These healthy pumpkin brownies are not only decadently chocolatey, they are gluten-free, dairy-free and low carb as well. Guilt free pleasure!
With the leaves turning red and the chill in the air, I'm all about pumpkin right now. I love this sugar free pumpkin pie and I have just finished my last slice of this delicious keto pumpkin bread.
You know what made me smile today? These keto pumpkin brownies.
They taste gooey, moist, chocolatey and so finger-licking good you'll want to have them all to yourself!
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Why you'll love them
There are many reasons to love this healthy pumpkin brownies recipe. Here are a few:
- so easy! only 5 minutes prep and ready in 30 minutes
- no equipment needed - simply stir with a fork
- fudgy and soft
- keto friendly - just 4.3g net carbs per slice
- gluten-free and grain free
- so light - just 166 calories per square
- vegetables for dessert!
In a nutshell, pumpkin brownies have the same lovely fudgy texture of sweet potato brownies, only without the carb load. Such a treat.
Ingredients
- Pumpkin puree - I used Libby's
- Almond flour - Super fine almond flour and ground almonds work equally well, I tested both versions
- Eggs - make sure they are room temperature
- Granulated sweetener - I used a golden eryhritol blend (Sukrin).
- Cacao powder or cocoa powder
- Coconut oil - or use butter
- Baking powder
- Pumpkin pie spice mix
- Sugar free chocolate - or dark chocolate, minimum 85% cocoa solids, for the drizzle
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Combine all dry ingredients in a large mixing bowl. Option to also add a pinch of sea salt.
Add the wet ingredients.
Stir until a smooth batter forms.
Line a baking dish with parchment paper and add the brownie batter. Bake until a toothpick inserted comes out clean.
Drizzle with sugar free chocolate!
Top Tips
My essential tips so your healthy brownies with pumpkin turn out perfectly every time.
Room temperature ingredients. This way, the brownies will rise better. If you use cold ingredients, the oven time will increase as well.
Check the sweetness. Always taste the batter! I don't like my bakes too sweet, feel free to add more sugar substitute to taste.
Don't over-bake. The brownies will be very soft when hot, but they firm up once cool.
No pumpkin spice blend? Sub with cinnamon and a pinch of nutmeg and allspice for more flavor.
Cacao versus cocoa powder: I used cacao as opposed to cocoa powder in this recipe. What is the difference? Cacao is less processed, while cocoa is roasted and has a stronger taste. If you use unsweetened cocoa you might want to reduce the amount. Start with 30 grams or â…“ cup and see if your mixture is chocolatey enough.
Variations
Below are suggestions how you can change the recipe to suit your dietary needs or simply tweak the taste.
Add-ins: You can fold sugar free chocolate chips such as Lily's or crushed nuts such as pecans, cashews or walnuts into the batter. Option to also add 1 teaspoon of vanilla extract.
Cake-like texture: If you prefer your healthy pumpkin brownies a little less fudgy, add an extra 25 grams or ¼ cup almond flour or circa 1.5 tablespoons of coconut flour.
Nut free: Use a 50 / 50 blend of sesame seed flour and sunflower seed flour.
Storage
In the fridge: Store in an airtight container for up to 5 days.
In the freezer: Freeze for up to 3 months.
To defrost: After freezing, thaw overnight in the fridge.
FAQs
Canned pumpkin puree is readily available in the US and during pumpkin season (autumn-winter) in supermarkets such as Waitrose and Tesco. If you can't get it where you are, make your own homemade pumpkin puree. Be aware that some pumpkin types such as butternut squash have a higher sugar content.
Of course. However, if you bake these pumpkin brownies in a smaller pan, the oven time will increase. If you use a larger pan and make them flatter, the baking time will decrease. My baking pan measured 15 x 20 centimetres.
I used a granulated erythritol stevia blend. But any 1:1 sugar substitute will work. You can use monk fruit sweetener, allulose, xylitol or even Swerve. For paleo pumpkin brownies, use coconut sugar. Maple syrup is too liquid for this recipe.
No, this recipe needs to be baked. For a microwave version, check out this easy Low Carb Chocolate Pumpkin Mug Cake.
I have not tested this recipe with oat flour or gluten-free all purpose flour as I only use low carb flours in my recipes. You would have to experiment with the quantities.
More keto brownie recipes
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Recipe
Healthy Pumpkin Brownies – Sugar Free, Keto
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
Brownies
- 1 cup pumpkin puree 250g, room temperature
- 1 cup almond flour 100g
- 2 eggs larger, room temperature
- â…“ cup granulated sweetener 65g, or more to taste
- ½ cup cacao powder, unsweetened 45g
- ¼ cup coconut oil or melted butter 55g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice optional
Chocolate Drizzle (optional)
- 2 tablespoon sugar free chocolate chips or 2 squares of dark chocolate
- 1 teaspoon coconut oil or butter
Instructions
- Pre-heat oven to 180 Celsius/350 Fahrenheit (electric) or 160C / 320F (fan).
- Combine all dry ingredients in a bowl.
- Add all wet ingredients. You can mix with a blender or even with a fork.
- Check the sweetness and add more sweetener if required.
- Line a baking tin with parchment paper (mine was 15x20 cm) and fill with the mixture.
- Bake for circa 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
- If desired, melt the sugar free or dark chocolate plus 1 teaspoon of butter/coconut oil and drizzle over the fully cooled brownies.
Video
Notes
Nutrition
This post was first published in September 2017. It was updated in September 2021 with detailed tips and tricks to make absolutely perfect pumpkin brownies!
This post contains Amazon Affiliate links. Thank you for supporting Sugar Free Londoner.
Mary
Hello. First time to bake these. I bought liquid coconut oil. Will it make a difference to my brownies?
Katrin Nürnberger
Yes, it might make them softer. The coconut oil I used is firm at room temperature.
TLC
I made these today and they are delicious. I omitted the pumpkin pie spice and added 1 teaspoon of vanilla extract. This recipe is a keeper.
Angelina Hapsari
So good omg to die for! Added a shot of espresso, 1tablespoon of almond flour, 1tsp salt , didn’t add any spices , turns out so so moist chocolatey and addicting!!!! Thank you!!
PatrÃcia
Hi, would like to try these brownies to hubby, who is making such a big effort to lose weight, he is on keto and intermittent fasting. Do you think this brownies will need more flour without the sweetener? He's not having any on is diet and I don't want to ruin it.
Thanks
Katrin Nürnberger
Yes, I would probably add a little more to get the same texture.
PatrÃcia
It was my greatest success. Instead of boiled I did it with baked pumpkin and no sweetener at all. Thank you so much, all the family was able to enjoy a dessert together, my 5 year old. said I should work in the bakery
Katrin Nürnberger
I think that's the highest praise you could possibly receive from a 5 year old!
Linda J
Is one piece about 4 net carbs? Just starting Keto. Really want to make these.
Katrin Nürnberger
Yes, I calculated 1 brownie is 4.3g net carbs.
Priti
So I made the brownies with all the ingredients as mentioned but for sweetener I used coconut sugar
Baked on a baking sheet but the bottoms are breaking
When I cut it in cubes and lift the bottom part crumbles what could I be doing wrong ?
Overall the taste is amazing and fudgy
Katrin Nürnberger
You need to line your baking pan with parchment paper so the brownies don't stick. And do not cut into slices until they are cold. Lift them out with a spatula.
Priti Kalra Gulati
Hi for your recipe it says 1cup 250gram pumpkin purée and 1cup 100gram almond flour
100 gram is 1/2cup + 2tbps
Pls confirm so I can prepare the ingredients accordingly
Katrin Nürnberger
Dear Priti, almond flour is much lighter than pumpkin puree. 100g of almond flour is 1 cup and 250g pumpkin puree is also 1 cup. Think about it - if you would fill your cup with feathers, it would not weigh 240g, right?
Priti
Hahaha! Great thanks ! That’s why we have bakers/experts
Will give this a try soon
Katrin Nürnberger
Don't forget to write me a review when you make it! I'd love to hear what you think of the recipe 🙂
Trisha F.
Can I use powdered sugar instead of granulated?!
Katrin Nürnberger
Yes, that would also work!
Brenda Estes
These brownies are really good, already made them, thank you!
Kathy
Do you know how many points this would be on weight watchers?
Katrin Nürnberger
Hi Kathy, I have never done Weight Watchers so I don't know.
Trisha
How many servings does this make, or what is the serving size on which the nutrition facts are based? Thank you & look fwd to trying these!
Katrin Nürnberger
Hi Trisha, my mix made 8 brownies. The nutrition is calculated per brownie.
Alana
Will it work with other nut-flours? I have macadamia flour, pecan flour, walnut flour on hand. We love walnut flour for chicken shake n bake, but it's terrible for waffles! Haha! So we are learning that not all substitutions will work!
Katrin Nürnberger
Macadamia flour is the most neutral of your choices. But I think for brownies you could also add a little walnut or pecan into the mix. Both work well with chocolate and pumpkin spice.
Sara
they look so yummy! can you taste the pumpkin?
Katrin Nürnberger
Not really, because the chocolate is such an intense taste. It gives a soft and light texture.
Goranka Novarlic
So moist! I prefer these over the avocado ones.
Graham Onions
Thanks for sharing this delious and healthy recipes
Constance
Easy ingredients and method and it was yummy!
However I ended up baking it for almost an hour instead because at the 30min mark, the batter was still very soft and I could scoop it like mousse.
Could it be because I used a loaf tin instead and it was too thick ?
Or is the outcome before it cools is supposed to be like that ?
Katrin Nürnberger
The batter is supposed to be soft and jiggly in the middle, but firm on top. The type of tin can have an impact, of course. If you use a bread loaf tin and not a flat pan like I did, the inside will take longer. Also your oven may be a little cooler than mine.
Jenny
I have enjoyed all your recipes that I have tried especially the Keto Carmel Slice --Devine.. I try to limit coconut oil so could I substitute grass-fed butter in its place?
Katrin Nürnberger
Hi Jenny, butter and coconut oil are always interchangeable.
Sammi
Hi I just want to ask if I can replace the almond flour with all purpose and if I'm using normal white sugar how many should I use?
Katrin Nürnberger
Hi Sammi, you can replace the sugar 1:1. The wheat flour should also be a similar amount, you may need to use a little less as it's finer then the ground almonds I used.
Varun Sharma
I love brownies. It is mouthwatering.
Natasha
OH MY GOODNESS these are absolutely amazing. I actually managed to freezer some and when I defrost them they still tasted perfect. This recipe is going into my favourites.
Marina
They turned out amazing. I had small eggs so I added 3 and now cake is soft and juicy. I also made puree out of fresh pumpkin since I didn't have a can one. I baked pumpkin few days ago and I saved 250gr for this recipe
Ines
Divine!
Katrin
Sounds like they were a success!!! 🙂
Ines
They were! 🙂
Thank you very much!