Keto Pumpkin Brownie Recipe
These keto pumpkin brownies are by far my favorite keto brownies! They're rich, moist, and super FUDGY. Each brownie has less than 3 grams of net carbs!
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Ingredients
- 9 oz Pumpkin Purée canned or homemade
- 8 oz Almond Flour
- 2 medium Eggs
- ½ cup Cacao Powder unsweetened
- ⅓ cup Low Carb Sugar Substitute (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 the brownie to cool in the pan before slicing and serving at room temperature.
Notes
Net Carbs: 2.9g
Nutrition
Serving: 1brownie (8 per recipe) | Calories: 106kcal | Carbohydrates: 5g | Protein: 2.2g | Fat: 9.2g | Saturated Fat: 4.3g | Cholesterol: 56mg | Sodium: 109mg | Potassium: 207mg | Fiber: 2.1g | Sugar: 1.3g | Calcium: 57mg | Iron: 1mg | Net Carbs: 2.9g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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