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Keto Pumpkin Brownie Recipe

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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Breakfast
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 9 oz Pumpkin Purée canned or homemade
  • 8 oz Almond Flour
  • 2 medium Eggs
  • ½ cup Cacao Powder unsweetened
  • ⅓ cup Low Carb Sugar Substitute (Granulated) add more for sweeter brownies
  • ¼ cup Coconut Oil or melted
  • 1 teaspoon Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • 1 pinch Sea Salt

Method
 

  1. Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with baking paper.
  2. 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.
  3. In another bowl, combine the pumpkin puree with the eggs and coconut oil.
  4. Combine the two mixtures together and mix well.
  5. Pour the mixture into the prepared baking pan and bake for about 20-25 minutes.
  6. Allow the brownie to cool in the pan before slicing and serving at room temperature.

Notes

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