Low Carb Chocolate Pumpkin Brownies Recipe – Flourless Brownies which are keto, paleo and gluten free friendly. A healthy and delicious way to enjoy pumpkin.

Low Carb Chocolate Pumpkin Brownies

I’ve been going a bit chocolate crazy lately. I’ve shared a recipe for the easiest low carb chocolate frosting recipe (which is used to frost the brownies in this post) and also a roundup of chocolate dessert recipes from the past year.

There’s also been a pumpkin theme happening, with pumpkin mousse and a pumpkin recipe roundup happening over the past couple of weeks. So it was only natural that the chocolate and pumpkin deliciousness would collide into a recipe.

Today, I’m sharing a rich and chocolatey pumpkin brownie recipe. Yes, there is pumpkin in the recipe but it doesn’t taste pumpkiny. (If that makes sense!) The pumpkin adds a sweetness and texture which makes these brownies simply irresistible.

The pumpkin puree is kept to half a cup to keep the carb count as low as possible. If you’d prefer your pumpkin brownies to have a richer pumpkin taste, then double the pumpkin puree to a cup and add more coconut flour, a tablespoon at a time until you have the perfect brownie batter consistency.

Chocolate Pumpkin Brownies Recipe

• 100g/3.5 ounces Unsalted Butter
• 100g/3.5 ounces Dark Chocolate (85% or higher for low carb)
• 2 Tablespoons Stevia (or more to taste)
• Pinch of Sea Salt
• 1/2 Cup Pumpkin Puree
• 2 Eggs
• 1/4 Cup Coconut Flour

1. Preheat the oven to 180C/350F and grease and oven proof baking dish.
2. Melt the butter and chocolate gently together in a saucepan over low heat or in a microwave.
3. Pour the melted ingredients into a large bowl.
4. Allow to cool slightly. When cool whisk in the stevia, salt, pumpkin and eggs.
5. Fold through the coconut flour until you have a smooth brownie batter.
6. Pour into your prepared dish and place into the preheated oven for 20-25 minutes or until cooked through.
7. Remove from the oven, allow to cool and enjoy.

To help you prepare this recipe:

Chocolate Pumpkin Brownies Recipe Video

Here’s the video where you can watch the chocolate pumpkin brownies being prepared, step by step. Hit play below or click here to watch on YouTube.

Yield: 12

Low Carb Chocolate Pumpkin Brownies

Print

Easy Low Carb Chocolate Pumpkin Brownies - Keto Pumpkin Recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 100g/3.5 ounces Unsalted Butter
• 100g/3.5 ounces Dark Chocolate (85% or higher for low carb)
• 2 Tablespoons Stevia (or more to taste)
• Pinch of Sea Salt
• 1/2 Cup Pumpkin Puree
• 2 Eggs
• 1/4 Cup Coconut Flour

Instructions

1. Preheat the oven to 180C/350F and grease and oven proof baking dish.
2. Melt the butter and chocolate gently together in a saucepan over low heat or in a microwave.
3. Pour the melted ingredients into a large bowl.
4. Allow to cool slightly. When cool whisk in the stevia, salt, pumpkin and eggs.
5. Fold through the coconut flour until you have a smooth brownie batter.
6. Pour into your prepared dish and place into the preheated oven for 20-25 minutes or until cooked through.
7. Remove from the oven, allow to cool and enjoy.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 118Total Fat: 9.9gSaturated Fat: 6gCarbohydrates: 5.8gFiber: 2.9gSugar: 0.9gProtein: 2.3g

More Low Carb Desserts

Chocolate Fat Bombs

Chocolate Peanut Butter Fudge

Chocolate Truffles

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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