Oat fiber is becoming a more common ingredient, and if you combine it with a little coconut flour and cocoa powder you can make some very tasty high fiber brownies. While they aren’t traditional brownies, they’re surprisingly good considering their low calorie count. If you enjoy keto baking, give these a try! They’re not traditionally keto because they are lower in fat, but they do have a lot of fiber and are low in net carbs. I’ve made them about 20 times already and would love to hear how the recipe works for others.<\/p>\n Oat fiber, which is different from oat bran, comes from the outer husk of oat grains. It’s primarily composed of insoluble fiber and contains almost no calories, carbohydrates, fat, or protein. It has a mild “almost” neutral flavor and a powder-like texture. In baking, it adds bulk and structure without adding digestible carbs. It’s becoming more and more popular in keto baking because it is not known to raise blood sugar. <\/p>\n I’m guessing at some point it will appear in the grocery aisle, but for now you have to order it. I use Anthony’s or Nu Naturals<\/a>. If you read the reviews you can see all of the interesting ways people use it. The other recipe it works well in is these Oat Fiber Bran Muffins<\/a>. They are not really bran muffins, but the vibe is similar. And of course it’s one of the main ingredients in low carb bread<\/a>.<\/p>\n Along with the oat fiber you’ll need some other unusual ingredients, but nothing too wild. Even xanthan gum is pretty mainstream now and can be used for lots of little everyday things like thickening smoothies or softening homemade ice cream.Ten years ago this list would look like supplies for a science project, but today these are staples in many kitchens. <\/p>\n One thing I’ve learned about keto baking (or sugar free baking in general) is that the sweetener can make or break the end product. These brownies need allulose in either a blend or alone. I use a blend of monk fruit and allulose. The two brands I’ve tested with are Lakanto <\/a>allulose & monk fruit and Wholesome Yum allulose & monk fruit<\/a>. I would not bother making these with a erythritol blend unless it’s something like Magic Baker<\/a> which also includes allulose but magically<\/em> does not give you that cool mouth feel. The allulose is key for texture. Straight allulose powder will work too, but you’ll need to use 1 \u2153 times the amount. A lot of people love Swerve. I haven’t used it in a while, so I ordered some and will give it a test run in my next batch.<\/p>\n This recipe fits an 8-inch square pan, but if you’d like to halve it and use an 8×4 inch loaf pan, that works too. Before I scaled up to the 8-inch pan, I made many small batches. I also tested in my square muffin pan which worked well. If using a square muffin pan, line each cavity with little strips of parchment or a cupcake liner. The brownies bake up with a delicate texture that firms up as it cools.<\/p>\n Macros are going to vary a bit from brand to brand. The app I use has the total calories for the whole pan at 927 so that’s 115 calories for \u215b of the pan which is a decent size brownie since the whole batch weighs almost 24 oz. F you are serious about tracking net carbs and macros be sure to put it through your own software. People have different ideas about net carbs. Obviously if you use coconut sugar or regular (as opposed to sugar free) chocolate chips, the calorie count goes up. For myself, I use bittersweet chips. I’m having a hard time finding sugar free chocolate I truly love.<\/p>\n People are sensitive to ingredients in these sorts of desserts. Allulose is perfect for some, but wrecks others. Same with oat fiber. Don’t serve these to friends or enemies without letting them know the ingredients. I don’t recommend making them for kids either. Definitely keep away from pets. Drink a lot of water. <\/p>\n![\"Oat](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/03\/oat-fiber-brownies-cut.jpg)
What is Oat Fiber<\/h2>\n
Where to Find Oat Fiber<\/h2>\n
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Low Calorie Brownie Ingredients<\/h2>\n
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My Favorite Baking Sweeteners & Allulose<\/h2>\n
Pan Size<\/h2>\n
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Macros — Double Check<\/h2>\n
Digestion and Ingredients<\/h2>\n
Recipe<\/h2>\n
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