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This keto coconut flour brownie recipe is so loaded with chocolaty flavor and fudgy texture, it will satisfy all those chocolate cravings. My classic keto almond flour brownies are always my fave keto chocolate dessert, but for my nut-free readers, let me show you how to make keto brownies with coconut flour that are just as delicious. And did I mention that they bake up soft and rich (never dry)?!
Can I Use Coconut Flour For Brownies?
Yes, coconut flour is a great option for brownies! But you need a coconut flour brownie recipe; you can’t just replace all-purpose flour in traditional brownies, or it will turn out dry and gritty. This recipe has plenty of “wet” ingredients and the right sweetener to help them bake up into soft and fudgy brownies, with cream, butter, and an allulose-based sugar substitute.
Coconut flour recipes sometimes get a bad reputation for being dry, but just like classic treats like coconut flour blueberry muffins, coconut flour pancakes, coconut flour chocolate chip cookies, and keto sugar cookies, it’s totally possible to make keto brownies using coconut flour with the right technique — and the right ingredients.
For the best coconut flour keto brownies, you need the best sugar-free chocolate… which is why I use ChocZero Dark Chocolate Chips in AND on top of this dessert! They create the most fudgy coconut flour brownies without any white sugar, sugar alcohols, gluten, or GMOs.
(Use code WHOLESOMEYUM for 10% off!)
Why You’ll Love This Coconut Flour Brownie Recipe
- Deep and rich chocolate flavor
- Fudgy texture (NOT dry or gritty!)
- Uses low carb, simple ingredients
- Done in 30 minutes flat
- Rich in fiber to keep carbs low (just 1.7g net carbs per serving!)
- Loaded with melted chocolate chips
Keto Coconut Flour Brownies Ingredients
This section explains how to choose the best healthy ingredients for keto brownies made with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- ChocZero Sugar-Free Dark Chocolate Chips – These chips make the BEST coconut flour brownies! They’re rich and sweet, just like conventional chocolate chips, but contain zero sugar.
- Monk Fruit Allulose Blend – I highly recommend this particular sweetener for this recipe, since it measures just like sugar and gives the brownies a softer, fudgier texture.
- Butter – I use a grass-fed variety, but any unsalted kind will work. Coconut oil may work as a dairy free alternative, but the texture and flavor of the brownies will be a bit different. You can also use ghee to make them paleo brownies.
- Unsweetened Cocoa Powder – Adds more chocolaty flavor! Use a high-quality kind if you can — you’ll taste the difference. Cacao powder works fine as well.
- Coconut Flour – Essential for a keto brownie recipe using coconut flour! 😉 This one is made with just one ingredient and naturally rich in fiber. You won’t taste the coconut flavor.
- Eggs – Help hold the brownies together.
- Heavy Cream – Or full fat coconut milk should also work.
- Vanilla Extract – Enhances the rich chocolate flavors.
- Sea Salt – Balances the sweet taste.
How To Make Coconut Flour Brownies
This section shows how to make coconut flour keto brownies with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt. Gently melt butter and chocolate chips in a double boiler. Set aside to cool.
- Add wet ingredients. Transfer the butter mixture to a food processor and add eggs, vanilla, and heavy cream. Pulse until combined.
TIP: Use room-temperature wet ingredients for best results. Otherwise, your butter and chocolate mixture could get clumpy.
- Prep dry ingredients. In a separate bowl, stir cocoa powder, sweetener, coconut flour, and salt.
- Combine. Combine the wet butter mixture and dry cocoa mixture in the food processor and pulse until smooth.
- Spread. Pour batter to the prepared pan and spread to the corners. Top with more chocolate chips.
- Bake. They are done when they are barely set on the edges, but still soft in the center.
TIP: Do NOT follow the traditional “toothpick” rule. Instead of waiting until an inserted toothpick comes out cleanly, you’ll want just a small amount of batter on it. A clean toothpick may mean your brownies got too dry.
- Cool. Let your brownies cool completely before slicing them.
Are Coconut Flour Brownies Keto?
Brownies with coconut flour might be keto, but it depends on the other ingredients used — always check nutrition facts to be certain. These brownies clock in at just 1.7g net carbs each, making them perfect for a keto diet!
Why Are My Brownies Dry?
Dry brownies could happen for several reasons:
- Over-baking. If you waited until the toothpick test yielded a clean toothpick, the brownies were over-baked.
- Different sweetener. Sugar alcohols such as erythritol will create a less-soft brownie.
- Over-measuring. Be careful measuring coconut flour! Using even a little bit extra can create dry results.
- To store: Store at room temperature in an airtight container for 2-4 days.
- To freeze: Wrap in plastic, then store in a freezer-safe bag or container for 4-6 months. Thaw in wrapping overnight before serving.
More Dessert Bar Recipes
If you like brownies, you’ll love these sugar-free treats too!
Keto Brownies With Coconut Flour
Keto Coconut Flour Brownies Recipe
Make keto brownies with coconut flour that bake up moist and rich, with simple ingredients and just 1.7g net carbs! This coconut flour brownie recipe is the fudgiest of them all.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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.
Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
Add the dry mixture to the food processor and pulse until smooth.
Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
Bake about 20-30 minutes, until 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.
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Serving size: 1 brownie or 1/16th of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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