These keto pumpkin brownies are not only low-carb but they are also vegan too! They are the perfect fall dessert.
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
Calories: 101
Net Carbs: 4 g