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AIP Coconut Flour Brownies


  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup carob powder
  • 1/2 cup pumpkin puree
  • 1/3 cup coconut oil, softened (+ extra to grease the pan)
  • 3 tbsp + 1 tsp honey
  • 1/4 tsp baking soda
  • 1 tbsp gelatin and 1/4 cup of water for the gelatin egg
  • Berries to top the brownies
  • 2 tbsp coconut oil (softened by not melted)
  • 1 tbsp carob powder
  • 1/2 tsp honey


  1. Preheat the oven to 350 F.
  2. Combine the coconut flour, tapioca starch, carob, and baking soda.
  3. Mix in the pumpkin puree, honey and coconut oil and stir until thoroughly combined
  4. For the gelatin egg, pour the gelatin over 1/4 cup of water and allow to bloom for 1-2 minutes.
  5. Turn the heat on low and allow the gelatin to quickly melt. Once the gelatin appears to have dissolved, whisk vigorously until the “egg” is frothy.
  6. Add the gelatin egg to the mixture immediately and stir
  7. Grease a baking dish (or these silicone heart molds) with coconut oil and spoon into the dish.
  8. Bake for 25-25 minutes.
  9. Remove from oven and allow to cool completely before removing.
  10. Prepare the frosting (optional) by adding the ingredients to a bowl and mixing vigorously. Heat for just a few seconds to soften if needed, but don’t allow it to melt.
  11. Pour the frosting mixture into a piping bag or just a plastic bag with the tip cut off and drizzle over the brownies.
  12. Top with berries and serve.