Mom’s Texas Brownies, grain free


Mom's Frosted Texas Sheet Cake Brownies, paleo and low crab version /

These Grain free Texas Brownies are adapted from my Mom’s brownie recipe, which is her favorite recipe. Texas Brownies were big, thick, cake like, and had a fantastic chocolate frosting. They are somewhat like chocolate cake brownies. My Mom gave me the recipe and asked me to give them a healthy makeover. A tall order, since her recipe involved 2 cups white flour, and a whopping 3 ½ cups confectioner’s sugar in just the frosting alone! It is a wonder I still have teeth after eating some of the treats I had as a kid. I finally came up with an adaptation that is very close to the brownies I remember, only these ones have healthier ingredients and are grain free, paleo, and have a low carb version for those of you who are counting your carbs or sugars. There is brewed coffee in the recipe, but you can swap that with water if you can’t have coffee or decaf coffee, or if you don’t want that subtle flavor in there. I find it does enhance the chocolate experience and it was in the original recipe. You can decide if you want to use regular coffee, strong coffee, decaf coffee, or plain water. My son ate it and did not notice the coffee. These are thick, so feel free to cut smaller portions than I did, if you like.  I cut into 12 portions, but probably should have cut 16.

Make the brownie batter. After baking remove brownies. Pour warm frosting on hot brownies. Cool completely and refrigerate until frosting thickens and sets.

Mom's Texas Brownies / beautyandthefoodie.comMom's Texas Brownies, grain free / beautyandthefoodie.comMom's Texas Brownies, grain free / 





Frosted Texas Sheet Cake Brownies, paleo and low carb version /


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4.3 from 6 reviews
Mom's Texas Brownies, grain free
Prep time
Cook time
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A big, cakey, brownie with chocolate frosting that is paleo and grain free with a low carb version.
Recipe type: grain free, paleo, low carb option
Cuisine: dessert
Serves: 12
  • Brownies:
  • ½ cup coconut flour, sifted, where to buy coconut flour
  • ¾ cup sweetener of choice: coconut sugar for paleo, or erythritol for low carb option.
  • ½ cup butter, ghee, or organic red palm oil (this brand is grown in Ecuador on small organic family farms and partner with Natural Habitats to promote sustainable agriculture, and where no rainforest or orangutan habitats are harmed).
  • ½ cup brewed organic coffee or decaf coffee, or can use ½ cup water in place of this (if you can’t have coffee)
  • 2 tbsp cocoa powder or cacao powder (unsweetened)
  • 3 eggs
  • 6 tbsp unsweetened coconut milk or almond milk + 1 ¼ tsp apple cider vinegar, mixed together in a separate bowl (this makes dairy free buttermilk and it will look curdled).
  • 1 tsp organic GF vanilla extract.
  • 1 tsp baking soda
  • ¼ cup ghee or butter or coconut oil
  • 1 tbsp cocoa powder or cacao powder
  • ½ cup powdered sweetener of choice: coconut sugar for paleo (make this by pulsing coconut sugar in blender or processor until powdered), or for Low Carb use ½ cup powdered erythritol (pulse in blender or processor until powdered), I used Swerve.
  • 1 ½ tbsp coconut milk or almond milk (unsweetened)
  • ½ tsp organic GF vanilla
  1. Preheat oven to 400 F and grease or oil an 8x8 pan well.
  2. In a large metal or ceramic mixing bowl, combine: ½ cup sifted coconut flour and ¾ cup coconut sugar, or low carb sweetener option. Mix together thoroughly. Set aside.
  3. In a medium size sauce pan, combine: ½ cup ghee or red palm oil, ½ brewed coffee or water, and 2 tbsp cocoa powder. Stir and heat to boiling on stove top.
  4. Pour boiling cocoa- coffee mixture over coconut flour sweetener mixture in bowl. Stir together.
  5. Add to mixture: 3 eggs, the premixed 6 tbsp coconut milk or almond milk + 1 ¼ tsp apple cider vinegar mixture, baking soda and vanilla extract. Mix together well using a large spoon or electric mixer.
  6. Pour batter into well-greased pan.
  7. Bake at 400 F for 20 minutes or until toothpick comes out of center clean.
  8. While brownies are baking, prepare the frosting:
  9. In a small sauce pan combine: ¼ cup ghee or butter or coconut oil, 1 tbsp cocoa powder, and 1 ½ tbsp. coconut milk or almond milk. Stir and heat to a boil, and turn heat to low.
  10. Mix into the saucepan the powdered sweetener of choice (coconut sugar or low carb one) and vanilla extract. Stir until smooth. Leave saucepan on lowest heat.
  11. Pour warm frosting over the top of brownies as soon as you take them out of the oven. Try to cover entire surface with liquid frosting, can use a spoon to spread.
  12. Cool brownies and frosting completely before cutting or serving, as the frosting needs to set and thicken. You can put them in the fridge once cooled off enough, to speed up the process (I cooled on the counter for 15 minutes and then put in the fridge for about 45 minutes, but it could be ready sooner).
  13. Cut and serve once frosting is set. *Cover and store unused portions in the fridge.
Nutritional Data for Low Carb Version (erythritol sweetener option): Servings: 12, Serving size: 1 square, Cal: 171, Carbs: 3.8 g / Net Carbs: 1.6 g, Fiber: 2.2 g, Protein: 3 g, Sugar: 0 g

Nutritional Data for Paleo version (coconut sugar option): Servings: 12, Serving size: 1 square, Cal: 244, Carbs: 25 g / Net carbs: 22.8 g, Fiber: 2.2 g, Fat: 16 g, Protein: 3 g, Sugar; 21 g

*all nutritional data is an estimate based on the products I used*




  1. Susan Claughton says

    I made these yesterday and they are very good!! I too, used to make the traditional recipe. Every once in a while it is nice to have a treat! Thank you

    • says

      Susan, Thank you for making the brownies and taking the time to comment. My kids love it when my Mom makes the traditional recipe as an occasional treat.

  2. Laura says

    My husband and I love these brownies! I make frozen chocolate cool whip to put on top Tastes just like brownies and ice cream, just not as sweet.

    • says

      Laura, Thank you for trying the brownies and sharing the frozen whipped cream idea. That sounds like a great idea for a brownie sundae!

  3. Judy says

    One of my favorite recipes. I have been in search of more coconut flour recipes to get me Omega6:3 ratio more in balance. I was eating to many nuts and using almond flour regularly.

    I plan on adding a little more cocoa powder to give me a richer chocolate taste the next time I make them. I like using coffee to enhance the chocolate.

    • says

      Judy, Thank you for your very kind words! These are my favorite too, and I know what you mean about all the nut flours. I have to be careful not to use too much almond flour. It is harder to digest and best used in smaller amounts. I do sometimes go overboard with the nuts! Thanks for sharing the freezer information also :)

  4. KatLov says

    I am in love! I have the dreaded tree nut allergy, so anything using coconut flour that tastes yummy is for me! Thanks for this recipe, cannot wait to make it this a fternoon.

  5. Kim says

    I made these for a dinner party and everyone loved them!! I used powdered erythritol in the frosting and thought it had a weird gritty feel to it. Anyone else notice that? And the cooling effect of it was different. Other than that they were Great!!!

    • says

      Hi Kim, I’m thrilled that your guests loved them. Sometimes the frosting can be slightly gritty, so I usually grind up the powdered sweetener as fine as I can get it in a magic bullet type blender. I believe that most low carb sweeteners have that cooling effect you speak of. I have not found one that doesn’t yet.

      • Kim says

        Thanks Stacey. I did blend the sweetener until very powdery but still gritty. Oh well, they were a hit anyway!! :)

  6. Bird says

    Hello! Thank you for the keto friendly version! What are the stats without the icing? I tried figuring it out myself but I don’t think my math is working out correctly! 😉 Thank you!

    • says

      Bird, no worries, I sent you the data for the non-frosted version to your email. I have a software that does the data and the math, as I can’t entirely be trusted with the math when I’m tired, lol.

  7. Jenny D. says

    The BEST birthday present ever!!

    THANK YOU for figuring out and posting this recipe! My b-day’s next week, and my mom always used to make me her old TX sheetcake recipe for my birthday. Since I’ve gone grain- and sugar-free, I’ve gone without. I just asked her last week if she could try to adjust the recipe for me as my b-day gift, but she said it would be impossible. She’ll make it for me now that she has a recipe with which to work. Can’t thank you enough!!

    – Jenny

    • says

      Jenny, I am so glad. Thank you for letting me know. My mom came over with her Texas sheet cake brownie recipe and said “make this healthy”, lol. I said “mom those are almost 100% powdered sugar!” So, it was a challenge.
      ~ Stacey

  8. Kathy says

    This TX gal loves to make TX sheetcake, but my recipe doesn’t include coffee … Going to sub the water and add cinnamon and Mexican vanilla like I’m used to and pecans in the frosting. Thanks for posting!

    • says

      Hi Kathy, I like all the idea of cinnamon, and Mexican Vanilla in the brownies. They are great without the coffee. I make them without the coffee sometimes. Thanks for your ideas and feedback.

  9. Mariska says

    This recipe looks mjammie and I will try it this evening to make it. I have only one question can I use whipped cream instead of coconutmilk or almondmilk?

    • says

      Mariska, yes you can use heavy cream. I do use that too and I thought that option was in the recipe but it is missing. So thank you for asking me that, or I would not have noticed.
      ~ Stacey

  10. says

    All I can say is….. I have been waiting for this recipe! I have eaten and baked so many Texas sheet cakes, and really miss them. Thank You!!!

  11. veronica says

    Hi Stacey,
    Can’t wait to try this! Are all your recipes paleo (both grain free and dairy free)? I noticed some of your recipes had cream cheese or uses heavy cream, and I was bummed I couldn’t make some of them. My naturopath wants me off the dairy. Really like your website!


    • says

      All the recipes are grain free and either Primal (which is the paleo diet with organic dairy) or Paleo (dairy free). I do have paleo and dairy free recipes, and try to have dairy free substitutions when there is one . A few recipes do have dairy until I can find a dairy free substitution that works. Most of the time heavy cream will be replaced with coconut milk, and I believe cream cheese can be replaced with cashew cheese, but I have not been able to find cashew cheese where I live. Also I replace butter with coconut oil.


  12. Monika says

    I just made this yesterday: the frosting + cake and I must say WOW. It’s delicious! It’s absolutely wonderful. It’s fluffy light, not too sweet, not bland. I used Swerve . The proportions of the ingredients are just perfect. The only change I had to make was baking time. I had to bake it for 30 minutes. At 20mins. it was still raw in the middle. 5-star recipe. I will bake this again.
    Oh and 1 more thing: I am allergic to cocoa unless it’s baked. So, I used cocoa powder for the cake and Carob powder for the frosting. The frosting came out perfect.

    • says

      Monika, I think my oven is quite bit faster than most. Even though I don’t use the convection bake, it is still rather speedy. I would have thought the cocoa powder raw allergy was odd, except I am sensitive to roasted almonds, but I can have them raw. So that makes sense to me. Baking it must change it enough to not give you a reaction. Thank you for trying the recipe and your kind words. Also thanks for sharing the carob option as some people can’t have cocoa or chocolate. :)

      • Monika says

        Hi Stacey
        Thank you for your reply to my comment. I have a regular Frigidaire gas oven and my baking times are usually a little longer than what recipes call for. Your oven must be pretty speedy indeed! :-)
        About my food allergies – and this is what I know: a certain food is allergenic in its’ raw form or when only minimally processed, but when it’s baked or exposed to very high temperatures for a time (even 10mins. in the oven is enough), the heat breaks down the proteins and renders the food safe to eat. This, however, doesn’t apply to tree nuts – they keep being allergenic even after baking… So I pretty much can have brownies or chocolate chip cookies, but not chocolate…
        Thank you again for posting your fabulous brownie recipe. It’s super easy and super tasty. I am keeping it in my recipe book.

        Happy baking!

        • says

          I think my electric oven is somehow always on the convection cycle. It is so temperamental that If I have it worked on, it might stop working completely. Next time I will get one that is gas and simple without all the high tech gadgets that malfunction. Impressed with your allergy information! Thank you for sharing that. Maybe it is whatever oil that the almonds are roasted in and not the almonds that make my throat itch and swell a bit. Will figure it out eventually.

  13. Barb says

    I made these last night for my coworkers today (as a test run for a bbq on Saturday). They are so incredibly moist. I did have to bake them for about 26 minutes though. But they were really quick to whip up and so delicious. I’d have to say I’d probably modify and not do the topping because I did find that quite sweet. I’d love to make this into a cake with a cream cheese frosting (something I’m considering doing this weekend for the bbq on Saturday).

    Oh and I also used a product called Lakanto in the place of erythritol. It’s a natural sweetener that uses monk fruit extract in combination with erythritol and is a one-for-one sugar substitute. It worked quite well. (I wasn’t able to find just erythritol and wanted to keep it low carb and low sugar)

    Thanks for the recipe!

    • says

      I’m so glad you tried these! I have used the monk fruit sweetener before and it works well, just think it is hard to find in some areas. The cream cheese frosting idea sounds really good! Thanks for sharing that idea with us. I may need to make a batch with that variation.

  14. Halina says

    Can i say “I love you?” Lol.
    I have dairy, soy and gluten allergies. Plus need low carbs food due to reactive hypoglycemia. That recipe: wow,..just wow…. I will make that today. I beke and try to make my own stuff and most oif the time is OK, but so far I have not made OK brownies.

    • says

      Halina, you are too kind. Thank you for the wonderful feedback, it really made my day! I, have Celiac and a few food allergies, so I try whenever possible to have options in my recipes. I have to cook a lot, because of my food restrictions make it difficult to eat out or buy pre-made food.

  15. says

    I made these two days ago. They are so good! The frosting really makes it so good, absorbing all that chocolate flavor, melded together. Love them! I made the low carb version with coconut flour, it’s what’s for breakfast. Thanks for sharing and converting a family recipe, love it!

    • says

      Terra, thank you for trying these and your kind words! I’m a fan of the frosting too. Trying to find other things to put it on.

  16. says

    Thank you for this recipe. My son has a nut allergy. So any recipe that has coconut flour I love!! Plus, another thing I love that you do…is put alternatives in the listings. That is so helpful!!! I’m not good at doing conversions. Especially the recipes that call for almond flour:( Thanks again!!

    • says

      Angela, Thank you for your kind words! I try to put in alternatives if there is one that works. I have a slight sensitivity to almond flour but not other nuts, yet..

  17. Happy Momma says

    Thank you! Made these for my kiddo’s bday party – HUGE success!! Even got requests for the recipe. Emailing your blog site to a host of new fans. :)

    • says

      Happy Momma, Thank you for the wonderful feedback and kind words. I appreciate the referrals so much, thank you! So happy you and the kiddos enjoyed it.


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