Ultra Fudgy Keto Pumpkin Brownies Recipes

PUMPKIN BROWNIES (LOW CARB, KETO, GLUTEN FREE)

Steps:

• Preheat your oven to 350 degrees F. and prepare an 8X8 baking dish with nonstick spray.
• Combine all dry ingredients into a medium bowl and whisk to remove any large lumps.
• Add in the oil and vanilla extract and whisk together until combined. (You will get a sand like texture).
• Stir in pumpkin puree and mix until well combined. The batter will be thick.
• Fold in ½ cup of chocolate chips.
• Pour the batter into the prepared baking dish and top with the remaining chocolate chips.
• Bake for 28-30 minutes or until a toothpick comes out clean.
• Allow to cool completely before cutting and serving. Enjoy!

(ULTRA FUDGY!) KETO PUMPKIN BROWNIES

Steps:

• See recipe video for guidance!
• Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
• Make the pumpkin cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg, vanilla extract and pumpkin spice until fully combined. Mix in pumpkin puree. Set aside.
• Whip up a batch of our (suuuper fudgy!) keto brownies. Please note that your batter with xylitol and allulose will be thinner than with erythritrol (where you can add an extra egg or a couple tablespoons of almond milk to losen up a bit for cleaner swirls!- see brownie post for more deets).
• Pour 2/3 of the brownie mixture into prepared pan, followed by the pumpkin layer. Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.
• Bake for 27-35 minutes (I did 30), or until the center is just set and still jiggly. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 20 the first time around. Do note that these guys take longer than the brownies themlseves, because of the added pumpkin swirls.
• Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (I do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
• Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!). And, ahem, these are even terrific eaten frozen lol.

FUDGY KETO BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
• Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.