Easy Low Carb Chocolate Brownies

These easy low carb chocolate brownies are low carb, dairy-free, gluten-free and soy-free.

Sometimes you just want a brownie and you want it now! This recipe is perfect for those ’emergencies.’ Quick, easy, no-fuss and delicious… oh, and low carb (hooray!)


  • 1/3 cup organic cocoa powder
  • 1/2 cup boiling water
  • 60g unsweetened chocolate, chopped
  • 113g unsalted butter
  • 1/4 cup organic coconut oil
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup xylitol
  • 2 tsps vanilla extract
  • 1 1/4 cups almond flour
  • 1/2 cup coconut flour
  • 3/4 teaspoon salt


  1. Preheat oven to 180°C.
  2. Line a 9″x13″ baking pan with heavy foil making sure it folds over the edge (this is for easy removal of the baked brownies.) Grease foil with butter or coconut oil.
  3. Whisk cocoa powder and boiling water together in a large bowl until mixed. Set aside.
  4. In a double boiler gently melt unsweetened chocolate, butter and coconut oil.
  5. Pour melted mixture into cocoa & water mix, whisk.
  6. Add eggs, egg yolks, vanilla, and xylitol and continue to whisk until fully incorporated.
  7. Add almond flour, coconut flour, and salt and mix with a rubber spatula until combined.
  8. Scrape batter into the baking pan.
  9. Bake 20-30mins or until a toothpick inserted comes out with only a few moist crumbs attached. Do not over bake! If unsure, take out earlier rather than later – better to have underdone than overdone brownies!
  10. Let cool in pan for 10 minutes.
  11. Unfold foil from the edges and carefully lift brownies from pan and transfer to a flat surface or wire rack. Let cool completely.
  12. Serve warm or refrigerate for later. They also freeze well.
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