These low carb keto brownies are made with coconut flour and just a few other keto-friendly ingredients. They’re rich & fudgy, and incredibly decadent. And, they’re easy to make too.
Keto Brownies Made With Coconut Flour
If you’re looking for a SUPER FUDGY Keto Brownie Recipe, you’ve found it!
They’re…
- Chewy
- Dense
- Rich
- Gooey
- Packed With Chocolate
- & Sinfully delicious
They’re honestly the best coconut flour keto brownies I’ve ever made.
And I’ve made a lot of brownie recipes!
How to make coconut flour keto brownies
So, as I’m sure you could tell in the video, these brownies are very easy to make.
You’re pretty much just adding all of your ingredients into your food processor, combining them together, and baking!
How easy is that?!
That’s almost like making brownies out of a box easy.
Ingredients
Ok, so you’ll need some standard low carb ingredients to make these brownies.
Ingredients like…
- 1 Stick of Butter
- 3/4 Cup Keto Chocolate Chips
- 1/3 Cup of Unsweetened Almond Milk
- 3 Eggs
- 1/3 Cup Coconut Flour
- 1/2 a Cup Confectioners Swerve
- 1 1/2 Tbsps Unsweetened Cocoa Powder
- & 1/2 Tsp Baking Powder
I’m guessing a lot of you – if not all of you – have these ingredients in your kitchen already.
Especially if you’ve been doing the keto diet for a while. All of them are staple keto ingredients, and I personally use them in a lot of my recipes.
So if you don’t have one or two of them, this brownie recipe is a good excuse to stock your house!
Process
As always, for best brownie results, I recommend weighing out all of the ingredients on a food scale to the gram.
Ok, PSA is over….let’s get to the instructions!
The first thing you’ll want to do is pre-heat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Now, cut up the butter into smaller pieces and add them to a medium-sized bowl.
Next, add the semi-sweetened keto chocolate chips to the butter, and melt them together in the microwave. Now, stir those together, add the almond milk, and stir again.
Once a chocolate sauce forms in the bowl, add the eggs and stir again until combined.
Now, transfer that mixture to your food processor, and get out the dry ingredients.
Add all of those to the processor, and mix just until they combine with the wet ingredients. Once they do, scrape down the sides of the food processor, and mix quickly one last time.
At this point, you’ll want to cover an 8×8 baking dish with parchments paper, coat it with baking spray, and add the brownie batter to the dish.
Bake the brownies for around 30-35 minutes. Or, until you can insert a toothpick into them and it comes out dry.
Once you can do that, remove the brownies from the oven, and let them cool down. This is MASSIVELY important so make sure you do it!
The brownies will be soft, almost “fluffy” when they come out of the oven, but as they cool they’ll set and firm up. I like to let them cool for atleast 2 hours, but the longer you can let them set the better.
Then, once they’ve cooled, cut them up and enjoy them.
Sweeteners
As I mentioned, I used Confectioners Swerve to sweeten up these keto brownies, and it’s what I recommend using.
The only other sweetener I recommend is Lakanto’s Monk Fruit. You can substitute it 1:1 with Swerve which is great! However, you will have to blend it down into a powder to make it “confectioners” style.
That said, do not use Stevia. It’s FAR sweeter than Swerve.
Substituting Flours
Coconut flour is probably the trickiest flour to work with when it comes to low carb keto recipes.
So, I don’t recommend trying to substitute it with any other flours.
The reason for this is that coconut flour is SO ABSORBENT. Like, waaaaay more absorbent than ANY other kind of flour.
And, to be fair, this is a coconut flour keto brownie recipe…so why are you trying to substitute the coconut flour anyways?!
That said, I’ve made A LOT of low carb keto brownie recipes without it.
Storing these keto brownies
As far as storing these brownies goes, I recommend sealing them in an airtight container and leaving them out of the fridge.
They’re great the day you make them, but let me tell you guys, the next day they’re INCREDIBLE.
Ok, that’s it!
I hope you enjoy these coconut flour keto brownies. And if you have any questions about them let me know in the comments.
PrintKeto Brownies With Coconut Flour
These low carb keto brownies are made with coconut flour and just a few other keto-friendly ingredients. They’re rich & fudgy, and incredibly decadent. And, they’re easy to make too. Plus, each brownie has just 1.5g NET CARBS!!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 9 Brownies 1x
- Category: Dessert
- Cuisine: Keto
Ingredients
1 Stick (112g) Salted Butter
3/4 Cup (140g) Keto Chocolate Chips
1/3 Cup (86g) Unsweetened Vanilla Almond Milk
3 Large Eggs
1/2 Cup (75g) Confectioners Swerve
1/3 Cup (52g) Coconut Flour
1 1/2 Tbsps (7g) Unsweetened Cocoa Powder
1/2 Tsp (2g) Baking Powder
Instructions
Preheat your oven to 350ºF or 177ºC.
Cut the butter up into tablespoon sized cubes, add the keto chocolate chips, and microwave until the butter melts – about 1 minute.
Next, use a spatula to combine the chocolate chips and butter into a chocolate sauce.
Now add the almond milk, and mix that into the sauce.
When the almond milk has combined, add the eggs, and combine those into the mixture as well.
At this point, you’ll want to add the mixture to your food processor, and add all of the dry ingredients.
Once those are added, give them a quick mix, and scrape down the sides of the processor. ***DO NOT OVER MIX the ingredients.
After you scrape the sides, process the ingredients one last time.
Now, cover an 8×8 baking tray with parchment paper, coat it with baking spray, and add the brownie batter to the tray.
Then use a spatula to spread the batter out evenly in the tray.
Bake for around 30-35 minutes….you’ll know they’re done when you can insert a toothpick into them and it comes out dry. ***The toothpick doesn’t have to come out clean, it just has to come out dry!
Let the brownies cool down to room temperature in the tray. I like to let them set for 2+ hours.
They will be extremely soft and “cakey” to the touch when they come out of the oven. But as they cool, they’ll firm up, and the texture will become brownie like!
Store in an air-tight container for several days.
Notes
The Macros DO NOT include the “carbs” from Swerve. Swerve has 0 calories, so it should be tracked as 0 carbs. The FDA makes food companies list “sugar alcohols” as carbs, but that doesn’t mean they should be tracked as such. That’s why it’s ALWAYS important to look at the calories of sweeteners and determine the true carb count FROM THE CALORIES!
7g Carbs – 5.5g Fiber = 1.5g NET CARBS a piece
Nutrition
- Serving Size: 1 Brownie
- Calories: 240
- Fat: 22
- Carbohydrates: 7
- Fiber: 5.5
- Protein: 3
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Unbelievably FUDGY!! Tyfs
★★★★★
Perfectly delicious, fudgy chocolate brownie recipe! YUM!
★★★★★
I made mine with coconut oil (unrefined) instead, added some almond extract, vanilla, pinch of salt, blueberry lav almond milk, and more lavender and some rose flowers to scent and flavor it (i love flowers in my chocolate goods this time of the year :)) and they came out the bomb dot com. Amazing. The coconut oil at room temp sets them up more and they maintain a crunchy top that way, but I bet with butter or a butter alternative they would have been more cakey/fudgy texture. I just prefer mine with a crisp top. Anywho, will make again and in case all of you shuttered at the thought of flowers in your baked goods—rose in particular mellows out and smoothes/blends flavors well together. If you’ve had butter almond cookies odds are if they were authentic they had some rose water in them ;). If they were truly European style ones that is.
★★★★★