Pumpkin Brownies – Sugar Free, Low Carb
Fudgy and dense Pumpkin Brownies! This chocolatey, deliciously spiced treat is sugar free, grain free and low carb.
Servings 8 decent sized brownies
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.
Calories: 166kcal | Carbohydrates: 8.6g | Protein: 6.1g | Fat: 14.1g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.2g | Cholesterol: 60mg | Sodium: 21mg | Potassium: 167mg | Fiber: 4.3g | Sugar: 1.7g