Keto Pumpkin Brownie Recipe
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Ingredients
- 9 oz Pumpkin Purée canned or homemade
- 8 oz Almond Flour
- 2 medium Eggs
- ½ cup Cacao Powder unsweetened
- ⅓ cup Low Carb Sugar Substitute (Granulated) add more for sweeter brownies
- ¼ cup Coconut Oil or melted butter/neutral oil
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 pinch Sea Salt
Instructions
- Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with baking paper.
- In a large mixing bowl, combine the almond flour with the Erythritol, cacao powder, baking powder, pumpkin pie spice, and a tiny pinch of sea salt.
- In another bowl, combine the pumpkin puree with the eggs and coconut oil.
- Combine the two mixtures together and mix well.
- Pour the mixture into the prepared baking pan and bake for about 20-25 minutes.
- Allow the brownie to cool in the pan before slicing and serving at room temperature.
Makes 8 brownies
Nutrition
Serving: 1brownie (8 per recipe)Calories: 106Fat: 9.2gProtein: 2.2gTotal Carbs: 5gNet Carbs: 2.9gFiber: 2.1gSugar: 1.3g