Low Carb Chocolate Pumpkin Brownies Recipe – These keto pumpkin brownies are rich, fudgy and flourless. Made with coconut flour, they’re gluten free, low carb and ready in just 35 minutes.
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Low Carb Chocolate Pumpkin Brownies
These keto pumpkin brownies are rich, fudgy, intensely chocolatey and surprisingly easy to make. They’re naturally gluten free, flourless and made with coconut flour for an irresistibly soft texture.
If you’re looking for an easy low carb pumpkin dessert that doesn’t taste overly “pumpkiny,” this recipe is perfect. The pumpkin puree keeps the brownies moist while adding natural sweetness without making them taste like pumpkin pie.
Perfect for autumn baking, Halloween parties or simply satisfying a chocolate craving, these flourless pumpkin brownies are ready in about 35 minutes.
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 low carb pumpkin pie 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.
There are lots of variations for this easy recipe, feel free to choose to mix in or top your brownies with any of the following simple ingredients:
- chopped walnuts or pecans
- chocolate chips
- pumpkin spice
- cinnamon
- espresso powder
- cream cheese frosting
Why You’ll Love These Keto Pumpkin Brownies
- Rich chocolate flavour
- Fudgy brownie texture
- Easy one bowl recipe
- Naturally gluten free
- Keto friendly
- Uses simple ingredients
- Great for meal prep
- Freezer friendly
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
- Preheat the oven to 180C/350F and grease and oven proof baking dish.
- Melt the butter and chocolate gently together in a saucepan over low heat or in a microwave.
- Pour the melted ingredients into a large bowl.
- Allow to cool slightly. When cool whisk in the stevia, salt, pumpkin and eggs.
- Fold through the coconut flour until you have a smooth brownie batter.
- Pour into your prepared dish and place into the preheated oven for 20-25 minutes or until cooked through.
- Remove from the oven, allow to cool and enjoy.
Frequently Asked Questions
Can you taste the pumpkin?
The pumpkin doesn’t overpower the brownies. Instead, it adds moisture and creates an incredibly fudgy texture while helping keep the recipe low carb.
Can I freeze pumpkin brownies?
Yes. Slice them into portions and freeze for up to three months. Defrost overnight in the fridge or enjoy slightly chilled.
Can I use almond flour?
This recipe was developed using coconut flour, which absorbs much more moisture than almond flour. Almond flour isn’t a direct substitute.
What chocolate works best?
Use dark chocolate with at least 85% cocoa solids for the lowest carbohydrate content.
Are these brownies gluten free?
Yes. They’re naturally gluten free because they’re made without wheat flour.
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.
Low Carb Chocolate Pumpkin Brownies
Easy Low Carb Chocolate Pumpkin Brownies - Keto Pumpkin Recipes
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
- Preheat the oven to 180C/350F and grease and oven proof baking dish.
- Melt the butter and chocolate gently together in a saucepan over low heat or in a microwave.
- Pour the melted ingredients into a large bowl.
- Allow to cool slightly. When cool whisk in the stevia, salt, pumpkin and eggs.
- Fold through the coconut flour until you have a smooth brownie batter.
- Pour into your prepared dish and place into the preheated oven for 20-25 minutes or until cooked through.
- Remove from the oven, allow to cool and enjoy.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 118Total Fat: 9.9gSaturated Fat: 6gCarbohydrates: 5.8gFiber: 2.9gSugar: 0.9gProtein: 2.3g
Recommended Kitchen Tools & Ingredients
These are the kitchen tools I use when making this easy keto pumpkin brownies recipe:
- Baking Dish – safe for use in the oven, perfect for a multitude of easy recipes.
- Measuring Cups and Spoons – perfectly measure out the ingredients for the simple recipe.
- Whisk – to perfectly whip together the ingredients, ensuring a smooth consistency without any lumps.
- Pumpkin Puree – to enjoy in this sweet treat without the need to boil and mash pumpkins to a puree yourself.
- Stevia – sweeten the brownies without the need for added sugars or carbs.
- Coconut Flour – I usually keep this coconut flour in my pantry for low carb baking.
- Dark Chocolate – you can enjoy small amounts of 85%+ dark chocolate on a low carb eating plan, this 90% Lindt is my go to keto friendly chocolate to enjoy by the square or in desserts like this one.
More Low Carb Desserts
Updated in July 2026 with additional recipe tips, FAQs and improved instructions.
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.
Disclosure – this post contains affiliate links.
