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Keto Pumpkin Brownies Recipe
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KETO PUMPKIN BROWNIES RECIPE

These keto pumpkin brownies are not only low-carb but they are also vegan too! They are the perfect fall dessert. 
Course Dessert
Cuisine American
Keyword KETO PUMPKIN BROWNIES RECIPE
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1
Calories 101kcal

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut oil melted
  • 1/2 cup pumpkin puree
  • 2 tbsp pumpkin pie spice
  • 1 cup Swerve brown sugar (or regular brown sugar for vegan)
  • 1 cup  Lily's baking chips
  • 1 tsp baking soda
  • 1 tsp  baking powder
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup natural peanut butter (you can use almond butter if you want)

Topping

  • 1/2 cup Lily's melted baking chips
  • 2 tbsp crushed walnuts
  • Pumpkin pie spice (optional)

Instructions

  • Preheat oven to 350 degrees F and line an 8x8 pan with parchment paper
  • Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
  • Combine all the dry ingredients (except chocolate chips) until mixed well.
  • Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
  • Fold in the chocolate chips.
  • Pour batter evenly into 8x8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy
  • Pour batter evenly into 8x8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy

Notes

Calories: 101
Net Carbs:  4 g

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.