Keto Pumpkin Brownies 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!
Paleo Pumpkin Brownies Vegan + Sugar-free
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!
Ingredients for the Keto Pumpkin Brownies
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.
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
Pumpkin pie spices – this is not optional. This is delicious and brings all the extra flavor to your keto pumpkin brownies.
Flourless pumpkin 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. Yes, those are definitely healthy one!
No refined sugar, no flour, and only natural ingredients full of protein and fiber.
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This is optional but so good! I created a simple pumpkin glaze to drizzle on top of the brownie to add an extra boost of pumpkin flavor. All you have to do to create this is to combine:
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 know how much I love to keep my baking sugar free right? So here I am using my favorite sugar-free liquid sweetener. A natural monk fruit syrup that is flavored with maple syrup extract. It tastes like real maple syrup without the carbs or sugar!
If you don’t have this, use any other liquid sweetener – there are plenty of sugar-free maple syrup, or if you are paleo, use regular maple syrup! It’s refined sugar-free and delicious.
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Preheat oven to 180°C (350°F).
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 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.
Brownie can be frozen in ziplock bags.
Almond butter: it is very important to use fresh, smooth nut butter to prevent the brownie batter from drying. Recipe works with any nut butter with NO added oil, NO added sugar. Use pure nut butter for success.Nut allergy: you can use sunflower butter or tahini in this recipe.
* Percent Daily Values are based on a 2000 calorie diet.
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