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
Oh my word, these are STUNNING. If I ever needed a reason to finally try beets in recipes, this is it. This is going to be the next desert recipe I make, and doubtless after that I’ll be a complete and devoted beetroot convert. <3
You never cease to amaze! They are the cutest brownies I have ever seen! <3
May I know what type of oats I’m supposed to luse? 😉
Hi there – I just tried to make these after admiring them on @lolacooks for weeks. But the “batter” was incredibly dry. I triple checked and I used all the right amounts of ingredients – what do you think went wrong?
Thanks for the help!
Beets are so awesome! Love this recipe 🙂
This looks amazing! I love the pink color 🙂
What type of oats is it? 🙂 Not sure if my comment got in yesterday :/
I would guess that you can use either old fashioned rolled oats or quick oats. It shouldn’t matter since they will just be ground up in the food processor anyway.
I reached out to Lola as well for this answer, but I haven’t heard back yet so I figured it couldn’t hurt to ask you both. I made these yesterday and while they were tasty, the were not red (& a little dry). Any idea what the measurement for the 1/2 large beet would be? I’m guessing I could probably add more beets to get the color/texture I’m looking for, but I want to make sure that I don’t over add next time. Thanks!
hi,
how many baby beets (cooked & packaged from trader joes) can you sub for the 1/2 cooked beet root?
thanks!
Thanks for the recipe! I made these this morning to take to work. Of course I’ve probably consumed 1/5 [okay, omit “probably”] of the brownies by myself. I love the dense texture and beautiful color. I used garbanzo beans to have a lighter, more vibrant red. I also added white chocolate chips [not vegan!] instead of dark chocolate. Next time I think I’ll omit the chips and top them with vegan cashew cream cheese icing. I found the texture pretty dry so I ended up adding more almond milk. Also, in the directions there is no reference to the 1/4 tsp of salt. And it would be helpful if the ingredients were listed in the same order that they are referred to in the directions. Other than that, awesome recipe. I might be picking up more ingredients to make these again before the week is up.