These healthy flourless brownies are soft, cakey (or fudgy!) and deliver a rich dark chocolate flavor that will satisfy your sweet tooth without any unhealthy ingredients. Plus, they are so easy that you can whip them up in less than 30 minutes!

I wanted to create a delicious rich chocolate brownie recipe that is simple to throw together, but also has healthy paleo, keto and gluten-free ingredients.

So far this recipe is a hit! In fact, I have a hard time keeping my husband from eating the whole pan. I’ve made this recipe several times since creating it and it has become one of our favorite simple and sweet recipes.

Why I love this recipe:

• These flourless brownies are so quick and easy to make. You basically dump everything in a mixing bowl, then put it in the oven. Healthy homemade dessert in less than 30 minutes!
• There is no flour in this brownie recipe since cocoa powder makes a great flour substitute. It’s naturally paleo and gluten free and can even be made low carb/keto as well.
• This is a great easy dessert to bring to potlucks, holiday parties or as a tasty gift.
• These flourless brownies are especially yummy with a glass of milk or a scoop of ice cream.

Flourless Brownie Recipe Tips:

• I’ve made this recipe both with coconut sugar and with sugarless low carb/keto sweeteners like monk fruit sweetener. If you are using a keto sweetener, you may need to add more milk to balance it out. If your batter seems a bit dry, add 1 tbsp at a time of milk until you reach the right consistency.
• You can also use either cocoa powder or cacao powder (which is what I used). Cacao is almost the same as cocoa in the way it is used in cooking, but it is raw and is not processed with high heat and pressure like cocoa is. It also has a better nutritional profile including higher beneficial antioxidant content than than processed cocoa powder. The type of cocoa or cacao that you use may also affect the moisture of the batter so you may have to add a bit more milk here as well. 
• If you prefer a more fudgy brownie, omit the baking soda.
• These brownies are not too sweet and are reminiscent of dark chocolate, but if you prefer a sweeter brownie, add a bit more sweetener and a bit more milk to balance out the texture.
• You can freeze these brownies for at least a month (if not more) and defrost them when you want a healthy and easy treat! (My husband actually prefers to eat them frozen!)

How to Make these Healthy Flourless Brownies:

Preheat the oven to 350°. Combine all of the dry ingredients including the cacao powder, sweetener, baking soda and salt.

Then, add the wet ingredients including the eggs, coconut oil, milk and vanilla extract. Mix to combine. Use a food processor, hand blender or electric whisk to beat out any lumps.

Coat an 8×8 pan with coconut oil or line in with parchment paper. Pour the batter into the pan and make sure it is spread evenly.

Bake for 15-20 minutes or until a toothpick inserted comes out clean. Enjoy by itself or with some ice cream!

Rich Flourless Brownies

Hannah Healy

These rich flourless brownies are soft, cakey (or fudgy!), and deliver a dark chocolate flavor that will satisfy your sweet tooth. Plus, they are so easy that you can whip them up in less than 30 minutes!

4.40 from 81 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American, Paleo

Servings 12

Calories 111 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup cocoa powder
• ▢ 1/2 cup coconut sugar (use swerve or granulated monk fruit for keto)
• ▢ 1/2 tsp baking soda (omit for a more fudgy texture)
• ▢ Dash sea salt
• ▢ 2 eggs
• ▢ 1/3 cup coconut oil softened
• ▢ 1/4 cup coconut milk or almond milk
• ▢ 1 tsp vanilla extract

Instructions

 

• Set oven to 350°. In a mixing bowl or food processor combine all dry ingredients (cacao powder, coconut sugar, baking soda, sea salt).
• Add the wet ingredients including the eggs, milk, coconut oil and vanilla and blend together.
• If you are using a keto sweetener, you may need to add more moisture to get the right brownie batter consistency. Add 1 tbsp at a time of milk to the mixture until you get the right brownie batter texture (see video below for consistency).
• Grease an 8x8 pan with coconut oil and pour the batter into the pan.
• Bake at 350° for about 15-20 minutes until a toothpick inserted comes out dry.

Video

Notes

• If you are using a keto sweetener like swerve or granulated monk fruit, you may need to add more moisture to get the right brownie batter consistency. Add 1 tbsp at a time of milk to the mixture until you get the right brownie batter texture (see video below for consistency).
• You can also use either cocoa powder or cacao powder (which is what I used). The type of cocoa or cacao that you use may also affect the moisture of the batter so you may have to add a bit more milk here as well. 
• If you prefer a more fudgy brownie, omit the baking powder.
• These brownies are not too sweet and are reminiscent of dark chocolate, but if you prefer a sweeter brownie, add a bit more sweetener and a bit more milk to balance out the texture.
• Nutrition Facts below are for brownies made with canned coconut milk and coconut sugar. 

Nutrition

Serving: 1 brownieCalories: 111 kcalCarbohydrates: 10 gProtein: 2 gFat: 8 gSaturated Fat: 6 gCholesterol: 27 mgSodium: 78 mgPotassium: 129 mgFiber: 2 gSugar: 4 gVitamin A: 40 IUCalcium: 14 mgIron: 1.3 mg

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