Total Time
Prep 15 mins
Cook 35 mins

This is a recipe from Tiana Coconut that I've adapted for a low-carb diet. The original calls for 6 eggs. I thought that might be a little too eggy so I replaced some of the eggs with flax meal. The texture of this brownie is a happy medium -- neither cake-like nor super-fudgy.

Ingredients Nutrition


  1. In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
  2. Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
  3. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.
Most Helpful

These deserve way more than 5 stars!!! I have made other lc brownie recipes that I have had to throw in the trash! These are sooooooo good and have that great brownie texture and taste. I love them! Brownies are my all time fav, so I am sure to make these again!~! Thank you for posting this great recipe!!

Beverly292 April 02, 2011

I did not care for them. Think it was the flax meal

callahan8962 May 01, 2016

Good recipe. With a few adjustments I think this will be an amazing recipe! I sub'ed out the eggs for egg beaters and doubled it. By doing that it cut the calories down even more. I also added a little bit of water mixed with intsant coffee. The original recipe is definetly too dry and needed some moisture. Next time I make them I will add more cocoa powder and maybe even add in some sugar fee chocolate chips. And maybe sprinkle some almonds on top for an extra crunch. They look good though, I will post a picture of mine.

ayla915_12525386 October 02, 2013