Chocolate Coconut Keto Brownie Bites Recipe

Introduction

These Chocolate Coconut Keto Brownie Bites are the perfect low-carb treat for chocolate lovers craving something rich and fudgy. Packed with almond flour and coconut oil, they deliver great flavor without the guilt. Ready in just a few simple steps, they make a delicious snack or dessert for keto and low-carb diets.

Ingredients

• 3/4 cup almond flour
• 1/4 cup grass-fed butter (melted)
• 1/4 cup organic coconut oil (melted)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened shredded coconut
• 3/4 cup Swerve granular sweetener (or erythritol)
• 2 eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup chopped almonds
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to prepare for baking.
2. Step 2: In a mixing bowl, combine the almond flour, shredded coconut, cocoa powder, and a pinch of salt. Whisk gently until well blended and set aside.
3. Step 3: In a separate bowl, mix the melted butter and coconut oil with a hand mixer until smooth. Add the Swerve (or erythritol) and continue mixing.
4. Step 4: Beat in the eggs, vanilla extract, and coconut extract until fully incorporated and smooth.
5. Step 5: Pour the wet ingredients into the dry mixture and combine until just mixed, forming a rich brownie batter. Avoid overmixing.
6. Step 6: Scoop the batter into mini muffin silicone liners or paper liners. Sprinkle chopped almonds on top of each and gently press down.
7. Step 7: Bake for 12-15 minutes. The brownies should be fudgy; a toothpick may come out with moist crumbs, which is perfect.
8. Step 8: Let them cool slightly before serving. Enjoy your healthy, delicious brownie bites!

Tips & Variations

• Use silicone liners to prevent sticking and make removal easier.
• For extra richness, add a handful of sugar-free chocolate chips to the batter.
• Swap chopped almonds for walnuts or pecans for a different crunch.
• If coconut extract is unavailable, increase the vanilla extract slightly for flavor depth.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, erythritol is a great keto-friendly alternative to Swerve. Avoid using sugar or sweeteners that affect blood sugar significantly.

Are these brownies gluten-free?

Yes, these brownie bites are naturally gluten-free as they use almond flour instead of wheat flour.

Chocolate Coconut Keto Brownie Bites Recipe

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★★★★★

4.6 from 66 reviews

These Chocolate Coconut Keto Brownie Bites are rich, fudgy, and perfectly portioned for a low-carb, keto-friendly treat. Made with almond flour, coconut oil, and natural sweeteners, they deliver decadent chocolate flavor with a delightful hint of coconut. Ideal for satisfying your sweet tooth without derailing your keto goals.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini brownie bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb, Keto

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened shredded coconut
• 3/4 cup Swerve granular sweetener (or erythritol)
• Pinch of salt

Wet Ingredients

• 1/4 cup grass-fed butter, melted
• 1/4 cup organic coconut oil, melted
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Toppings

• 1/4 cup chopped almonds

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the brownie bites.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, shredded coconut, cocoa powder, and a pinch of salt until they are well combined. Set this mixture aside.
3. Combine Wet Ingredients: In a separate bowl, mix the melted butter and coconut oil using a hand mixer until smooth. Add the Swerve granular sweetener and continue mixing. Beat in the eggs, vanilla extract, and coconut extract until the mixture is fully incorporated and smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to create a rich brownie batter, being careful not to overmix.
5. Portion Batter: Scoop the batter into mini muffin silicone liners or paper liners, filling each about three-quarters full. Sprinkle the chopped almonds on top of each brownie bite and gently press them down.
6. Bake: Place the tray in the oven and bake for 12-15 minutes. The brownies should be fudgy; a toothpick inserted will come out with a few moist crumbs, which is ideal.
7. Cool and Serve: Allow the brownie bites to cool slightly before removing them from the liners and serving. Enjoy these delicious, keto-friendly treats!

Notes

• Make sure the eggs are at room temperature for better mixing and texture.
• Do not overmix the batter to maintain a fudgy consistency.
• You can substitute chopped walnuts or pecans instead of almonds if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free version, replace grass-fed butter with extra coconut oil or a vegan butter alternative.

Keywords: keto brownies, low carb dessert, chocolate coconut bites, keto snack, sugar-free sweets, almond flour brownies