Keto Coconut Flour Brownies
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5.0
36 reviews
Excellent
Keto Coconut Flour Brownies
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Keto coconut flour brownies are a dream for all chocolate lovers! Fudgy, gooey and studded with sugar free chocolate chips, they are next level indulgence. I'll show you how easy it is to add the keto salted caramel swirl! Even better, one brownie square comes in at just 1.9g net carbs.
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Ingredients
- ¼ cup / 30g coconut flour
- ½ cup / 50g cocoa powder
- 1 teaspoon baking powder
- ⅔ cup / 100g powdered sweetener
- 3 eggs large, room temperature
- ½ cup / 114g butter melted
- 1 tablespoon almond milk
- ¼ cup / 35g sugar free chocolate chips or chopped 90% chocolate
Caramel
- 1 cup / 240ml heavy cream double cream
- ¼ cup / 55g butter
- ¼ cup / 50g powdered sweetener use allulose if available (⅓ cup or 75g)
- sea salt to taste
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Instructions
- First, make the caramel. Melt the butter in a saucepan and let it brown. Stir continuously to ensure it does not burn. Now add the heavy cream and powdered sweetener. Stir. Bring to a boil and then let the mixture reduce over a low heat until it has thickened - about 5-7 minutes. Add salt to taste (I used about ½ tsp) and set aside to cool.
- Preheat the oven to 180C/350F and line a 7x8 inch baking tray or casserole dish with parchment paper.
- For the brownie batter, stir together the dry ingredients in a bowl - coconut flour, unsweetened cocoa powder, baking powder and powdered sweetener, breaking up all lumps.
- Now add the wet ingredients - beaten eggs, melted and cooled butter and almond milk. Blend using an electric mixer.
- Last, stir in the sugar free chocolate chips.
- Dollop ⅔ of the batter into the tray and spoon the caramel into the gaps. Add the remaining brownie batter on top of the caramel. Gently pound the tray onto the counter so the batter can self-level. (Cover stone surfaces with a dishcloth or towel first).
- Now, swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.
- Bake for about 25 minutes. You want the top to be set but the centre still jiggly.
- Let cool completely before slicing into 12 squares.
Notes
- 9g net carbs per brownie. Makes 12 brownie squares.
- I powdered a granulated golden erythritol monk fruit blend in my food processor to make homemade powdered sweetener. It's possible to use granulated sweetener in this recipe, but powdered will give you a smoother result, especially for the caramel.
- It's best to use allulose for the caramel to ensure it stays completely smooth. If you do use allulose for the caramel, increase the amount to up to ⅓ cup because it is not as sweet as erythritol.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Total Carbohydrates
4.3g
Protein
3.2g
(6%)
Fat
24.5g
(38%)
Saturated Fat
15g
(75%)
Fiber
2.4g
(10%)
Sugar
0.6g
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Total Carbohydrates | 4.3g | 1% |
| Protein | 3.2g | 6% |
| Fat | 24.5g | 38% |
| Saturated Fat | 15g | 75% |
| Fiber | 2.4g | 10% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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