Healthy Pumpkin Brownies
These healthy pumpkin brownies are ready in 30 minutes! A super easy, deliciously fudgy treat that is gluten-free, sugar free and keto friendly.
Servings: 8 squares
Calories: 166kcal
Ingredients
Brownies
- 1 cup pumpkin puree 250g, room temperature
- 1 cup almond flour 100g
- 2 eggs larger, room temperature
- ⅓ 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 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
4.3g net carbs per portion. Makes 8 generously sized squares.
Option to add a pinch of sea salt to the batter.
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 3 tablespoon coconut flour.
If you do not have pumpkin spice to hand, sub with cinnamon.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 166kcal | Total 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