Coconut Flour Brownies
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My fudgy, gooey coconut flour brownies have the most gorgeous crinkly tops. They’re made in minutes using simple baking staples, and I love how they’re deceptively low-carb!
Looking for more coconut flour recipes? Try my coconut flour cake, coconut flour cookies, and coconut flour pancakes next.
Coconut flour is one of my favorite flours, especially for baking. Known for having a cakey texture and natural sweetness, it pairs perfectly with a little cocoa powder and baking staples to make a decadent, deeply flavorful brownie recipe.
Table of Contents
Why I love this recipe
- Low-key healthy. In addition to being grain-free and gluten-free, these brownies have under 3 grams of net carbs per brownie.
- No one will be any the wiser. Like my almond flour brownies, no one will be able to tell these brownies are gluten-free.
- Perfect texture. Gooey and soft in the center with perfect crackly tops and chewy edges.
- Rich chocolate flavor. Like all good brownies should be!
Ingredients needed
- Coconut flour. Since coconut flour is the bulk of the recipe, you should definitely use a high-quality brand. Some brands have a loose texture, which could negatively affect the brownie’s structure. Bob’s Red Mill is a favorite of mine.
- Cocoa powder. I used unsweetened Dutch-processed cocoa powder. Avoid using cacao powder, which can be bitter and overpowering.
- 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 with no added sugar or salt.
- Maple syrup. Adds sweetness and moisture.
- Eggs. Room temperature eggs.
- Vanilla extract. A must for any good brownie recipe!
- Sugar. I used white sugar, but brown sugar works too.
- Chocolate chips. Optional, but highly recommended for an extra dose of chocolate!
How to make coconut flour brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch baking pan with parchment paper.
Step 2- Make the brownie batter. In a large mixing bowl, combine the dry ingredients. In a separate bowl, stir the eggs, peanut butter, maple syrup, vanilla extract, and sugar until glossy. Add the dry ingredients to the wet and mix until smooth. Fold in the chocolate chips.
Step 3- Bake. Transfer the brownie batter to the prepared pan and bake for 25-27 minutes or until a skewer comes out mostly clean.
Step 4- Slice. Allow the brownies to cool completely in the pan before slicing.
Arman’s recipe tips
- Avoid using other types of flour. Coconut flour is tricky and requires a unique balance of wet and dry ingredients, and it does not work in a 1:1 replacement with other types of flour.
- Sift the dry ingredients. So there are no clumps in the batter.
- Lightly press on the brownies when they’re out of the oven. To help get those signature crinkly tops.
Variations
- Cut the carbs. To make even lower-carb brownies, use keto maple syrup, sugar-free chocolate chips, and a sugar-free sweetener like allulose or stevia (or just make my keto brownies).
- Fold in mix-ins. Like pecans, peanut butter chocolate chips, or shredded coconut.
- Serve the brownies with coconut ice cream and a drizzle of caramel sauce for a more decadent dessert.
Storage instructions
To store: These brownies will stay fresh at room temperature, covered in an airtight container, for up to 3 days. If you’d like them to stay fresher for longer, store them in the refrigerator for up to 2 weeks.
To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
You can try to make this coconut flour brownie recipe vegan by swapping the egg for an egg replacer like flax eggs or mashed bananas, but I personally haven’t tried it, so I can’t guarantee whether it’ll work.
No, since coconut flour has a completely different structure than regular flour, my recipe will not work with all-purpose flour.
More brownies to try
Coconut Flour Brownies
Ingredients
- 2 tablespoon coconut flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup peanut butter can use almond butter or nut free alternative
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 cup chocolate chips optional
Instructions
- 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 the coconut flour, cocoa powder, baking soda, and salt, and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and sugar 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.
God help me if I don’t have these readily available for my wife to have as a daily treat!! Great recipe!!
I rarely comment on recipes I’ve tried, but these brownies truly surprised me. I’ve had coconut flour in my pantry for a while now. I didn’t know what to use it in since it proved so hard to bake with and overpowered any recipe I tried it in. BUT these brownies…oh my. They are truly moist and delicious. AND I cannot even taste the coconut flour in there! I know what I’ll be using the rest in. Thank you, thank you, thank you!
oh, and for those of you who don’t do sugar, I substitute half the amount of sugar with honey, and it is amazing. It comes out still just as delicious.
This recipe is the best ever my husbands not a healthy eater, and he asks me to make these all the time. he don’t even realize how good they are for him.
Great recipe! I think 1/8 t. of salt or none is needed instead of 1/4 t. because the peanut butter may have salt in it already. I also did not do the full amount of sugar and that may have created an imbalance. Do you have a quantity suggestion if I wanted reductions of both? Thanks for sharing this recipe.
Surprisingly amazing, gooey, and chocolaty. I never had success before using coconut flour, but this recipe is amazing! I switched for sugar-free maple sirup and you can’t even tell its a gluten and sugar-free dessert. I will be making this recipe again soon, Thanks Armand!
I would put here coconut protein powder also. What is your opinion?
Excellent! I used sugar free peanut butter, truvia sugar blend
Super yum! I used honey instead of maple syrup. I’m at high elevation and just added 5 tbsp of nut milk and baked them at 325 instead of 350 for 27 minutes. Turned out wonderfully and are non-inflammatory! Win-win!!
not made any yet
These turned out great, i’d never tried them like this before. Thanks!
The best coconut flour cookies I’ve ever made!
Love these brownies so much!
I can’t eat chocolate so I used carob powder and carob chips. And this recipe turned out phenomenal. Highly recommend trying if you want to try a new flavor similar to chocolate!
Absolutely delicious!
Thanks, Ashton!
This is now the second recipe of yours I’ve made and both have been homeruns.
I’m trying to eat healthier but not strict keto/GF etc. just focusing on what I consider “live” foods as opposed to overprocessed crap. This recipe is perfect for my needs, only change I made is instead of using coconut flour, which I don’t have, I used 3 TBSP of unsweetened coconut flakes that I ground in the food processor. I went with 3 TBSP since they aren’t as compact as sifted flour and they came out great with a bit more of a spongy/cake texture with great chocolatey flavor. Also added in a handful of ground pecans for some extra crunch and flavor. Overall these are a huge success.
Excellent recipe!! Thank you!
Flaxmeal & water (1:1) also worked well for an eggless version of this.
Excellent recipe!! Thank you!
I’m a brownie connoisseur and gave up on “healthy” brownies a long time ago. Just eat a “real” brownie! But these are DELICIOUS!!! I added a few chocolate chips and chopped walnuts and will definitely make them again. Bravo, Arman!
The most amazing brownie recipe for a healthier alternative. I used honey and it worked perfectly!
This is one of the best recipes for coconut flour brownies! Simple, quick to make, made it with your recipe for keto maple syrup. It’s so delicious! Both recipes I’m going to make on repeat! Thank you 😊
Splendiferous !!!
I found this recipe while trying to find a way to use up the leftover coconut flour we had and it most certainly did not disappoint ! For many recipes that I find online, I have to halve or even third the required amount of sweetener, but this had just the perfect amount. Glowing reviews from all my family. Thanks!
These were fantastic, Arman, thank you! I used almond butter instead of peanut butter and the flavor was perfect. Always good to find a healthy low carb GF dessert that tastes good too!
Brownies weee good and had amazing texture! On plate, you would believe they were normal brownies, but they came out a bit dry after 25
Minutes in the oven. I think they could have been better with less time in the oven but, this was my first time using coconut flour and that might have been the cause of the dryness.
Hello, can the sugar be cut down to something like 1/8 cup, or replaced with honey or maple syrup?
You can try and see.
I made these tonight for desert. Oh My! they are delicious. I used homemade cashew butter. This recipe is a keeper. Thanks for sharing!
These are the best brownies I have ever eaten. I added pecans to the mix just to add some crunch, but still they are wonderful. I’ve been missing brownies since I was diagnosed with diabetes 2 years ago; I’m not missing them anymore!! I can’t believe it’s mostly peanut butter (btw I added crunchy peanut butter) and just 2 tablespoons of coconut flour. Anyway, they’re great and I’ll be making them again.
So delicious! I made these in cupcake tins for portion control, 15 minutes cooking and turned out perfect!
YUM 😋 Thank You Arman 👏🏼👍🏼😊 these Look SUPER and I’m SO GLAD to find Recipes I CAN Make And KNOW WHATS in it 😳👍🏼 Thank You FOR SHARING 👍🏼♥️G-d♥️Bless
I always worry about getting the amount wrong with coconut flour – are the tbsp even or heaped? Or even better, can someone tell me how much in grams is it? I usually cook with a scale and exact measures makes following the recipe much more easier for me.
We use American cups and tablespoons. You can try googling conversion into grams.
Yummy!!
Can I cut out the maple syrup alltogether? I don’t like overly sweet things so syrup+sugar seems a lot of sweetness. Or can I substitute it with something else less sweet? Thanks.
Not that I’ve tried.
Why does everyone think the 2 tbsp coconut flour is a typo? Just follow the recip people smh it’s not that hard.
Excellent recipe
What can I use in place of the maple syrup?!
Honey should work.
This recipe is spectacular!!
Unbelievable these are so delicious, I added some blanched hazel nuts 😋
Thank you for the recipe x
These are absolutely amazing!
It’s so nice to cook a LC baked treat that doesn’t taste LC. They are sinfully good, minus the ‘sin’! We shared them with friends who also LC, and everyone loved them.
I was surprised when I saw the recipe call for only 2 T. of coconut flour, but the batter was thick, just like a regular brownie.
Thank you so much!
Pretty good! I was worried they would come out bad, but they’re really good. I used almond butter.
Hands down, my most favorite coconut flour brownie recipe! Moist and creamy (I used TJ’s sunflower butter). Many thanks, Arman! I so love your recipes!
Blew me away, Arman! I have tried several other Coconut Flour and nut butter brownie recipes, NONE can compare with yours! I used SunButter and followed your recipe exactly. Thank you so much, you rock!
These brownies are delicious and satisfied my chocolate craving. Only I can’t stop myself from eating them. Is the granulated sweetener necessary for texture, or can I add extra maple syrup in it’s place?
These were delicious!
I jumped straight to the recipe without reading the important tips so in the beginning it seemed everything would go wrong but ended up being very good! My mistakes: I used eggs and salted butter straight from the fridge and the wet mixture became curdy. Solved the mess by putting the bowl over a pan with boiling water to warm up the butter but not cook the eggs. It worked! Next time I’m sure it will be delicious! Thanks for this recipe! I still have loads of coconut flour.
Hello ,
This coconut brownies does it consider to be gluten free also ??
It sure is 🙂
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??
You can’t replace the almond butter with butter. Only another nut or seed butter. That is where you’ve gone wrong 🙂
I didn’t have maple syrup so I thought of substituting it with mashed up bananas. So good!!!!
Best coconut flour brownies recipe ever.
I didn’t have maple syrup so I thought of substituting with mashed up bananas.So good!!!!
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!
So welcome!
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!!
Turned out very well. Thank you so much for sharing this recipe. The Lord bless you!
Can I use your 25 calorie peanut butter recipe for these brownies? Thanks!
Nope! Won’t work!
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.
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
Aw thanks, Nadine!
How do you blanche the almond flour
You use blanched almond flour. I linked to my homemade recipe.
Hello there!
I have just made these lovely brownies with flax eggs but the same ingredients and they were soft and fluffy!
This recipe is wonderful! I used the coconut flour, peanut butter, granular monk fruit sweetener, and Birch Benders monk fruit “maple syrup.” Thanks so much for sharing!😋
These were excellent. I had to add a couple tablespoons of cold coffee to thin the batter a bit. My peanut butter was too thick to start. I also only added 1/4 cup sweetener and it was perfect. It will definitely be my go to low carb brownie recipe. Thanks very much.
pretty fudgey! 🙂 Not too sweet too
Is there a substitute for the maple syrup or can I leave it out?
Honey or agave works.
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!
I tried with exactly the same measurements, including the 2 tbsp coconut flour, and the result was awesome. Yummy!
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?
No it is correct. Coconut flour acts like a sponge.
Can I use honey instead of maple syrup
Yes you can!
That has to b a misprint…2 TABLESPOONS of coconut flour??
No it is correct. Coconut flour acts like a sponge.
OMG These are the best. They have the best texture of any keto brownie or cake recipe I’ve ever tried.