This recipe for Keto Coconut Flourless Chocolate Brownies makes delicious low-carb brownies that are suitable for low-carb, ketogenic, Atkins, diabetic, gluten-free, dairy-free, nut-free, Paleo, and Banting diets.

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A golden sweet coconut topping crowns these chewy and fudge-like brownies . The recipe comes together super fast and is very simple to follow. 

I use VitaFiber IMO syrup in this recipe to give the coconut topping its chewy texture. I love this syrup because it contains pre-biotic fiber which feeds the good bacteria in our gut. It has a natural sweet flavor and the texture of corn syrup. This corn-syrup texture is hard to find in a sugar-free product. 

VitaFiber IMO syrup has a few downsides. First, it is rather pricey. I don’t use much of this syrup at any one time and find that one bottle lasts for months at my house, so it is worth the investment to have great caramel sauce, hot fudge sauce and other gooey foods. Another downside is that some people claim that it elevates their blood sugar. I haven’t had this issue, but if you are sensitive, it’s best to find a substitute. If you would like to learn more about Vitafiber IMO syrup and a list of research done on the product, check out this link. 

If you don’t want to use VitaFiber IMO syrup, or don’t have it in your cabinet, you can still make this recipe. Just substitute in your favorite low-carb syrup. Sugar-free maple syrup, sugar-free caramel, or a sugar-free vanilla syrup would all work well in this recipe.  If your syrup is super-sweet, you may need to adjust the amount of granulated stevia/erythritol sweetener in the coconut topping.

These Keto Coconut Flourless Chocolate Brownies are best if you don’t bake them too long. I like to take them out of the oven when the batter is set, but before the top springs back if touched lightly. This gives them a chewy brownie texture. I think they taste best warm (I reheat any leftovers.) and they would be perfect with a scoop of ice-cream on top. Enjoy!

5 from 5 votes

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Keto Coconut Flourless Chocolate Brownies

This recipe for Keto Coconut Flourless Chocolate Brownies makes delicious low-carb brownies that are suitable for low-carb, ketogenic, Atkins, diabetic, gluten-free, dairy-free, nut-free, Paleo, and Banting diets.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author Annissa Slusher

Ingredients

For the coconut topping:

• 1 cup shredded coconut flakes unsweetened
• 1 tablespoons VitaFiber IMO Syrup (or syrup of choice)
• 2 teaspoons granulated stevia/erythritol blend
• 1 teaspoon water

For the brownie batter:

• 1/2 cup cocoa powder
• 1/2 cup granulated stevia/erythritol blend
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/8 teaspoon sea salt
• 1/4 cup butter or coconut oil melted
• 1 teaspoon vanilla extract no sugar added
• 2 large eggs

Instructions

1. Preheat oven to 350º Fahrenheit. Line a 9 inch by 9 inch baking pan with parchment paper.

For the coconut topping:

1. In a small mixing bowl, stir together the coconut flakes, Vitafiber syrup, granulated stevia/erythritol blend and water. Set aside.

For the brownie batter:

1. In a medium mixing bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking soda, xanthan gum, and salt. Whisk in melted butter to combine. Mixture will appear mealy.

2. Add in the vanilla extract and the eggs. Stir together until smooth. Transfer mixture to the prepared baking dish and spread to cover the bottom of the pan. 

3. Sprinkle the coconut mixture evenly over the brownie batter. Bake in preheated oven for 24-29 minutes, or just until set. Allow brownies to cool 10 minutes before lifting from pan using the edges of the parchment paper. Place on a cooling rack to finish cooling. Cut into 12 equal bars.

Recipe Notes

Makes 12 brownies

Per brownie:

Calories: 90

Fat (g): 8

Carbs (g): 5

Fiber (g): 3

Protein (g): 2

Net carbs (g): 2