Soft, rich, and ultra fudgy, you will fall in love with this simple low carb chocolate coconut flour brownies recipe!
Coconut flour brownie recipe
Ever since I published a post on Keto Dessert Recipes, my inbox has been flooded with requests from readers for even more keto desserts.
And many of you have been asking if I have a recipe for coconut flour brownies.
Luckily, I discovered there is already a brownie recipe on my site that, with just a few changes, could easily be suitable for someone following a low carb diet.
While I am not personally on a grain free diet or advocating for any particular way of eating here with this post, I do like to make recipes that everyone can enjoy.
And I’ve actually been making and serving a version of these brownies for years, since long before the keto diet became popular.
Many readers who have tried the recipe are also not eating low carb or counting calories, yet they still love the brownies too.
People also love this Keto Cheesecake
Flourless brownies
Coconut flour isn’t really flour at all. It is simply dried and defatted coconut meat that’s been ground to a fine flour consistency.
High in fiber, gluten free, and low in digestible carbohydrates, coconut flour is really intriguing to work with.
However, coconut flour cannot be substituted in a 1-to-1 ratio for regular flour in most baked good recipes, including quick breads, dessert bars, cookies, and brownies.
Repeat, cannot.
Coconut flour soaks up water like a sponge, and therefore you need a much higher liquid-to-flour ratio when using it than you would in a recipe calling for regular flour.
If you are not on the keto diet, feel free to use regular or unrefined sugar in the recipe.
Or for a different brownie recipe entirely, you might also like my Sweet Potato Brownies, Black Bean Brownies, Vegan Brownies, or Ultimate Unbaked Brownies.
I am working on a recipe for dark chocolate avocado brownies made with almond flour. Hopefully that one will be up soon, as I firmly believe one can never have too many options when it comes to brownies.
Coconut Flour Brownies
Ingredients
- 1/2 cup water
- 1/2 cup coconut oil
- 1/4 cup yogurt (dairy free brands work too)
- 1 tsp pure vanilla extract
- 1 tbsp ground flax
- 1/2 cup coconut flour
- 6 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar or xylitol
- 1/4 tsp each: baking soda and salt
- chocolate chips or sugar free chocolate chips
Instructions
- *For frosting, I like to stir together 1/2 cup each of cocoa powder and melted coconut oil, then sweeten with either 2 1/2 tbsp pure maple syrup or—for a keto version—vanilla stevia drops to taste. Spread over the brownies, then refrigerate 20 minutes or so, and the sauce will harden into a delicious chocolate shell.To make the coconut flour brownies: Whisk together first 5 ingredients, and let sit at least 10 minutes if time allows (or refrigerate overnight). Preheat oven to 350 F. Line an 8×8 pan with parchment. Stir all remaining ingredients into the wet, smooth into the pan, and bake on the center rack 17 minutes – they should look underdone when you take them out. Let cool, then refrigerate the underbaked brownies overnight. This “overnight trick” is one of my favorite tricks, because the brownies will firm up while retaining their fudginess instead of becoming dry like they might if baked longer. Most brownies are also much sweeter and better textured the second day anyway.View Nutrition Facts
Notes
More Healthy Low Carb Desserts
What a great color! I love it!
The Beet strikes again! Loving the colour of these, I can only imagine how amazingly soft and scrumptious these must be *dreams on*
Have a lovely weekend Katie! xx
I am going to go check out her Instagram page RIGHT NOW! Such a great guest post, definitely want to make these!
These look like great airy brownies. When you say to use a pan half the size of a 9×13, do you just mean an 8×8? Half a 9×13 pan would be about 58in2, so an 8×8 would be close.
Amazing colour! I love using beets for red velvet cake. These brownies might be great with some home made raspberry ice cream. Thanks for sharing your new friend 🙂
It’s funny to see the posts about the color….my first reaction was “gross color.” I am sure they taste amazing. Will have to cover with Katie’s healthy cream cheese frosting…
How do you cook the beet?
These look amazing! I don’t have an Instagram account and don’t want one, so I’m going to ask a question here, and hope someone can help me. What is the final measurement of the 1/2 of a large cooked beet? A 1/2 c., a cup??? Thanks in advance!
Don’t worry, I’m 18, never had a Facebook, Instagram, Twitter, just got my first smartphone last month….I’m WAY behind the times! But I’m old skool anyways, so it doesn’t bother me.
Is it weird I’ve never had red velvet anything? These brownies look so deliciously gooey in the second picture that I’m totally investing in some beets as soon as I move back in home from college. A great guest-recipe choice!
Thanks! Good to know I’m not alone. I’m old school too. 🙂 I’m going to be 45 this year and I’ve never had a cell phone, lol!
Oh my gosh, you rock!
Aww, thank you! Right back at ya! <3
Those are gorgeous Katie! I think I am love with these new pink brownies. Thanks for sharing.
How to you cook beet root? Could regular cooked beets (not root) be used? If so, how do you cook beets? I see lots of recipes that require this and I have no idea!
I have never actually baked with beets yet, but I can tell you how to cook them and how I will when I can make this recipe! I wash the beets, rub a touch of olive oil on the outside, wrap them in a foil pouch with some room for air inside, and bake them between 375-400 for 50-60 minutes. I give a range because I usually put them in while I am cooking something else. So longer for the lower temp, etc. Then I let them cool and when I can hold them, the outside just peels right off without a knife!
What a great idea to just pop a few in when you’re baking potatoes. Then, you could have some on hand in the freezer for recipes like this!
Love the color of the brownies!
Intriguing! Of course, we eat cake with carrots (similar to beets) and peanuts or peanut butter (legumes like black beans) in it all the time. I wonder if you can use baby food beets instead of cooking a beet? I’m sure you could use canned beets.
Hi, I’d love to make these Red Velvet Brownies, but am totally unable to tolerate even gluten-free oats. What can I use as a substitute for the oats in this recipe? Can I use Quinoa flakes?
You can probably sub a scant 1 3/4 cup flour of choice (probably not coconut flour), since you grind the oats into a flour anyways. Don’t quote me, but I’ve done something very similar and it worked 🙂
Red velvet is my favorite dessert so I always love seeing these recipes pop up on my reader. Thanks for sharing!
Hello Katie ! i wanted to say a big thank you because you are so beautifu and amazing your recipes had helped me a lot ! and inspire me to make a healthy recipes ! my instagram is @pb_queen and if you see it i am recoverin from an eating disorder and your so yummy and healthy recipes had helped me a lot to lose the fear of eating and that i can enjoy delicious food without feeling guilty 🙂 it would make me so happy if you could follow me there it will mean a lot for me ! also i want to start doing like a healthy recipe blog there do you have any advice hehe sorry if i bother you ! i love you so much and i wanted to say that you are such an amaizzing and beautiful person ! i love you so much ! and it would mean so much if you could check out my instagram and follow me because i love you so much and it would motivate me a lot to keep moving forward in my journey and beat my fears ! katie i dont know how to say in words how much i love you and that you are a truly role model for me ! i love you so much and i hope that your life will be full of blesings ! love you so much and i hope we can talk soon again ! with loads of love Paula Bustamante 🙂