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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
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86 Comments
Debbie
0Delicious! I was worried that it was going to be super dry as my batter was very thick before baking, but it was moist and perfect. Thank you!
Jenny
0Fabulous ? Great as a dessert as well, non Keto guests couldn’t believe it was pretty healthy. Needed to cool fully before cutting though. I used Cacau and dropped the sugar a bit and they were great, 1-2 pieces were plenty as a dessert serving.
Jessica
0Pretty tasty! Definitely not like a real brownie, but nothing keto tastes like the real deal! Be careful moving/cutting, mine fell apart a bit, probably because it was a bit warm still. I may try the avocado brownies next time to compare. Thanks for the recipe!
Susan Muller
0I don’t have unsalted butter. Will regular butter minus the salt work? Thanks?
Maya | Wholesome Yum
0Hi Susan, Yes, you can do that.
Susan Muller
0Thanks! Can’t wait to make them today!?
Dave H.
0I made these for the first time last night. The whole house smelled like chocolate. I couldn’t wait to eat them as I am a severe chocoholic. They did not disappoint. But, interestingly, I did not eat the entire batch like I thought I would. Two at a time are enough to satisfy me, and I don’t crave them like I do full-sugar treats. I will make them again and again. But first, I will have to order a ton more ChocZero dark chocolate chips and Besti monk fruit allulose sweetener.
Tisha
0Thank you for this recipe. It is surprisingly good. I have had a hard time learning to like desserts that aren’t loaded with sugar. I only used a little less than 1 cup of chocolate chips (because that’s all I had) and added an avocado. This will be my go to for my chocolate craving.
Chiara
0Great recipe, very easy to make and absolutely delicious!
Melodye
0It looks like the image has frosting on the brownies, but there were no directions to add frosting.
How do I make a chocolate or a fudge frosting to top the brownie cake?
Maya | Wholesome Yum
0Hi Melodye, There’s no frosting on the brownies, just some chocolate chips on top. If you want frosting, try my sugar-free chocolate frosting.
Sharon
0Very simple and delicious!!! Thank you for sharing!
Lisa
0Super delish! First time buying several of these ingredients! This recipe is a winner! Do not be tempted to over bake! Toothpick should be a little gooey!
Michelle
0What if I don’t have a double broiler for the chocolate chips?
Wholesome Yum D
0Hi Michelle, You can melt the chocolate in the microwave, but you will have to watch it closely because it can burn quickly.
Linda
0These brownies were so rich and fudgy. I really like that it’s all coconut flour because I have an intolerance to almonds. I had some KAF espresso powder and added some to make the chocolate flavor stand out. This is the last brownie recipe you will ever need. I’ve tried way too many keto brownie recipes and they all ended up like chocolate cake. This one is the best!
Debbie Mangurten
0Hi. I may have missed it but you list besti monk fruit allulose blend in ingredients. But I don’t see it mentioned in the instructions section.
Wholesome Yum D
0Hi Debbie, Besti is mentioned in direction #4.
Lyndy
0These are very rich and delicious!
Lori Bauer
0Do you think I could add unsweetened coconut flakes and create a type of ‘mounds’ bar? I haven’t tried this recipe yet but it looks great.
Wholesome Yum D
0Hi Lori, I do think that would work in this recipe.
Tammy Quantz
0These were amazing! Finally found a recipe that only has coconut flour as most Keto recipes I am covering from almond. My hubby is allergic to nuts so it can be a challenge sometimes. He LOVES these brownies and he’s not a chocolate guy!!
Michelle
0My brownies have not come out thick and fudgey both times I’ve made them. In fact, the second go round they are gritty in texture. What did I do wrong?
Maya | Wholesome Yum
0Hi Michelle, Sorry to hear that! Are you using Besti sweetener? Other sweeteners are the most common reason for gritty brownies in this recipe.
Sheri Gartman
0Can I use straight Allulose and/or Swerve or Erythritol? I don’t have the Monk Fruit blend. Thank you.
Wholesome Yum D
0Hi Sheri, I don’t recommend Swerve or other erythritol-based sweeteners for brownies, as there’s a noticeable cooling effect and the sweetener doesn’t dissolve fully, sometimes leaving a gritty texture. You can get Besti here, which yields the best result in this recipe in terms of taste and texture (makes them super fudgy!), but plain allulose will work as well (you’ll need 33% more).
Doris
0If you love chocolate you’ll love these brownies. They’re almost like fudge. I only baked them for 20 minutes and they came out just perfect. Next time I might add some chopped walnuts or pecans. Another great recipe from Wholesomeyum!
Carol
0We love walnuts, can you add walnuts to this recipe. Can’t wait to try it.
Paty
0Thanks for the recipe!!!! Easy and delicious.
Wholesome Yum M
0Hi Carol, Absolutely! Enjoy!
Trudy
0G’day, I am about to make these and was wanting to know if i needed to add the heavy cream. (what is it for) as i havent got any and it is a long way to a store.
Is there anything else i could use?
Wholesome Yum M
0Hi Trudy, Feel free to increase the butter by 2 tablespoons. Enjoy!