Keto Pumpkin Brownies Recipe
by Analiese Trimber
- 8x8 oven-safe baking pan
- 1 ½ cups Canned pumpkin purée
- ¼ cup Avocado oil
- ½ cup Keto maple syrup
- 1 tsp Vanilla extract
- 4 Eggs
- ¼ cup Coconut flour
- ¼ cup Tapioca flour
- ⅓ cup Packed cocoa powder, sifted
- 1 tsp Baking soda
- ½ tsp Sea salt
- 2 tbsp Coconut butter (optional)
1In a large bowl, whisk together pumpkin purée, avocado oil, maple syrup, vanilla, and eggs.·Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
2Add coconut flour, tapioca flour, cocoa powder, baking soda, and salt. Whisk until smooth.
3Transfer batter to pan and bake for 35-40 minutes, or until a toothpick comes out almost clean from the center. Let chill completely in the fridge.
4Slice pumpkin brownies into 9 slices.·Optional: drizzle with coconut butter.
Bringing Keto Brownies to a Fudgey Level
We’re of the school of thought that pumpkin should be able to be enjoyed any time of year, not only because it’s delicious, but because it’s one of the most underrated keto-friendly vegetables and ingredients! Canned pumpkin purée can be easily bought at the store and transformed into savory applications or sweet like these keto pumpkin brownies! With only 4 grams net carbs per brownie, you’ll want to stock up on a few cans of this puréed gold!
Even though pumpkin is the main ingredient in this keto-friendly dessert, it doesn’t taste overwhelmingly like pumpkin at all, just in case you were worried about your brownies tasting like squash. The skill that pumpkin brings to the table is mostly textural – it makes these keto-friendly brownies ultra fudgy and moist, while being low in carbohydrates and high in vitamin C, beta-carotene, and more.
To keep these pumpkin brownies keto-friendly, we opt for maple syrup made with monkfruit sugar instead of regular sugar, and a combination of coconut flour and tapioca flour to replace traditional flour. You can find monkfruit maple syrup at most health food stores in the baking aisle, but you can also order it online. Cocoa powder is also an important member of our dry ingredient mix because it wouldn’t be brownies without it! Make sure to choose a cocoa powder that is unsweetened so you’re not adding any extra carbohydrates to the recipe!
The key to the fudgy texture for these brownies is letting them do their chilling in the fridge. You can also just store the brownies in there to enjoy throughout the week. We like to drizzle ours with a bit of coconut butter because we’re a little extra, but they are insanely delicious on their own, too! Other keto-friendly topping options include dark chocolate drizzle, almond butter, or shredded coconut.