Thursday, September 29, 2011

LCHF Coconut Flour Brownies Produce So-So Results

I tried the Coconut Flour Brownie Recipe on the back of this bag of coconut flour, swapping out faux sugar for the real stuff, but otherwise staying true to the recipe. 

Honestly, the texture was okay, but the flavor just wasn't chocolatey enough.  I've read that 1/4 cup of coconut flour can be swapped for 1 cup of regular flour in a recipe, so I may try to recalibrate my Brownies #2 recipe by deleting the flax seed and vital wheat gluten flour (which I am avoiding these days), and adding in coconut flour. 

For what its worth, here's how I made the ho-hum brownies.  In my humble opinion, they need more fat and more cocoa.  Do you have any good LCHF brownie recipes?  **Whine**


  • 1/3 cup coconut oil (should be liquid, if it is solid at your version of room temp, warm it slightly)
  • 1/2 cup cocoa powder
  • 6 eggs
  • ½ cup xylitol
  • 24 drops liquid splenda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup sifted coconut flour


1.      Blend coconut oil and cocoa powder, making sure to get all the lumps out.
2.      In a bowl, beat together eggs, faux sugars, salt and vanilla.
3.      Stir in cocoa mixture.
4.      Add sifted coconut flour and whisk the batter well until there are no lumps.
5.      Pour batter into a greased 8" square baking pan.
6.      Bake at 350' for 30-35 minutes.

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