Description
These fudgy keto pumpkin brownies are the perfect low-carb treat for fall. Rich in chocolate flavor and made with pumpkin puree, they are moist and satisfying.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the pumpkin puree, almond flour, cocoa powder, erythritol, coconut oil, eggs, vanilla extract, baking powder, cinnamon, and salt until well combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before slicing into squares.
Notes
- Serve with whipped cream for an extra treat.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg