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.
Have you been searching for the perfect Keto Brownies recipe? Stop right now because you have found it!
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.
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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:
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.
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.
To Die for Keto Brownies
INGREDIENTS
- 1/2 cup + 2 Tablespoons salted butter, melted
- 1 cup Granular Sweetener (Click here to see my favorite)
- 2 Large Eggs
- 2 teaspoons Vanilla extract
- 12 squares Unsweetened Bakers Chocolate, melted
- 2 Tablespoons Coconut flour (Click here to see the brand I like best)
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/2 Tablespoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 Cup Sugar free Chocolate Chips (Click here to see my favorite brand) or chopped walnuts (optional)
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.
JENNIFER'S TIPS
- 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
⭐ Did you make this Keto Brownies Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Ester says
I made these & they were yummy with a glass of almond milk. Thanks for sharing!
jenniferbanz says
So glad you liked them!
Tina Lamb says
My husband cannot eat chocolate as it makes him sick. Do you have a blondie recipe similar to this one?
jenniferbanz says
I sure don’t but that is something I can work on!
Christy says
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 says
That is good to know, thank you!
Gabriel says
I just made them for my dads girl friend and I hope she loves it she’s on a keto diet
Kristen says
Can I make in a glass pan?
jenniferbanz says
yes, that will work
Sophia says
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 says
Thank you so much!
Dawn Hicks says
Can I use splenda?
jenniferbanz says
yes
Jessica says
If a different sweetener is used, such as plain erythritol, is it the same measurement?
jenniferbanz says
yep!
Jan says
can i use splenda for this recipe? if so, how much?
jenniferbanz says
yes, it would be 1 cup
Jennifer says
Super good! Mine turned out perfectly. Delicious low carb brownie my whole family loved
jenniferbanz says
So glad you liked the recipe!
Kerri says
Mine came out perfectly and very good!!! Thank you!
Margarita says
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 says
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! 🙂
Jida Szoszorek says
Hi, I noticed the same. But, then I decided to refrigerate overnight and the results were awesome! Fudgy and delicious!
Regina says
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 says
Haha! I’m so glad it still worked out for you!
Deb says
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 says
You can but I would think you would need less
Christine says
Can i use almond flour instead of coconut?
jenniferbanz says
You can Christine, but I am not sure on the amount as I haven’t tested almond flour in this recipe.
Kari says
How’s the texture? How can I make sure I do t over bake these?:)
Santa Monica Cook says
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.