These brownies are a sweet treat with just enough chocolate to tickle my taste buds without overpowering the brownies. Hope you love them too.

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Preheat oven to 350 degrees.

Set butter and coconut oil out and bring to room temperature. (you want it soft, not melted)



Place parchment paper inside an 8 inch baking pan.  (I put a little oil or spray in the bottom of the spring form pan just to make the parchment sit nicer.)

  • In a large mixing bowl add softened butter and oil and Swerve.
  • With hand mixer, blend these until well mixed and smooth.
  • Add the eggs one at a time and mix each in completely.
  • Then add the vanilla and coconut milk and beat until smooth.
  • In a separate bowl, add coconut flour, baking powder and salt and mix together, get rid of any lumps.
  • Next, add the dry mixture to the wet mixture and blend until creamy.
  • If the mixture is a bit too thick, add a little more coconut milk (Add only 1 tbsp at a time).

At this juncture, you may taste the mixture for desired sweetness.  If you want more, you may add a few drops of stevia, or a teaspoon more Swerve to taste.

  • Add flaked coconut and chocolate chips (if using) and stir in gently.
  • Spoon into the baking dish and bake for 25-30 minutes until firm and golden. (don’t overcook your brownies!)
  • Allow to cool.
  • Lift Parchment out of pan and peel off sides.  Cut three rows into threes both ways giving you 9 servings!

If serving immediately, you may use heavy whipping cream and some sweetener to make a topping, eat with ice cream, sprinkle cinnamon on top or just eat plain…  DELICIOUS!!

These are approx. 17g fat, 5g protein, and 1 net carb each.  (Carbohydrates from the sweetener are sugar alcohols only, therefore since digestible, they are not included in these macros).