Delicious and Guilt-Free Keto Coconut Flour Brownies Recipe
Why You’ll Love These Keto Coconut Flour Brownies
Looking for a rich, chocolatey treat that fits perfectly into your keto lifestyle? These Keto Coconut Flour Brownies are the answer! Made with low-carb ingredients, they’re decadent, moist, and incredibly easy to prepare.
Ingredients You’ll Need
- ½ cup coconut flour (Bob’s Red Mill or Anthony’s for the best results)
- ½ cup unsweetened cocoa powder (Ghirardelli or Hershey’s work great)
- ½ cup butter, melted (Kerrygold is a keto favorite)
- ½ cup monk fruit sweetener or another keto-approved sweetener like erythritol
- 4 large eggs
- 1 tsp vanilla extract (pure, no added sugars)
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup dark chocolate chips (Lily’s sugar-free chips for a keto option)
Step-by-Step Instructions
1. Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper. This ensures the brownies won’t stick and makes for easy cleanup.
2. Mix the Dry Ingredients
- In a large bowl, whisk together the coconut flour, unsweetened cocoa powder, salt, and baking powder. Coconut flour is highly absorbent, so you’ll notice the mixture may seem dry—don’t worry!
3. Combine Wet Ingredients
- In another bowl, beat the eggs thoroughly, then mix in the melted butter, monk fruit sweetener, and vanilla extract. Make sure the butter has cooled a bit before mixing, so it doesn’t cook the eggs.
4. Blend Everything Together
- Slowly pour the wet ingredients into the dry mixture, stirring gently. The batter will thicken quickly because of the coconut flour.
5. Add Dark Chocolate Chips
- Fold in the dark chocolate chips for that extra hit of chocolatey goodness.
6. Bake to Perfection
- Pour the batter into your prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake—these brownies should be fudgy!
7. Cool and Slice
- Let the brownies cool in the pan for about 10-15 minutes, then remove them using the parchment paper. Allow them to cool completely before slicing for the cleanest cuts.
Storage Tips
Fridge: These keto brownies will stay fresh for up to a week in an airtight container in the fridge.
Freezer: You can freeze them for up to 3 months. Simply wrap individual brownies in plastic wrap and place them in a freezer-safe bag.
Expert Tips for the Best Keto Coconut Flour Brownies
- Don’t Skip the Eggs: Coconut flour requires more eggs than regular flour for moisture and structure.
- Sweetener Swap: If you don’t have monk fruit sweetener, feel free to substitute with erythritol or stevia, but adjust the quantities based on the sweetener’s strength.
- Extra Fudge: For even fudgier brownies, you can add an extra tablespoon of butter or coconut oil to the batter.
Nutritional Information (Per Serving)
- Calories: 110
- Net Carbs: 3g
- Protein: 4g
- Fat: 10g
