These keto pumpkin brownies are the ultimate fall treat. It takes about 40 minutes to make this easy low carb brownie recipe that’s super thick, chocolatey, and loaded with pumpkin flavor.
If you love chocolate and pumpkin together, these brownies are an easy fall dessert for Halloween, Thanksgiving, or a cozy weekend bake.
- What Makes These Pumpkin Brownies Keto-Friendly?
- Why You’ll Love These Keto Pumpkin Brownies
- Keto Pumpkin Brownies Ingredients
- For the Brownie Base
- For The Pumpkin Layer
- How To Make Keto Pumpkin Brownies
- Tips For Making The Best Keto Pumpkin Brownies
- How to Store Keto Pumpkin Brownies
- What to Serve with Keto Pumpkin Brownies
- Frequently Asked Questions
- More Keto Pumpkin Recipes
- Keto Pumpkin Brownies
As fall gets closer, I’m already all about pumpkin spice lattes, keto pumpkin pie, and other keto pumpkin recipes.
These brownies combine a rich chocolate base with a creamy pumpkin-spice swirl for the perfect mix of chocolate and pumpkin in every bite.
I made these for my family last week, and everyone loved the fudgy chocolate base and creamy pumpkin swirl. No one guessed they were keto-friendly.
I also love how simple they are to make. The brownies stay rich and fudgy, while the pumpkin layer adds moisture and plenty of warm fall spice.
You know I love brownies and try to make them in any possible version. So starting from regular keto brownies to avocado brownies and peanut butter brownies, you can never go wrong with this dessert recipe.
What Makes These Pumpkin Brownies Keto-Friendly?
Traditional brownies are usually made with wheat flour and sugar, so they tend to be much higher in carbs.
Keto brownie recipes use lower-carb alternatives such as almond flour and low-carb sweeteners to reduce the carb count while keeping the rich chocolate flavor.
Why You’ll Love These Keto Pumpkin Brownies
- Simple ingredients and easy prep.
- Rich, fudgy chocolate base with a creamy pumpkin swirl.
- Made in one 8×8-inch pan with basic kitchen equipment.
- A low-carb fall dessert for Halloween, Thanksgiving, or any autumn gathering.
Watch this quick step-by-step video to see exactly how easy it is to make these pumpkin brownies!
Keto Pumpkin Brownies Ingredients
Another great thing about these keto pumpkin brownies is that they use simple low-carb ingredients you may already have in your pantry. Here’s what you’ll need:
For the Brownie Base
- Almond Flour – use superfine blanched almond flour to obtain the best texture for these brownies.
- Eggs – use large, room-temperature eggs so they blend more easily into the batter.
- Butter – use unsalted butter, melted and slightly cooled, so it blends smoothly into the batter.
- Cocoa Powder – use a high-quality cocoa powder and ensure it has no added sugar.
- Dark Chocolate – use unsweetened dark chocolate for a deeper chocolate flavor without adding extra sugar.
- Sweetener – use powdered sweetener to ensure good mixing.
- Baking Powder – helps give the brownie base a little lift.
For The Pumpkin Layer
- Pumpkin Purée – use plain pumpkin purée, either homemade or canned. Do not use pumpkin pie filling.
- Cream Cheese – use room temperature cream cheese to ensure good mixing and to avoid creating any lumps.
- Sweetener – use a powdered low-carb sweetener such as allulose or monk fruit for the smoothest texture.
- Pumpkin Pie Spice – use a store-bought blend or homemade pumpkin pie spice.
How To Make Keto Pumpkin Brownies
These keto pumpkin brownies come together in two simple parts: the chocolate brownie base and the pumpkin layer. Here’s how to make them:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper and set aside.
- Start by making the keto brownie base. Add the eggs into a mixing bowl and mix until frothy. Then add the melted chocolate, butter, and vanilla extract and mix until well combined.
- Add the almond flour, cocoa powder, sweetener, and baking powder. Mix until the batter is smooth and well combined.
- Pour the brownie base into a prepared pan and set aside.
- Make the pumpkin layer. Add all the ingredients for the pumpkin layer into a mixing bowl and mix them until well combined and smooth.
- Spoon dollops of the pumpkin mixture over the brownie batter, then use a skewer or knife to gently swirl the two layers together.
- Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the brownies cool completely on a wire rack before slicing.
Tips For Making The Best Keto Pumpkin Brownies
- Do not overbake the brownies, or they may lose their fudgy texture.
- Let the brownies cool completely before slicing.
- For clean, even squares, use a sharp knife and wipe it clean between cuts.
How to Store Keto Pumpkin Brownies
- Fridge – Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- Freezer – Freeze the brownies in a freezer-safe bag or airtight container for up to 1 month. Thaw at room temperature before serving. If you prefer them warm, microwave briefly.
What to Serve with Keto Pumpkin Brownies
These brownies are delicious on their own, but you can also dress them up with a simple topping:
- You can top them with some homemade Nutella.
- Drizzle generously with keto caramel.
- Top with homemade whipped cream.
- You can also eat them with a scoop of your favorite ice cream.
Frequently Asked Questions
How Do I Know When the Brownies Are Done?
Insert a toothpick or skewer into the center. The brownies are ready when it comes out with a few moist crumbs but no wet batter. If you see wet batter, bake for 2 more minutes and check again.
Is Pumpkin Keto-Friendly?
Yes. Pumpkin can fit into a keto diet when used in moderate portions. In this recipe, the nutrition calculation comes to approximately 4g net carbs per serving.
Can I Replace Almond Flour With Coconut Flour?
I don’t recommend replacing almond flour with coconut flour in a 1:1 ratio. Coconut flour absorbs much more liquid than almond flour, so using the same amount would make the brownies dry.
More Keto Pumpkin Recipes
- Simple Creamy Pumpkin Soup Recipe
- Keto Pumpkin Pancakes
- Keto Pumpkin Bread
- Keto Pumpkin Cheesecake
- Super Easy Keto Pumpkin Muffins
- Keto Pumpkin Roll
Keto Pumpkin Brownies
Description
Ingredients
For the Keto Brownies Base
- ½ cup almond flour superfine, blanched
- 3 large eggs room temperature
- ¾ cup butter melted, unsalted
- ¼ cup cocoa powder
- 2 oz. dark chocolate unsweetened, melted
- ¾ cup powdered sweetener
- ½ tsp baking powder
- 1 tsp vanilla extract
For the Pumpkin Layer
- 7 oz pumpkin puree not pumpkin pie filling
- 6 oz cream cheese room temperature (¾ brick)
- 3 tbsp sweetener
- 1 tbsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper and set aside.
- Add the eggs to a mixing bowl and beat with an electric mixer until frothy.
- Add the melted chocolate, butter, and vanilla extract and mix until well combined.
- Add the almond flour, cocoa powder, sweetener, and baking powder. Mix until well combined and smooth.
- Pour the brownie batter into the prepared pan and set aside.
- In a large bowl, mix the pumpkin puree, cream cheese, sweetener, and pumpkin pie spice until smooth and creamy.
- Spoon dollops of the pumpkin mixture over the brownie batter, then use a skewer or knife to gently swirl the two layers together.
- Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the brownies cool completely on a wire rack. Slice into 16 squares and enjoy.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
