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keto pumpkin brownies with pecans on a wire rack
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Keto and Vegan Pumpkin Brownies

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Keyword: keto & vegan pumpkin brownies
Author: Lainey

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.
  • Enjoy!
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