Make rich, fudgy coconut flour brownies with almond butter, cocoa powder, and a touch of chocolate chips. These gluten-free and low-carb treats are easy to bake and perfect for satisfying your sweet tooth!
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Coconut flour brownies have become one of my go-to recipes when I want something sweet but don’t want to veer off track from low-carb eating. These brownies are rich, chocolatey, and have just the right amount of fudgy texture. What makes them even better is that they’re gluten-free and keto-friendly. They’re a hit year-round, but I especially love making them around the holidays when cozy desserts are a must.
What makes these brownies so special is their texture and flavor. Just like my coconut flour cookies, they are made with coconut flour and almond butter. To me, the idea of baking something rich but wholesome is always a win. These brownies have become a favorite at my family gatherings because they’re so easy to make, and the chocolate lovers always rave about them.
This recipe is a great gluten-free alternative to my air fryer brownie bites. They’re also great for Valentine’s Day, birthdays, or just a weekend snack when you’re craving something homemade and delicious. I promise, once you try these keto brownies, you’ll keep coming back for more just like I do!
Ingredients
The recipe is incredibly easy to make with just a few simple ingredients. Each item keeps them low-carb, gluten-free, and perfectly delicious!
- Almond butter or sunflower seed butter: Provides a creamy texture and adds a subtle nutty flavor while acting as a binding agent.
- Coconut oil: Adds moisture and richness, keeping the brownies soft and fudgy.
- Granular sweetener (monkfruit, stevia, or other one-for-one sugar replacements): Sweetens the brownies to balance the cocoa’s natural bitterness. I like to use allulose blended with monk fruit or stevia.
- Cocoa powder: Delivers the rich chocolate flavor essential to brownies.
- Egg: Helps bind the ingredients and adds structure for a tender texture.
- Vanilla extract: Enhances the overall flavor by complementing the chocolate.
- Salt: Balances the sweetness and deepens the chocolate flavor.
- Coconut flour: Provides a gluten-free base and absorbs moisture for the perfect consistency.
- Semisweet chocolate chips: Adds bursts of melty chocolate for extra indulgence and texture.
Scroll down to the recipe card for quantities used.
Instructions
Gather the ingredients and preheat the oven to 350° F (175°C). Then, grease the bottom of an 8x4-inch loaf pan and follow the simple steps below.
Melt together the almond butter and coconut oil in a microwaveable mixing bowl in the microwave for 30 to 60 seconds on high or in a small saucepan on stovetop over medium high heat.
Allow to cool a few minutes, if needed, to prevent the egg from cooking in batter.
Mix in the cocoa powder and sweetener.
Stir in egg, vanilla, and salt.
Fold in the coconut flour until well incorporated. Press batter into the prepared loaf pan and sprinkle chocolate chips evenly over the top.
Bake in the preheated oven to the desired doneness, about 15 minutes. For fudgy brownies, the inside should be kept slightly moist.
Hint: Let the almond butter and coconut oil mixture cool slightly before adding the egg to prevent it from cooking in the batter. This ensures a smooth and even texture!
Variations
Here are a few easy ways to customize the brownies to suit your tastes:
- Add nuts or seeds: Toss in some chopped walnuts, almonds, or sunflower seeds for added crunch and flavor.
- Swap sweeteners: If you're following a specific diet, feel free to substitute the sweetener with your preferred choice. Honey, maple syrup, or agave are good natural options.
- Mix in coconut flakes: For a tropical twist, stir in shredded unsweetened coconut flakes to complement the coconut flour base.
- Make them minty: Add a few drops of peppermint extract for a refreshing mint-chocolate combination.
- Boost with berries: Fresh or dried berries like raspberries or blueberries will add a fruity layer of flavor and a pop of color to the brownies.
- Go sugar-free: Use a sugar-free chocolate chip made with sweeteners like stevia or erythritol for a low-carb version.
- Change the Fat: Experiment with different fats like peanut butter or cashew butter for a unique flavor twist.
You can also try making them in mini cupcake cups for brownie bites. They are for perfectly portioned brownies that are just as delicious!
Tips
Top tip: Don't overbake the brownies! For the fudgiest, most delicious texture, keep a close eye on them and remove from the oven when the center is slightly moist. Overbaking can lead to dry brownies, so check with a toothpick. It should come out with a few moist crumbs.
- Room temperature ingredients: Make sure your egg and almond butter (or sunflower seed butter) are at room temperature before mixing to ensure smooth batter and even cooking.
- Sift the coconut flour: Sifting coconut flour helps prevent clumps and ensures it mixes evenly into the batter for the best texture.
- Cool before cutting: Let the brownies cool in the pan for at least 10 minutes before cutting to allow them to set properly and hold their shape.
- Use a light hand with sweeteners: If you're experimenting with sweeteners, start with a smaller amount and adjust to taste, as some sweeteners can be much sweeter than sugar.
- Use parchment paper: Lining your pan with parchment paper makes it much easier to remove the brownies and keep them intact when cutting.
Serving suggestions
These coconut flour brownies are delicious on their own, but they’re also perfect for pairing with a variety of toppings and accompaniments. For a simple yet rich treat, try serving them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to take it up a notch, drizzle a little warm chocolate sauce or caramel on top for an extra layer of sweetness.
If you're looking for a more health-conscious option, serve these brownies alongside some fresh fruit, like raspberries, strawberries, or blueberries. The fruit adds a natural burst of sweetness and a fresh contrast to the richness of the brownies. You can also pair them with a small serving of Greek yogurt or a light drizzle of keto honey for a slightly sweet complement to the chocolatey goodness.
You can also serve these brownies with other low-carb baked goods like almond butter cookies and almond biscotti. You can also add in a low-carb friendly version of hot chocolate made with a sugar-free chocolate bar.
Storage
To store your keto brownies, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 3 days, making them perfect for enjoying throughout the week. If you'd like to keep them fresh for longer, store the brownies in the refrigerator, where they will last for about a week.
For even longer storage, you can freeze them by wrapping individual pieces in plastic wrap and placing them in a freezer-safe bag or container. When ready to enjoy, simply thaw them at room temperature or reheat them in the microwave for 10 to 15 seconds for a warm, fudgy treat.
FAQs
Coconut flour is unique because it absorbs more liquid than other flours. If you want to replace it, you may need to adjust the amount of liquid in the recipe. Almond flour can be a good substitute, but it won’t provide the same texture and will require more flour to get the right consistency.
If you prefer your brownies on the sweeter side, you can increase the amount of sweetener to ½ cup or add in a few drops of liquid monkfruit or stevia. You can also add a few extra chocolate chips on top for additional sweetness and a richer chocolate flavor.
Yes, you can make egg-free coconut flour brownies by using an egg substitute such as flaxseed meal mixed with water or a store-bought egg replacer. Keep in mind that the texture may change slightly.
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Recipe
Keto Coconut Flour Brownies
Ingredients
- ¼ cup almond butter or sunflower seed butter
- 2 tablespoons coconut oil
- ⅓ cup granular sweetener monkfruit, stevia or sugar (Add ½ cup for sweeter)
- ¼ cup cocoa powder
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup coconut flour sifted
- 1 tablespoon semisweet chocolate chips or more to taste
Instructions
- Preheat the oven to 350° F (175°C). Grease the bottom of an 8x4-inch loaf pan.
- Melt together the almond butter and coconut oil in a microwaveable mixing bowl in the microwave for 30-60 seconds on high or in a small saucepan on stovetop over medium high heat. Allow to cool a few minutes, if needed, to prevent the egg from cooking in batter.
- Mix in the cocoa powder and sweetener.
- Stir in egg, vanilla, and salt.
- Fold in the coconut flour until well incorporated. Press batter into the prepared loaf pan and sprinkle chocolate chips evenly over the top.
- Bake in the preheated oven to the desired doneness, about 15 minutes. For fudgy brownies, the inside should be kept slightly moist.
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