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To Die for Keto Brownies These easy and decadent low carb and keto keto brownies using coconut flour are insanely delicious, crispy around the edges and perfectly fudgy in the middle. They are gluten free and so rich that a few bites is all you need to get your chocolate fix.

keto brownies cut on a piece of parchment

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I’m going to go out on a limb and guess that everyone loves brownies.  They are intensely chocolatey, rich, and decadent.  They are a classic American dessert…especially served with ice cream!  They are also easy to make keto and gluten free.

These keto brownies are insane!  They have crispy edges, lots of chocolate, a gooey center, and they are easy to make!  I love that they are made with coconut flour…so they are nut free and gluten free.

HOW TO MAKE KETO BROWNIES

For this brownie recipe, I used an 8×8 metal pan and I lined it with parchment.  I also sprayed the parchment with oil just to be sure the parchment wouldn’t stick to the brownies.

parchment lined brownie pan

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Then I started on my keto brownie batter.  For this recipe you need melted butter, Swerve sweetener, eggs, vanilla extract, melted bakers chocolate, coconut flour, cocoa powder, baking powder and salt.

I whisked together the melted butter and the swerve, then I added the eggs and beat that mixture with a hand mixer for 1 minute.  I poured in the melted chocolate and mixed until just combined.  I then added in the coconut flour, cocoa powder, salt and mixed.  Then folded in the remaining chocolate chips or walnuts (optional)!

I told you this keto brownies recipe was easy!

Here is what the coconut flour brownies batter looked like with the chocolate chips:

coconut flour keto brownie batter

The keto brownies with chocolate chips were insanely rich!

Now we just dump it in our prepared pan, spread it out evenly, and bake them for about 30 minutes.

When they come out of the oven, you need to let them cool in the pan for about 30 minutes before you remove them.  This gives them time to set up.

gluten free brownies in a cake pan

low carb brownies

Then you cut them into squares.  Can you believe these are keto and gluten free?

FREEZING GLUTEN FREE BROWNIES

Let the brownies cool completely, preferable overnight.  Cut into 9 squares and wrap each square in plastic wrap.  Place the wrapped brownies in a freezer safe bag or container and freeze for up to 4 months.  When ready to eat, remove from the freezer and plastic wrap and let thaw.

low carb brownies

To Die for Keto Brownies

These easy and decadent low carb and keto keto brownies using coconut flour are insanely delicious, crispy around the edges and perfectly fudgy in the middle. They are gluten free and so rich that a few bites is all you need to get your chocolate fix.
2 Net Carbs
4.75 from 8 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate keto dessert, coconut flour brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Cool in pan: 30 minutes
Total Time: 40 minutes
Servings: 9
Calories: 201

Ingredients

Instructions

  • Pre-heat the oven to 350F and line a 8x8 metal baking pan with parchment paper.  Spray the paper with cooking spray.
  • Whisk the melted butter and the Swerve together in a large mixing bowl until smooth.  Add eggs and vanilla and beat with an electric mixer for 1 minute.
  • Add in the melted bakers chocolate and stir until just combined.  With a rubber spatula, add in the coconut flour, cocoa powder, baking powder, salt, and stir until just combined.  Fold in the chocolate chips or walnuts if using.
  • Pour the batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the oven for 30 minutes.  Remove from the oven and let cool in the pan for 30 minutes.  Remove from the pan and cut into 9 squares.  Store in an airtight container.

Notes

  • Freezing: Let the brownies cool completely, preferable overnight.  Cut into 9 squares and wrap each square in plastic wrap.  Place the wrapped brownies in a freezer safe bag or container and freeze for up to 4 months.  When ready to eat, remove from the freezer and plastic wrap and let thaw.
  • Nutrition: For 1 square, not including optional chocolate chips or walnuts.

Nutrition

Calories: 201kcal | Carbohydrates: 5g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Fiber: 3g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

⭐ Did you make this Keto Brownies Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

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    • Tina Lamb
    • July 11, 2019
    Reply

    My husband cannot eat chocolate as it makes him sick. Do you have a blondie recipe similar to this one?

      • jenniferbanz
      • July 12, 2019
      Reply

      I sure don’t but that is something I can work on!

      • Christy
      • August 7, 2019
      Reply

      Amazing!!! I’m 35 weeks pregnant and have gestational diabetes, and these brownies nearly brought me to tears 😆. I have been craving rich, fudgy chocolate cake for months, but have to stick to a super strict diet. I tried low carb zucchini bread last week and while good, it didn’t touch that craving. My husband and I made these last night on our anniversary and Oh. My. Gosh. They are exactly what I needed! I had one serving with a scoop of vanilla bean Halo top ice cream and was completely satisfied. Thanks for this fabulous recipe!!!

      One thing we noticed is that the recipe calls for 12 “squares” of Baker’s chocolate. I looked up the term “square” and found lots of sources equating 1 square to 1 oz. So, we melted 12 oz of Baker’s choc…it seemed like a LOT! Fortunately I read Sophia’s post, where she says to use 90 grams (just over 3 oz). We made that (major!) adjustment and they came out perfectly. I wonder if the other people who had trouble with these never hardening up may have mad the mistake we almost did? It might be helpful to include oz or grams in the recipe to avoid confusion over what a “square” is.

      Otherwise, this recipe is seriously perfect. I added both pecans and choc chips (why choose?!).

        • jenniferbanz
        • August 11, 2019

        That is good to know, thank you!

    • Kristen
    • July 1, 2019
    Reply

    Can I make in a glass pan?

      • jenniferbanz
      • July 2, 2019
      Reply

      yes, that will work

      1. Delicious! Made these last night and they are so good. As I’m in Europe I had to alter the quantities to grams and thought I’d jot it down here for others who don’t work in cups.

        125g butter
        125g Xylitol (birch bark sugar)
        2 Large eggs
        2tsp vanilla
        90g unsweetened 90% dark chocolate
        2tbsp coconut flour
        2tbsp cacao powder unsweetened
        1\2 tbsp baking powder
        1\2 tsp salt
        Handful chopped walnuts

        I followed the directions above and they came out really nice, I had to use a larger baking dish so cooking time was only 18 minutes at 180 Celsius

        Hope this helps

        • jenniferbanz
        • August 2, 2019

        Thank you so much!

    • Dawn Hicks
    • June 25, 2019
    Reply

    Can I use splenda?

      • jenniferbanz
      • June 27, 2019
      Reply

      yes

        • Jessica
        • August 13, 2019

        If a different sweetener is used, such as plain erythritol, is it the same measurement?

        • jenniferbanz
        • August 14, 2019

        yep!

    • Jan
    • March 25, 2019
    Reply

    can i use splenda for this recipe? if so, how much?

      • jenniferbanz
      • March 26, 2019
      Reply

      yes, it would be 1 cup

    • Jennifer
    • February 26, 2019
    Reply

    Super good! Mine turned out perfectly. Delicious low carb brownie my whole family loved

      • jenniferbanz
      • February 27, 2019
      Reply

      So glad you liked the recipe!

    • Kerri
    • February 26, 2019
    Reply

    Mine came out perfectly and very good!!! Thank you!

    • Margarita
    • February 8, 2019
    Reply

    The taste is amazing, but even after sitting for 30 min. Too soft and didn’t come out as a bar when cut. I even put it back in the oven for another 10 min. But still too soft! What did I do wrong? I followed to a T. I plan on serving tonight with whip cream hoping my husband won’t notice. But I love the taste and want to try again to get the consistency.

      • Morgan
      • February 23, 2019
      Reply

      I am in the middle of baking it right now and it’s been in the oven for almost 50 minutes and it is still too soft… hopefully it will be done soon! 🙂

    • Regina
    • September 4, 2018
    Reply

    These are amazing! I did my best to break the recipe (added ingredients in wrong order, ran out of sweetener, and had to sub 1/4 c of confectioners swerve, for the regular swerve, used a 24 piece silicone pan instead of an 8×8), and they still came out SO great. Also, added some walnuts. Thank you!

      • jenniferbanz
      • September 4, 2018
      Reply

      Haha! I’m so glad it still worked out for you!

    • Deb
    • September 3, 2018
    Reply

    can you use granular stevia instead of the Swerve? New to Keto. Week 2 starts tomorrow and gosh I’m wanting chocolate so bad!! Gotta try these brownies!

      • jenniferbanz
      • September 4, 2018
      Reply

      You can but I would think you would need less

    • Christine
    • May 21, 2018
    Reply

    Can i use almond flour instead of coconut?

      • jenniferbanz
      • May 22, 2018
      Reply

      You can Christine, but I am not sure on the amount as I haven’t tested almond flour in this recipe.

    • Kari
    • May 11, 2018
    Reply

    How’s the texture? How can I make sure I do t over bake these?:)

    • Santa Monica Cook
    • April 5, 2018
    Reply

    Quite good – not the usual cake-y coconut flour recipe. Way too sweet, though. I only had 3/4 cup of sweetener, and it was way too sweet with 60% chocolate. I also added walnuts!! But will make again with unsweetened chocolate. My husband loved them.

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