Coconut Flour Brownies
Rich, chocolatey coconut flour brownies made without almond flour. This easy, gluten-free recipe uses a low-carb sweetener for a homemade brownie treat.
Servings: 12
Calories: 212kcal
Equipment
- 8×8-inch square baking pan
Ingredients
Dry Ingredients
- 1/2 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 1/4 cups powdered sweetener I use a powdered monk fruit-erythritol blend
- 1/4 tsp xanthan gum
Wet Ingredients
- 4 large eggs
- 1 cup butter melted
- 1/2 tsp vanilla extract
Optional Add-in
- 1/3 cup walnuts chopped (optional)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
- In one bowl, mix the eggs, melted butter, and vanilla extract until combined.
- In a separate bowl, whisk together the coconut flour, cocoa powder, baking powder, powdered sweetener, and xanthan gum.
- Add the wet ingredients to the dry ingredients and stir with a spatula until combined. Fold in the walnuts, if using.
- Transfer the batter to the prepared 8×8-inch baking pan and spread it evenly.
- Bake for 30 minutes. Allow the brownies to cool before slicing into 12 servings.
Notes
I use a powdered monk fruit-erythritol blend for this recipe. Other sweeteners can affect sweetness and texture. Let the brownies cool before slicing for neater squares.
Nutrition
Calories: 212kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 111mg | Sodium: 175mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
