Fudgy and dense Pumpkin Brownies! This chocolatey, deliciously spiced treat is sugar free, grain free and low carb.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course
Dessert
Cuisine
British
Servings
8 decent sized brownies
Calories
166 kcal
INGREDIENTS
2x
3x
▢
250 g pumpkin puree (1 cup)
▢
100 g almond flour (1 cup)
▢
2 large eggs
▢
60 g Sukrin Gold or granulated sweetener of choice (1/3 cup)
▢
45 g cacao powder, unsweetened (1/3 cup plus 3 tbsp)
▢
50 g coconut oil or melted butter (1/4 cup)
▢
1 tsp baking powder
▢
1 tsp mixed spice/pumpkin spice optional
▢
for the glaze: dark chocolate sugar free or at least 85% cocoa solids, melted (optional)
INSTRUCTIONS
Pre-heat oven to 180 Celsius/350 Fahrenheit.
Combine all dry ingredients in a bowl.
Add all wet ingredients. You can mix with a blender or even with a fork.
Check the sweetness and add more sweetener if required.
Line a baking tin with baking paper (mine was 15×20 cm) and fill with the mixture.
Bake for ca 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
If desired, melt 2 squares of dark or sugar free chocolate plus 1 tsp of butter/coconut oil and drizzle over the brownies.
Store in an air tight container in the fridge.
VIDEO
I made one batch with ground almonds and one with almond flour. Both work well.
If you prefer a more cake-like texture, add an extra 25g/1/4 cup almond flour or ca 3 tbsp coconut flour.
If you do not have mixed spice aka pumpkin spice to hand, you can sub with cinnamon.
I used cacao as opposed to cocoa powder in this recipe. Cacao is less processed, while cocoa is roasted and has a stronger taste. If you use unsweetened cocoa you might want to reduce the amount and take things from there. Start with 30g/1/3 cup and see if your mixture is chocolatey enough.
NUTRITION
Calories: 166kcal
Protein: 6.1g
Fat: 14.1g
Cholesterol: 60mg
Sodium: 21mg
Potassium: 167mg
Fiber: 4.3g
Sugar: 1.7g