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My Coconut Flour Brownies Are Rich, Fudgy, and Never Dry
Coconut flour recipes sometimes get a bad reputation for being dry, but they don’t have to be. With the right ingredients and a little technique, you can make coconut flour brownies that are soft, gooey, and everything a brownie should be. I usually go for almond flour brownies when I want something classic, but I wanted a nut-free option that didn’t sacrifice texture or flavor. After lots of testing, this version totally delivers. Here’s why you’ll love them as much as I do:
- Deep chocolate flavor – These aren’t just chocolate-ish. With melted chocolate chips and cocoa powder, they’re full-on chocolate.
- Fudgy texture, not cakey or dry – I worked hard to get the perfect balance so these stay moist and rich. No dry, crumbly coconut brownies here.
- Ready in about 30 minutes – From melting to mixing to baking, these come together fast. Perfect when you need a chocolate fix in a hurry.
- Perfect for any lifestyle – These brownies are gluten-free, nut-free, have less than 2g net carbs per serving, and are just plain healthy. You’d never guess they’re made with coconut flour!
These coconut brownies are everything I want in a chocolate dessert. Make them with me and see what I mean!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut flour brownie recipe recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Sugar-Free Dark Chocolate Chips – I use these in the batter and on top. They make the fudgiest coconut flour brownies without any sugar, sugar alcohols, or weird ingredients.
- Besti Monk Fruit Allulose Blend – This is my go-to sweetener here because it makes the brownies soft and fudgy. Other sweeteners tend to dry them out.
- Butter – I usually go for grass-fed, but any unsalted butter will do. You can use coconut oil or ghee if you need it dairy-free or paleo, but the flavor will change a bit.
- Unsweetened Cocoa Powder – I use Dutch processed cocoa for a deeper, richer chocolate flavor. It gives the brownies that dark, almost brownie batter-like taste I love.
- Wholesome Yum Coconut Flour – This one’s a must for coconut flour brownies. It’s made from just one ingredient, high in fiber, and doesn’t make the brownies taste like coconut.
- Eggs – They hold everything together. I haven’t tested flax eggs here, but they might work if you need a sub. Let me know if you try it.
- Heavy Cream – You could also use full fat coconut milk instead.
- Vanilla Extract – Just a splash makes the chocolate flavor pop.
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How To Make Coconut Flour Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate. Gently melt the butter and chocolate chips in a double boiler, stirring now and then. Let it cool for a few minutes.
- Blend the wet ingredients. Pour the melted chocolate into a food processor and add the eggs, vanilla, and cream. Give it a few quick pulses to mix.
- Mix the dry ingredients. In a small bowl, stir together the sweetener, cocoa powder, coconut flour, and salt.
- Combine everything. Add the dry mixture to the food processor and blend until smooth and glossy.
- Assemble. Spread the batter into your prepared pan and sprinkle a few more chocolate chips on top.
- Bake and cool. I bake these until the top is set but still soft, and a toothpick comes out with just a little batter. Once they cool, these coconut flour brownies are rich, fudgy, and totally worth the wait.
My Recipe Tips
- Let your wet ingredients come to room temp first. If they’re too cold, the butter and chocolate can seize up and turn clumpy.
- Don’t pack the coconut flour. I spoon it into the measuring cup and level it off. It’s super absorbent, so even a little too much can dry out the brownies.
- I use a food processor to get a super smooth batter and break up any clumps from the cocoa or coconut flour. It just makes everything mix together better, but a hand mixer or whisk works too as long as you mix it really well.
- An 8×8 baking dish gives you the perfect thickness. If you use a bigger pan, the brownies will cook faster and might end up too dry.
- Skip the clean toothpick test. You want a few moist crumbs on it. If it comes out clean, your brownies are overdone.
- If your brownies turn out dry, it’s usually from overbaking. I pull them out when a toothpick has a few moist crumbs, and I’m careful not to add too much coconut flour or use too much erythritol, which can dry them out.
- I know it’s hard to wait, but letting them cool helps them firm up and hold together. Warm brownies will fall apart when you try to slice them.
Coconut Flour Brownies (Moist & Fudgy)
By
These keto coconut flour brownies bake up moist, rich, and super fudgy, with simple ingredients and just 1.7g net carbs each.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line an 8×8 in (20×20 cm) baking dish with parchment paper and grease lightly.
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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.
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Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
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In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
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Add the dry mixture to the food processor and pulse until smooth.
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Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 brownie or 1/16th of entire recipe
- Tips: Check out my recipe tips above to help you get the perfect texture, lock in moisture, and make sure your coconut flour brownies turn out rich and fudgy.
- Store: Store at room temperature in an airtight container for 2-4 days.
- Freeze: Wrap in plastic, then store in a freezer-safe bag or container for 4-6 months. Thaw in wrapping overnight before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Brownies
More Coconut Flour Dessert Recipes
Love baking with coconut flour as much as I do? Here are a few more coconut flour dessert recipes you’ll want to try next:
86 Comments
Irene L
0Has anyone tried to make these into Brownie bites in a mini muffin pan? I am wondering how long to cook them.
Maya | Wholesome Yum
0Hi Irene, I haven’t, but you definitely can! I don’t have an exact cook time, but I’d start checking around 10 minutes because they’ll bake much faster. Look for the same doneness indicator – a toothpick coming out with just little batter crumbs on it, but not totally dry or wet.
Irene L
0These brownies were delish! I weighed the coconut flour and followed the recipe exactly. I cooked mine for 25 min. They were perfect.
Wholesome Yum D
0Irene, that sounds perfect! So glad they turned out just right for you at 25 minutes. 🙂
Jules
0These 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)!
Wholesome Yum D
1Haha I love that, Jules! I’m so glad you’re obsessed with them and I totally get the extra-volume bonus! Nothing better than a treat that tastes amazing and fits your goals.
Maureen
0Can I double this recipe?
Maya | Wholesome Yum
0Hi Maureen, Yes, you should be able to do that and use a 9×13 pan. The timing might be different.
Sue
0One of the best brownie recipes we have tried. You have perfected the chocolate/fudge like texture, thank you!
Wholesome Yum D
0Thank you, Sue! I’m so happy to hear you loved the texture. That rich, fudgy feel is exactly what I was going for and I’m glad it’s one of your favorites!
Mike
0I’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!
Wholesome Yum D
0I love hearing that, Mike! The shredded coconut sounds like such a tasty twist. I’m so glad this one’s become a favorite for you!
sheboco
0I have made this twice now- this time for my birthday! These are hands down my favorite brownies!
Wholesome Yum D
0Aw, that makes me so happy to hear! I’m honored they’re your favorite brownies and I hope you had a great birthday!
Sheila Crawford
0Oh. 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!!
Maya | Wholesome Yum
0Thank you so much, Sheila! I’m so happy you liked them so much, and I hope your husband loves them, too. Best wishes to both of you!
GM Stuart
0While 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. 😊
Maya | Wholesome Yum
0Yay, I’m glad you like them both! We’re working on getting almond flour back soon!
Paula
0Holy crap! These were awesome. Tasted like a regular brownie to us. Great with CarbSmart ice cream.
Maya | Wholesome Yum
0Thank you so much, Paula! Yes, even better with ice cream. 🙂
Dharlee
0Hi, I do not have a food processor. Can I use my hand mixer? Thank you!
Maya | Wholesome Yum
0Hi Dharlee, Yes, that would probably work just fine. A hand mixer would introduce more air, so you may want to tap the pan on the counter to release air bubbles before baking.
Kelsey Stewart
0Is using a food processor necessary? Could I just whisk/beat it really well? The food processor I have doesn’t do a great job and I don’t use it enough to justify getting a new one.
Maya | Wholesome Yum
0Hi Kelsey, You could try doing it by hand, but the texture will be a bit different.
Sarah Burke
0Had high hopes for this recipe and it turned out unbelievably crumbly 🙁 I followed it to a tee, with the exception of using coconut sugar instead of allulose and regular baking chocolate in place of choc zero. The batter did seem very thick before putting it in the pan, so I also added an additional 1 tbsp of melted butter. Hoping some time in the fridge will bring out the fudgy texture I was aiming for. Where could it have gone wrong?!
Kathy
0These brownies are really fudgy and chewy when they’re not overcooked, which I did once. I keep them at room temperature in a covered dish, after putting them in the refrigerator after baking to fully cool them. This keeps them moist, otherwise they will get dry. Also, before serving these brownies, I coat them with powdered allulose. It’s become a guilty pleasure in our house which satisfies the craving for sweets without the guilt!!!
Maya | Wholesome Yum
0Hi Sarah, Sorry to hear that happened. While I haven’t tested the recipe with those particular swaps, what you’re describing sounds like the brownies were baked for too long. The time can vary depending on various factors like your oven, the baking dish you use, and possibly the swaps you made, so I recommend checking on them sooner next time and using the doneness indicators I cover in the post. Hope this helps for next time!
karla Torosian
0These were so good. I have been trying keto brownie recipes for years now and every time they come out awful. I even tried making up recipes, something I am usually pretty good at, but not with brownie. Thanks for this delicious recipe.
Marissa
0I’ve used this recipe for over a year now for my home bakery and it’s a huge hit! They’re so fudgy and moist and I find that they somehow taste even better the next day. So good and definitely recommend!
Stephanie
0I love the base of this recipe. I have a sensitivity to maltitol, so any sugar-free chocolate is out. I’ve substituted baking chocolate, added strong coffee sweetened with Splenda to add depth making it extremely decadent and rich. I’m also going to try different nut butters like walnut or pecan.
Wholesome Yum D
0Hi Stephanie, ChocZero does not contain Maltitol.
Yvette Afrangui
0I made that recipe it was so good I love it and the whole family love it I will make it again and again thank you Maya.
Yvette Afrangui
0I love that recipe it is so good the whole family love it I will make it again and again, thank you Maya.
Jennifer
0Made these for my husband for Valentines Day and they were PERFECT!! I’ve never used most of these ingredients before (and I’m not much of a baker) and I cannot believe how delicious and, dare I say, even better than other brownies from scratch I’ve made – plus the husband thinks they are delicious, too! Also, I absolutely LOVE the ChocZero Sugar-Free Dark Chocolate Chips, which I will now probably have as a chocolate treat by the handful on occasion – truly even better than the ‘regular’ chips I’ve used in the past. I’ve enjoyed so many Wholesome Yum recipes but this one really was a special one for me. Thank you for making it easy for me to make something in line with our diet style and also so, so yummy!
Jeannette
0These are delicious! On half of the brownies I used your sugar cookie frosting. It made melt in your mouth fudge! (If you are a carb watcher, be careful.)