– 1 cup Pumpkin Puree – 1 cup Almond Butter – ½ cup Sugar-free Maple Syrup – 1 tsp Vanilla Extract – 1 tsp Pumpkin Pie Spices – 1 cup Cocoa Powder – ⅓ cup Sugar-free Chocolate Chips PUMPKIN GLAZING – ⅓ cup Almond Butter – 1 tbsp Coconut Oil – 1 tbsp Pumpkin Puree – ¼ tsp Pumpkin Pie Spices
Prepare Brownie Batter
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 Brownie Batter
Blend on high speed for 30 seconds or until it forms a consistent batter with a lovely orange color.
Add Cocoa Powder
Add unsweetened cocoa powder and blend again for 30 seconds until it forms a thick, sticky, and shiny brownie batter.
Add Chocolate Chips
Stir in the sugar-free chocolate chips using a spatula or the pulse mode of your food processor.
Transfer To Pan
Transfer the brownie batter into the prepared brownie pan. The batter is sticky and that is what you want.
Spread Brownie Batter
Spread the Keto Pumpkin Brownie batter with a silicone spatula until it reaches all four corners.
Add Chocolate Chips
Sprinkle some more sugar-free dairy-free dark chocolate chips on top of the keto brownies.
Bake Pumpkin Brownies
Bake the Keto Pumpkin Brownies for 20-25 minutes in an oven preheated to 350°F (180°C) or until the top and edges are set.
Start Pumpkin Glazing
In a medium mixing bowl, add nut butter, melted coconut oil, pumpkin spices, pumpkin puree, and pumpkin stevia drops.
Combine Pumpkin Glazing
Combine the low-carb pumpkin glazing with a spoon until it forms creamy glazing.
Drizzle Pumpkin Glazing
Drizzle on top of the cool brownie until no more left. The glazing won't harden it will stay moist and soft.
Add Melted Chocolate
Microwave sugar-free chocolate with coconut oil and drizzle the hot melted chocolate on top of the pumpkin brownies.
Slice Keto Brownies
Slice the hot Keto Pumpkin Brownies into 16 individual squares. Let the slices cool down on the cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 10 Minutes Cook: 25 Minutes