As an Amazon Associate I earn from qualifying purchases.
These flourless keto brownies are mostly filled with two kinds of chocolate, pumpkin with some other magical ingredients to keep them together.
Since this post I have many more healthy pumpkin recipes as well, that can be seen just above the recipe card.
Cocoa Powder and Bakers Chocolate: These are used to make these brownies chocolately and also to help with the structure. The powder acts like a flour. I also added bakers chocolate to help keeping the carbs low while keeping flavor.
Cacao Butter: This butter helps with the structure as well and helps with the brownie flavor in a way, as this stuff is from the cocoa bean. There is no good substitution for this because of it’s properties. One of them being is that it’s a solid at room temperature.
Butter: I used butter to add more fat to these keto pumpkin brownies and I also love the flavor. You could try coconut oil or ghe instead, however, I have not tested this. The texture would change, due to different properties from butter. If you take the chance though, let me know in the comments.
Gelatin: I understand this may seem weird. However, this was one of the last items I added to help with the texture and structure of these pumpkin brownies. If you don’t have this, you could get away without using it, yet, the structure won’t be as strong.
Can Pumpkin: To make this pumpkin recipe easy, I used can pumpkin. However, I am sure you could pure your own pumpkin. However, I have never tried it and the results may be different. Let me know in the comments if you do this though.
Other ingredients use: pumpkin spice, vanilla extract, baking powder, egg and salt.
Liquid Monk Fruit: With these being keto pumpkin brownies, there is no sugar. I used this monk fruit sweetener since there are no carbohydrates in it, to keep total carbs under 10 total. Some people like this sweetener and some don’t.
If you don’t like monk fruit you can use stevia drops too. Please note that you may want the brownies sweeter or even less. Taste the batter before you cook it. Or if you are not worried about erythritol carbs, you may also use that. Just be aware that the texture may change.
For the liquid monk fruit sweetener I absolutely loved it when I used some of the vanilla flavor of the drops along with the non flavor drops. I only tested it doing half vanilla and half no flavor portions. All vanilla sounds amazing though!
If you happen to make an variations to the receipe, let me know in the comments below. I’d be interested in seeing how it turns out, as I’m sure others would too.
Instructions & Tips
To see the full directions for these keto pumpkin brownies, please see the recipe card below.
- Once you set your oven to 350 degrees Fahrenheit, get a double boiler set up to melt your butter, bakers chocolate, and cacao butter. As this melts, measure out your dry ingredients.
- For the cocoa powder, you will want to sift it first before measuring it. I like to use a whisk to make this easier. Then whisk all of your dry ingredients together.
- When the butter mixture is fully melted, go ahead and add in the canned pumpkin. Mix it well, it will still look oily. Then go ahead and add in the monk fruit and vanilla in the wet mixture.
- With the egg, you will beat it until bubbles form and then fold the egg into the wet ingredients. Last step with the batter is to fold the wet mixture into the dry.
- Something that makes these pumpkin brownies is that I use a bread pan for my cooking pan. You may change that if needed, just remember that the cook time may change.
When you take these out of the oven, you may think that you need more time. Nope!
These low carb pumpkin brownies are more on the fudgy side as far as brownies go. You may see what looks like oily liquid on top and that’s fine.
Let them cool and stick them in the fridge to cool faster. Ideally, I enjoy these brownies best at room temperature. However, don’t let them stay out for hours at a time. They are still yummy but the texture will change.
I would keep these healthy pumpkin brownies in the fridge with an air tight container. For best results I would enjoy within a week.
You may also store these in the freezer. If putting them in the freezer, I would precut them, so it’s easier to have just one each time.
More Pumpkin Recipes
If you make these keto brownies, please rate the recipe and let me know your thoughts in the comments.
- 1 Egg
- 1/2 C Can Pumpkin. Not the pumpkin pie stuff. 🙂
- 3 T Cocoa Powder
- 2 T Butter
- 14 grams Bakers Chocolate
- 28 grams Cacao Butter
- 1.5 t Liquid Monk Fruit
- 1 t + 1/8 t Pumpkin Spice
- 1/2 t Vanilla Extract
- 1/8 t Baking Powder
- 1/4 t Salt
- 1 t Gelatin
- Set oven to 350 Degrees F.
- Melt the butter, bakers chocolate, and cacao butter in a double boiler. I put the flame on low.
- As the above melts, sift the cocoa powder, then measure 3 tablespoons. Do not pack it down.
- Put the cocoa powder in a bowl with the pumpkin spice, baking powder, salt and gelatin. Mix this with a whisk.
- Once the butter mixture has melted, put the 1/2 cup canned pumpkin in and mix well. This may seem impossible, but trust me that it will work. It won't be 100% perfect as it will still be oily.
- Add the monk fruit sweetener and vanilla extract to the butter mixture.
- Beat the eggs until bubbles form.
- Fold the eggs into the wet mixture.
- Once combined, fold the wet ingredients into the dry.
- Once fully folded in, pour batter into a bread pan. Yes, I said bread pan.
- Cook for 15-17 minutes on 350 Degrees F.
- Allow to cool. See notes in post.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 92Total Fat: 8gUnsaturated Fat: 0gCarbohydrates: 3gNet Carbohydrates: 1.37gFiber: 1.63gProtein: 2g