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Coconut Brownies (dairy-free, low carb)

Adapted from a New York Times recipe, this one swaps out agave syrup and Splenda for sugar, almond meal and ground flaxseeds for part of the flour to lower the carbs, but it’s still intensely chocolatey and properly gooey, with no taste of Splenda. 🙂 If you want a more caramelized crust, exchange some of the agave for sugar. The brownies are about 10 (10.8) carbs/oz and pretty low glycemic index.

3/4 cup olive oil, plus more to grease pan
1/3 cup cocoa powder -> 10 carbs
2 ounces unsweetened chocolate, finely chopped -> 21 carbs
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups sugar 1 cup agave syrup -> 256 carbs + 1 cup Splenda
1 3/4 cups all-purpose flour 1 cup whole wheat flour -> 92 carbs + 1/4 cup almond meal -> 12 carbs + 1/4 cup ground flaxseed -> 8 carbs
3/4 teaspoon kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped -> 28 carbs
2 cups shredded unsweetened coconut -> 48 carbs
Fleur de sel, for sprinkling -> Optional. 1-2 t at most with unsweetened coconut

1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the agave/Splenda, whisking until fully incorporated. Using a spatula, fold in the flour/almond/flaxseed meal mix and salt until just combined. Fold in the bittersweet chocolate pieces and half the coconut.
3. Pour the batter into the prepared pan and smooth with a spatula. Top with remaining coconut. Sprinkle with fleur de sel (optional) and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Yield: About two dozen brownies; 44 ounces/475 carbs total

20 carbs per brownie/10.8 carbs per oz

3 Comments Post a comment
  1. Rose Edward #

    Thank You! My son has type 1 also and I love to bake. Now I can bake and not worry that the carbs are just too high for my son. As we are planning a bake sale for JDRF, I will use this recipie to make diabetes-safer treats to sell along with the non-Diabetic stuff.

    February 17, 2011
  2. Glad it was helpful! Feel free to pass on any good recipes, and I’ll post them. 🙂

    February 18, 2011
  3. Jen #

    That sounds yummy! I can’t wait to try it. We love baking with almond flour too. It cuts down on the carbs significantly without sacrificing any flavor or texture!

    February 22, 2011

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