A delicious combination of chocolate, coconut & cherries made these moist and chewy keto brownies. These fudgy brownies are baked with coconut flour making them also a great gluten free & paleo dessert too.
Coconut, chocolate and sweet cherries make a great flavour trio. Chocolate and cherries go well together but add coconut for an extra flavour and texture level. These keto brownies do not disappoint. Well, the Chief Taster fell upon these with relish and gave them the thumbs up!
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Are cherries low in carbs?
Cherries have about 10g net carbs per 100g, so can be enjoyed on low carb diet in moderation. Check out more information about the carbs in fruit here: https://ketovegetarianrecipes.com/low-carb-fruit-list/
How to make keto brownies
Brownies are an easy dessert to make and you can't really go wrong, unless you leave the sweetener out! For this low carb brownie recipe, the ingredients I use are:
- Coconut Flour - I use this for a nut free brownie but you could swap it with almond flour. You could need to use about 1 ½ cups of almond flour to replace it.
- Cocoa powder - Ensure that it is not sweetened. I used a 100% baking cocoa powder.
- Low carb sweetener - I used erythritol but only used ¼ cup for this recipe with my other brownie recipes usually using ½ cup. This is because I found the natural sweetness of the coconut and cherries enough for my palate. By all means add more sweetener.
- Desiccated coconut - Check that this is unsweetened. You could always lightly toast the coconut before using in the the brownie mixture for extra flavour.
- Chocolate chips - unsweetened or as semi sweet as you can purchase. Alternatively, use a chocolate bar with high cocoa solids and break into pieces.
- Cherries - Fresh or frozen cherries can be used. If you are using frozen cherries, make sure that they are not in a sugar syrup and defrost before using.
- Coconut milk - I prefer tinned coconut milk to the carton.
Tips
I often serve these keto brownies with a chocolate ganache for extra decadence. The ganache is made simply by heating heavy cream and pouring it over chocolate chips. Let the mixture sit for 2 minutes before stirring. Allow to cool before spreading over the brownies.
These brownies are best stored in a container in the fridge. They will last about 3 days if you have the will power!
Other low carb brownies to bake
Peanut Butter Chocolate Brownies
Chocolate, Coconut & Cherry Brownies
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Ingredients
- ¼ cup chocolate chips high cocoa solids
- ½ cup butter unsalted
- ¼ cup erythritol
- 4 medium eggs
- ½ cup coconut flour
- ¼ cup cocoa powder unsweetened
- ½ cup desiccated coconut unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut milk tinned
- ½ cup cherries stone removed
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 coconut flour, erythritol, cocoa, salt, desiccated coconut and baking powder ingredients in a medium bowl and mix well.
- Pour the melted chocolate mixture into the dry ingredients and add the eggs. Combine well .
- Add the coconut milk for a smoother batter.
- Chop the cherries in half and stir into the brownie mixture.
- 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.
This recipe was originally published in 2012. I've tweaked the recipe and hopefully have taken better photos too!
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