🍫 Keto Coconut Flour Brownies (Low Carb)
Prep time: 10 minutes
Bake time: 18–22 minutes
Servings: 9 brownies
Net carbs: ~2–3g per brownie (brand-dependent)
🧾 Ingredients
- ¼ cup coconut flour
- ½ cup unsalted butter, melted (or coconut oil)
- ¾ cup powdered erythritol or monk fruit sweetener
- 2 large eggs, room temperature
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or almond milk (as needed)
- Optional: ¼ cup sugar-free chocolate chips or chopped nuts
👩🍳 Instructions
- Preheat oven
Preheat to 350°F (175°C).
Line or grease an 8×8-inch pan (or 7×7 for thicker brownies). - Mix wet ingredients
In a bowl, whisk melted butter and sweetener.
Add eggs and vanilla; whisk until smooth. - Add dry ingredients
Whisk in coconut flour, cocoa powder, baking powder, and salt. - Adjust batter
Batter will be thick—stir in heavy cream or almond milk 1 tbsp at a time until spreadable. - Fold in extras
Add chocolate chips or nuts if using. - Bake
Spread evenly in pan.
Bake 18–22 minutes, until center is just set (do not overbake). - Cool completely
Let cool at least 20 minutes for best fudgy texture.
🔥 Pro Tips (Very Important for Coconut Flour)
- Do not substitute amounts with almond flour
- Let batter rest 2–3 minutes to fully absorb liquid
- Slightly underbaking = fudgier brownies
🔁 Variations
- Protein brownies: Add 1 scoop keto protein powder + 1 tbsp liquid
- Cream cheese swirl: Swirl ¼ cup sweetened cream cheese on top
- Mint chocolate: Add peppermint extract
