Paleo coconut cream brownies are gluten-free, refined sugar-free, and flour-free but they’re still 100% decadent and delicious. You’ll never miss the sugar! #paleo #paleodessert #glutenfree #sugarfree #brownies

Paleo Coconut Cream Brownies

A fudgy brownie topped with a sweet and creamy coconut topping--no one believes this dessert is paleo!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 brownies
Author Kelsie



  • 1/2 cup cacao powder
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon espresso powder optional
  • 1/4 teaspoon salt
  • 1/2 cup full-fat coconut milk
  • 3 large eggs
  • 1/4 cup raw honey
  • 1 tablespoon creamy almond butter
  • 1 teaspoon vanilla extract
  • 1/3 cup Paleo-friendly dark chocolate finely chopped

Coconut cream topping:

  • 1 13.5-ounce can full fat coconut milk
  • 1/4 cup arrowroot powder
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 3/4 cup unsweetened shredded coconut



  1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with coconut oil and line the bottom with parchment paper. Set aside.
  2. Combine the cacao powder, flaxseed meal, baking soda, espresso powder, and salt in a medium mixing bowl and whisk to combine.
  3. Whisk the coconut milk, eggs, honey, almond butter, and vanilla extract together in another medium bowl. Gradually stir the cacao mixture into the coconut milk mixture until just combined. Fold in the chopped chocolate.
  4. Pour the batter into the prepared pan and smooth the top. Bake 20 to 26 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Cool completely on a wire rack.

Coconut cream topping:

  1. Combine the coconut milk, arrowroot powder, honey, and salt in a small saucepan set over medium heat. Cook, whisking constantly, until mixture thickens significantly and no liquid remains. (It will begin to bubble a little and look like it’s not really thickening, then all of a sudden it will get thick.) Remove from the heat and stir in the vanilla and coconut.
  2. Spread over the cooled brownies and refrigerate until coconut layer sets. Slice into bars and serve.