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5
from 1 vote
Keto Pumpkin Brownies
These keto pumpkin brownies are the ultimate fall treat. It takes only 30 minutes to make this easy low carb brownie recipe that's super thick, chocolatey and loaded with pumpkin flavor.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
keto pumpkin brownies
Servings:
16
servings
Calories:
170
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
For the Keto Brownies Base
½
cup
almond flour
superfine, blanched
3
large eggs
room temperature
¾
cup
unsalted butter
melted
¼
cup
cocoa powder
2
oz.
dark chocolate
melted
¾
cup
powdered sweetener
½
tsp
baking powder
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 your oven to 350°F/ 175°C. Line an 8×8-inch square pan with parchment paper. Set aside.
Add the eggs into a mixing bowl and mix until frothy using an electric mixer.
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 all the ingredients are well incorporated, and the batter looks 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.
Add dollops of the pumpkin mixture over the brownie base and, using a skewer, swirl all over.
Bake the brownies in the preheated oven for about 30-35 minutes.
Remove them from the oven and allow them to cool slightly before slicing. Enjoy!
Video
Nutrition
Serving:
1
serving
|
Calories:
170
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.4
g
|
Cholesterol:
64
mg
|
Sodium:
47
mg
|
Potassium:
89
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
2384
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
1
mg
|
Net Carbs:
4
g