Keto Pumpkin Brownies
These Keto Pumpkin Brownies are vegan, paleo brownies with a thick, fudgy, gooey texture.
A healthy pumpkin brownie recipe that you won’t believe is good for you! These pumpkin brownies are flourless, vegan, gluten-free, and sugar-free, so keep reading to learn more!
Why You’ll Love These Brownies
What I love the most about this recipe? There is no flour and no eggs.
Pumpkin puree is magic. It binds all the others ingredients together perfectly well to create the most delicious fudgy healthy pumpkin brownies.
No refined sugar, no flour, and only natural ingredients full of protein and fiber.
How To Make Keto Pumpkin Brownies
If you are craving pumpkin spice flavor, these Keto Pumpkin Brownies are here for you!
Gooey, fudgy paleo pumpkin brownies made with only 6 ingredients, a food processor, and a single bowl!
- Almond butter – I recommend you choose creamy, smooth almond butter for a fudgier texture. You can also make the recipe with peanut butter or cashew butter. Make sure those have NO sugar added and NO added oil!
- Pumpkin puree – I am using 100% natural canned pumpkin puree. There is nothing else in the can, no added stuff. I don’t recommend homemade pumpkin puree for this recipe, as homemade puree can sometimes be more liquid, especially if the pumpkin has been boiled. Pumpkin is a good keto-friendly vegetable with a good amount of gut-friendly fibers. Learn how to make your own pumpkin puree.
- Sugar-free flavored maple syrup – I am using Monk fruit syrup in this recipe. It is sugar-free, low-carb, keto-friendly, and 100% natural! If you don’t watch the carbs, any regular liquid sweetener can be used like maple syrup, agave, or brown rice syrup. To learn more about sweeteners or to convert them, try my sweetener converter.
- Unsweetened cocoa powder
- Vanilla essence
- Pumpkin pie spices – this is not optional. This is delicious and brings all the extra flavor to your keto pumpkin brownies.
Making The Batter
Combine the batter ingredients in a food processor: pumpkin puree, almond butter, sugar-free maple syrup, pumpkin spices, and vanilla.
Blend the pumpkin brownie batter for 30 seconds until it’s smooth and consistent.
Add the unsweetened cocoa powder and blend again for 30 seconds until it’s sticky and shiny.
Incorporate the chocolate chips using a silicone spatula or a wooden spoon to avoid breaking the chips.
Transfer the brownie batter to a square baking pan lined with lightly oiled parchment paper.
Baking The Brownies
Bake the pumpkin brownies at 350°F (180°C) for 20 to 25 minutes until the edges start to crisp.
Remove the brownies from the oven and let them cool down for 15 minutes in the pan to finish cooking the bottom of the batter.
Then take them out of the pan and let them cool down for another 15 minutes on a cooling rack.
This is optional but so good! I created a simple pumpkin glaze to drizzle on the brownie to add an extra boost of pumpkin flavor.
All you have to do to create this is to combine:
- Pumpkin puree
- Nut butter – use creamy almond butter or peanut butter (not paleo but low carb!) or cashew butter.
- Melted coconut oil – refined coconut oil has no coconut flavor.
- Pumpkin pie spices
- Stevia drops – optional.
You can substitute the following ingredients if you have any allergies.
- Almond-free: replace the almond butter with sunflower seed butter or tahini.
- Coconut-free: replace the coconut oil with melted butter.
You can store the pumpkin brownies for up to 4 days in the fridge using a cake box to prevent the brownies from drying.
You can also store them at room temperature for up to 2 days – keep them in the pantry.
These Keto Pumpkin Brownies can be frozen in zip-lock bags. Reheat them in the oven for 10 minutes or in the air fryer.
More Keto Pumpkin Desserts
If you like keto desserts made with pumpkin, you’ll love these!
I love to create keto brownie recipes. If you loved this one, share a comment or review below.
Keto Pumpkin Brownies
Want My Kitchen Equipment?
Paleo Pumpkin Brownies
- 1 cup Pumpkin Puree canned, no sugar added
- 1 cup Almond Butter smooth, fresh, no added sugar, no added oil (or use peanut butter)
- ½ cup Sugar-Free Maple Syrup or maple syrup (if not sugar-free)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spices
- 1 cup Unsweetened Cocoa Powder
- ⅓ cup Sugar-free Chocolate Chips or dark chocolate chips 85% cocoa
- ⅓ cup Almond Butter smooth, fresh, no added sugar, no added oil (or use peanut butter)
- 1 tablespoon Coconut Oil melted
- 1 tablespoon Pumpkin Puree canned, no sugar added
- ¼ teaspoon Pumpkin Pie Spices
- 1-2 Monk Fruit Drops or Stevia Drops optional
- 2 oz Sugar-free Chocolate Chips or dark chocolate 85% cocoa
- ½ teaspoon Coconut Oil
- Preheat oven to 350°F (180°C).
- Line a square brownie pan with parchment paper. Set aside.
- In a food processor, using the S blade attachment, add the pumpkin puree, almond butter, sugar-free maple-flavored syrup, pumpkin spices, and vanilla.
- Blend on high speed for 30 seconds or until it forms a consistent batter with a lovely orange color.
- Add unsweetened cocoa powder and blend again for 30 seconds until it forms a thick, sticky, and shiny brownie batter.
- Stir in the chocolate chips using a spatula or the pulse mode of your food processor.
- Transfer the brownie batter into the prepared brownie pan and spread evenly using a silicone spatula. The batter is sticky, and that is what you want.
- Sprinkle extra sugar-free chocolate chips on top. Lightly press them into the batter using the spatula.
- Bake for 20-25 minutes or until the top and edges are set.
- Remove from the oven, let cool down 15 minutes into the brownie pan.
- Transfer onto a cooling rack. Meanwhile, prepare the pumpkin glaze.
- In a medium mixing bowl, add nut butter, melted coconut oil, pumpkin spices, pumpkin puree, and pumpkin stevia drops.
- Combine with a spoon until it forms creamy glazing.
- Drizzle on top of the cool brownie until no more is left. The glazing won't harden it will stay moist and soft.
Chocolate drizzle – optional
- In a microwave-safe bowl, melt the sugar-free chocolate chips with melted coconut oil. Microwave by 30-second bursts, stir and repeat until fully melted. Drizzle on top of the pumpkin glazing.
- You can freeze the brownies for 10 minutes to set the chocolate drizzle and add an extra fudgy texture.
- Store the brownie for up to 4 days in the fridge using a cake box to prevent the brownie from drying. You can also store it at room temperature for up to 2 days.
- Keto Pumpkin Brownies can be frozen in ziplock bags.
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Category:Brownies & BarsRecipes
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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These are incredible – seriously one of the best deserts we’ve had in a long time. The consistency is more like cheesecake. Thank you for this amazing, easy recipe!
Thank you so much for the nice review!
could I sub the unsweeten cocoa powder with Chocolate MCT oil powder. As well as use monkfruit instead of the maple syrup?
I think option 1 will be fine but not option . You need sugar-free maple syrup in the recipe or the texture will be dry as its egg-free. I hope it helps, XOXO Carine
DELICOUS! I added a bit more pumpkin spice and chocolate chips because I am a choc-holic, but what a fun and healthy recipe!! That pumpkin glaze and chocolate drizzle is a must–so good!! And can even be made without a food processor, which I love! Thank you so much for the amazing new recipe–sent it to both my vegan and non-vegan friends!
Thank you ! I am glad you enjoy this brownie recipe. Enjoy the recipes on the blog, XOXO Carine
I wish this recipe had all the nutritional information attached.
The nutrition panel appears after the recipe instruction, let me know if you still can’t see it ! Enjoy the brownies. XOXO Carine.
I cannot tell you how much i appreciate your vegan keto recipes. A big big thank you. Your hubby being vegan saved my cravings haha. You’re bloody amazing!
Oh thank you! he inspire me to bake in a different way and I am so glad it helps you too! Enjoy the recipes on the blog. XOXO Carine.
These look amazing. I want to make these keto friendly but I can’t get monk fruit syrup here in Japan, only the granules. Would it be possible to adapt the recipe do you think?
I guess yes but it will dry out the mixture as you will miss some liquid from the sugar free syrup. I did not try myself so it is hard to tell how much you would need. Enjoy the keto recipes on the blog. XOXO Carine.
Thank you for this recipe and love to make it. Keep updating and waiting for the next one.
Thank you so much for the lovely commenting ! This motivate me to keep sharing new recipes for you. Enjoy the blog, XOXO Carine.
These look amazing! I can’t wait to try them. 🙂
Share a pic with me on instagram when done ! Tag #sweetashoneyrecipes or follow me on sweetashoney.co
Do you think this would work without the food processor? Would mixing it in a bowl work out?
Sure! I would recommend you first combine the nut butter and sugar free liquid sweetener in a saucepan, under medium heat for 1 or 2 minutes, stirring the mixture to make sure it is liquid and evenly combine. This step will make the nut butter softer and easier to combine to the pumpkin puree and cocoa powder without the food processor. Don’t boil, just slightly warm to combine!. Enjoy the recipe ! XOXO Carine.
THESE ARE AMAZING! Carine! You are so wonderful, I don’t know why I don’t use more of your recipes.I’m going to start trying your recipes more often, hopefully weekly. Thank you so much for the sugar-free recipes. <3
Thank you so much for this lovely comment! I also wish you make more of my recipes 🙂 Enjoy the sugar free treats on the blog! I can’t wait to read your next comment on another recipe. XOXO Carine
Hello, I desire to subscribe for this website to take most recent updates, so where can i do it please help out.
Of course, that will be a pleasure to send you updates on my last recipes. I added your email to the mailing list, let me know if you don’t receive them next week. Enjoy the recipes on the blog. XOXO Carine.
Hi, do you have the nutrition facts for these, thanks so much.
Sure ! I updated the recipe post with the full nutrition panel. There is 5.9 g of net carbs per brownie square. Enjoy the recipe. XOXO Carine.