Keto Pumpkin Brownies
Fudgy, hearty, healthy and delicious. That’s what this low-carb and sugar-free pumpkin brownies recipe is all about.
Servings 9
Calories 161kcal
Ingredients
- 1 cup pumpkin puree
- 1 cup almond flour
- 2 eggs large
- 1/3 cup erythritol or any keto sweetener
- 3 tbsp cacao powder
- 1/4 cup butter melted or coconut oil
- 1 tsp baking powder
- 1 tsp vanilla extract optional
For the glaze
- 3 tbsp cream cheese
- 2 tbsp erythritol or any keto sweetener
- 2 drops food coloring for decoration, optional
Instructions
- 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!
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 77mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4512IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg