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Keto Coconut Flour Brownie - Rich, Fudgy, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Coconut flour (finely milled)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Granulated keto sweetener (erythritol, allulose, or a blend)
  • Dark chocolate (sugar-free or 90%+ cocoa), optional for extra fudginess
  • Unsalted butter (or coconut oil for dairy-free)
  • Eggs (room temperature)
  • Vanilla extract
  • Salt
  • Baking powder (gluten-free)
  • Brewed coffee or water (optional, enhances chocolate flavor)
  • Sugar-free chocolate chips (optional mix-in)

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving a slight overhang for easy lifting.
  2. Melt the butter in a small saucepan over low heat. If using dark sugar-free chocolate, stir it into the warm butter until smooth. Set aside to cool slightly.
  3. In a mixing bowl, whisk together the eggs, sweetener, vanilla, and a pinch of salt. Whisk until the mixture looks glossy and slightly thickened.
  4. Sift in the cocoa powder, coconut flour, and baking powder. Stir gently until just combined. Don’t overmix—coconut flour thickens quickly.
  5. Add the melted butter (and chocolate, if used) into the batter. If it’s very thick, stir in 1–2 tablespoons of brewed coffee or water to loosen the mixture. The batter should be thick but spreadable.
  6. Fold in sugar-free chocolate chips if you like extra texture.
  7. Spread the batter evenly into the lined pan. Smooth the top with a spatula.
  8. Bake for 16–22 minutes, depending on your oven. Start checking at 16 minutes. The center should look set with a slight jiggle, and a toothpick should come out with a few moist crumbs.
  9. Cool in the pan for at least 20–30 minutes. Lift out with the parchment and slice into squares. For the cleanest slices and fudgiest texture, chill for 30 minutes before cutting.