Chocolate Caramel Coconut Flour Brownies

Coconut flour brownies recipe - Dr. Axe

My coconut flour brownies are packed with antioxidants and healthy ingredients that boost energy levels and aid digestion. The combination of cacao powder, dark chocolate chips and maple syrup is rich and sweet — but heart-healthy too! And, the star ingredient of this recipe, the coconut flour, is gut-friendly and won’t leave you feeling drowsy an hour after eating these brownies.

I’m always looking for new coconut flour recipes because coconut flour doesn’t contain any grains, making it completely gluten-free. Plus, coconut flour is high in fiber, easy to digest and it doesn’t lead to blood sugar spikes like white, processed flour does. So, if your looking for a dessert that comes with a range of health benefits, look no further than these delicious coconut flour brownies.

Why You Should Swap Out Regular Flour for Coconut Flour

I’m excited that coconut flour is becoming easier to find in local supermarkets and health food stores because it’s one of my favorite gluten-free flours out there (along with almond flour). A major benefit of choosing coconut flour for your baking instead of regular, processed white flour is that coconut flour has a lower glycemic index, and it won’t lead to blood sugar highs and lows.

Coconut flour brownies step 5 -Dr. Axe

Research shows that coconut flour is actually beneficial for patients with diabetes because it contains a high dietary fiber content and doesn’t alter blood glucose levels the way that regular flour does. (1) Coconut flour also aids your metabolism, energy levels and digestion.

And don’t worry. Making your chocolate brownies with coconut flour may make them a little more dense than traditional brownies, but it won’t take away from the desired fudgy texture and chocolatey taste.

Nutrition Facts

One serving of this coconut flour brownies recipe (not counting the caramel sauce) contains roughly the following (2, 3, 4, 5):

Coconut flour brownies ingredients - Dr. Axe
  • 194 calories
  • 4 grams protein
  • 11 grams fat
  • 23 grams carbohydrates
  • 0.13 milligrams riboflavin (12 percent DV)
  • 49 milligrams choline (12 percent DV)
  • 0.3 milligrams vitamin B5 (6 percent DV)
  • 0.15 micrograms vitamin B12 (6 percent DV)
  • 0.04 milligrams vitamin B6 (4 percent DV)
  • 88 IUs vitamin A (4 percent DV)
  • 0.44 milligrams copper (49 percent DV)
  • 0.6 milligrams manganese (36 percent DV)
  • 353 milligrams sodium (24 percent DV)
  • 58 milligrams magnesium (19 percent DV)
  • 117 miligrams phosphorus (17 percent DV)
  • 1.2 milligrams zinc (15 percent DV)
  • 2.3 milligrams iron (13 percent DV)
  • 6.9 micrograms selenium (13 percent DV)

Other Key Ingredients in This Brownie Recipe

Aside from the number one ingredient in this recipe, the coconut flour, here’s a quick glance at some of the top health benefits associated with the other ingredients in my coconut flour brownies:

Dark chocolate: A little dark chocolate is more than just a delicious treat, it’s good for your health too. The benefits of dark chocolate include protection against disease, due to its antioxidant content, improved heart health, promoting healthy cholesterol and better brain function. Dark chocolate also has a richer flavor than milk chocolate because of its cocoa content. (6)

Coconut flour brownies step 1 - Dr. Axe

Cacao powder: Cacao is considered a superfood because it contains powerful bioflavonoids that have been shown to exhibit anti-inflammatory, anticancer, antidiabetic and neuroprotective properties. When added to smoothies, baked goods and trail mixes, cacao nibs and powder help to maintain muscle and nerve function, reduce the risk of heart disease, correct digestive issues and boost your mood.

Coconut sugar: Coconut sugar is one of my favorite natural sweeteners. It comes from the sap of the coconut tree and is then dried to form sugar. Coconut sugar contains the same amount of calories as granulated sugar, so you don’t want to eat a ton of it, but it also provides trace minerals and antioxidants, making it the healthier choice.

How to Make Coconut Flour Brownies

Coconut flour brownies step 2 - Dr. Axe

To make these delicious coconut flour brownies, start by preheating your oven to 350 degrees Fahrenheit and take out one bowl for mixing your ingredients. First, mix your wet ingredients, which includes 4 eggs, ½ cup maple syrup, 1 tablespoon vanilla extract and ⅓ cup of coconut oil.

Coconut flour brownies step 3 - Dr. Axe

Next, mix in your dry ingredients, which includes ¼ cup coconut flour, 1¼ cup cacao powder (or cocoa powder, if you prefer), 1 teaspoon sea salt, 1 teaspoon baking soda, ¼ cup coconut sugar and ⅓ cup of dark chocolate chips.

Coconut flour brownies step 4 - Dr. Axe

Stir until all of the ingredients come together. Pour the mixture into a greased 8×8 brownie pan, top it with chocolate chips and nuts, if you’d like and bake the brownies for 25–30 minutes.

Coconut flour brownies recipe -Dr. Axe

After letting your coconut flour brownies cool, drizzle on some of my caramel sauce that’s made with coconut milk, maple syrup, coconut sugar, coconut oil and vanilla extract. And just like that, your gluten-free and gut-friendly brownies are ready to enjoy!

Coconut flour brownies recipe - Dr. Axe

Even those picky eaters in your life who don’t love trying gluten-free recipes will want these coconut flour brownies.

Total Time

35 minutes



Diet Type


  • ¼ cup coconut flour
  • 1¼ cup cacao powder
  • 4 eggs
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tablespoon vanilla extract
  • ⅓ cup coconut oil
  • ⅓ cup dark chocolate chips
  • 1 homemade caramel sauce recipe


  1. Preheat oven to 350 F.
  2. In a medium bowl, add the wet ingredients and combine.
  3. Next, add the dry ingredients.
  4. Stir until all ingredients are incorporated together.
  5. Pour the mixture into a greased 8x8 pan.
  6. Top with chocolate chips and/or nuts if desired and bake for 25–30 minutes.
  7. Let cool and then drizzle with caramel sauce.

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  1. Marina on

    so soft…. so gooey….

    I only ended up with a 1/2 batch, though, because my 5-year-old would not let me put them in the oven (I know, I know… raw eggs).

    Other problem: the caramel never made it onto the brownies either because I left it unattended in the saucepan and it somehow “evaporated” in an hour!!

  2. on

    I break out in rosacea when I eat chocolate🤪…will the recipe work if I replace the cocoa powder and nibs with carob? Or would the flavour be too altered. I am very dairy and gluten Sensitive …casine is my main allergy but am (66) and very sensitive to food colouring and artificial sugars. As these pure foods are so expensive I need to be careful. Thank you for any suggestions, I love your work and cherish advise. 😍

  3. Tony on

    I have type 2 diabetes and Neuropathy in my feet and lower legs. Are you sure your brownie and caramel recipe won’t harm me? Do you have a solution to Neuropathy?

  4. Mary Campbell on

    Thanks for showing the pictures of what the materials look like during the steps to the brownie recipe. We have found that the young people are fearful of cooking because the materials look so different from the final product that comes in a plastic bag.

  5. Al on

    At first sight, this recipe looks amazing! BUT…..Maple Syrup, Coconut Sugar and Dark Chocolate all contain sugar, which of course spikes insulin kicking you out of Ketosis. Once it passes through the the ol’ pie hole and assimilates into your system, sugar is sugar is sugar.

  6. Sarah on

    1 1/4 cup of cacao powder seemed excessive to me especially with only 1/4 cup flour. I made these
    and wasted almost a whole bag of cacao powder (it’s very expensive), and it tasted more like
    mud pie: too bitter. Maybe if you cut way back on the cacao powder but then the consistency
    may not work. Dr Axel needs to take a chef course and his e-mails are starting to get annoying.

  7. Anne on

    I made these brownies and although they were thick and seemed moist, they were dry and didn’t taste good at all. I followed the recipe to the “T”. Any ideas why? I’m so disappointed because I have been trying to find a good brownie recipe and can’t seem to find one!

  8. Mia on

    Coconut oil makes everything taste like coconut – I understand there is a type of coconut oil that is strained or purified and doesn’t have strong taste – do you know what it is called and where to get it?

    • Patricia on

      I get mine from Tropical I believe the taste depends on the process they use to collect the oil. One will taste like coconuts but will have more of the benefits of coconut and the other will be bland tasting but lose some benefits. I use them both depending on what I’m using it in.

    • Tammy on

      You wouldn’t be able to use 1 1/4 cups of coconut flour and get enough moisture or liquid into it. It sucks up way too much moisture. The 1/4 cup coconut flour and 1 1/4 cup of cocao powder is correct. Have seen other brownie recipes using reg flour with this ratio as well. Not a typo

  9. vick on

    I made this recipe yesterday and it came out soooo incredibly dry. I had doubled the recipe and waisted a lot of expensive ingredients as I had to throw out the entire batch. So disappointed. Next time I’ll read the reviews before I attempt a new recipe.

    • Anne on

      The same thing happened to me. Mine looked thick and moist but was dry. I wonder why??? I wrote and will see if anyone replies.

  10. Asael on

    Thank You very much Dr. Axe for this great recipe!!
    Like using coconut flour and trying to use it for many gluten free fooods.
    Looking forward for more coconut flour recipes!! ;D

  11. Paula on

    I am making these now and substituted 1/4 c pure maple syrup and 1/4 c organic applesauce for the honey. In Ayurveda honey is not heated and I think over 160degrees had something to do with taking away its medicinal benefits. According to this philosophy even adding to tea, if it is over that temp it loses some of its good benefits.

    Agave on the other hand acts the same as regular sugar in the body. Most agave syrups are processed so all the same issues apply.

  12. Valdoria on

    Eileen, does that mean that honey put into a hot tea is poison or does it have to be baked at a higher temperature? I drink a cup of hot matcha tea each morning so this is very concerning.

    Also, this recipe looks lovely, what would you recommend to replace the honey with?

    Thank you.

  13. Sarah on

    I am pretty sure that eating cooked honey is not like putting poison directly into your viens.
    Mmmmm, these brownies are good! Yum. I might shoot up arsnic next; see what happens. Yep, exactly. You’re not being blunt, you’re exaggerating. A lot.

  14. Michele on

    Just made a batch following the recipe, I didn’t read below about the honey thing I had no idea ahhh well? turned out….yummmy!! I baked them for 23 minutes and they came out moist!!

  15. olivia on

    I followed the recipe exactly as written except I used coconut sugar instead of honey. I really wanted to like these but they turned out dry, crumbly and bland. Bummer!!

    • Sharon on

      If you remove the honey you’re removing a liquid ingredient and substituting it with a dry ingredient which you can’t do. You’re messing with the basic liquid to dry ingredient ratio and is one of the basics of baking.

  16. olivia on

    I followed the recipe exactly as written except I used coconut sugar instead of the honey. I really wanted to like these brownies but they were pretty bad… dry, crumbly and bland. Bummer!

  17. Katie on

    NOT POISON!!!! While cooking with honey CAN be problematic, recipes calling for honey are usually chemically balanced to allow for the cooking, or more so, baking with honey. It is not a black and white line. The big thing to remember is you should never substitute honey for white sugar – THAT is not a good idea.

    If feel writing such a strongly worded post should come with more cooking and baking knowledge!

  18. Grace on

    I just bake everything with no sugar or any other sweeteners and when it’s s done I let it cool off and then cover it with honey.

    • Ale on

      Honey afterwards is a great idea!
      I usually use bananas or applesauce to sweeten my baking desserts if anyone was wondering. ?

  19. Kristina Perrone on

    Ok I tried the recipe! Regardless of the honey issue, they taste delicious. BUT, they totally fall apart. I didn’t use the caramel sauce so maybe that’s why, but I tried to take them out of the tray and they all crumbled :(

  20. christina on

    Thanks Dr Axe for this recipe.I made the brownies and they came out amazingly delicious, but i did use coconut syrup instead of honey

  21. Denise on

    Did anyone read recipe about the caramel sauce Dr Axe didn’t say to cook or heat the caramel sauce he said to let the brownie cool then drizzle the caramel sauce over it he DIDN’T heat the honey read what’s there before you fine fault. Life is to short just treat yourself sometimes

    • Nancy on

      Denise, If you look at the caramel recipe, the ingredients including the honey is brought to a boil!
      There is also honey in the brownie mix portion.

  22. Laurie on

    I haven’t tried this recipe with but I made brownies yesterday with flax egg instead to make it vegan. Worth a shot perhaps?

  23. Ginger on

    Whenever a recipe is posted online, most everyone seems to have their own opinions and substitutions. And that is OK. Because we’re all different and we all think differently about food. I just want to thank Dr. Axe for taking the time to post a recipe.

    • Rebecca on

      I agree. Questions about substitutes are understandable, but opinions that criticize seem inappropriate. Thanks for the recipe, Dr. Axe.

    • Kimberly on

      Ginger, your reply is gracious and I also agree with you. I think it can be a good idea for us, as a community to be thankful and tweak as we like and share the results. We can’t expect Dr. Axe and his team to tweak every recipe for every preference. Thank you Dr. Axe & Team!

  24. Nikolina on

    After reading all the other comments, I’m hoping for a revised recipe–and the one for homemade carmel sauce.

  25. Goldie on

    Maple syrup or dates would work and so would flax eggs or chia. The amount of cacao powder doesn’t seem excessive considering the amount of sweetener there is.
    What I need to know is the fiber content to be taken off of the carbs for diabetetic diets.

    • crazywoman/Billie on

      The honey maple syrup, and dates all make it WAY too many carbs for ME!

      I think it would depend on the diabetic diet they put you on. I know they’ve revised some of them, but they actually at least used to be WAY too many carbs not only allowed, but suggested for diabetics.

      Tho I’m not diabetic, I am per-diabetic, and I follow a low carb diet. I consume many less carbs than most of the diabetic diets I’ve seen. I do subtract the fiber from the total carb count, but have no idea what any of the “diabetic diets” out there do.

  26. Gayle on

    This definitely needs tweaking. I opt for a combination of unsweetened organic applesauce and pure
    Stevia with no maltodextrin or other additives. The applesauce will help make the Stevia taste sweeter as well as moisten the brownies, which is what the honey would have done. I have used dates, not sugar before as a sweetener. It could work, but you need more moisteners for the coconut flour as it sucks up moisture.

  27. Lana on

    Agave should be avoided if one is on an Autoimmune Paleo diet or on a SIBO diet.
    The high carb content in this recipe puts this in the “forbidden food” category for anyone fighting significant Candida.

  28. Oi on

    I agree with Marie , use date for sugar , definitely not honey .
    Also while you are eating , eat with pleasure , without thinking about calories etc , just enjoy what you are eating , the digesting system will love you and do their work fully .

  29. Sharon on

    Doesn’t anyone else question the “1¼ cup cacao powder”? That seems so excessive and would just make them bitter! I love Dr Axe but I have found that Dr’s are rarely the best recipe developers. I leave it to the pro foodies, there are tons of more appropriate recipes to be found all over the internet.

    • Patricia on

      I questioned the amount of cacao powder but I’ve made so many of Dr Axe’s recipes that were good, I decided to chance it. Way too bitter. I don’t like honey so made just the brownie part. The only saving grace was to make a whipped cream using coconut milk and lakanto sugar on top. Still taste the chocolate but toned it down a lot!
      That 1 1/4 cup had to be a type-o (and I used my expensive organic cacao powder too :0)

  30. Wendy on

    Agave nectar caused all kinds of pain, swelling and inflammation in my joints. Stopped using it and did some reading to find out it is a horrible sweetener to use. I would choose regular sugar instead of agave if that were my only choices.

  31. on

    I just made up the batter – and then read about the honey – so I am making brownie cookies in the dehydrator at 115- hope they come out good.

      • Demetree Robinson on

        I’m also allergic to chicken eggs but can eat duck eggs. Duck eggs are very expensive. Have you tried chickpea juice to replace eggs in a recipe? I forgot what they call it.

    • Ginger on

      Have you checked out the amount of fructose in Agave?! After researching it further and gaining weight every time I used Agave, I’ll stick with the honey.

  32. Dr. M on

    Another problem is the number of carbs. A diabetic is allowed 15 grams of carbs per meal, or 7 per afternoon snack. At 23 grams, this is more than is allowed for a whole meal! I certainly would not put caramel sauce on it, which would help. Maybe the honey and coconut sugar could be replaced with Stevia?

    • James on

      Where are you getting only 15g of carbohydrates per meal?

      ADA standards is about 45g per meal and a 15g snack. Men can have 60g instead of 45 for their largest meal of the day.

      15g per meal is far too little.

  33. Harry on

    I’d like to see the nutritional info expressed as “total carbs” “fiber” and “sugars” so that
    it’s more obvious if this is suitable for a ketogenic diet.

    • Karla Patterson on

      The Honey and coconut sugar make it un suitable for keto diet. Would need to experiment with other natural low-glycemic sweetners (stevia, swerve, etc) to see what would work best. Also the total carbs might be too high if you are trying to loose weight.

      • Darlene Herbets on

        Yes I am thinking the same as I Like to stick to 15 of carbs. Also I am allergic to pollen. Coconut is very sweet to me so wondering if I can leave out the honey alltogether. Also the salt content is higher than I like.

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