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 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 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.
🌟 Why You'll Love This Recipe
- Fudgy texture - just like traditional brownies
- Deep chocolate flavor
- Salted caramel swirl - optional, but recommended!
- Easy recipe - ready from scratch in 40 minutes
- Nut-free, gluten-free and good for you (read about all the health benefits of coconut flour)
- Sugar free and keto friendly - just 1.9g net carbs per brownie
- Dairy-free option
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.
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.
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.
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.
No. You can use this recipe to make coconut flour brownies WITHOUT the caramel swirl.
Not a problem. If your pan is larger, place a scrunched-up piece of aluminium foil at one end of the dish to shorten it.
If available, use allulose. It does not recrystallise and makes the smoothest caramel. Otherwise, choose a powdered erythritol based sweetener such as Swerve or a monkfruit sweetener blend.
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.
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.
Tried this recipe? Give it a star rating below!
Keto Coconut Flour Browniesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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
- 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.