As the leaves start to turn and the air gets a little crisper, I find myself craving all things pumpkin. If you’re like me and love a sweet treat that doesn’t derail your healthy eating goals, you’re in for a delightful surprise! Today, I’m excited to share my recipe for Low Carb Pumpkin Brownies that are simply irresistible. These brownies are not only delicious but also made with wholesome ingredients that make them a perfect choice for healthy snacking. Plus, they’re quick to whip up, making them a fantastic option for those busy weeknights when you’re juggling quick family dinners and easy pasta recipes.
Why You’ll Love This Recipe
- Deliciously rich and fudgy texture that satisfies your sweet tooth.
- Low in carbs, making them a guilt-free dessert option.
- Perfect for fall gatherings or cozy nights in.
- Easy to make with simple ingredients you probably already have at home.
- Great for meal prep—make a batch and enjoy them throughout the week!
Ingredients
To make these scrumptious Low Carb Pumpkin Brownies, you’ll need the following ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol or your favorite low-carb sweetener
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making these brownies! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil, and erythritol. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool in the pan before cutting them into squares.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Low Carb Pumpkin Brownies turn out perfectly:
- Make sure to use pure pumpkin puree for the best flavor and texture.
- For an extra touch, add some chopped nuts or sugar-free chocolate chips to the batter.
- Don’t skip the cooling step! Letting them cool helps them set and enhances the fudgy texture.
- If you want to make these brownies even more decadent, top them with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce.
How to Serve
These brownies are perfect on their own, but if you’re looking to elevate your dessert game, consider serving them with:
- A scoop of low-carb vanilla ice cream for a delightful contrast.
- Fresh whipped cream topped with a sprinkle of cinnamon.
- Pairing them with a warm cup of coffee or tea for a cozy treat.
They also make a fantastic addition to any fall gathering or holiday party, impressing your guests with their rich flavor and healthy twist!
Make Ahead and Storage
These Low Carb Pumpkin Brownies are great for meal prep! Here’s how to store them:
- Store in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the brownies in a single layer, then transfer to a freezer-safe container. They can last up to three months in the freezer.
- To enjoy, simply thaw in the refrigerator overnight or warm them up in the microwave for a few seconds.
Now that you have this delicious recipe in your arsenal, you can enjoy a sweet treat without the guilt! Whether you’re looking for quick family dinners or just a delightful dessert to satisfy your cravings, these Low Carb Pumpkin Brownies are sure to become a favorite. Happy baking!
The Best Low Carb Pumpkin Brownies
Ingredients
Eggs
- 2 Large Whole Eggs
Pumpkin Puree
- 1 Cup Pumpkin Puree
Protein Powder
- 2 Scoops Protein Powder (Chocolate Preferred)
Cocoa Powder
- 8 Tablespoons Cocoa Powder (Unsweetened)
Vanilla Extract
- 1 Teaspoon Vanilla Extract
Sweetener
- 60 Grams Sweetener (*Optional/Your Choice)
Almond Flour
- ¼ Cup Almond Flour
Pumpkin Pie Spice
- 1 Teaspoon Pumpkin Pie Spice
Salt
- ¼ Teaspoon Salt
Baking Soda
- 1 Teaspoon Baking Soda
Avocado
- 1 Peeled Avocado (Peeled)
Instructions
- Add all ingredients into a food processor.
- Process until smooth.
- Spray a baking dish with non-stick spray and pour the batter in.
- Optional: top with chocolate chips.
- Bake at 350°F (176°C) for 15-20 minutes.
