Brownies (Coconut Flour)

coconutflourbrownies2 These coconut flour brownies are so rich and fudgy, no one will ever guess they are keto-friendly. With fewer than 3g carbs per serving, they are the perfect sugar-free dessert for brownie lovers.

Brownies:
⅔ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup butter, melted, cooled
3 large eggs, room temperature
½ tsp. pure vanilla extract
⅓ cup cocoa powder
3 Tbsp. coconut flour
1 tsp. baking powder
¼ tsp. sea salt
3-6 Tbsp. water

Chocolate Ganache Frosting (optional):
⅓ cup heavy whipping cream
1½ oz unsweetened chocolate, finely chopped
3 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
¼ tsp. pure vanilla extract

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 9x9” metal baking pan with parchment paper with overhanging edges for easy removal. You can also use an 8x8” pan but the brownies will take longer to bake through.

In a large bowl, whisk together the sweetener, melted butter, eggs and vanilla extract.

Whisk in the cocoa powder, coconut flour, baking powder and salt. Stir in 3 Tbsp. water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).

Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges. Bake 15 to 20 minutes, until set.

Remove and let cool in the pan. Lift the brownies out by the edges of the parchment paper and set on a cutting board.

Chocolate Ganache Frosting:
In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).

Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.

Spread over the cooled brownies and let set 20 minutes before cutting.

Makes 16 servings.

Cook’s Notes: Store the brownies on the counter in a covered container for up to 3 days, or in the fridge for a week. They can also be frozen for several months. Wrap them up tightly to avoid freezer burn.