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Get It NowMy 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.
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)
These keto coconut flour brownies bake up moist, rich, and super fudgy, with simple ingredients and just 1.7g net carbs each.
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Instructions
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 Like It?
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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:
82 Comments
Beth
0I love love love these delicious brownies! Who says you can’t have your cake and eat it too!
Trang
0I seriously cannot believe these are “healthy” brownie. My kids can’t tell the difference and that’s all that matters! Yummy!
Kristyn
0I sure love the added flavor & texture the coconut flour gives. And, the fact that you added chocolate chips makes them amazing!
Natalie
0Fudgy & hardly any carbs are my kind of brownies!! They are thick & chocolate-y too, which makes them an even better brownie.