Fudgy Pumpkin Brownies are not only decadently chocolatey and deliciously spiced, they're healthy, too! This sugar free brownie recipe is 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!
Don't miss these keto brownie recipes:
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Pumpkin Brownies – Sugar Free, Low Carb
Note: 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
- 250 g pumpkin puree (1 cup)
- 100 g almond flour (1 cup)
- 2 large eggs
- 60 g Sukrin Gold or granulated sweetener of choice (⅓ cup)
- 45 g cacao powder, unsweetened (⅓ cup plus 3 tbsp)
- 50 g coconut oil or melted butter (¼ 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.
Trisha says
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 says
Hi Trisha, my mix made 8 brownies. The nutrition is calculated per brownie.
Alana says
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 says
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 says
they look so yummy! can you taste the pumpkin?
Katrin Nürnberger says
Not really, because the chocolate is such an intense taste. It gives a soft and light texture.
Goranka Novarlic says
So moist! I prefer these over the avocado ones.
Graham Onions says
Thanks for sharing this delious and healthy recipes
Constance says
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 says
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 says
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 says
Hi Jenny, butter and coconut oil are always interchangeable.
Sammi says
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 says
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 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!