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
LOVE THIS! I’m now a big fan of using beetroots in baking, they’re ideal for natural colouring and they add a sneaky dose of health to my baked goods. Aside from cakes, risotto and juices, I just can’t stomach beetroot.
Help! I just made these and mine didn’t turn out pink:) They are super tasty & chewy, but definitely not pink! Should I have used chick peas instead of the black beans? Thanks for any advice! Great guest recipe, but I figured it would be because every recipe from Chocolate Covered Katie is delicious!
Katie do you ever submit your recipes to findingvegan.com? I follow your blog, and I follow findingvegan and I feel like I’ve never seen you on there. It’s an amazing site.
I commented on FB yesterday and commented on the email, but failed to comment on this page. Hopefully I’m not too late. I need a vitamix as my bullet (used several times s day), is on it’s last leg! I LUV, LUV, LUV your recipes and go yo them every day. You are s tock star and super sweet. Thank you for all that you put into this site and all that you give to your loyal readers. 🙂
Jacquee, a frequently hungry and very satisfied reader 🙂
Hello!
I tried making those the other day and I was trying to go for the color they had in the picture but it didn’t work… It was slightly red-ish but still brown (from the cocoa powder). Initially I had added 1 small boiled beetroot but it wasn’t red so I added another 2 small beetroots but they still refused to turn red or even purple. Although they did taste quite good. I was also wondering if you can sub maple syrup with a few dates and stevia? Thanks!
These were really “healthy” tasting according to my family. I liked them, but I think they could have been a little more chocolate-y. Maybe adding more cocoa powder (and sweetener to match) would make these even more brownie-like!
I loved these brownies but when i made them but the color was not the same in the picture and they were just barely pink but more of a brown color. how did you get them to be this color
Hello Katie,
This is my first comment here. I love so much your site Katie ! and of course all of your recipes, so yummy and healthy.
I just wanted to give my experience with this recipe, probably because this one didn’t turn well.
I did it yesterday and the brownie didn’t turn out pink. My brownie was light brown. I used chick peas and the right amount of chocolate. I think it’s very disappointing. Maybe Lola could tell us the exact measurment for the beetroot ?
I think the color is a huge part of the attractiveness for the recipe. 😉
The batter was very dry so I had to add more water/almond milk.
I know that all of your recipes are very precise. I think that Lola should make adjustment to the recipe. So everyone can have the same result.
I found that the brownie wasn’t sweet enough but it’s probably a question of taste.
On her instagram I can notice that she came with 3 different recipes and a lot of difference between them…
I’m sorry for my approximative English. I’m french.
Have a lovely day
Audrey 🙂
I’m sorry for my English.
But I had to
Made these today, they are delicious! I used honey instead of the syrup and they came out great. Only problem is I was looking forward to the bright color and mine came out looking like a pretty dark brown-reddish color. It was pretty thick when I mixed it and I needed double the milk, so I may have not used enough beet in the recipe… I may have to try the recipe again next week with more beet… dang it. 😛
I just made these and they are not even slightly red. They are moist because I added more milk but it’s the same color I expect regular brownies to be
What caused this problem? Lola made them several times and they are always red/purple
Hey, can I sub the beans for more beets? to make them more colorful?