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Keto Pumpkin Brownies are the perfect fall dessert to make. A vegan pumpkin brownie that is a fudgy pumpkin brownie that is then drizzled with melted chocolate and sprinkled with pumpkin pie spice.
These brownies are also a Trim Healthy Mama S fuel!
If you are a fan of homemade brownies this is a must make recipe. Tons of flavor in every bite. I used almond flour to make these pumpkin brownies, so if you are looking for an almond flour brownie recipe, this is a winner.
Keto Pumpkin Brownies
Lily’s chocolate is one of my favorites when making desserts. It adds the perfect amount of chocolate flavor, all while sticking to your healthy sugar-free diet.
Main Ingredients
Pumpkin Puree | Pumpkin puree is different than pumpkin pie mix in a can. You need to ensure it is puree, which is just pureed pumpkin in a can.
This is going to help give you that pumpkin flavor in every bite. Along with your pumpkin pie spice blend! These two are essential for this recipe!
Almond Flour | I have found that almond flour really works well in giving you a fantastic texture to the brownies.
Paired with the chocolate and peanut butter you get a really fudge-like brownie that is so decadent and delicious. (And I promise you can’t taste the peanut butter!)
I recommend using finely ground almond flour. If you can’t find that just toss almond flour in food processor and pulse a bit to make it finer. This will give you a lighter brownie texture.
Sugar Free Chocolate | You will need sugar free chocolate for mixing in the batter and drizzling on top. Now, I used Lily’s but you are more than welcome to buy another brand of chocolate if you prefer.
Also, reach for a sugar-free sweetener or swap with your preferred sweetener of choice. I highly recommend my Sugar-Free Brown Sugar recipe!
Those are some of the essential ingredients you need for this keto brownie recipe. Now, there are more than this on the recipe but these ingredients I feel really help bring these brownies to perfection.
How To Know When Brownies Are Done
Keto brownies can go from done to over-done in a matter of seconds. So make sure to keep an eye on your brownies. Every oven cooks slightly different so use the cook time as a guide.
To know when brownies are done you can stick a toothpick in your brownies and if the toothpick comes out clean without wet batter your mixture is done.
I even pull them out when they are just barely jiggly when you wiggle and set them on a cooling rack to finish cooking as they cool down. But it is up to you on the doneness you prefer of your brownies.
How to Make Topping For Brownies
The toppings for these brownies are totally optional. The brownies are delicious all on their own. But if you want to make them a bit “over the top” be sure to add the optional toppings!
You will want to melt your chocolate down. You can use a double boiler or your microwave to heat the chocolate.
Drizzle the chocolate on your cooled brownies and then top with crushed walnuts or even pecans if you prefer. Then sprinkle with pumpkin pie spice for added pumpkin flavor.
Just make sure your brownies are fully cooled before you do this step.
Looking For More Easy Keto Recipes
- Keto Cinnamon Roll Pancakes | Jump start the day with these keto pancakes. A swirl of cinnamon in every bite reminds you of a cinnamon roll!
- The Best Keto Snickerdoodles | Who doesn’t love a homemade cookie? These snickerdoodles are so easy to make, freeze well, and will please a crowd. A great dessert to make and keep in the freezer for your sweet cravings.
- Keto Coffee Creamer | Swirl this creamer into your morning coffee for a sweet swirl of flavor. Skip the coffee shop and make your own coffee creamer at home!
More Low-Carb Pumpkin Recipes
For over 30 low-carb pumpkin recipes, be sure to check out 30 Low-Carb Pumpkin Recipes you Have to Try!
Dense and slightly chewy, these Low Carb Pumpkin Bagels are filled with the flavors of Fall. Perfect when toasted and topped with my Whipped Cream Cheese spread!
Low-Carb Pumpkin Snickerdoodles
Sweet, dense pumpkin cookies filled with a rich layer of sweetened cream cheese. These low carb, sugar free Pumpkin Snickerdoodles are are the cookies of your low carb dreams!
Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. This pie needs to be on your Holiday list!
Will These Brownies Freeze Well
You are more than welcome to freeze any leftover brownies you have. I love stocking my freezer with desserts and such so that when you get a craving you are not tempted to stray from your diet.
Just allow brownies to fully cool then place in a freezer container or bag and store for 2-3 months in the freezer. Thaw on the counter or fridge when you want to eat one or two.
I do pre-slice my brownies so I can pull one or two out instead of a whole pan of brownies.
Keto Pumpkin Brownies
Ingredients
- 2 cups Almond Flour
- ½ cup Coconut Oil, melted
- ½ cup Pumpkin Puree
- 2 tablespoons Pumpkin Pie Spice
- 1 cup Brown Sugar Substitute
- 1 cup Lily's Chocolate Chips
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 tablespoon Vanilla Extract
- ½ teaspoon Salt
- ¼ cup Natural Peanut Butter
Toppings (Optional)
- 1/2 cup Lily's Melted Baking Chips
- 2 tbsp Pecans, crushed
- Pumpkin Pie Spice (optional)
Instructions
- Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper. (Or simply spray your pan with coconut oil cooking spray and omit the parchment paper.)
- Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
- Combine all the dry ingredients (except chocolate chips) until mixed well.
- Add the dry ingredients to the wet ingredients and mix well, until fully combined.
- Fold in the chocolate chips.
- Spread batter evenly in an 8×8 pan and cook for 35-40 minutes. You want the brownies to cool completely before cutting it. It will be moist and fudgy.
- After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over brownies. You can then add the pecans and pumpkin pie spice if you want.
I’m allergic to peanuts, what can I sub it with to get a good consistency still? Thanks!
You can use almond butter.
Can I use baking blend instead of almond flour?
I have not tried that yet.