This is an easy recipe for tasty keto chocolate raspberry brownies made with coconut flour. Rich and fudge-like in texture they are just 4g net carbs per square.
Chocolate and raspberries are a great flavour combination for desserts. The sweet sharpness of the raspberry pairs well with the chocolate and especially a dark high cocoa solids chocolate. Put together in keto brownies and you have a divine dessert.
These coconut flour brownies need a lot of will power as they are better the next day. Store them in the fridge in a sealed container and the texture will be more fudge like and moist. Don’t get me wrong, they are great warm from the oven and demand to be served with a side of cream, but keep some aside for the following day. Call it taste testing!
How to make chocolate raspberry brownies
Keto brownies are a great simple low carb baking recipe and you can’t really go wrong with it.
Coconut flour – yields a soft brownie as long as there is enough liquid. Coconut flour absorbs liquid like a sponge and you may need to add additional coconut milk if the batter is too thick.
Cocoa – ensure that you use an unsweetened cocoa as many brands try to sneak sugar into it.
Low Carb Sweetener – I used a monkfruit/erythritol combination for a sugar free brownie. Any low carb sweetener will work for this brownie recipe. I’ve stopped using xylitol now that I have a house full of animals as it’s poisonous to dogs.
Coconut Milk – I use coconut milk from a can as I prefer the thicker consistency. If you are using coconut milk from a carton you may not need to use as much. Add a teaspoon at a time.
Chocolate chips – A popular low carb chocolate chip is Libbys but if you can’t get that, use any high cocoa solids chocolate and cut it into chunks. I prefer a cocoa solid of a minimum of 70%. When I use the 90% the Chief Taster’s eye twitches as it’s not sweet enough for him.
Raspberries - I have used both fresh and frozen raspberries for this recipe and was happy with both brownie batches. If you are using frozen raspberries, ensure that they are defrosted first.
Tips & Suggestions
Add chopped nuts to the brownies for extra crunch. Chopped almonds would be a great flavour addition too with the chocolate & raspberry.
If you want to make this recipe with almond flour instead of coconut flour use 2 cups of almond flour and reduce the eggs to 3.
Store these chocolate raspberry brownies in a sealed container in the fridge for up to 4 days. Storing them in the fridge is the best way to keep their thick texture
These keto brownies are freezer friendly. Wrap each brownie square separately and place in the freezer. Ensure that they are thawed out at room temperature when you want to enjoy them later.
Other keto brownies to bake
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Peanut Butter Chocolate Brownies
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Chocolate, Coconut & Cherry Brownies
Keto Chocolate Raspberry Brownies
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Ingredients
- ¼ cup chocolate chips sugar free or high cocoa solids
- ½ cup butter
- ½ cup coconut flour
- 4 medium eggs
- ¼ cup cocoa unsweetened
- ½ cup erythritol monkfruit/erythritol blend
- 2 tablespoons coconut milk tinned
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raspberries
Instructions
- Preheat the oven to 180C/350F degrees.
- Line an 8-inch brownie square tin with parchment paper.
- Melt the butter and chocolate in a bowl placed over a saucepan on simmering water.
- Place the dry ingredients in a bowl and mix well.
- Pour the melted chocolate mixture into the dry ingredients and add the eggs and coconut milk. Combine well (I use an electric whisk).
- Gently fold in the raspberries.
- Pour into the lined brownie tin and smooth evenly.
- Bake for 25 to 30 minutes until firm.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
