Keto Coconut Flour Brownies (Caramel Swirl)

These keto coconut flour brownies are so moist and fudgy! This easy recipe bakes in just 25 minutes and has only 1.9g net carbs per square. You'll love the salted caramel swirl.

I have a mild obsession with keto brownies. I won't deny it! From cheesecake brownies to peanut butter brownies, I'm covering all bases.

I love their chocolatey taste, how fudgy and satisfying they are. And I love how easy they are to make!

This coconut flour brownies recipe is the new crown jewel in the collection.

Why? Because it has the most irresistible salted caramel swirl. And because it is made with coconut flour. These are naturally gluten-free, nut-free brownies!

I have been making more recipes with coconut flour recently. Examples are this light and airy vanilla coconut flour cake, coconut flour banana bread or these coconut flour cookies.

I started because I had many requests from readers looking for nut free almond flour alternatives.

And I kept going because I found that coconut flour desserts actually taste delicious. I now have a whole coconut flour recipes category.

How to bake with coconut flour

Coconut flour is a diva. It behaves very different from other flours.

It absorbs a lot of moisture. This means a little goes a long way and your pack will last a long time.

As a rule of thumb, you need 3 times less coconut flour than almond flour in recipes.

It is also drier and can be brittle. To achieve a moist yet fluffy crumb, coconut flour recipes require more eggs and fat.

Ingredients

Here are the ingredients you need for a coconut flour keto brownie recipe:

Coconut flour - in the bowl in the middle. See how little you need!

Unsweetened cocoa powder - cocoa or cacao powder. Cacao is raw and retains more nutrients, while cocoa is roasted and has a deeper flavour.

Baking powder - or use ½ teaspoon baking soda.

Eggs - must be room temperature so the batter does not become stiff. Put them in warm water for a few minutes to remove fridge chill.

Butter - I melted mine in the microwave for 1 minute and then let it cool to lukewarm.

Powdered sweetener - I used a brown erythritol monk fruit sweetener blend in this batch. It was granulated, so I powdered it in my food processor. A regular (white) powdered sweetener works just as well. Whilst it is not essential to use powdered sweetener, it does give a smoother result, especially for the caramel. If available, use allulose for both.

Almond milk - To loosen the brownie batter. I needed 1 tablespoon. Don't use more than 2 tablespoons or the batter becomes too fragile.

Sugar free chocolate chips - optional, but I think brownies just taste better with chocolate chips. I used Lakanto semi sweet chocolate chips. Lily's also make keto friendly chocolate chips. Or use chopped 90% chocolate such as Lindt.

Sugar free caramel sauce - heavy cream, butter and powdered sweetener - plus a generous pinch of salt. If you do use allulose for the caramel, increase the amount because it is not as sweet as erythritol.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.

Step 1: Make the caramel. Melt the butter in a small saucepan over medium heat and let it brown. Stir continuously so it does not burn.

Add the heavy cream and powdered sweetener. Bring to a boil and then let the mixture reduce over a low heat until it has thickened. Add salt to taste.

Step 2: Combine the dry ingredients in a bowl - coconut flour, cocoa powder, baking powder and powdered sweetener.

Step 3: Add the wet ingredients - beaten eggs, melted and cooled butter and almond milk. Blend using an electric mixer. If you like, also add a teaspoon of vanilla extract.

Step 4: Stir in the sugar-free chocolate chips.

Step 5: Line a pan with parchment paper. Dollop the brownie batter and the caramel into the tray. Gently pound it onto the counter so the batter self-levels.

Tip: Cover stone surfaces with a dishcloth or towel first.

Step 6: Swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.

Step 7: Bake the coconut flour brownies in the oven until the top is set but the center still jiggly.

Recipe tips

Underbake slightly. Don't overbake. Brownies should be jiggly straight out of the oven. The trick is to cool them fully before cutting and they will set to fudgy, gooey gloriousness. Fridge-cold is best.

FAQ

Variations

Add berries or nuts: Add a handful of fresh or frozen raspberries or crushed pecans or walnuts to the batter.

Make a raspberry swirl: Mash up ½ cup of raspberries and mix it with 1-2 teaspoons ground chia seeds. Swirl though the batter.

Dairy free coconut flour brownies: For dairy-free brownies, swap out the butter for coconut oil and the heavy whipping cream for coconut cream.

Paleo coconut flour brownies: Replace the sweetener with coconut sugar or maple syrup.

Almond flour low carb brownies: Choose one of the recipes at the bottom of this post.

Storage

Store keto coconut flour brownies in an airtight container in the fridge for up to 5 days.

Alternatively, slice and freeze for up to 3 months.  

Related recipes

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Recipe

Keto Coconut Flour Brownies

Katrin Nürnberger

from Sugar Free Londoner

Keto coconut flour brownies are a dream for all chocolate lovers! Fudgy, gooey and studded with sugar free chocolate chips, they are next level indulgence. I'll show you how easy it is to add the keto salted caramel swirl! Even better, one brownie square comes in at just 1.9g net carbs.

5 from 8 votes

Print Recipe Pin Recipe Rate

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine British

Servings 12

Calories 241 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ ¼ cup / 30g coconut flour
• ▢ ½ cup / 50g cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ⅔ cup / 100g powdered sweetener
• ▢ 3 eggs large, room temperature
• ▢ ½ cup / 114g butter melted
• ▢ 1 tablespoon almond milk
• ▢ ¼ cup / 35g sugar free chocolate chips or chopped 90% chocolate

Caramel

• ▢ 1 cup / 240ml heavy cream double cream
• ▢ ¼ cup / 55g butter
• ▢ ¼ cup / 50g powdered sweetener use allulose if available (⅓ cup or 75g)
• ▢ sea salt to taste

Instructions

 

• First, make the caramel. Melt the butter in a saucepan and let it brown. Stir continuously to ensure it does not burn. Now add the heavy cream and powdered sweetener. Stir. Bring to a boil and then let the mixture reduce over a low heat until it has thickened - about 5-7 minutes. Add salt to taste (I used about ½ tsp) and set aside to cool.
• Preheat the oven to 180C/350F and line a 7x8 inch baking tray or casserole dish with parchment paper.
• For the brownie batter, stir together the dry ingredients in a bowl - coconut flour, unsweetened cocoa powder, baking powder and powdered sweetener, breaking up all lumps.
• Now add the wet ingredients - beaten eggs, melted and cooled butter and almond milk. Blend using an electric mixer.
• Last, stir in the sugar free chocolate chips.
• Dollop ⅔ of the batter into the tray and spoon the caramel into the gaps. Add the remaining brownie batter on top of the caramel. Gently pound the tray onto the counter so the batter can self-level. (Cover stone surfaces with a dishcloth or towel first).
• Now, swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.
• Bake for about 25 minutes. You want the top to be set but the centre still jiggly.
• Let cool completely before slicing into 12 squares.

Video

Notes

1.9g net carbs per brownie. Makes 12 brownie squares.

I powdered a granulated golden erythritol monk fruit blend in my food processor to make homemade powdered sweetener. It's possible to use granulated sweetener in this recipe, but powdered will give you a smoother result, especially for the caramel.

It's best to use allulose for the caramel to ensure it stays completely smooth. If you do use allulose for the caramel, increase the amount to up to ⅓ cup because it is not as sweet as erythritol.

Store in the fridge for up to 5 days or freeze for up to 3 months.  

Nutrition

Calories: 241kcalTotal Carbohydrates: 4.3gProtein: 3.2gFat: 24.5gSaturated Fat: 15gFiber: 2.4gSugar: 0.6g

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