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.
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.
Checkout some of my other easy keto dessert recipes:
3 Ingredients keto peanut butter cups
The Best Keto Brownies with Coconut Flour
INGREDIENTS
- ½ cup + 2 Tablespoons salted butter, melted
- 1 cup Granular Sweetener (Click here to see my favorite on Amazon)
- 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 on Amazon)
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ Tablespoon Baking Powder
- ½ teaspoons Kosher salt
- ½ Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) 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.
WATCH HOW TO MAKE IT
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
Bronte says
They are alright, mine came out crumbly and too sweet. Not like the normal fudgy brownies I’m used to. I made the “swerve” brand and they were perfect. Not sure what went wrong I followed the recipe exactly.
jenniferbanz says
Keto baked goods are not going to have that same texture as that texture you are used to comes from gluten.
Christine says
I made a batch of these wonderful brownies and received the husband approval certificate 😉 they are really delicious! Better, than the other brownies I made for years. Thank you for the recipe.
Jan Karolewicz says
Would I be able to use an 11×7 pan instead of an 8×8?
jenniferbanz says
They would be thinner and probably cook faster
Casey Dickinson says
The link did not take me directly to a specific package of chocolate chips. Can you email me the name?
jenniferbanz says
Lily’s brand
Deborah Lim says
Love it and making it the 2nd time.. this time reducing the sweetener as 1 cup is too sweet.. over baked it the first time and it had the crunchy bites to it.. will stick to the recommended timing. I’ve reduced the butter to 1 cup as it was kinda oily the first time.. this recipe is a must keep.. thanks..
Ann says
They came out better than I thought because I only had 8 squares of ghiradelli unsweetened chocolate so I added some Guittard dark chocolate chips. I mixed the dry ingredients then the wet so my mixture was very thick. I had to bake for about 44 minutes because the batter was very oily. I didn’t realize that I should have halved the sweetener so I sprinkled sea salt & some instant coffee powder on top after brushing with coconut oil & they came out delicious!
Brenda says
Only 2 tablespoons of flour! I want to be sure before I bake.
Thanks
Halley says
My husband can’t have any added sweeteners at all including swerve. Would applesauce work in this recipe or would it be too runny?
jenniferbanz says
Probably too runny
Jules Woods says
These were terrible. I’m so disappointed because I wasted costly ingredients on this recipe, and it was a complete failure. I followed the recipe exactly as written and the brownies were crumbly, not sweet enough and just awful overall. Worst of all, I wasted an entire bar of 100 percent cacao baker’s chocolate, and purchased both coconut flour and Swerve in order to make this recipe. Before you post something like this, please test it and retest it and have other people try it. People are counting on it, buying expensive products and utilizing their resources in order to make your recipe.
Dacy says
These are so good!! Not sure why the ugly comments have been posted. This is my second time making them and they came out so much better with the monkfruit sweetener. In the first batch I used Swerve and it just didn’t dissolve well giving the brownies a crunchy and cold texture. This time I used the monkfruit and took them out when they were just slightly jiggly. Sooo good!!
Victoria says
I noticed that the blog says swerve and the recipe card says monkfruit sweetener. Which did you prefer? Did you have to adjust the measurements when switching?
jenniferbanz says
I prefer the Lakanto monk fruit but either work. It would be the same amounts
Bev says
I made these! I don’t know who you can eat these or call them good! They went down the garbage disposal! Not even a close similarity to brownies & I used the choc chips & walnuts.
Sabrina says
Oh my Lord Jennifer, these are amazing!! I didn’t have the unsweetened chocolate squares so I used sf chocolate chips and choczero chocolate syrup. They turned out so gooey, I have to refrigerate them, but Im good with that!!
Jennifer says
I made these yesterday. Used Whole Earth Allulose Baking Blend (because it’s what I have in my pantry). They turned out awesome! Took a bit longer than 30 minutes in the oven, but not much. Thank you so much for this recipe!
Maggie says
Hi, I want to try this but I only have 85% chocolate sweetened with erythritol. Can I just use it instead of the 100% bakers and omit the sweetener and is it a 1:1 sub or should I increase the amount of my chocolate? Thanks!
jenniferbanz says
You can but I wouldn’t completely omit the sweetener. Do the same amount of chocolate but cut the sweetener in half.
Deborah says
The best keto brownies I’ve made! Taste like real brownies. Thanks for a great keto dessert.
Erica S. says
OMG!!! I just made this recipe and had 1 square and I’m fighting not to grab another piece. It’s soo good! I followed the recipe as posted.
Thank you for sharing! New fan & follower!
Charla Blesoch says
Best keto brownies yet!! Made them for our work pot-luck and they were gone!! That never happens when I bring something in. Even my co-workers that dont eat keto loved them. I had to print the recipe for at least 5 people before I left for the day?
Tammy says
First time I made them they were really salty. Over baked too. I didnot use chocolaye chips or walnuts. This time, I used unsalted butter and did not use salt in recipe this time and did ise chocolate chips. Better, but crumbly. The directions said bake about 30 min and then let cool 30 min. Remove pan, cut and put into air tight container. Later looked for hints and saw to let cool completely before cutting….don’t know if it would keep them from crumbling.
Bintu | Recipes From A Pantry says
These brownies really do look to die for! Definitely going to be trying these!
Lisa Huff says
Whoah! Can’t believe these are keto. They look so delicious and decadent and so much chocolate goodness.
michele h peterson says
These are the perfect solution to my chocolate cravings! Super rich and satisfying …one piece goes a long way!
Jamie says
wow I can’t believe how decadent these brownies look! Fudgey on the inside and crispy on the outside is just how I like them!
Traci says
Easy beautiful recipe that solves the sweet tooth dilemma for low carb diets. Thanks for sharing 🙂
AMY says
Was gonna come up with my own recipe but found this one. Gonna share with a friend who can’t have nut flour. Not to be rude, but would appreciate if you’d check out my blog Eatingismyjam.com
Jessica says
I’m obsessed with these brownies! The perfect amount of richness.
Kalee says
I’m so excited to have a keto-friendly option for brownies! They are my weakness, and these are so good! I don’t even miss my old high-sugar, high carb ones anymore!
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.