Keto Pumpkin Brownies

5 from 1 vote

Warm, gooey chocolate combines with pumpkin to create a delicious keto (THM-S) dessert that will please your sweet tooth.

Prep Time10

Cook Time40

Course: Dessert

Keyword: keto pumpkin brownies, low carb pumpkin brownies, trim healthy mama pumpkin brownies, vegan pumpkin brownies

Servings: brownies

Calories: 336kcal

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)

½ cup Lily's Melted Baking Chips
2 tablespoon Pecans, crushed
Pumpkin Pie Spice (optional)

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Instructions

Preheat oven to 350 degrees F and line an 8x8 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 8x8 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