Coconut Flour Brownies

Coconut Flour Brownies

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 16 servings
Yield: 16 brownies

If you love brownies, but are looking for a way to make them gluten-free, coconut flour is the way to go. It is a flavorful substitute to all-purpose flour in this recipe, resulting in rich and decadent brownies. The recipe can be prepared with traditional sugar and powdered sugar, or if you want to make them not only gluten-free, but also suitable for paleo and keto diets, you can use your favorite cup-for-cup keto-friendly sugar substitutes. Also, to keep the recipe keto-friendly, be sure to opt for dark chocolate varieties with at least 70 percent cocoa solids.

These brownies can be served plain or dusted with additional powdered sugar, or make them with the frosting recipe below to take them to a whole new level. Instead of using butter or shortening, this frosting is whisked with solid coconut oil. The result is just as rich and flavorful as a classic brownie frosting. For added flair, sprinkle some unsweetened shredded coconut on top.


  • For the Brownies:
  • 1 1/2 cups coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (or coconut oil)
  • 4 ounces dark chocolate (chopped)
  • 2 cups granulated sugar (or keto-friendly sugar substitute)
  • 4 large eggs
  • For the Frosting:
  • 1 1/2 cups powdered sugar (or keto-friendly powdered sugar substitute)
  • 1/2 cup coconut oil (solid)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk (unsweetened almond or coconut milk)
  • 1/2 teaspoon vanilla extract
  • Garnish: 2 tablespoons unsweetened shredded coconut

Steps to Make It

  1. Gather the ingredients.

    Coconut Flour Brownies ingredients
    The Spruce / Kristina Vanni
  2. Preheat the oven to 350 F. Line a 9-inch square baking pan with nonstick foil or parchment paper, leaving a 2-inch overhang on at least 2 sides. Grease the foil.

  3. To make the cake, combine the coconut flour, cocoa powder, and salt in a medium bowl.

    Dry ingredients in a bowl
    The Spruce / Kristina Vanni
  4. In a large saucepan, gently melt the butter or coconut oil and the chopped chocolate, stirring constantly. Allow to cool for 5 minutes.

    Melted chocolate and butter in a pot
    The Spruce / Kristina Vanni
  5. Add the sugar and eggs to the pan and stir to combine.

    Sugar and eggs added to melted chocolate and butter
    The Spruce / Kristina Vanni
  6. Add the coconut flour mixture to the pan and stir to combine.

    Dry ingredients in a bowl and wet ingredients in a pot
    The Spruce / Kristina Vanni
  7. Pour the batter in to the prepared baking pan and bake until set, 30 to 35 minutes.

    Brownie batter in a pan
    The Spruce / Kristina Vanni
  8. Cool completely in the pan on a wire rack.

    Coconut Flour Brownies cooling on a rack
    The Spruce / Kristina Vanni
  9. To prepare the frosting, combine 1/2 cup of the powdered sugar, solid coconut oil, cocoa powder, milk, and vanilla extract. Whisk to combine. Slowing add the remaining powdered sugar, 1/4 cup at a time, until desired spreading consistency is achieved.

    Frosting ingredients in a bowl
    The Spruce / Kristina Vanni
  10. Spread the frosting on top of the cooled brownies.

    Frosting spread onto brownies
    The Spruce / Kristina Vanni
  11. Sprinkle with the unsweetened shredded coconut.

    Coconut Flour Brownies sprinkled with coconut
    The Spruce / Kristina Vanni
  12. Use the foil overhang to help lift the brownies out of the pan. Cut into squares.

    Coconut Flour Brownies
    The Spruce / Kristina Vanni 


  • Store in an airtight container at room temperature for up to three days.