Low-Carb Coconut Flour Brownies

This Low-Carb Coconut Flour Brownie recipe is moist, delicious and made from whole food, natural ingredients that are sugar-free, grain-free and dairy-free. Coconut flour benefits include fiber and MCT's, or medium chain triglycerides. Because of coconut flour's higher fat content, people who eat a low-carb or ketogenic lifestyle feel more full and satiated, which helps to maintain weight loss. Eating more healthy fats and proteins nourish our body far more than carbohydrates. Using a sweetener that does not promote insulin spikes is crucial when looking to manage our blood glucose levels. This healthy Coconut Flour Recipe is easy to make, a crowd-pleaser and will keep you on your health journey.

Serves 16

 
 

Ingredients

  • 6 T. coconut flour

  • 4 large eggs, room temperature

  • 1/3 c. cocoa powder

  • 1 c. granular monk fruit, stevia, Swerve, erythritol

  • 1/2 t. sea salt

  • 1 t. pure vanilla extract

  • 1/3 c. melted coconut oil, ghee or grass-fed butter

  • 1/2 c. dark chocolate chips

    Directions

  • Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper.

  • In a large bowl, mix the coconut flour, eggs, cocoa powder, sweetener, sea salt, and vanilla.

  • Using a hand-held mixer, mix until smooth.

  • Add in the melted oil or butter, and mix until the batter is smooth.

  • Fold in the chocolate chips.

  • Pour the batter into the prepared pan and smooth the top with a spatula.

  • Bake at 350ºF for 18-20 minutes - do not over bake, they will continue to bake and settle after coming out of the oven. They may not look done, but if you want soft, chewy brownies, this is when to turn the oven off!

  • Let cool completely before cutting.

  • Store in an airtight glass container.

Print This Recipe
sweetsKristin Smithgluten free, keto, low carb, dessert, brownies, chocolate