Pumpkin Brownies

Personally I start researching “pumpkin everything” in June… candles, home fragrances, recipes… To be honest, I could have pumpkin all year round! Even just baking with it makes my heart happy..These brownies don’t taste like pumpkin at all, but it’s the pumpkin that makes and keeps them moist. They are delicious and taste decadent. A little less filling than the Keto Almond White Chocolate Brownies this treat will have everything to satisfy your sweet tooth for sure. Tip: Make these ahead. They firm up quite a bit after cooling off and some time in the fridge. Don’t cut them before completely cool.

Ingredients (for 8 servings)

You will need an 8×8 baking dish. However, if you only have a round dish or one slightly bigger than 8×8 and don’t want to go to the store right away, they’ll work too. I used a round pan this time 🙂

  • 1 cup almond flour
  • 1 cup granulated erythritol
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree (Canned. Don’t use pumpkin pie filling)
  • 1 cup Lilly’s dark chocolate chips, divided into 2 1/2 cups

Instructions

  1. Preheat your oven to 350 F and prepare an 8×8 baking dish with non stick spray
  2. Combine all dry ingredients into a medium bowl and whisk to remove any large lumps.
  3. Add in the oil and vanilla extract and whisk until combined (you will get a sand like texture).
  4. Stir in the pumpkin puree and mix again, until well combined.
  5. Fold in 1/2 cup of chocolate chips.
  6. Scoop the batter into your prepared baking dish and top with the remaining chocolate chips.
  7. Bake for 28-30 minutes and test if a toothpick in the middle comes out clean. When it does, your brownies are done.
  8. Allow to cool completely before cutting and serving. In order for it to cool faster, I let it cool for about 30 minutes, and put it on a cooling rack. You can also put it in the fridge to cool.
  9. When ready to cut, cut in 8 equal pieces.

What I’ve learned…

  • Did you know that rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy? What’s more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
  • I already knew this, but this dish proves it again; great baking creations take time. Baking is a science and the cooling process is part of the whole process. Skip this, and your dish will not have the right consistency, meaning, it will not hold together well, it will not have a nice and firm bite to it and it will crumble when you cut it.

Source: http://www.easyketodishes.com

Stats (per 1/8 of recipe)

Calories: 289

Fat: 8.9 g

Carbs: 4.8 g

Fiber: 2.1 g

Net carbs: 2.6 g

Protein 1.6 g

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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