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!
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The Ultimate Keto Brownie
Who knew you could make brownies using 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!
These pumpkin fall brownies use eight simple ingredients that are easily substituted. For the exact ingredient amounts, check out the recipe card below.
- Pumpkin puree - homemade or 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 added 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 like grapeseed oil or 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!
Set your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line an 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.
Pour the batter into your lined baking pan in a nice leveled layer.
Bake the brownies for around 20 to 25 minutes.
Allow the brownie 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!
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.
These pumpkin chocolate brownies are great as is, but you might want to adjust the 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 a 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
- 9 oz Pumpkin Puree canned or homemade
- 8 oz 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
- 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 the brownie to cool in the pan before slicing and serving at room temperature.
Last Step: Leave A Rating!
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The directions say this makes 8 brownies. but the picture shows it cut into 9 pieces. What gives???? Which is it.
It really just depends on how you cut the brownies, I cut them into 9 smaller brownies.
The nutritional information is for if the entire brownie is cut into 8 slices.
Sorry for any confusion, hope that helps!