coconut flour brownies

These brownies could also be called gluten free brownies or paleo brownies. Whatever name you want to use, they are easy and delicious!

Coconut Flour Brownies

coconut flour

cocoa powder

ghee (or butter, melted)

eggs

honey

vanilla

espresso (optional)

Preheat oven to 350 F. Grease 9 x 9 baking dish.

Mix all ingredients together with whisk or hand mixer.

Pour into prepared baking dish.

Bake for 30 - 35 minutes - until a knife inserted comes out clean.

Cool before cutting.

Grain-free coconut flour brownies that are rich, moist, fudgy and so chocolatey!

coconut oil

almond butter*

tsp pure vanilla extract

coconut sugar**

cacao powder

sea salt

chocolate chips, optional***

These are the best Coconut Flour Brownies! They are made with just 7 simple ingredients and have a rich and fudgy texture. No one will guess that they are gluten-free &amp; Paleo friendly!

eggs ((200 grams; at room temperature))

cacao powder ((28 grams; or cocoa powder))

coconut sugar ((158 grams;

salt ((3 grams))

vanilla extract ((4 grams))

coconut oil ((68 grams))

dark chocolate chips

Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)

In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)

Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn&#039;t wiggle when you gently shake the pan.

Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.

https://content.jwplatform.com/videos/V1H0RAr6.mp4

These are the best coconut flour brownies! They are rich and fudgy, and naturally gluten-free.

These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.

Coconut Flour Brownies Recipe

Swerve Sweetener

butter (melted but not hot)

eggs (room temperature)

tsp vanilla extract

tsp baking powder

tsp salt

water

heavy whipping cream

unsweetened chocolate, (finely chopped)

tbsp powdered Swerve Sweetener

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet...

baking powder

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

salt

Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least...

chocolate

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Ice is water frozen into a solid state. Depending on the presence of impurities such as particles of soil or bubbles of air, it can appear transparent or a more or less opaque bluish-white color. In the Solar System, ice is abundant and occurs naturally from as close to the Sun as Mercury to as...

Preheat the oven to 350F and line a 9x9 inch metal baking pan with parchment paper with overhanging edges for easy removal. You can also use an 8x8 inch pan but the brownies will take longer to bake through.

In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.

Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tbsp water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).

Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges.  Bake 15 to 20 minutes, until set.

Remove and let cool in the pan. Lift the brownies out by the edges of the parchment paper and set on a cutting board.

In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).

Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.

Spread over the cooled brownies and let set 20 minutes before cutting.

Chocolate Ganache Frosting

https://www.youtube.com/watch?v=Kxaun73oK9c&t=1s

These coconut flour brownies are rich and fudgy, and sure to please. They are keto and grain-free, with a delicious chocolate ganache frosting. A sugar-free treat the whole family will love.

https://alldayidreamaboutfood.com/coconut-flour-brownies/

Keto Coconut Flour Brownies

These brownies are a gluten-free combination of coconut flour, sugar, eggs, vanilla, and pecans for a soft, chewy, and decadent dessert. These are so delicious that you won&#039;t be missing traditional brownies.

sugar

vanilla extract

instant coffee (optional)

pecans (optional)

Preheat your oven to 325° F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.

Melt together the coconut oil and chocolate (either in a saucepan on the stove on low heat or in a bowl in the microwave). Add sugar, eggs and vanilla extract, and optional instant coffee granules. Whisk to combine.

On top of the wet ingredients, add coconut flour and sea salt. Stir the dry ingredients into the wet mixture until a smooth batter forms.

Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.

Bake the coconut flour brownies for about 25 minutes. The top should look set and the centre will be no longer jiggly.

Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.

Store the brownies refrigerated in an airtight container for up to a week.

https://www.youtube.com/watch?v=Egl061mogZY

Let's make Coconut Flour Brownies! This decadent sweet treat is gluten free, paleo and can be made low carb / keto friendly
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INGREDIENTS:
• 1/2 cup coconut oil, melted
• 4 oz unsweetened chocolate
• 1-1/4 cup coconut sugar, muscovado sugar or granulated sweetener (use my code LEELA to get 20% OFF Lakanto golden sweetener: https://bit.ly/3jZ19pP)
• 3 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee, optional
• 1/3 cup + 1 tablespoon coconut flour
• 1/2 teaspoon sea salt
• 1/2 cup pecans, optional

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How to Make Coconut Flour Brownies

This easy Keto Coconut Flour Brownies Recipe is ready in under 30 minutes with only 1 grams of net carbs per serving

Coconut Flour

Unsweetened Cocoa Powder

Brown Crystal Sweetener (note 1)

Baking Powder

Sea Salt

Eggs (at room temperature)

Melted Coconut Oil

Almond Milk

Vanilla Extract

Sugar-Free Chocolate Chips

Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Slightly oil with coconut oil. Set aside.

In a mixing bowl, whisk coconut flour, cocoa powder, sea salt, baking powder, and erythritol. Set aside.

In another bowl, beat eggs, melted coconut oil, almond milk, and vanilla extract.

Pour the liquid ingredients into the dry ingredients and stir to combine.

Stir in 1/3 cup sugar-free dark chocolate chips if you like.

Transfer the batter to the prepared pan, and spread it evenly.

Bake for 20-25 minutes on the center rack, or until a toothpick inserted in the center comes out with a few moist crumbs. You know they are ready when the edges are dry, and the middle still looks moist and soft.

Cool down on a cooling rack and slice into 16 squares.

Amazing recipe. The texture is similar to cake-like brownies (when eaten warm), which I like. The taste is like a nornal dark chocolate brownie. It does not taste like eggs at all, like some coconut flour recipes do. Simple, easy, tastes great, feels great.

These brownies were incredible. Best healthy brownies with coconut flour. I’ve tried many other recipes but none of them even come close. I added some protein powder and walnuts.. simply delicious.

I love all your brownies, but I think that these ones might be the best.

Followed the instructions precisely and it came out absolutely perfect. I'm normally not a huge fan of coconut flour, but this is genius

https://content.jwplatform.com/videos/iRvOP7bg.mp4

These Coconut Flour Brownies are easy, gluten-free, and low-sugar brownies perfect as fudgy healthy brownies any time of the day.

Coconut Flour Brownies (1g Net Carbs)

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!

The Best Coconut Flour Brownies

coconut milk

cocoa powder (unsweetened)

coconut oil (melted)

sweetener

chocolate chips (or chopped dark chocolate)

Preheat your oven to 350°F (180°C). Line a 9x9 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.

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!)

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!

Hi,

These brownies look delicious. I have question regarding the sweetener. Since sugar alcohols cause blood clotting, I try to limit them in recipes. Can I cut the sweetener to half and use monk fruit extract drops for tlrest of the sweetness. Will it affect the texture of the brownies? Thanks

Love that all the nutritional info is there! Thank you!

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.

https://content.jwplatform.com/videos/m68Ec55J.mp4

: Enjoy these deliciously gooey coconut flour brownies, made simple and quick! With just a few ingredients and 5 minutes of prep, these chocolatey treats have only 2g net carbs per serving.

Quick &amp; Gooey Coconut Flour Brownies

These keto coconut flour brownies bake up moist, rich, and super fudgy, with simple ingredients and just 1.7g net carbs each.

Coconut Flour Brownies (Moist & Fudgy)

ChocZero Sugar-free Dark Chocolate Chips ((divided))

Besti Monk Fruit Allulose Blend

Unsalted butter

Dutch processed cocoa powder

Wholesome Yum Coconut Flour

Eggs

tbsp Heavy cream

tsp Vanilla extract

tsp Sea salt

Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8 in (20x20 cm) baking dish with parchment paper and grease lightly.

Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.

Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.

In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.

Add the dry mixture to the food processor and pulse until smooth.

Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.

Bake about 20-30 minutes, until the coconut flour brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

These brownies were delish!  I weighed the coconut flour and followed the recipe exactly.   I cooked mine for 25 min.   They were perfect.

These are INSANELY DELICIOUS!!! I love them even more than I already loved the Zucchini brownies because they’re lower in calories (so I get to eat more volume each day lol)!

One of the best brownie recipes we have tried.  You have perfected the chocolate/fudge like texture, thank you!

I’ve made these brownies at a dozen times and everyone just loves them! I’ve also added shredded coconut to the batter and the top for an even more coconut flavor! One of my favorite recipes! Keep it up, Maya!

I have made this twice now- this time for my birthday! These are hands down my favorite brownies!

Oh. My. Goodness! Holy Deliciousness!!!!
These are good beyond all belief! I cannot wait for my husband to try them. He has diabetes that does not want to be controlled, so we are very careful with what he eats. He misses this most of all. Not anymore!!

While waiting for almond flour to become available again, I made the coconut brownies on our snowy day today. I decided to put some peppermint extract in the recipe. Husband said it tasted like a peppermint patty ☺.  Both brownies taste great, but prefer almond flour. Now that I have NO ALMOND OR COCONUT FLOUR in my pantry, the brownies will taste even better while I am waiting for availability on almond flour, so I can order all my flours at one time. 😊

Holy crap! These were awesome.  Tasted like a regular brownie to us. Great with CarbSmart ice cream.

The next time you need a Paleo brownie recipe, try these Coconut Flour Brownies. They&#39;re naturally sweetened and have a rich, chocolate flavor you&#39;ll love. This recipe is gluten-free, dairy-free, and utterly delicious.

We have made these twice now, and enjoyed them tremendously! I used the weight measurements, and the recipe was easy to make. This is going to be in our regular rotation.

These Brownies are amazing!! My 8 year old and 4 year old, loved them. They didn’t notice the coconut flour. I feel so relieved they eat a healthy delicious dessert. Thank you so much for your healthy recipes.

So good! I used half coconut sugar and half bourbon aged maple syrup and topped with melted just 2/7th of Dr bronner organic chocolate bar and some grass fed butter and sprinkled cinnamon and coconut sugar!

Was really looking forward to making it but the brownie came out a mess though I followed the instructions. What confused me were the metrics- 6 tablespoons of coconut flour is not 42 grams.. So my dough came out very grainy and dry :(  I measured 6 tablespoons of coconut flour which was roughly 142 grams.. So disappointed and confused :(

I followed the recipe except for a small reduction in sugar and finally I was able to enjoy a tasty brownie without gluten. A real delight!

This is the best tasting recipe for grain free brownies! I love the fudgy texture!

I love this recipe but I adjust it for health reasons and use 50% less sugar and don't use coconut oil, it's still yummy.

Delicious. Thank you for this recipe. I reduced the sugar added a squeeze of maple syrup and apple purée and it came out really well. Not sweet which is what I wanted. It was rich and decadent. Highly recommend this.

My new favorite!   I subbed 2 bananas and 3 T xylitol for the sugar, used grapeseed oil instead of coconut, and 2 eggs and 2 flax eggs instead of four whole eggs.  I cut the temperature back to 335 in my glass pan and baked for 30 minutes.  Turned out perfectly.   I iced them with a chocolate icing I make with xylitol to keep it sugar free.  This was so delicious and I’m so glad it adapted well to the changes!    Thank you so much!

Thanks for another great recipe, I made the ganache using Bake Believe chocolate chips and the heavy cream heated, so good with a few strawberries on top.  I also used a Monkfruit/ Erythritol blend for the sweetener and did 6 cupcakes, baked about 18 minutes. Yum

They seemed a bit wet after 20 minutes, so I baked them a few minutes longer.   Delicious!  No ganache needed.  I will definitely make these again, maybe add a few nuts.

I found I needed snot twice the amount of coconut flour as called for. I live in NZ, so perhaps  our flour is quite different. I also used oil instead of butter, &amp; allulose as the sweetener. They have great structure fresh out of the oven, although they’re more like cake &amp; not fudgy but also not dry. Really tasty, thank you! 😘

These are easy to make and taste delicious!
Thank you for making it easy for me to indulge occasionally.

These are absolutely delicious and very easy to make.   I cut mine into 8 large pieces because its either then a nice breakfast (I've missed sweet breakfasts since doing keto) or a really substantial desert.  Although I calculates less carbs than on here, but it might depend which ingredients you get but based on my calculations it was 3.5g and 240 calories for a double portion.  I will be making these regularly, my son (adult son, who is also doing keto) absolutely loved them too.  I was very grateful to see actual measurements in grams too, rather than the annoying ambiguous ''cup'' measurements, so much that I will follow all day I dream about food for more recipes so that I can save time doing the conversions.

These were hands-down the BEST low-carb brownies I've made in 5+ years of being low-carb. I used equal parts allulose (Splenda brand) and Whey-Low as the sweetener, along with a couple squirts of Sweetleaf's Vanilla Créme stevia. The ganache really made these next-level. I really appreciate the coconut flour in this, and am looking forward to following you for more coconut flour recipes. I've been trying to get away from nut and other low-carb flours that can cause issues. THANK YOU!!

I made these yesterday.  Delicious! The best Keto Brownie recipe I have tried. (I didn't even put the frosting on as I forget to get heavy whipping cream.) This will become my go to recipe for brownies.

Also…I’ve made these 3 times now and they always turn out perfect.  I especially like them right out of the freezer.

This is the best keto brownie recipe, period! I have tried all the others, even your other one with almond flour, and this is the only cakey-style brownie I've found. This was EXACTLY what I was looking for!!

These coconut flour brownies are rich and fudgy, and sure to please. They are keto and grain-free, with a delicious chocolate ganache frosting. A sugar-free treat the whole family will love.

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