This coconut keto fudge brownies recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.
If you enjoy recipes like this, you may be interested in my new book the Keto Metabolic Breakthrough.
Coconut Keto Fudge Brownies
Yield 6 medium sized brownies
- 6 tbsps of coconut flour
- 1/2 cup of cacao powder
- ½ cup of grass-fed butter
- 2 tbsps of coconut oil
- 6 pasture-raised eggs
- 1 tsp of vanilla
- 25 drops of chocolate stevia
- 1 pinch of pink salt
- 1/2 cup of organic Chocolate chips
- 1 tsp of cinnamon
- ½ cup of organic honey or grade B maple syrup (although these wouldn't make it keto) instead of stevia. If you do this, you can reduce the eggs to 3.
Step #1: Preheat the oven to 300 and grease a glass baking dish (8×8 or 9×9).
Step #2: Melt the butter.
Step #3: Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
Step #4: Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Serving Size 1 brownie
Amount Per Serving
% Daily Value
Total Fat 13 g
Total Carbohydrates 8 g
Dietary Fiber 5 g
Protein 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments
I absolutely LOVE brownies and these are incredible! Chocolate and coconut are a phenomenal superfood combination that boosts brain function and neurotransmitter activity. The pasture-raised eggs provide high quality protein, fat soluble anti-oxidants, CLA and omega-3 fatty acids! What a combination!!!
Coconut flour is an excellent low, carb prebiotic fiber that is a great base and provides our digestive system with good fuel to support a healthy microbiome. Grass-fed butter is rich in butyrate which helps to heal the intestinal lining and the combination of ingredients has a great ketogenic effect on the body which reduces inflammation and improves fat burning.
Megan’s original recipe calls for grade B maple syrup, but I substituted chocolate flavored (Sweet Leaf) stevia in order to keep this low carb. 25 drops should be sufficient but feel free to flavor to your desired level of sweetness! Enjoy!