Coconut Flour Brownies


5 from 505 votes
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These coconut flour brownies are so fudgy and gooey, you won’t believe they are low carb! Made with simple ingredients, they need just one bowl and take minutes to prep! 3 grams net carbs per serving. 

coconut flour brownies

Coconut Flour Brownies

When it comes to using coconut flour in desserts, my favorite recipes to make are cookies, pancakes, and these coconut flour brownies.

It’s no secret that when it comes to baking, I love using alternative flours. Not only are they generally better for your health (no grains and no processing), they are often lower carb too, making them perfect for a keto diet. While I’ve generally been someone who prefers to use almond flour in my baking, I’ve recently started experimenting more with coconut flour. 

Unlike other flours, coconut flour can create some incredible desserts. It gives cakes a super moist texture and gives other baked goods a light crumb and a softer center. While I’ve been making a plethora of desserts using it, my favorite way to use coconut flour is in brownies!

I’ve been meaning to share a coconut flour brownie recipe for quite some time. They taste just like boxed mix brownies and satisfy my chocolate cravings. Now, these brownies may look incredibly fancy, but I promise you, they are SO easy to make. No grains and no sugar are needed, but you’d never tell. The texture is super soft, fudgy, and slightly chewy around the edges. They are sweet and full of chocolate flavor, with NO coconut taste whatsoever. 

I had some friends over for dinner the other night and served these brownies for dessert and NO ONE believed me when I said they were made with coconut flour- They are too fudgy for words!

How do you make brownies with coconut flour? 

The Ingredients

  • Coconut flour– Use a good quality coconut flour that you’ve had experience with baking before. Some brands have a very loose texture, which will affect the structure of the brownies. I love using coconut secret or Bob’s Red Mill coconut flours. 
  • Cocoa powder– Sugar free and unsweetened cocoa powder. 
  • Baking soda– Gives some rise to the brownies. 
  • Salt– Brings out the sweetness of all the other ingredients. 
  • Peanut butter OR almond butter– Either smooth peanut butter or almond butter can be used. Be sure to use brands that have no added sugar or salt. 
  • Maple syrup– Gives sweetness, while also richness and an even more gooey texture. I’ve tried this with both standard maple syrup and keto maple syrup
  • Eggs– Room temperature eggs. 
  • Vanilla extract– A must for any good brownie recipe! 
  • Granulated sweetener of choice– I used allulose, but any granulated sweetener can be used. 
  • Chocolate chips– Optional, but highly recommended for an extra dose of chocolate. I love stirring through some sugar free chocolate chips

The Instructions

Start by mixing together your coconut flour, cocoa powder, baking soda, and salt, until combined. In a separate bowl, whisk together the remaining ingredients, until smooth and glossy. Next, gently add the dry ingredients and mix until a smooth batter remains. If you are using chocolate chips, fold them through at the end.

Now, transfer the brownie batter into an 8 x 8-inch baking dish lined with parchment paper. Bake the brownies for 25-27 minutes, or until a skewer comes out mostly clean. Let the brownies cool in the pan completely, before slicing and serving.

brownies with coconut flour

Tips to make the best coconut flour brownies

  • Do not overbake the brownies, as they continue to cook as they are cooling down.
  • Be sure to sift your coconut flour if you notice clumps throughout. 
  • To take the brownies up a notch, spread with a generous serving of chocolate frosting

Storing and freezing keto coconut flour brownies

  • To store: These brownies will keep at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator, and they will keep for at least 2 weeks. 
  • To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months. 

keto coconut flour brownies

More coconut flour dessert recipes to try

coconut flour brownies

Coconut Flour Brownies

5 from 505 votes
These coconut flour brownies are so rich and fudgy, you won't believe they are low carb! Simple ingredients and made in just one bowl!
Servings: 12 servings
Prep: 5 mins
Cook: 25 mins
Total: 30 mins



  • Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and granulated sweetener of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
  • Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
  • Allow the brownies to cool in the pan completely, before slicing into pieces.


TO STORE: These brownies will keep at room temperature, covered, for up to 3 days. If you'd like them to keep longer, store them in the refrigerator, and they will keep for at least 2 weeks. 
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 118kcalCarbohydrates: 5gProtein: 6gFat: 9gSodium: 183mgPotassium: 153mgFiber: 2gVitamin A: 45IUCalcium: 15mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    OMG These are the best. They have the best texture of any keto brownie or cake recipe I’ve ever tried.

  2. The recipe above calls for 2 tbsp of coconut flour.
    Though I haven’t tried the recipe, I imagine this is a typo and meant to be cups?

  3. These are amazing! Sadly I wasn’t watching and I overbaked mine so they were dry, but that’s my own fault. Next time I’ll watch more closely. The texture is amazing!

  4. Hello there!
    I have just made these lovely brownies with flax eggs but the same ingredients and they were soft and fluffy!

  5. 5 stars
    Oh my Good ,

    They taste even better than regular ones.I used Agavejuce and a sip of Milk for a cremier batter and Butter Vannila flavor its a classic in Germany…

    Thank you very much

  6. 5 stars
    Delicious! I actually bake them in a muffin tin, using cupcake wrappers. Individual servings, so there’s no cheating 🤣. Bake for 14 minutes, and they’re perfect! Thanks for the recipe.

  7. 5 stars
    Honestly was skeptical BUT I WAS WRONG TO BE!!! THIS RECIPE IS AMAZING AND HONESTLY HITS THE SPOT! I didn’t have maple syrup so I used organic honey and it turned out AMAZING!!

  8. These were so good! I used PB2 instead of peanut butter to cut the sugars and fat even more and added some pecans…they turned out PERFECTLY! I recently finished losing 140 pounds and so I’m learning how to keep occasional treats in my life without sacrificing my health – THANK YOU FOR THIS WEBSITE!

  9. Used normal unsalted butter coz i didnt have almond butter. The brownie was super delicious and moist but mine was literally oozing with butter and really oily. Where did i go wrong??

    1. You can’t replace the almond butter with butter. Only another nut or seed butter. That is where you’ve gone wrong 🙂