A chocolate fudge-like gluten free low carb coconut flour brownies recipe sweetened with a sugar free brown sugar alternative. Under 230 calories and 3 net carbs for a thick piece.
Gluten Free Low Carb Coconut Flour Brownies
Baking with coconut flour can be a real challenge sometimes. The flour requires a lot more moisture in recipes compared to other flours. Which either means using more eggs depending on what is called in the recipe.
So I used to struggle a lot with using coconut flour in recipes. I seem to be getting better at creating low carb breads and cakes with the flour. And it’s because of experimenting that I find the right combination of flours, eggs and liquids.
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Which is exactly what happened when I stumbled upon a fudgy chocolatey brownie recipe. I feel like that accurately describes these coconut flour brownies. And they are even better than my original gluten free brownie recipe that uses almond flour and coconut flour.
I just so happened to be reworking my mini chocolate chips cookies recipe to see if it would transform into a crinkle cookie. It didn’t crinkle like the original recipe at all. But instead, it turned into a brownie cake like cookie.
I thought perhaps it didn’t crinkle because I omitted baking soda in the recipe as originally called for. But it just happens my thinking was correct. Because dutch processed cocoa doesn’t react to baking soda in baking, so it wouldn’t have worked anyways.
Yet the results tasted so delicious! They were puffed up, and slightly crunchy on the outside due to it being formed into a cookie. All while still being soft and moist on the inside.
And the texture and taste reminded me of a fudgy brownie. So I knew I had to see if this failed crinkle cookie would make a delicious brownie recipe. I’m happy to say that this is the now my new favorite brownie recipe I’ve ever made.
The brownies have a deep chocolate flavor using Hershey’s dark cocoa as the base. For the sweetener, I went with Sukrin Gold which is an excellent alternative to brown sugar. It tastes just like brown sugar, and it’s sugar free!
I think what makes me happy about this recipe is it’s hard to make a brownie recipe with just coconut flour. I’ve always had to pair it with another flour. But it’s easy to make coconut flour cake, but a brownie was a new outcome to me.
Though this could be transformed into a nice chocolate cake recipe. I used a 13x9x2 baking pan to make a large and thick brownie, but you can use a smaller pan. If you decide to use a smaller pan, make sure to cut the recipe in half.
For the topping, I decided to use a blend of peanut butter into my buttercream frosting. I’ve been in the mood for a chocolate peanut butter combination for dessert. This was enough to squash those cravings.
This recipe would even be good for those that are not on a sugar free plan. My sister ate a bit of the brownies not knowing they were sugar free. And she never touches anything that’s sugar free, especially if she knows about it.
If you can have Atkins sugar free peanut butter cups, then you can top the brownies with that as an extra treat. If I remember correctly, a piece of Atkins peanut butter cups are only 2 net carbs. That’s once you subtract that maltitol and fiber.
Or, you can choose to top the brownies with a chocolate frosting instead of peanut butter. If that’s the case, continue to do the recipe as outlined and add 3-4 tbsp of Hershey’s dark cocoa. Blend until smoothed.
I’ve also considered trying the coconut flour brownies with a layer of melted sugar free chocolate. And then adding the peanut butter frosting. I have not done it yet but it’s certainly on my bucket list of things to eat.
If you want to try these as the cookies I mentioned, then just cut the recipe in half. Then when you shape the cookies, you shape them a little bit like a cookie. Bake in the oven at 350 degrees Fahrenheit for 12-15 minutes
They certainly make delicious brownie-like cookies for a quick treat. Just make sure to use a baking mat when baking. Because it helps crisp the bottoms of the cookie without sticking.
And you’ll want to make sure to watch the cookies. With the amount of butter in the recipe, the bottoms might burn a bit or even smoke. I found that out on accident, but the baking mat didn’t burn the cookie at all.
- 1 cup coconut flour
- ⅔ cup Sukrin Gold
- 2 tbsp Swerve sweetener (or other granular sweetener)
- 3 sticks unsalted butter
- 12 eggs, large
- 2 tsp vanilla extract
- 1 tsp salt
- ¼ cup + 2 tbsp Hershey's Dark Cocoa powder
- 2 tsp baking powder
- Peanut Butter Cream Frosting
- ½ cup peanut butter
- 1 package cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 3 tablespoon heavy whipping cream
- ½ tsp vanilla extract
- ¼ cup Swerve sweetener (or other granular sweetener)
- Preheat the oven to 350 deg F.
- In a large mixing bowl, blend the eggs and vanilla extract.
- In another bowl, mix together the dry ingredients of coconut flour, Sukrin Gold, Swerve sweetener, salt, Hershey's Dark Cocoa powder, and baking powder.
- Add the dry ingredients into the mixing bowl.
- Add in melted butter and continue to blend until smooth.
- Using a 13 x 9 x 2 oblong cake pan, put in the batter and smooth it out until even.
- Place in the oven for 30-40 minutes or until a toothpick comes out clean from the middle.
- Peanut Butter Cream Frosting
- Using a band blender,blend together the cream cheese, unsalted butter, peanut butter, heavy whipping cream and vanilla extract until smooth.
- Top the cooled down brownies with the peanut butter frosting and set in the fridge until ready to serve.
NUTRITION: Brownies with frosting vs. single serving | Halved recipe with frosting vs. single serving