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I don’t know about you, but 95% of the people in my life can be made happy with fudgy brownies. And these super fudgy gluten-free coconut brownies made with Health Enhanced Foods Ketogenic Baking Mix are easy to make.
Rich coconut tones from the flour and unrefined coconut oil enhance their thick chocolatey flavor. They are Gluten-Free, Dairy-Free, Low Net Carb, and rich in Healthy Fat. Substitutions:
    • Vegan: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes.
    • Low Sugar: Because of the rich flavor of these coconut brownies, they will also taste good with less sugar, if that is your preference. You can also cut back on the sugar by ½ cup and take out 2 TBSP of coconut oil for a lower sugar version.
Preheat the oven to 325 degrees Mix up: ½ cup Ketogenic Coconut Baking Mix ¾ cup Cocoa Powder 2 Eggs or an egg replacer 1 TBLS Cornstarch 1 ¼ cup Granulated Sugar 1 ½ teaspoons Vanilla extract Stir in ⅔ cup tablespoons of melted unrefined coconut oil until smooth.*
Pour in a 9×9-inch pan. Bake at 325 degrees for 20-25 minutes. Cool and then cut.
You can store them in the refrigerator or freezer. *When you work with unrefined coconut oil in a cold kitchen, the batter will harden as you stir them up and might not spread easily in the pan. Don’t worry, it will spread out in the pan quickly when you put it in the oven

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