Coconut Flour Keto Brownies are a decadent and fudgy dessert that’s perfect for those following a ketogenic or low-carb diet. These brownies are not only rich in chocolatey goodness but also gluten-free and grain-free, thanks to the use of coconut flour. They’re sweetened with a keto-friendly sweetener and packed with dark chocolate and chopped nuts, making them a satisfying treat for anyone looking to enjoy a guilt-free indulgence. Get ready to savor the delightful taste of brownies without the carb overload with this Coconut Flour Keto Brownies recipe.
Recipe: Coconut Flour Keto Brownies
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (at least 70% cocoa content)
- 1/2 cup chopped nuts (such as walnuts or pecans) (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
For the Brownie Batter:
- In a mixing bowl, sift together the coconut flour, unsweetened cocoa powder, powdered erythritol, baking powder, and salt. This helps remove any lumps.
- In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until you have a smooth brownie batter.
- Fold in the dark chocolate chips and chopped nuts (if using), reserving some for topping the brownies.
Baking:
- Pour the brownie batter into the prepared baking pan, spreading it out evenly.
- Sprinkle the reserved dark chocolate chips and chopped nuts on top of the batter.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want these brownies to be fudgy.
Cooling and Cutting:
- Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into squares.
Nutrition Facts:
(recipe makes 16 servings):
- Calories: 112
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 43mg
- Sodium: 49mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 2g
