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Vegan Keto Pumpkin Brownies Recipe

September 21, 2020 By Sarah Hardy 8 Comments

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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.

low carb pumpkin brownies on white plate with pecans

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 on white plate

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.

  • vegan pumpkin brownie ingredients
  • vegan pumpkin brownie ingredients in white bowl
  • mixed pumpkin brownie ingredients
  • mixed pumpkin brownie ingredients with sugar free chocolate chips
  • vegan pumpkin brownie batter spread in pan
  • vegan pumpkin brownies baked in pan
  • keto pumpkin brownies on white plate
  • vegan pumpkin brownies on white plates

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.

fudgy pumpkin brownie on white plate

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!

Low-Carb Pumpkin Bagels

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!

Low-Carb Pumpkin Pie

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.

vegan pumpkin brownies
Are you looking for a warm, delicious brownie that won’t cause your waistline to spread? Look no further than these keto pumpkin brownies. Warm, gooey chocolate combines with pumpkin to create a delicious keto dessert that will please your sweet tooth. Try them today! #ketodessert #veganbrownies #pumpkinbrownies
pumpkin brownie on white plate

Keto Pumpkin Brownies

Warm, gooey chocolate combines with pumpkin to create a delicious keto (THM-S) dessert that will please your sweet tooth.
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: keto pumpkin brownies, low carb pumpkin brownies, trim healthy mama pumpkin brownies, vegan pumpkin brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 9 brownies
Calories: 336kcal
Prevent your screen from going dark

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.

Notes

It is worth noting that the brownie batter will be VERY thick. You will likely have to spread it in your pan with a spoon or spatula. Don’t be alarmed – that is perfectly normal. 

Nutrition

Serving: 1brownie (with toppings) | Calories: 336kcal | Carbohydrates: 9g | Protein: 6g | Fat: 32g | Fiber: 2g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!
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Reader Interactions

Comments

  1. Anthea

    October 05, 2020 at 7:41 pm

    I’m allergic to peanuts, what can I sub it with to get a good consistency still? Thanks!

    Reply
    • Sarah Hardy

      April 06, 2021 at 9:17 am

      You can use almond butter.

      Reply
  2. Gabriele Bilbrey

    September 01, 2021 at 3:28 pm

    Can I use baking blend instead of almond flour?

    Reply
    • Sarah Hardy

      September 07, 2021 at 9:03 am

      I have not tried that yet.

      Reply
  3. April

    October 12, 2021 at 5:43 pm

    Is it really 2 tablespoons of pumpkin pie slice?

    Reply
    • April

      October 12, 2021 at 5:44 pm

      Sorry, pumpkin pie spice. Not slice.

      Reply
    • Sarah Hardy

      November 03, 2021 at 9:58 am

      Yes!

      Reply
  4. April

    October 20, 2021 at 5:01 pm

    5 stars
    These are great! I was concerned about the 2Tablespoons of, pumpkin pie spice, in an 8X8 pan. But it all was so yummy. Thank you for the recipe 🙂

    Reply

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