Gluten-Free AIP Coconut Flour Carob Brownies
Autoimmune protocol compliant brownies made with coconut flour and carob powder instead of traditional wheat and chocolate. These fudgy treats use pumpkin puree for moisture and a unique gelatin egg as a binding agent, creating a rich texture without dairy or eggs. Perfect for those following AIP diet restrictions or anyone seeking grain-free, refined sugar-free desserts. The optional carob frosting and fresh berry topping add natural sweetness and visual appeal.
Ingredients
- ½ cup coconut flour
- ¼ cup tapioca starch
- ¼ cup carob powdercocoa powder1:1paleoketo
higher caffeine
- ½ cup pumpkin puree
- ⅓ cup coconut oil, softened
- coconut oil, for greasing
- 3 tbsp honey
- 1 tsp honey
- ¼ tsp baking soda
- 1 tbsp gelatin
- ¼ cup water, for gelatin egg
- berries, to top
- 2 tbsp coconut oil, softened not melted
- 1 tbsp carob powder, for frostingcocoa powder1:1paleoketo
higher caffeine
- ½ tsp honey, for frosting
Instructions
- 1
Preheat oven to 350 F
- 2
Combine coconut flour, tapioca starch, carob powder, and baking soda in bowl
- 3
Mix in pumpkin puree, honey and coconut oil until thoroughly combined
- 4
Pour gelatin over water and allow to bloom for 1-2 minutes
- 5
Turn heat to low and melt gelatin, whisking vigorously until frothy
- 6
Add gelatin egg to mixture immediately and stir
- 7
Grease baking dish with coconut oil and spoon in batter
- 8
Bake for 25 minutes
- 9
Remove from oven and cool completely before removing
- 10
Mix frosting ingredients vigorously, heating briefly to soften if needed
- 11
Pipe frosting over brownies using bag with cut tip
- 12
Top with berries and serve
Tips
Allow gelatin egg to bloom fully before heating to ensure proper binding and texture
Cool brownies completely before removing from pan to prevent crumbling
Heat frosting ingredients just briefly to soften - overheating will make it too thin
Good to Know
covered at room temperature for 2 days or refrigerated for up to 5 days
can be made 1 day ahead without frosting, add frosting before serving
at room temperature, cut into squares
Common Mistakes
cool completely before removing to avoid crumbling
don't overheat gelatin or it won't set properly
avoid overheating frosting ingredients to prevent melting
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make these without the gelatin egg?
The gelatin egg provides crucial binding in this egg-free recipe. You could try 1 flax egg but texture will be different and less fudgy.
What if I don't have carob powder?
Cocoa powder works as 1:1 substitute but removes AIP compliance. For strict AIP, try additional coconut flour with extra sweetener.
How long do these brownies keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days. Frosted brownies should be refrigerated and consumed within 3 days.