Zain123
These keto pumpkin brownies are by far my favorite keto brownies! They’re rich, moist, and super FUDGY. Each brownie has less than 3 grams of net carbs!
The Ultimate Keto Brownie
Who knew you could make brownies using pumpkin? And you’d never guess these decadent-tasting brownies are low-carb, sugar-free, gluten-free, and dairy-free!
Moist and rich but with less than 3g net carbs per square, this pumpkin brownie recipe will become a fall favorite.
You can even have them for breakfast as they pair so well with your favorite coffee. Why not enjoy them with a Starbucks copycat coffee like a pumpkin cream cold brew or pumpkin spice latte?
They freeze well, too, so you can make a big batch and keep it in the freezer for a chocolate emergency—which, in my experience, is a very real thing!!
Pumpkin Brownie Ingredients
These pumpkin fall brownies use eight simple ingredients that can be easily substituted. The exact ingredient amounts are in the recipe card below.
- Pumpkin puree – homemade or store-bought pumpkin puree. Libby’s is a great brand that has no other ingredients added.
- Almond flour – make sure you use superfine almond flour for this recipe. You can also use ground almonds as well.
- Eggs – free-range that are at room temperature.
- Cacao – I used cacao powder in this recipe, but you can also use cocoa powder. Just make sure it’s unsweetened and doesn’t have any added sugar. Start with just ⅓ cup if you’re using cocoa powder, and adjust the amount depending on how chocolatey you want your brownies!
- Sweetener – I used granulated Erythritol, but this can be substituted for any other granulated sugar-free sweetener.
- Oil – I used coconut oil, but you can also substitute it for butter or another neutral oil like grapeseed oil or sunflower oil.
- Baking powder – don’t forget the baking powder or the brownies will be too dense.
- Spices – pumpkin pie spice or your own fall spice blend.
How To Make Keto Pumpkin Brownies
It’s time to start baking and fill your home with the smell of pumpkin, chocolate, cinnamon, nutmeg, and all those fall spices!
- Preheat oven: Set your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line an 8×8-inch baking pan with baking paper.
- Combine dry ingredients: In a large mixing bowl, mix together the almond flour, Erythritol, cacao powder, baking powder, pumpkin pie spice, and a pinch of sea salt.
- Combine wet ingredients: In another mixing bowl, mix together the pumpkin puree, eggs, and coconut oil.
- Make the brownie batter: Combine the wet and dry mixtures and mix well. You should have a nice lump-free batter.
- Transfer to baking pan: Pour the batter into your lined baking pan in a nice leveled layer.
- Bake the brownies: Place the baking tray in the middle of the oven and bake the brownies for 20 to 25 minutes.
- Cool, slice, and enjoy: Allow the brownie to cool in the baking pan before slicing and serving. Remember, the brownies will be soft when hot and firm up as they cool. Enjoy warm, room temperature, or chilled!
Cooking Tips
Follow these tips so that your recipe turns out perfect every time you bake them!
Taste-test your batter to make sure it’s sweet enough. Add extra sugar-free sweetener if needed.
Don’t overbake the brownies, or they’ll come out too dry. When they’re hot and fresh out of the oven, they will be soft, but as they cool, they’ll firm up nicely.
Start with room-temperature ingredients so that your brownie batter doesn’t clump up. If you use cold ingredients, they won’t rise as well, and you’ll need to increase the oven time.
Homemade pumpkin spice can be made with a ground spice combination of cinnamon, ginger, nutmeg, allspice, and cloves.
Recipe Variations
These pumpkin chocolate brownies are great as is, but you might want to adjust the recipe to suit your needs or your own tastes.
I’ve used sugar-free chocolate chips in lots of my other dessert recipes, and folding them into the batter adds even more chocolatey flavor. As always, I recommend using Lily’s Sweets Dark Chocolate Chips.
If you want more texture in your brownies, you can also add crushed pecans, cashews, almonds, or walnuts to the batter.
Too fudgy? If this recipe is a bit of a fudge overload and you want a more cakey texture, simply add in another ¼ cup of almond flour.
Do you have a nut allergy? No worries. Substitute the almond flour for a half cup of both sunflower seed flour and sesame seed flour.
Either way you choose to make them, these brownies are sure to be a hit!
Can You Freeze Pumpkin Brownies?
Yes! You can make a large batch of these brownies and freeze them. I recommend freezing each square in an individual Ziploc bag or layered between baking paper in a freezer-safe airtight container.
They’ll keep for up to 6 months in the freezer, perfect to grab when you’re craving something chocolatey and delicious.
Keto Pumpkin Brownie Recipe
Ingredients
Method
- Preheat the oven to 350°F (180°C) and line an 8×8-inch baking pan with baking paper.
- In a large mixing bowl, combine the almond flour with the Erythritol, cacao powder, baking powder, pumpkin pie spice, and a tiny pinch of sea salt.
- In another bowl, combine the pumpkin puree with the eggs and coconut oil.
- Combine the two mixtures together and mix well.
- Pour the mixture into the prepared baking pan and bake for about 20-25 minutes.
- Allow the brownie to cool in the pan before slicing and serving at room temperature.
