Free Printable: Low Carb & Keto Food List

• My Coconut Flour Brownies Are Rich, Fudgy, and Never Dry
• Ingredients & Substitutions
• How To Make Coconut Flour Brownies
• My Recipe Tips
• Coconut Flour Brownies (Moist & Fudgy)
• More Coconut Flour Dessert Recipes
• Recipe Reviews

My Coconut Flour Brownies Are Rich, Fudgy, and Never Dry

Coconut flour recipes sometimes get a bad reputation for being dry, but they don’t have to be. With the right ingredients and a little technique, you can make coconut flour brownies that are soft, gooey, and everything a brownie should be. I usually go for almond flour brownies when I want something classic, but I wanted a nut-free option that didn’t sacrifice texture or flavor. After lots of testing, this version totally delivers. Here’s why you’ll love them as much as I do:

• Deep chocolate flavor – These aren’t just chocolate-ish. With melted chocolate chips and cocoa powder, they’re full-on chocolate.
• Fudgy texture, not cakey or dry – I worked hard to get the perfect balance so these stay moist and rich. No dry, crumbly coconut brownies here.
• Ready in about 30 minutes – From melting to mixing to baking, these come together fast. Perfect when you need a chocolate fix in a hurry.
• Perfect for any lifestyle – These brownies are gluten-free, nut-free, have less than 2g net carbs per serving, and are just plain healthy. You’d never guess they’re made with coconut flour!

These coconut brownies are everything I want in a chocolate dessert . Make them with me and see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my coconut flour brownie recipe recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Sugar-Free Dark Chocolate Chips – I use these in the batter and on top. They make the fudgiest coconut flour brownies without any sugar, sugar alcohols, or weird ingredients.
• Besti Monk Fruit Allulose Blend – This is my go-to sweetener here because it makes the brownies soft and fudgy. Other sweeteners tend to dry them out.
• Butter – I usually go for grass-fed, but any unsalted butter will do. You can use coconut oil or ghee if you need it dairy-free or paleo, but the flavor will change a bit.
• Unsweetened Cocoa Powder – I use Dutch processed cocoa for a deeper, richer chocolate flavor. It gives the brownies that dark, almost brownie batter-like taste I love.
• Wholesome Yum Coconut Flour – This one’s a must for coconut flour brownies. It’s made from just one ingredient, high in fiber, and doesn’t make the brownies taste like coconut.
• Eggs – They hold everything together. I haven’t tested flax eggs here, but they might work if you need a sub. Let me know if you try it.
• Heavy Cream – You could also use full fat coconut milk instead.
• Vanilla Extract – Just a splash makes the chocolate flavor pop.

How To Make Coconut Flour Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Melt the chocolate. Gently melt the butter and chocolate chips in a double boiler, stirring now and then. Let it cool for a few minutes.
2. Blend the wet ingredients. Pour the melted chocolate into a food processor and add the eggs, vanilla, and cream. Give it a few quick pulses to mix.
3. Mix the dry ingredients. In a small bowl, stir together the sweetener, cocoa powder, coconut flour, and salt.

1. Combine everything. Add the dry mixture to the food processor and blend until smooth and glossy.
2. Assemble. Spread the batter into your prepared pan and sprinkle a few more chocolate chips on top.
3. Bake and cool. I bake these until the top is set but still soft, and a toothpick comes out with just a little batter. Once they cool, these coconut flour brownies are rich, fudgy, and totally worth the wait.

My Recipe Tips

• Let your wet ingredients come to room temp first. If they’re too cold, the butter and chocolate can seize up and turn clumpy.
• Don’t pack the coconut flour. I spoon it into the measuring cup and level it off. It’s super absorbent, so even a little too much can dry out the brownies.
• I use a food processor to get a super smooth batter and break up any clumps from the cocoa or coconut flour. It just makes everything mix together better, but a hand mixer or whisk works too as long as you mix it really well.
• An 8×8 baking dish gives you the perfect thickness. If you use a bigger pan, the brownies will cook faster and might end up too dry.
• Skip the clean toothpick test. You want a few moist crumbs on it. If it comes out clean, your brownies are overdone.
• If your brownies turn out dry, it’s usually from overbaking. I pull them out when a toothpick has a few moist crumbs, and I’m careful not to add too much coconut flour or use too much erythritol, which can dry them out.
• I know it’s hard to wait, but letting them cool helps them firm up and hold together. Warm brownies will fall apart when you try to slice them.

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/8 cup ChocZero Sugar-free Dark Chocolate Chips (divided) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Unsalted butter ▢
• 1/3 cup Dutch processed cocoa powder ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 2 large Eggs ▢
• 2 tbsp Heavy cream ▢
• 1 tsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8×8 in (20×20 cm) baking dish with parchment paper and grease lightly.
2. Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
3. Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
4. In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
5. Add the dry mixture to the food processor and pulse until smooth.
6. Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
7. Bake about 20-30 minutes , until the coconut flour brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie or 1/16th of entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture, lock in moisture, and make sure your coconut flour brownies turn out rich and fudgy.
• Store: Store at room temperature in an airtight container for 2-4 days.
• Freeze: Wrap in plastic, then store in a freezer-safe bag or container for 4-6 months. Thaw in wrapping overnight before serving.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Flour Brownies

More Coconut Flour Dessert Recipes

Love baking with coconut flour as much as I do? Here are a few more coconut flour dessert recipes you’ll want to try next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Coconut Flour Brownies (Moist & Fudgy)

These keto coconut flour brownies bake up moist, rich, and super fudgy, with simple ingredients and just 1.7g net carbs each.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/coconut-flour-brownies/

Ingredients

• 1 1/8 cup ChocZero Sugar-free Dark Chocolate Chips (divided)
• 2/3 cup Besti Monk Fruit Allulose Blend
• 1/2 cup Unsalted butter
• 1/3 cup Dutch processed cocoa powder
• 1/4 cup Wholesome Yum Coconut Flour
• 2 large Eggs
• 2 tbsp Heavy cream
• 1 tsp Vanilla extract
• 1/4 tsp Sea salt

Instructions

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8 in (20x20 cm) baking dish with parchment paper and grease lightly.
2. Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
3. Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
4. In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
5. Add the dry mixture to the food processor and pulse until smooth.
6. Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
7. Bake about 20-30 minutes , until the coconut flour brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

Maya’s Recipe Notes

Serving size: 1 brownie or 1/16th of entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture, lock in moisture, and make sure your coconut flour brownies turn out rich and fudgy.
• Store: Store at room temperature in an airtight container for 2-4 days.
• Freeze: Wrap in plastic, then store in a freezer-safe bag or container for 4-6 months. Thaw in wrapping overnight before serving.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Coconut Flour Brownies Are Rich, Fudgy, and Never Dry
• Ingredients & Substitutions
• How To Make Coconut Flour Brownies
• My Recipe Tips
• Coconut Flour Brownies (Moist & Fudgy)
• More Coconut Flour Dessert Recipes
• Recipe Reviews

My Coconut Flour Brownies Are Rich, Fudgy, and Never Dry

Coconut flour recipes sometimes get a bad reputation for being dry, but they don’t have to be. With the right ingredients and a little technique, you can make coconut flour brownies that are soft, gooey, and everything a brownie should be. I usually go for almond flour brownies when I want something classic, but I wanted a nut-free option that didn’t sacrifice texture or flavor. After lots of testing, this version totally delivers. Here’s why you’ll love them as much as I do:

• Deep chocolate flavor – These aren’t just chocolate-ish. With melted chocolate chips and cocoa powder, they’re full-on chocolate.
• Fudgy texture, not cakey or dry – I worked hard to get the perfect balance so these stay moist and rich. No dry, crumbly coconut brownies here.
• Ready in about 30 minutes – From melting to mixing to baking, these come together fast. Perfect when you need a chocolate fix in a hurry.
• Perfect for any lifestyle – These brownies are gluten-free, nut-free, have less than 2g net carbs per serving, and are just plain healthy. You’d never guess they’re made with coconut flour!

These coconut brownies are everything I want in a chocolate dessert . Make them with me and see what I mean!

Ingredients & Substitutions

Here I explain the best ingredients for my coconut flour brownie recipe recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Sugar-Free Dark Chocolate Chips – I use these in the batter and on top. They make the fudgiest coconut flour brownies without any sugar, sugar alcohols, or weird ingredients.
• Besti Monk Fruit Allulose Blend – This is my go-to sweetener here because it makes the brownies soft and fudgy. Other sweeteners tend to dry them out.
• Butter – I usually go for grass-fed, but any unsalted butter will do. You can use coconut oil or ghee if you need it dairy-free or paleo, but the flavor will change a bit.
• Unsweetened Cocoa Powder – I use Dutch processed cocoa for a deeper, richer chocolate flavor. It gives the brownies that dark, almost brownie batter-like taste I love.
• Wholesome Yum Coconut Flour – This one’s a must for coconut flour brownies. It’s made from just one ingredient, high in fiber, and doesn’t make the brownies taste like coconut.
• Eggs – They hold everything together. I haven’t tested flax eggs here, but they might work if you need a sub. Let me know if you try it.
• Heavy Cream – You could also use full fat coconut milk instead.
• Vanilla Extract – Just a splash makes the chocolate flavor pop.

How To Make Coconut Flour Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Melt the chocolate. Gently melt the butter and chocolate chips in a double boiler, stirring now and then. Let it cool for a few minutes.
2. Blend the wet ingredients. Pour the melted chocolate into a food processor and add the eggs, vanilla, and cream. Give it a few quick pulses to mix.
3. Mix the dry ingredients. In a small bowl, stir together the sweetener, cocoa powder, coconut flour, and salt.

1. Combine everything. Add the dry mixture to the food processor and blend until smooth and glossy.
2. Assemble. Spread the batter into your prepared pan and sprinkle a few more chocolate chips on top.
3. Bake and cool. I bake these until the top is set but still soft, and a toothpick comes out with just a little batter. Once they cool, these coconut flour brownies are rich, fudgy, and totally worth the wait.

My Recipe Tips

• Let your wet ingredients come to room temp first. If they’re too cold, the butter and chocolate can seize up and turn clumpy.
• Don’t pack the coconut flour. I spoon it into the measuring cup and level it off. It’s super absorbent, so even a little too much can dry out the brownies.
• I use a food processor to get a super smooth batter and break up any clumps from the cocoa or coconut flour. It just makes everything mix together better, but a hand mixer or whisk works too as long as you mix it really well.
• An 8×8 baking dish gives you the perfect thickness. If you use a bigger pan, the brownies will cook faster and might end up too dry.
• Skip the clean toothpick test. You want a few moist crumbs on it. If it comes out clean, your brownies are overdone.
• If your brownies turn out dry, it’s usually from overbaking. I pull them out when a toothpick has a few moist crumbs, and I’m careful not to add too much coconut flour or use too much erythritol, which can dry them out.
• I know it’s hard to wait, but letting them cool helps them firm up and hold together. Warm brownies will fall apart when you try to slice them.

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/8 cup ChocZero Sugar-free Dark Chocolate Chips (divided) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Unsalted butter ▢
• 1/3 cup Dutch processed cocoa powder ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 2 large Eggs ▢
• 2 tbsp Heavy cream ▢
• 1 tsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8×8 in (20×20 cm) baking dish with parchment paper and grease lightly.
2. Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
3. Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
4. In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
5. Add the dry mixture to the food processor and pulse until smooth.
6. Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
7. Bake about 20-30 minutes , until the coconut flour brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie or 1/16th of entire recipe

• Tips: Check out my recipe tips above to help you get the perfect texture, lock in moisture, and make sure your coconut flour brownies turn out rich and fudgy.
• Store: Store at room temperature in an airtight container for 2-4 days.
• Freeze: Wrap in plastic, then store in a freezer-safe bag or container for 4-6 months. Thaw in wrapping overnight before serving.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Flour Brownies

More Coconut Flour Dessert Recipes

Love baking with coconut flour as much as I do? Here are a few more coconut flour dessert recipes you’ll want to try next: