If you are looking for a delicious and low carb brownie recipe, look no further than these keto pumpkin brownies. They're rich and indulgent, perfect for the fall season.
Each brownie has less than 3g net carbs, and they're both gluten-free and dairy-free too!
Related Articles
The Ultimate Keto Brownie
Who knew you could make brownies with pumpkin?
And you'd never guess these decadent-tasting brownies are keto, 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 them in the freezer for a chocolate emergency, which in my experience is a very real thing!!
Why You'll Love Them
- Extra moist, rich and fudgy
- Pumpkin, chocolate and fall spice flavor combination
- Sugar free, gluten free and dairy free
- Only 2.9 grams of net carbs in each brownie square!
Healthy Ingredients
These pumpkin fall brownies use 8 simple ingredients that are easily substituted. For the exact ingredient amounts check out the recipe card below.
- Pumpkin puree - homemade of store bought pumpkin puree. Libby's is a great brand that has no other ingredients added.
- Almond flour - make sure you use super fine 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 additional 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 (grapeseed oil, 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 Them
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 a 8x8-inch baking pan with baking paper.
In a large mixing bowl
Combine together the dry ingredients.
Mix together the almond flour, Erythritol, cacao powder, baking powder, pumpkin pie spice and a pinch of sea salt.
In another mixing bowl
Combine together the wet ingredients.
Mix together the pumpkin puree, eggs and coconut oil.
Prep brownie batter
Now combine both the wet and dry mixtures together and mix well.
You should have a nice lump free batter.
Transfer batter
Pour the batter into your lined baking pan in a nice leveled layer.
Bake
Bake the brownies for around 20 to 25 minutes.
Allow 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 it needs it.
- 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 to 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're after more texture in your brownies, you can add crushed pecans, cashews, almonds or walnuts into the batter as well.
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!
How To Store Them
Chocolate pumpkin brownies are easy to store just pop them in an airtight container.
They'll keep at room temperature for up to 2 days or you can place them in the refrigerator and they'll keep for up to 5 days.
You can enjoy them both warm or cold, and I wouldn't judge you for eating them straight out of the fridge!
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 an 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.
More Fall Dessert Favorites
If there fall brownies were a hit at your house, everyone will LOVE these pumpkin packed ideas:
- Healthy Pumpkin Mousse
- No-Bake Pumpkin Cheesecake
- Pumpkin Bread with Cream Cheese Filling
- Pumpkin Spice Chocolate Chip Cookies
Keto Pumpkin Brownie Recipe
Ingredients
- 1 cup Pumpkin Puree canned or homemade
- 1 cup Almond Flour
- 2 medium Eggs
- ½ cup Cacao Powder unsweetened
- ⅓ cup Erythritol granulated, add more for sweeter brownies
- ¼ cup Coconut Oil or melted butter/neutral oil
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 pinch Sea Salt
Instructions
- Preheat the oven to 350°F (180°C) and line an 8x8-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 to cool in the pan before slicing and serving at room temperature.
