Try these chewy and moist Pumpkin Keto Brownies for a delicious snack or dessert! This easy brownie recipe is the perfect dessert to usher in the Fall!
Looking for more brownie recipes? Try my Brownie Heart Bites, Brownie Cookies, and Lemon Brownies recipe!
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What are Pumpkin Keto Brownies?
Pumpkin Keto Brownies are the ideal low-carb dessert to enjoy the warm flavors of autumn! They're made with almond flour, coconut oil, and creamy pumpkin puree, and the perfect amount of pumpkin pie spice adds a holiday twist.
These brownies with Swerve brown sugar as the sweetener, remain keto-friendly, while Lily's baking chips give bursts of rich chocolate pleasure. A dollop of natural peanut butter makes the texture delightfully fudgy, resulting in a dessert that's both decadent and dairy-free.
These keto pumpkin brownies are simple to make and irresistible as a quick snack or a sweet treat. Bake a batch and enjoy the warm taste of pumpkin and chocolate in each bite!
Variations
- Cream Cheese Swirl: Add dollops of full-fat cream cheese to the batter and swirl with a knife for a tangy, creamy finish.
- Nutty Crunch: Add chopped low-carb nuts, such as pecans or almonds, to the batter for extra crunch and taste.
- Double Chocolate Flavor: Stir in unsweetened cocoa powder to the batter and top with more sugar-free chocolate chips for an extra chocolatey flavor.
Substitutions
- Almond Flour: Replace with coconut flour, but only use ⅓ the amount because coconut flour is considerably more absorbent.
- Pumpkin Pie Spice: Replace pumpkin pie spice with keto-friendly chai spice (e.g., cinnamon, ginger, cardamom, etc.) to give your brownies a warm and aromatic touch.
- Coconut Oil: Replace with unsalted butter or ghee for a more flavorful, keto-friendly alternative.
- Peanut Butter: For a variety of nutty flavors, try almond butter, sunflower seed butter, or tahini.
- Lily’s Baking Chips: Replace with unsweetened dark chocolate chips or another sugar-free chocolate brand of your preference.
- Swerve Brown Sugar: Use granular monk fruit sweetener with molasses or a keto-friendly brown sugar alternative, such as allulose.
Storage
- Pumpkin Keto Brownies can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week to keep them fresh and fudgy.
- Individual pieces can be frozen for up to three months by wrapping them in plastic wrap and placing them in a freezer-safe bag.
Ingredients
Listed below are all the ingredients you will need:
- almond flour
- coconut oil
- pumpkin puree
- pumpkin pie spice
- Swerve brown sugar (or regular brown sugar for vegans)
- Lily’s baking chips
- baking soda
- baking powder
- vanilla extract
- salt
- natural peanut butter (you can use almond butter if you want)
Topping
- Lily’s melted baking chips
- walnuts
- pumpkin pie spice (optional)
Instructions
Using an electric mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter, and vanilla extract in a mixing bowl. Mix until well combined:
Combine all the dry ingredients (except chocolate chips) until mixed well. Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined:
Fold in the chocolate chips for the chocolate flavor:
Pour the brownie batter evenly into an 8x8 baking pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy:
After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over the brownies:
You can then add the walnuts and pumpkin pie spice if you want. Enjoy!
Top Tips
- To keep the brownies dense and fudgy, do not overmix the batter.
- Make sure your ingredients, such as coconut oil and eggs, are at room temperature to enable a smoother blending, and use a toothpick to check the doneness.
- Allow the brownies to cool completely before cutting into clean slices, and adjust the sweetness to your liking for a perfectly balanced treat.
FAQ
More Recipes
Looking for more keto recipes?
- Keto Peanut Butter Cookies
- Keto Blueberry Pancakes
- Keto Mini Chocolate Pancakes
- Keto Chocolate Chip Cookies
Pumpkin Keto Brownies
Ingredients
- 2 cups almond flour
- ½ cup coconut oil melted
- ½ cup pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 cup Swerve brown sugar or regular brown sugar for vegan
- 1 cup Lily’s baking chips
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- ½ teaspoon of salt
- ¼ cup natural peanut butter you can use almond butter if you want
Topping:
- ½ cup Lily’s melted baking chips
- 2 tablespoons crushed walnuts
- pumpkin pie spice optional
Instructions
- Preheat oven to 350 degrees F and line an 8x8 pan with parchment paper
- Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
- Combine all the dry ingredients (except chocolate chips) until mixed well.
- Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
- Fold in the chocolate chips.
- Pour batter evenly into 8x8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.
- After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over brownies. You can then add the walnuts and pumpkin pie spice if you want.
- Serve and enjoy!
Ching says
Wow. These brownies look so delicious plus they are keto and vegan. I would love to try them soon! 🙂
Lainey says
Thank you so much, Ching! 🥰 I'm excited for you to try them—let me know how they turn out! 😊🍫