Fudgy Coconut Flour Brownies (Gluten Free, Paleo, & Keto)
Coconut Flour Brownies
These Coconut Flour Brownies are fudgy and nut-free! These brownies will curb your craving for something sweet. You won’t miss regular brownies with these brownies in your recipe box!
I am really loving using Starlene’s book, Baking with Coconut Flour, to convert regular recipes to coconut flour versions.
It is saving me batches and batches of testing recipe adjustments. Earlier this week I made coconut flour biscuits with Starlene’s method.
Today I’m testing her method on a sweeter recipe, brownies.
I searched my mother’s recipe box for a recipe to convert. I found this brownie recipe called, One Bowl Brownies. The original recipe is below.
Our Test Recipe
- 12 ounces semisweet chocolate chips (half of this is for the batter and half is for the icing)
- ¼ cup unsalted butter
- ¾ cup cane sugar
- 2 eggs
- 1 cup all purpose flour
- ¼ tsp salt
- ½ cup + 2 tbsp chopped walnuts
- 1 tsp vanilla extract
Using Starlene’s method I knew I needed to swap 1 cup of flour for ¼ cup of coconut flour. Here’s an extra tip from my kitchen and one I use often.
You can make your own baker’s chocolate by using 3 tbsp of unsweetened cocoa powder + 1 tbsp of fat (butter, coconut oil…) for every ounce of baker’s chocolate required.
You’ll have to read Starlene’s books for the other ratios I used because I can’t spill all of her secrets.
- 12 ounces unsweetened baker’s chocolate = (3 tbsp * 12= 36, 1 tbsp fat * 12 = 12 fat) = 2.25 cups + ¾ cup 1 cup + 2 tbsp cocoa + ¼ cup + 2 tbsp fat
- ¼ cup extra virgin coconut oil
- 3/4 cup raw honey – you can use more if you are not used to something more low carb
- 2 eggs = 1 egg/ounce of coconut flour 2 eggs
- 1 cup flour = ¼ cup coconut flour =1.5 ounces
- ¼ tsp salt
- ½ cup + 2 tbsp chopped walnuts – I didn’t have any nuts so I used 1/2 cup of salted macadamia nuts, chopped
- 1 tsp vanilla
I baked the first version, used baker’s chocolate and I followed the recipe’s baking time and which said 23-25 minutes. The brownies were over baked at 23 minutes. I decided not to make an icing.
I made another batch using my cocoa powder + fat to create baker’s chocolate, added one more egg and baked it for 20 minutes and it was perfect.
The perfect brownie to me is dense and fudgy not cake like. If you decide to make these using cocoa powder + fat instead of unsweetened baker’s chocolate please note that the batter will appear too dry but it is really not too dry.
You’ll have a hard time molding and smoothing it into a 8×8 glass dish but don’t worry too much. You can smooth the top after it has finished baking for 20 minutes.
You’ll love being able to convert your recipes so fast. You’ll never feel deprived of baking recipes with Starlene’s book. Go here to purchase Baking with Coconut Flour.
Using Starlene’s ebook, I effortlessly created these healthy coconut flour brownies without much trial and error.
Coconut Flour Brownie Ingredients
How to Make Coconut Flour Brownies
Preheat oven to 350 degrees F.
Line an 8-inch by 8-inch glass square baking dish with parchment paper.
Using a mixing machine add all the ingredients in a bowl and mix until smooth.
Spread the batter all over the baking dish. Bake for 20 minutes and refrigerate for 30 minutes or more.
You want the middle to be moist and slightly undercooked.
Once cooled cut into 16 squares.
Can I Switch Coconut Flour for Almond Flour?
No, you cannot switch coconut flour for almond flour in a 1-to-1 ratio. You would need to adjust the eggs in the recipe. Click here for an almond flour brownie recipe.
How Can I Make Egg-Free Brownies?
I never tested an egg-free version of these Paleo coconut flour brownies but I have seen plenty of egg-free Paleo brownie recipes so I am confident you can make it egg-free.
You can try using a “chia egg” or your favorite egg replacer. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs.
How to make a chia egg: 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
Keep in mind this will change the taste of the recipe and the brownies might be crumbly.
How Can I Make These Coconut Flour Brownies into Keto Brownies?
That is possible! You just need to switch the raw honey for a keto approved sweetener. I suggest you use the equivalent amount of Swerve or Lakanto Monkfruit sweetener.
Don’t use stevia just on its own because the raw honey adds structure and bulkiness to the recipe whereas stevia wouldn’t.
More Gluten Free Desserts
- Gluten Free Peppermint Donuts
- Paleo Brownies
- Chocolate Almond Butter Balls
- Flourless Chocolate Cupcakes
- Brownie Batter Chia Pudding
Coconut Flour Brownie Recipe
Coconut Flour Brownies
These Coconut Flour Brownies are fudgy and nut-free! These brownies will curb your craving for something sweet. You won't miss regular brownies with these brownies in your recipe box!
- 1 cup + 2 tbsp unsweetened cocoa
- 1/2 cup + 2 tbsp SOLID extra virgin coconut oil, Not liquid coconut oil. Put your coconut oil in the fridge to make it solid
- 1 cup or more of raw honey, you can use more if you are not used to something more low carb
- 3 large eggs
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
- Using a mixing machine add all the ingredients in a bowl and mix until smooth.
- Spread the batter all over the baking dish.
- Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked.
- Once cooled cut into 16 squares.
Do not use dutch processed (alkalized) cocoa powder. If you use that type of cocoa powder the baked good will not bake properly. You must use regular cocoa powder.
Serving Size:16 brownies
Amount Per Serving: Calories: 133
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.