot over the stove.
- Pour the melted chocolate into the keto coconut flour brownie mix. Mix until thoroughly combined.
- Pour the batter into a lined 8inch by 8inch pan. Spread evenly over the pan and place in the oven.
- Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool before cutting.
Nutrition Facts
- Serving Size: 1 brownie
- Calories: 182
- Fat: 15g
- Carbohydrates: 34g (2.4g net carbs)
- Fiber: 7.9g
- Protein: 3.5g
very nice recipe
I was so excited to make this, but it turned out horrible and I threw the whole thing out. I followed it exactly, except I cooked it for like 40 minutes, because it never set. It’s basically all oil and no flour…is there a mistake in the recipe or did I “overcook” it, except it never really cooked…I feel like the oil and flour ratio is way off, but I know this is keto. 🤷🏻♀️ I want to love it, but it just didn’t turn out. Help!
I had the same problem. I tested it after the 18 minutes and the skewer was not clean, and the mixture looked uncooked in the middle. I let it go for another 10 minutes, but the skewer was still not coming out clean. I turned the temp down a bit as it started to burn and let it go for another 10 minutes. By then it was firm but when it cooled it was hard and more like a biscuit. I still ate them and scraped off the burnt bits but I would have liked to know how it was supposed to turn out. *Sigh*. The only ingredient that was a bit different was the chocolate chips, which were made with ordinary sugar as I couldn’t get the stevia-sweetened ones. Would that have been the problem? I thought that maybe next time I would take the cake out of the oven after the 18 minutes and see if it set as it cooled.
how can 34 carbs reduce to 2+ carbs with 7 + fiber?
Hi Lois, the sugar alcohols in the stevia-sweetened chocolate chips and erythritol do not count toward net carbs. Hope this helps!
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Oven temp?
Oops! It’s 350 degrees. I’ve updated the recipe card. Sorry about that!
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What is the oven temperature?
It’s 350. I’ve updated the recipe card. Sorry about that!
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