Keto Pumpkin Spice Brownies
How can you up your pumpkin spice game? By combining it with chocolate, of course! 😂
These pumpkin spice brownies are so rich and decadent, you won’t believe that these are grain- and sugar-free!
Ingredients
1 ½ cups almond flour
1 cup pumpkin puree
1/2 cup sugar-free dark chocolate chips
1/2 cup monkfruit sweetener
1/4 cup butter
1/4 cup cocoa powder
1/4 cup pecans, roughly chopped
3 large eggs
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp xanthan gum
1/8 tsp ground clove
Pinch of salt
Yields: 12 brownies
Per serving*:
Calories: 212
Net carbs: 3.5
Protein (grams): 6
Fat (grams): 17
Prep time: 15 min
Cook time: 30 min
Total time: 1 hr 45 min
* Net carbs and other nutritional information may vary based on brand used
Directions
Preheat oven to 350F.
In a medium bowl, combine the dry ingredients by mixing together the almond flour, monkfruit sweetener, cocoa powder, baking powder, cinnamon, nutmeg, ginger, xanthan gum, clove and a pinch of salt. Set aside.
In a large microwave safe bowl, melt the dark chocolate chips and butter. Microwave twice at 20 sec, stirring in between.
Stir in the pumpkin puree and eggs, then fold in the dry ingredients and whisk until well combined.
Transfer the brownie batter to a silicone or greased baking dish. Sprinkle the chopped pecans over the batter.
Bake for 25-30 min.
Remove the brownies from the oven and, leaving them in the baking dish, refrigerate for at least 1 hour to allow the brownies to set.
Cut the brownies into 12 portions, twice across and three times the other way.
Store the pumpkin spice brownies in the fridge or freeze them.
Keto Pumpkin Spice Brownies
Ingredients
- 1 ½ cups almond flour
- 1 cup pumpkin puree
- 1/2 cup sugar-free dark chocolate chips
- 1/2 cup monkfruit sweetener
- 1/4 cup butter
- 1/4 cup cocoa powder
- 1/4 cup pecans, roughly chopped
- 3 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp xanthan gum
- 1/8 tsp ground clove
- Pinch of salt
Instructions
- Preheat oven to 350F.
- In a medium bowl, combine the dry ingredients by mixing together the almond flour, monkfruit sweetener, cocoa powder, baking powder, cinnamon, nutmeg, ginger, xanthan gum, clove and a pinch of salt. Set aside.
- In a large microwave safe bowl, melt the dark chocolate chips and butter. Microwave twice at 20 sec, stirring in between.
- Stir in the pumpkin puree and eggs, then fold in the dry ingredients and whisk until well combined.
- Transfer the brownie batter to a silicone or greased baking dish. Sprinkle the chopped pecans over the batter.
- Bake for 25-30 min.
- Remove the brownies from the oven and, leaving them in the baking dish, refrigerate for at least 1 hour to allow the brownies to set.
- Cut the brownies into 12 portions, twice across and three times the other way.
- Store the pumpkin spice brownies in the fridge or freeze them.
* Net carbs and other nutritional information may vary based on brand used
