Sneaking vegetables into your brownie recipe is a great way to get kids to eat healthy. Our pumpkin brownie recipe isn’t just a treat your kids will love. It’s one that you will love, too!
If you miss eating brownies on the keto diet, then you’ll love this recipe. It’s packed with flavor without the carbs and sugar.
We use almond flour in place of traditional enriched white flour as a base. This greatly reduces your carb intake while supplying your body with healthy, anti-inflammatory fats and fiber.
In place of sugar, we use a keto-approved sweetener of your choice. We recommend using monk fruit, erythritol or stevia. You can also use a combination of each if you have them on hand.
For the glaze, you’ll need vegetable coloring and cream cheese. We recommend using a vegetable coloring that does not contain added sugars or artificial ingredients.
Pumpkin isn’t traditionally eaten on a low-carb diet because it contains too many carbs, but you’ll be just fine if you limit your portion sizes. Pumpkin is a great source of fiber, vitamin A (100 grams contains 100% of your RDI), and other antioxidant carotenoids.
This recipe can help reduce inflammation and keep you feeling light after eating. Unlike traditional brownies, this recipe won’t give you brain fog or make you want to take a nap!
Try to use raw cacao powder in place of highly processed cocoa powder. Raw cacao powder is unprocessed, which means that it contains the most antioxidant flavonoids. These flavonoids can help reduce inflammation and naturally detoxify the body.
We like the taste combination of using coconut oil with pumpkin, but you can also use ghee if you have that on hand. You should have all other ingredients in your low-carb kitchen already, which makes this an easy recipe to throw together at the last minute!
How To Make Low Carb Pumpkin Brownies
To make, start by preparing the pumpkin puree. If you’re using fresh pumpkin, wash it and cut it into chunks. Remove the seeds and cut into pieces. Brush the pieces with olive oil and bake for 90 minutes at 200 degrees. You can skip this step if you’re using canned pumpkin.
In a bowl, beat together the eggs and the melted butter.
Then add the raw cacao powder, keto approved sweetener, baking powder and almond flour.
When the pumpkin is cooked, remove the fruit from the shell and add to mixture. Beat all ingredients thoroughly until smooth.
Pour into a greased pan and cook for 40 minutes at 300 degrees until cooked.
When they are cooked and cooled, cut them into shape of your choice.
For the glaze, mix together the cream cheese, keto sweetener, and vegetable coloring. Drizzle over cooled brownies or decorate with a pastry bag.
Keto Pumpkin Brownies
- Preheat the oven to 300F.
- In the mixer, beat eggs with the melted butter at medium speed.
- When this mixture is homogeneous, add cocoa powder, sweetener, vanilla extract (if needed) baking powder and almond flour. Finally, add the pumpkin puree. Mix well.
- Pour this mixture into a greased baking pan. Bake for 40 minutes at 300F. When inserting a toothpick it should come out clean.
- Unmold and cut the cake into triangles to form Christmas trees.
- Decorating: Mix 3 tablespoons of softened cream cheese, with two tablespoons of sweetener and a few drops of food coloring (optional). Decorate the way you like it using a piping bag. Enjoy!
More Low Carb Pumpkin Recipes You Can Try: