Coconut Flour Brownies, revisited–Gluten-free and Delicious!

Healthy Coconut Flour Brownies

Coconut flour is so much fun to play with! It’s so much easier to measure out versus grinding up almonds each time I want to bake. Get some and I promise you’ll be hooked on the richness of this gluten-free, low carb “flour.”

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Remember these brownies? They’re delicious when undercooked, but turn cakey and dry if you leave them in the oven a minute too long. I know how annoying it is to waste these expensive natural ingredients on recipes full of fail, so I am sorry if you have been caused grief by moisture-sucking overcooked brownies. This new and improved version of sugar-free low carb coconut flour brownies is MUCH less temperamental, and pretty much foolproof in terms of the baking time. Thanks to Buffy at Low Carb Friends for bringing this inspiring recipe to my attention! These brownies are not gooey or chewy, but fudgy and dense. They’re more milk chocolate than most chocolate treats I’ve made, which is refreshing. If you enjoy these brownies as much as my roommates do, you’ll want to stockpile coconut flour for many more batches!

A note about ingredients: Use the highest quality pastured butter you can find for optimal results. I bought a bunch of Kerrygold butter on sale, and have found that it lends such a pleasant buttery taste to everything I use it in. So worth the not-on-sale price! I’ll be using Kerrygold in the recipes you see here from now on. When baking with no sugar and no flour, it’s recommended to use the best of the ingredients we CAN work with! Also, for those of you who don’t use erythritol, I’m pretty sure these brownies would work with 1/4 cup raw honey and 3/4 teaspoon of stevia. This will add 68 grams net carbs to the recipe, making each brownie about 9.5 grams net carbs. Be aware that with the honey/stevia combo, they won’t be as sweet as traditional brownies.

Remember to keep your mitts off of these for a full night in the fridge. I don’t know why, but it seems that baked goods made with coconut flour take a full night to “settle” into their full decadent yumminess. Just make up a batch, toss ’em in the freezer, and go to bed. Or watch SVU reruns on USA all night. Or read Good Calories, Bad Calories under the covers. Just do something to avoid cutting into this chocolately goodness until it achieves its full potential!

Then wake up and grab yourself a delicious and nutritious sugar-free low carb brownie. For breakfast. You know you want to!

Healthy Coconut Flour Brownies

Serves 12-16

4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
OR 1 stick butter, 8 ounces sour cream (for more moist brownies)
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted Bob’s Red Mill coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon NuNaturals pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees Fahrenheit.

Brush both sides of an 8″ by 8″ (or 11″ by 7″ for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 40 minutes for the wider pan, or until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

~4g net carbs per 1/12th of a recipe

75 Comments on Coconut Flour Brownies, revisited–Gluten-free and Delicious!

  1. Katie
    May 20, 2009 at 11:04 am (13 years ago)

    MMMMM! These look delicious Lauren. I think I may try to make these tonight after work with a few substitutions. I’m going to try to make them dairy free. :)I’ll have to let you know how they turn out if I do. Thanks, as always, for all of the delicious recipes! 🙂

  2. Shannon
    May 20, 2009 at 11:55 am (13 years ago)

    Yum. I recently got a hold of Kerrygold butter from Trader Joe’s for $2.69/half pound. It is so delicious. Reminds me of when I was in Ireland.

    Lauren, I am wondering if you have issues with erythritol. Not digestive issues, but a feeling of thirst from eating it. I have tried it and find that I feel very thirsty when I eat eryhtritol-sweetened treats.

  3. ann
    May 20, 2009 at 12:45 pm (13 years ago)

    These sound amazing. I love that you added cream cheese. Clever:) I can’t wait to try them…and not change anything!

  4. Synesthetic
    May 20, 2009 at 2:32 pm (13 years ago)

    Get out. Just yesterday I was having some pretty serious brownie cravings. Lauren to the rescue!!! Oh man I’m making these this weekend. Thanks as always for your excellent work!!!! High-quality LC sweets…mmmmmmm

  5. Kelly
    May 20, 2009 at 6:15 pm (13 years ago)

    Sounds divine! I love coconut flour and oil. Did you know the oil is almost half lauric acid, which is incredibly anti-bacterial and anti-viral? They even sell it in capsules for when you get sick. We love the “Monolaurin” brand. Isn’t food science *fun*? 🙂

    Cheers, Kelly
    (the spunky coconut)

  6. Alchemille
    May 20, 2009 at 7:24 pm (13 years ago)

    Looks good!
    I’m into coconut flour too lately.
    If I were to use agave syrup or maple syrup instead of the sweeteners you use, which quantity would you suggest?

    Thanks ;).

  7. Meagan
    May 20, 2009 at 9:54 pm (13 years ago)

    Wow, it’s a dairy extravaganza! These look amazing! Do you have any suggestions for dairy free or low fat?

  8. ms. v
    May 21, 2009 at 12:40 am (13 years ago)

    bless your cotton socks, lauren! I’ve been dying for brownies!

  9. GFE--gluten free easily
    May 21, 2009 at 2:09 am (13 years ago)

    Wow, those do look great, Lauren!


  10. pigpigscorner
    May 21, 2009 at 2:11 pm (13 years ago)

    It looks really fudgy and yummy!

  11. Laura
    May 21, 2009 at 8:42 pm (13 years ago)

    I am glad that you are posting coconut flour recipes – I have some but wasn’t sure what to do with it all! Now 2 good recipes to try!

  12. Lauren
    May 22, 2009 at 2:11 am (13 years ago)

    Katie, please share what results you have with making these dairy free! You are very welcome. 🙂

    Shannon, so glad someone else shares the Kerrygold love! I do not have issues with erythritol unless I have multiple servings in one sitting, which I don’t tend to do. 🙂 Have not experienced the thirst, but I’ll make of note of it next time I eat something with E! Thanks for sharing your experience.

    Ann, thanks! The cream cheese makes them good and rich. 😀

    Synesthetic, you are so welcome! It’s so nice to see YOU leave a comment here. 😀 Hope you like the brownies!

    Kelly, thanks for sharing that info on coconut oil! It’s great stuff, isn’t it? I added you to my blogroll 🙂

    Alchemille, I’d try 1/2 cup, but I’m not familiar with that sweetener so it’s just a guess. Try tasting the batter as you go along!

    Meagan, I’m working on it! 😉 Will share results if they work out.

    Ms. V, what a cute comment!

    Shirley, thank you!

    Pigpigs, they ARE fudgy. Try ’em. 😀

    Laura, check the side bar for more coconut flour recipes. The red velvet cake is pretty great, too. 🙂

  13. Anne
    May 22, 2009 at 1:27 pm (13 years ago)

    I tried this yesterday and it smelled so good and put it into the refrig after cooling. And per your directions had one for breakfast and it was good. I used the Hersey Special Dark Cocoa and they were delish. Will be serving this to my lc DH for dessert this Memorial weekend-with whipped cream. I think he’ll like it. Thanks so much for all your experimentaion. Anne

  14. Sweetdreams
    May 25, 2009 at 2:12 pm (13 years ago)


    I made these last night…. had one today for Breakfast…. they are amazing! A definate keeper!

    Thanks Lauren!

  15. divalou
    May 28, 2009 at 10:02 pm (13 years ago)

    do you know if coconut powder is the same as coconut flour? cus thats all i can find in my rubbish country!

  16. Amanda
    June 19, 2009 at 4:06 am (13 years ago)

    Made these today, more for DH and MIL since I'm not a huge brownie fan. They both liked them and I thought they were pretty authentic. I'm not in love with them, no surprise, but I plan to make them for DH and freeze them individually so he has his sweet treats. And I won't be driven to consume them to excess like I do every other one of your recipes!

    So anyway, thanks for this one!


  17. Lauren
    July 4, 2009 at 4:51 am (13 years ago)

    Anne – You are welcome! Happy to hear these worked, even with that dark cocoa. Hope your weekend went well!

    Sweetdreams – SO glad you enjoyed the brownies. 😀

    Divalou – I am not sure what coconut powder is! As long as it is defatted ground coconut, it will work similarly. If it is just ground up, it won't work the same in recipes!

    Mandy – Glad DH was a fan of these! Freezing them in individual portions is such a smart tactic–great tip. I will definitely be doing that for these! 🙂

  18. Keri-Ann
    July 4, 2009 at 8:03 pm (13 years ago)

    Hello! I must say, first – I'm addicted to your website! Thanks for ALL of the fabulous looking recipes you've posted! 🙂 I'm actually looking forward to the holidays so I can bake more! 🙂

    Now – as it is July 4th, I decided to make these coconut brownies – and I put your cream cheese frosting on the top. I must say I really like them! Hopefully the rest of the family will too (what? sugar-free? really?…)

    I know that I really liked them though. A lot. 🙂

  19. kayla
    July 13, 2009 at 2:07 pm (13 years ago)

    I made these! The first GL/SF recipe I've tried. They are good, but not what I expected. Mine didn't seem chocolately enough. I could still taste the coconut "essense" from the flour. I think I need to use a better cocoa. I just used plain Hershey's unsweetened cocoa cause it's what I had on hand.

    Also, mine didn't really end up that dense. Mine are pretty light and more cakey. I used a 9×13 pan for approx 30 minutes and I ended up leaving out the nuts. Perhaps one of those factors had something to do with it!

  20. Lauren
    July 13, 2009 at 2:19 pm (13 years ago)

    Keri-Ann – So glad you and your family enjoyed the brownies! Putting the cream cheese frosting on top sounds fantastic.

    Kayla – Did you spoon the cocoa straight from the container, so that the spoonfuls were pretty packed in? Did you lightly spoon SIFTED coconut flour into a measure cup, and level the top with a knife? These are not even close to being cakey–they're brick-like and heavy, quite dense. Perhaps it's the larger pan you used? What kind of coconut flour? If you used all the same ingredients, that may have been a factor.

  21. kayla
    July 14, 2009 at 5:24 pm (13 years ago)

    I also couldn't really tell whether these were to be cooked on 350 or 325. You say to preheat to 350, but to cook at 325. And the original recipe says 350. I was confused!

  22. kayla
    July 15, 2009 at 5:27 pm (13 years ago)

    I sifted the flour and packed the cocoa like a good girl (I'm such a lazy baker)…and I got dense fudgy brownies! Thanks Lauren! Even the cakey ones were great, though.

  23. lizandbrian
    July 25, 2009 at 9:49 pm (13 years ago)

    although i love them, mine were also pretty cakey. i was loving the smell of the dry ingredients together, and decided to add a great amount of cinnamon. esp with the added cinnamon, the flavor of the brownies was remarkable, but the texture somewhat of an issue. i tried them a second time using ricotta instead of cream cheese, and adding a handful of dark chocolate chips with the nuts. this provided a more "conventional" fudge like texture, but both ways were really tasty.

  24. Anonymous
    August 19, 2009 at 7:31 pm (13 years ago)

    Mine turned out cakey, too. I did sift the coconut flour, and spooned the cocoa out of the container. WIll leaving them in the oven a couple minutes too long make them cakey? My timer went off and I couldn't get to the oven in time. I will try again, I so want dense, fudgey brownies.

  25. lynn
    September 10, 2009 at 2:54 am (13 years ago)

    Hi Lauren

    Is there a way to make these with chocolate chips instead of the nuts?

  26. Amber
    October 14, 2009 at 8:21 pm (13 years ago)

    Hey! I made these and they are AWESOME!!! My husband loves them, which is saying a lot because he is usually so-so about my low-carb creations. Nice going!

  27. Lauren
    October 14, 2009 at 8:33 pm (13 years ago)

    For y'all who are getting cakey brownies–try subbing 8 ounces of sour cream in for 4 ounces of butter. That should get them more moist in fudgey if you want 'em like that. 🙂

    Lynn, you can definitely replace the nuts with chips! Enjoy!

    Amber, I am SO glad you like the brownies. They are my favorite chocolate treat!

  28. Rachel
    December 31, 2009 at 9:13 pm (13 years ago)

    Mine came out extremely dry – I couldn't even pour the batter into the pan! I wonder if it's the sweetener I used? It's called Sweet Simplicity and is a dry erythritol/fructose mix.

  29. Sarah
    February 3, 2010 at 6:18 pm (13 years ago)

    These are so incredibly delicious! I reheat them in the microwave for a few seconds and then add a half scoop of low carb ice cream. Unbelievable good! Of course, they are also high calorie though. Any recommendations for lowering the calorie count? Has anyone tried substituting applesauce for some of the butter? I know applesauce will add carbs, but not many.

  30. rachel
    March 16, 2010 at 1:58 am (12 years ago)

    i finally made these, after making the bean cake and simple cocoa brownies multiple times. all i can say is "WOWWW"!! so freakin good.

  31. Lauren
    March 16, 2010 at 3:55 pm (12 years ago)

    Hi Rachel! I am so glad you enjoyed the brownies. I always enjoy reading your fun comments. Thank you for trying my recipes! 😀

  32. Suzi
    April 28, 2010 at 10:23 am (12 years ago)

    Fantastic! I made them dairy free using vegan cream cheese, coconut oil and coconut cream (needed more cream) and worked really well..also used half erythritol and half coconut sugar..thanks as always Lauren xx

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  34. Erica
    November 16, 2010 at 2:41 pm (12 years ago)

    Do you think I could add chocolate chips to this?

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  36. Anonymous
    January 7, 2011 at 2:08 pm (12 years ago)

    Hi Lauren,

    I have been an avid follower of your site. I want healthy treats but am also on a diet (two kids . . . ). Most diet food tends to be synthetic/plastic, so I have re-vamped your brownie recipe to reduce the calories (although these are probably the most expensive brownies I have made in my life!).

    3/4 cup coconut flour (180 cals)
    1/3 cup unsweetened cocoa powder (I used raw cacao – sweet and very healthy).
    1/2 tsp salt
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp cinnamon
    1/2 cup erythritol sugar (very healthy and 0 calories)
    1/4 cup brown sugar – substituted quarter cup erythritol with 1 teaspoon of Yacon syrup, blended together (Yacon is 29 cals oer tsp).
    1/4 cup non-fat dry milk powder (had to add some water as coconut powder is so dry! I realize this may not be as 'healthy' but I had to compromise)
    1 egg white, slightly beaten
    1 cup unsweetened applesauce
    1 tsp vanilla
    1 tsp powdered sugar (I went for the real stuff here)
    a handful of bakers chocolate chips

    I baked at 350 for 40 minutes. It is pretty dense. I am wondering if there is any low-cal way to lighten it up a bit, but, in any case, it is pretty darn good (but no, it will never be a real brownie!).

    Any comments or suggestions are appreciated.

  37. vicolisted
    January 13, 2011 at 1:20 am (12 years ago)

    Made these the other day. SO GOOD! Even the non-low carbing husband liked them. Thanks so much for your recipes, I can't think up enough fawning adjectives to get my true appreciation and gratitude across for such delicious low carb recipes that work!

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  41. Natalia Muntean
    May 17, 2011 at 1:05 pm (11 years ago)

    i love brownies. they taste awsome

  42. Sarah Wilson
    June 3, 2011 at 7:07 pm (11 years ago)

    I just made these, they're in the oven as I'm typing this. I'm a little concerned because my "batter" was the consistency of cookie dough. I had to laugh when I read the instruction to pour it into my pan. I'm wondering if my coconut flour was somehow more "thirsty"? They look a little strange in the oven right now. I will be interested to see how they turn out.

  43. Lauren
    June 6, 2011 at 8:11 am (11 years ago)

    Hi, Sarah! Did you use Bob's Red Mill coconut flour? I find that it's the only brand that's been working in my recipes. I amended the recipe to show this. How'd the brownies turn out?

  44. Dina
    June 8, 2011 at 5:14 pm (11 years ago)

    Thanks so much! I've made them twice now – once per the recipe (used all butter/no sour cream), once with sour cream and 1/4 cup strong espresso – it really added some depth to the chocolate flavor. Definitely a keeper – the kids love them too!

  45. Sarah Wilson
    June 8, 2011 at 5:49 pm (11 years ago)

    The coconut I have is Coconut Secret. It's listed at 8 grams carbs, 8 grams dietary fiber. So I was drawn to it for it's low carb count. My brownies actually turned out okay, but not very brownie like. I have been eating them though, so they're not exactly disgusting:) They're more like a dry fudge texture. I would like to try the recipe again with about half the amount of coconut flour that I have to see if that makes them more like your recipe. I have no doubt that the issue was my coconut flour and not the recipe. I usually buy Bob's Red Mill, but Whole Foods was out so I thought I'd give this brand a whirl. I live in Portland and should really just go to the Bob's Red Mill outlet that's connected to their manufacturing facility. That place is awesome.

  46. Men's Health
    June 15, 2011 at 4:42 pm (11 years ago)

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  47. Men's Health
    June 15, 2011 at 4:42 pm (11 years ago)

    hi nice.. recipes.. i will try to make them in my cooking classes.. thanks for the share.. keep it up…

  48. Ian
    June 15, 2011 at 6:15 pm (11 years ago)

    hi , I'm new to low carb lifestyle and I'm still unsure of various ingredients. Could you confirm whether the Stevia extract is in liquid or powder form, are all powder forms the same concentration of sweetness? I can't wait to try the recipe!

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  50. Anonymous
    July 5, 2011 at 11:41 pm (11 years ago)

    I started to make this recipe, but had to make some emergency "adjustments" when I realized I had no cream and the whole milk was sour. I used 8 ounces of cream cheese, 3/4 cup Torani's sugar-free Irish Cream syrup (my dad's a diabetic so no honey). I used 1/2 teaspoon of Truvia, 1/3 cup of skim milk and added 1 Tablespoon of instant coffee granules and a few shakes of cinnamon. The batter was too thick, so I added a little Torani's sugar-free Hazelnut and more skim milk until it was wetter. I divided mine into 16 muffins (muffins make it really easy for me to calculate carbs for my dad). I baked for 20 minutes at 350 (until the knife came out clean). These are great! They have an airy, mousse-like texture. I'm glad I used the paper muffin cups, b/c I doubt I would have gotten them out of the muffin tins otherwise. They taste a lot like an Almond Joy or Mounds bar, but less sweet, with a definite coffee note. I will come back tomorrow to share how my dad likes them and how they taste the next day.

    July 6, 2011 at 8:03 pm (11 years ago)

    Mine turned out great. They turned out milk chocolatey–yum! I used Bob's Red Mill coconut flour, sifted then spooned. The erythritol didn't have a cooling effect. I actually used a 8×8 pan and baked 5 minutes less than the recommended time because I was afraid of dried out brownies. They turned out moist! I also used Trader Joe's organic stevia extract and they did not taste bitter at all. Highly recommended!

    To me the brownies taste great except the mouthfeel is a bit grainy from the coconut flour. My paleo-eating workout friends loved them. Said they tasted "dangerous." LOL. Great recipe! Thanks so much Lauren 🙂

  52. Anonymous
    July 8, 2011 at 9:33 pm (11 years ago)

    I'm the person who made the "mousse-like" muffins. Day 2, these were even better. The flavor softened and became richer. My dad really likes them. He's a chocolate fiend, so I'm on the lookout for chocolate recipes he can eat. As soon as these are gone, I'll be making your bean chocolate cake.

  53. Jenni
    August 3, 2011 at 6:02 am (11 years ago)

    I made these late last night, I just had to try them out! And the results? Oh my goodness… they are fantastic! I didn't have any sour cream in the fridge but I had some creme fraiche which I used instead. I also didn't have pecans or walnuts on hand so I left them out. Thanks for the recipe! I will be feeding them to my boyfriends family for dessert tonight (If I don't eat the rest all by myself this morning)to prove to them that healthy eating can be delicious! I'm working at achieving this mindset as they all think I'm a crazy extremist and that life can't be lived without sugar.
    Thanks again for the recipe! Will be trying out more from your site 🙂

  54. Lauren
    August 5, 2011 at 6:15 pm (11 years ago)

    So happy you enjoyed the brownies, Jenni!

  55. Sarah
    September 26, 2011 at 6:16 pm (11 years ago)

    I was so excited for these based on the first recipe I tried at HealthyIndulgences; the chocolate cake. Unfortunately mine turned out very cakey and so I'm hesitant to try them again 🙁

  56. Kapu :)
    October 20, 2011 at 8:48 pm (11 years ago)

    in place of the ethiyol can i use truvia or just like sugar and in place of the stevia extract can i use stevis gycerite? if so for any would they be the same measurements. i've been craving a healthy brownie for sometime. thanks

  57. Emily
    October 30, 2011 at 11:48 pm (11 years ago)

    Hey Lauren,

    Love your recipes! Thanks so much.

    Tried these and they were very good.

    Not sure if it fits in with the diet, but I found upping the sour cream a little (2oz), doing half coconut flour half almond meal (instead of all coconute flour)and using coconut sugar for the sweetener instead of xylitol worked really well.

    I think they taste totally like the real deal. Thanks!

  58. adkmilkmaid
    February 2, 2012 at 8:12 pm (11 years ago)

    Hi Lauren. I've made these twice now and they are the most popular diabetic treat I turn out! Thanks so much for the recipe. The one thing I am unclear about is the erythritol. The stuff I have is erythritol POWDER (from Netrition) and I'm guessing, having now read another of your recipes in which you call for powdering erythritol in a blender, that this is not what you meant for this recipe.

    What I made was delicious. But it seems they would probably be sweeter if I made it with your plain erythritol? I wish someone had a conversion chart between erythritol and erythritol powder, because, for instance, I'd like to make your beany chocolate cake but it isn't clear how much powder is called for.

  59. lilmsabby
    May 26, 2012 at 1:44 am (10 years ago)

    My brownies are in the oven as we speak, but I was wondering how you figure the carbs? My number doesn't come out the same. I'm still kind of new to this. My 4 1/2yr old daughter was diagnosed with type 1 diabetes in Dec. so we are trying to find desert type recipes. We LOVE the black bean cupcakes! They are amazing!

  60. Lauren
    June 16, 2012 at 10:30 pm (10 years ago)

    adkmilkmaid – Usually you need 2x the powdered E as granular E. I would use a powdered sugar conversion chart if I were you. The E should act the same way as sugar in terms of converting between the powdered and granular forms. 🙂

    lilmsabby – I exclude carbs from erythritol and measure the coconut flour carbs using the weight of the coconut flour, which is wrong on the Bob's Red Mill package. That might be how your carb count comes out differently. Hope your daughter enjoyed the bronwies!

  61. M
    September 28, 2012 at 11:00 pm (10 years ago)

    Hi Lauren
    I’ve been a long time reader(drooler) of your website and recipes- but came across it when I started low carb in Bali! so no access to ingrediants there v easily- its taken me about 9 months to finally get around to making these brownies- which are now cooling on the cooker and took longer than 40 mins (so will prob turn out bad!!)
    I just tried to work out the carbs for my batch and on myfitnesspal entered the whole ingrediant list and it came out as 328 cals per 1/12th – 28g carbs 5g fiber and 30g fat!! PER 1/12?!!!! – the Wholesome Sweeteners – Organic Zero Erythritol was 205g carbs – i thought it was meant to be a low carb sweetener?
    Could you help me with trying to get my head around erythritol and carb contents please?!!!

    I can’t eat these until cheat day now 🙁 I had to use mum’s original coconut flour too – i know you said the bob’s red is wrong on the packet so i cant even use that excuse!!!

    Any thoughts would really be welcome:)

    • M
      September 28, 2012 at 11:04 pm (10 years ago)

      PS just saw you exclude the erythritol from your count in the comment above- but was wondering why???!!! (that makes them 6g net)
      i tried googling but haven’t found any information on why you wouldn’t count them if you are low carbing….thanks 🙂

  62. Betsy
    February 23, 2013 at 6:41 am (9 years ago)

    Hi Sarah, I am in Portland too, but never been to Bob’s outlet, is it cheaper?

    Lauren, thanks for posting this. Is it OK to use other brand coconut flours or no? Also, I saw at my local grocery store coconut powder in the bulk foods but no sure it was flour? I don’t recall what it said, it maybe just said coconut but it wasn’t flakes, looked like powder. Not sure if it will work whatever it was?

    Also do you find that this is the best alternative flour to use? Are any others low carb? Perhaps tapioca? I read that potatoe and rice are not low carb. I bet oat flour is high in carbs? Almond flour isn’t though, need to figure out where to buy these things for a good price.


  63. Betsy
    February 24, 2013 at 7:23 am (9 years ago)

    OK I have another question. For the brownies you use coconut flour, but isn’t that super sweet thus adding to the simple carbs and also making the desert too sweet or no?

    Also, for your cheesecake bar crust, you use oat flour and almond flour combined. What does the combo do that alone doesn’t work and what made you choose this combo here and the coconut flour for the brownies?

    I know I can just follow a recipe, but I love learning how things work together and why this will be done over that. I hope to continue learning from you, thank you!

  64. Alison
    April 19, 2013 at 5:29 pm (9 years ago)

    Hi! I came across your website while scouring for interesting recipes to try, as I’ve started eating Atkins-style. I made these brownies last night and ended up having several bites for breakfast, as you said… so delicious. I didn’t have cream cheese, so I used 1.5 sticks butter + 3/4 cup sour cream, and the rest of the recipe was followed exactly. I like how soft and melty they are. I’ve had some very dry, dense, disappointing brownies before, and this recipe saved me from skepticism about grain-free baking. So, thank you! I will certainly be cautious with servings, as these are quite decadent! I will also hopefully try more of your recipes to keep my menu interesting. Thanks again.

    • Lauren B.
      May 7, 2013 at 5:36 am (9 years ago)

      Alison, glad to hear you enjoyed the brownies. They are quite rich! Please try my grain-free zucchini bread if you are looking for more chocolaty grain-free treats. 🙂 Thanks for your review of the brownies!

  65. Laureen Mair
    December 20, 2013 at 4:13 pm (9 years ago)

    Thank you so much, recipe was tasty, just great! I used the butter plus sour cream version, brownies were moisty. Erythritol had zero after taste. Will bake regularly. Calories per 1/12th? Thx.

    • Lauren Benning
      December 21, 2013 at 11:11 pm (9 years ago)

      Hi, Laureen! How nice of your to share a photo of your beautiful brownies. Looks like they turned out so well! Here is the nutrition info for the entire batch made with sour cream and butter, calculated at

      2,241 calories
      42g carbs
      17g fiber
      215g fat
      56g protein

  66. noelle harsanyi
    January 27, 2014 at 1:34 am (9 years ago)

    Well I made your original recipe – the one that many people had problems with, and I loved it! They are fabulous! I put them into the water bath at 20 minutes and they were done just right. They’ll never be the same as the gluten kind, but these are by far the best sugar and gluten free dessert I’ve ever had. Had a hard time not eating the whole pan at once. I’m really glad to have found your website because it has given me a different choice from buying expensive low-carb dessert mixes online. Thanks for all the wonderful recipes!

    • Lauren B.
      February 4, 2014 at 7:40 pm (9 years ago)

      Noelle, I’m so glad to hear that you enjoyed the original brownie recipe that was posted! Happy that it satisfied your sweet tooth. Thanks for sharing your experience with it!

    • Lauren Benning
      February 4, 2014 at 7:45 pm (9 years ago)

      Noelle, it’s great to hear that you enjoyed my original brownie recipe! I’m so glad you can make use of my recipes to satisfy your sweet tooth. Thank you for sharing your experiences with them, Noelle! I love hearing your feedback.

  67. Helen
    July 26, 2015 at 4:17 am (7 years ago)

    SIX YEARS late to the party, but these are fabulous. I had my doubts about anything baked low-carb = edible, but these are great, nice and fudgy.

    Thank you!

  68. Debbie Walker
    April 7, 2016 at 4:17 pm (6 years ago)

    Hi Lauren,

    I’m really looking forward to trying your recipe, but I just have one question about the heavy cream used. Is it heavy cream, or heavy whipping cream ? Not sure if there was a difference between the two. Thanks !

  69. Careprost online
    August 3, 2017 at 11:35 pm (5 years ago)

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