Keto Pumpkin Brownies
These keto pumpkin brownies are the ultimate fall treat. It takes only about 40 minutes to make this easy low carb brownie recipe that's super thick, chocolatey and loaded with pumpkin flavor.
Servings: 16 servings
Calories: 173kcal
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
Serving: 1serving | Calories: 173kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 115mg | Potassium: 89mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg | Net Carbs: 14g