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!
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Pumpkin Brownies – Sugar Free, Low Carb
Fudgy and dense Pumpkin Brownies! This chocolatey, deliciously spiced treat is sugar free, grain free and low carb.
- 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)
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.
I made one batch with ground almonds and one with almond flour. Both work well.
If you prefer a more cake-like texture, 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.
I used cacao as opposed to cocoa powder in this recipe. 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.
This post was first published in September 2018. It was updated in September 2018 with detailed tips and tricks to make absolutely perfect pumpkin brownies!
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