The Easiest Keto Swirl Brownies

The Easiest Keto Swirl Brownies

Easy Keto Coconut Flour Swirl Brownies (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour swirl brownies that are nut free and gluten free
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 16 brownies
Calories: 27kcal


  • 2 TBS butter only for peanut butter swirl
  • 1 tsp vanilla extract only for peanut butter swirl
  • 178 grams creamy peanut butter (3/4 cup) if allergic use cream cheese swirl instead only for peanut butter swirl
  • 36 grams powdered sweetener of choice (1/4 cup) only for peanut butter swirl
  • 3 oz keto chocolate chips
  • 1/2 cup butter
  • 56 grams coconut flour (1/2 cup)
  • 1 gram salt (1/4 tsp)
  • 6 grams baking powder (2 tsp)
  • 27 grams cocoa powder (1/4 cup)
  • 131 grams granulated sweetener of choice (3/4 cup) more or less according to taste
  • 3 large room temperature eggs
  • 1/4 cup oil of choice
  • 1 tsp vanilla extract

Cream Cheese Swirl Variation

  • 4 oz room temperature cream cheese, softened
  • 45 grams granulated sweetener of choice (1/4 cup)
  • 1 large egg white


  • Preheat oven to 350 degrees. Line 8 x 8 inch cake pan with parchment paper and allow paper to hang over the sides of the pan for easy lifting
  • In a mixer bowl combine the peanut butter swirl ingredients or the cream cheese swirl ingredients. Beat on low 10 seconds to combine. Increase speed to medium and beat about 1-2 minutes or until smooth. Set aside
  • In a medium microwave safe bowl combine the 8 TBS of butter and the chocolate chips. Microwave on high 30 seconds. Stir to combine. Continue to microwave in 15 second intervals until chips and butter are fully melted and combined. Be sure to stir after every interval. The mixture will be very thin. Set aside
  • In a large mixing bowl sift or whisk together the dry ingredients until there are no lumps. Add the eggs and stir until all the dry ingredients are moistened
  • Add oil and vanilla. Stir until fully combined and a thick batter has formed. Add the chocolate/butter mixture to the batter and stir until fully combined and smooth
  • Spread about 3/4 of the batter evenly into the bottom of the prepared cake pan. Spread about 3/4 of the peanut butter or cream cheese swirl evenly over the chocolate batter
  • Drop the remaining chocolate by tablespoon full over the peanut butter. Use a knife to swirl the chocolate into the batter
  • Drop the remaining peanut butter over the batter and use a knife to swirl the peanut butter into the batter so that both colors can be seen
  • Place in preheated oven and bake 25-30 minutes or until a tester comes out clean
  • Remove from the oven. Allow to cool in pan for at least 1 hour or until firm enough to remove
  • After 1 hour. Grasp the parchment paper and carefully lift the brownie slab out onto a cutting surface. Allow to cool completely and cut into desired pieces. Serve immediately or store leftovers in an airtight container at room temperature up to 1 week


Serving: 1brownie | Calories: 27kcal | Carbohydrates: 1g | Protein: 0.6g | Fat: 2.5g | Saturated Fat: 1.09g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 6.7mg | Sodium: 16.3mg | Potassium: 17.5mg | Fiber: 0.35g | Vitamin A: 11.42IU | Calcium: 4.8mg | Iron: 0.2mg

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