Fudgy Pumpkin Brownies are not only decadently chocolatey and deliciously spiced, they’re healthy, too! The recipe is sugar free, keto and low carb – absolutely guilt-free pleasure.
There is no way around it any more. The summer extravaganza is over. There’s no more sleeping in, floating about in tie-dyed dresses and cracking open chilled bottles of white at wine o’Clock (a time that can be surprisingly early in the day).
But here’s the good news. Real life does not need to be devoid of holiday spirit.
Yes, you might have no choice but to get up at 6.30 and get stuck into work. The kids need to go to school on time and wine o’Clock clearly has to move to a realistic hour.
The rest, friends, is up to us. Why not carry some light-heartedness into the everyday? Let’s have some fun, let’s treat ourselves, let’s create little special moments of joy that make us smile.
You know what made me smile today? These sugar free pumpkin brownies.
They taste gooey, moist, chocolatey and so finger-licking good you’ll want to hide them in the darkest corner of your kitchen so you can have them all to yourself!
And even better, they are magnificently healthy! The recipe is sugar free because I used unsweetened cacao powder and erythritol in place of sugar. This natural sugar alternative is as sweet as sugar but does not get absorbed by our bodies. It’s therefore calorie free and contains zero carbs.
Regular low carb or Keto brownies are generally quite high in fat. The pumpkin makes this brownie recipe much lighter in terms of calories. On top of that, what’s not to like about eating vegetables for dessert?
I think that Pumpkin Brownies have the same lovely fudgy texture of sweet potato brownies, only without the carb load.
I added 1 tsp of mixed spice (aka pumpkin spice in the US), which, together with the pumpkin itself, lent lovely warm notes. Plus they are soooo chocolatey. And we all know what chocolate does to us humans: it makes us happy!
Recipe Top Tips
I made one batch with ground almonds and one with almond flour (which is finer than ground almonds or almond meal). Both variations work well.
If you prefer a more cake-like texture for your pumpkin brownies, add an extra 25g/1/4 cup almond flour or ca 3 tbsp coconut flour.
If you do not have mixed spice aka pumpkin spice to hand, you can sub with cinnamon (and a pinch of ginger/cloves/allspice if you have it).
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 and take things from there. Start with 30g/1/3 cup and see if your mixture is chocolatey enough.
Canned pumpkin puree is readily available in the US and during pumpkin season (autumn-winter) in UK supermarkets such as Waitrose and Tesco. I know that canned pumpkin is not available everywhere, which is such a shame as I could eat pumpkin brownies all year round.
Don’t despair if you cannot source canned pumpkin wherever you are. It’s really easy to make your own homemade pumpkin puree!
For other autumn-inspired flavours check out my all time favourite sugar free pumpkin pie, butternut squash crisps, this easy Low Carb Chocolate Pumpkin Mug Cake or yummy Halloween Bat Cookies!
Tried this recipe? Give it a star rating below!
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Pumpkin Brownies – Sugar Free, Low Carb
Ingredients
- 250 g pumpkin puree (1 cup)
- 100 g almond flour (1 cup)
- 2 large eggs
- 60 g Sukrin Gold or granulated sweetener of choice (1/3 cup)
- 45 g cacao powder, unsweetened (1/3 cup plus 3 tbsp)
- 50 g coconut oil or melted butter (1/4 cup)
- 1 tsp baking powder
- 1 tsp mixed spice/pumpkin spice optional
- for the glaze: dark chocolate sugar free or at least 85% cocoa solids, melted (optional)
Instructions
- Pre-heat oven to 180 Celsius/350 Fahrenheit.
- 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 baking paper (mine was 15x20 cm) and fill with the mixture.
- Bake for ca 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 2 squares of dark or sugar free chocolate plus 1 tsp of butter/coconut oil and drizzle over the brownies.
- Store in an air tight container in the fridge.
Video
Notes
Nutrition
This post was first published in September 2017. It was updated in September 2018 with detailed tips and tricks to make absolutely perfect pumpkin brownies!
This post contains Amazon Affiliate links. Thank you for supporting Sugar Free Londoner.
Varun Sharma says
I love brownies. It is mouthwatering.
Natasha says
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 says
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 says
Divine!
Katrin says
Sounds like they were a success!!! 🙂
Ines says
They were! 🙂
Thank you very much!
Pippa says
Looking forward to making these!
What is the net carbs per portion?
Thanks!
Katrin says
Hi Pippa, you just need to deduct the fibre from the total carbs to get the net carbs 🙂
Cherina says
I am very excited to give these a go this week! I was curious if the nutrition breakdown is for the entire sheet of brownies? If not, how many servings in one batch? I calorie count so I just wanted to be sure before I indulge! Thank you!
Katrin says
Hi Cherina, it’s for one brownie – I always calculate the nutrition per portion. The number of portions is in the recipe card.
Claire says
Wow Karin,
these are scumdiddlyumptious!!! Thank you so much for this divine recipe. Btw, can you replace the eggs with chia seeds?
This recipe is a keeper!
Claire xo
Katrin says
Yes, I think either a “chia egg” or a “flax egg” would be possible. Glad you like!
Claire says
Thank you so much for the advice. I’ll try using chia eggs next time. So sorry I mispelt your name Katrin. I really love your beautiful website and can’t wait to try more of your recipes.
Claire x
Katrin says
No worries! Let me know when you next try something!!!
Ericka Alicea says
Sooo good! I substituted almond flour for oat flour instead and it was fantastic! I also used coconut sugar instead of the one suggested.
Katrin says
Glad you enjoyed it!!
Cindy says
I made these for the 1st time today and they’re delicious! Super moist super fudgy. I had no problems with the recipe what so ever. I did not have the sweetener that you used so I swapped for Stevia came out great, nor did I have enough Pumpkin Spice so I just added the rest with cinnamon. Tasted great. I used 100% Dutch processed cocoa powder UNSWEETENED. I think it was just a tad bit too chocolatey, if that even exists. LOL. But otherwise this is definitely a keeper and will make again next time.
Katrin says
Great news! I am glad you liked the recipe 🙂
Janice Johnson says
I love these brownies SOOO much! In fact, I blogged about them and shared the link to your recipe. I also borrowed your small photo and gave credit. Hope that’s okay… if not, just let me know and I’ll fix it to your liking.
Respectfully,
Jan
Juny says
Katrin, thank you so much for the recipe. I tried it twice and they were so delicious!. I roasted the pumpkin the second time instead of steaming it. It was so much sweeter and tasted even better. Really appreciate you taking your them and writing these recipes. I am so excited to try other things on your website!
Tina says
I made these yesterday and absolutely loved them! I did add more erythritol (around 90g I think), a bit of almond extract, and less cocoa powder (I only had 25g left). They are still delicious and great fat to protein ratio if you are doing keto!
Katrin says
Glad they were a success Tina! Most recipes can handle a bit of more-of-this and less-of-that 🙂
Harpgirl88 says
Tried making these but they ended up being really dry and crumbly. Followed the recipe closely so I’m not sure what went wrong. I hesitate to try making them again since ingredients arent cheap. Any ideas?
Katrin says
Hi there, I am sorry the recipe did not turn out for you!! I have made this recipe several times and the one thing I can say with 100% certainty is that it is SO moist I was wondering if people would think it’s TOO moist. I really want to help you, but it’s hard without knowing exactly what you did. Are you using US measurements or grams? What kind of pumpkin puree did you use? Canned or homemade? Was your dough wet? If it was not, I think you did not use the right measurements. The eggs, pumpkin puree and oil are all liquidy, so the dough is soft. If your dough was wet, but the brownies were dry after baking, they were in the oven for too long. I hope this helps. If you want, give me more details, and we can work it out together.
Nimi says
I had the same problem… followed exactly. Substituted almond flour for coconut flour and used tonnes pumpkin from Waitrose. It was just a crumbly mess ☹️.
Katrin says
Hello Nimi, you cannot substitute almond flour for coconut flour. Coconut flour absorbs WAY more liquid then almond flour and if you substitute, you must halve or even use only 1/3 of the amount stated for almond flour. I hope this helps 🙂
rini9 says
Please can you make this clear earlier in your post when you say that you can substitute almond flour for coconut flour! Only saw this now after making the brownies 🙁
Katrin says
When you substitute coconut flour for almond flour, you need to use less as coconut flour is more absorbent – whenever I substitute I use between 1/3 to 1/2 the amount stated for almond flour, depending on the recipe.
Juanita Quintana says
Hi!! I will love to try these brownies!! Just one question is there anything I can replace the eggs with? My partner is allergic to them! Maybe Gelatin? Thank you!!
Katrin says
Hi Juanita, yes, gelatin could work! Let me know how you get on