Delicious, fudgy pumpkin brownies are healthy, low carb and gluten free. Here’s a fall treat you can feel good about eating!
I love these fudgy, healthy pumpkin brownies! They are super easy to make (watch the video), low carb and gluten free.
With just 125 calories and 4 grams net carbs for a generous square – I cut these pumpkin brownies into nine squares – I’ve been having two of them for breakfast or as a snack, and the best part? These deeply chocolaty treats keep me full for HOURS.
Don’t expect to actually taste the pumpkin in these pumpkin brownies. Mostly, the pumpkin puree adds moistness and contributes to the fudgy texture. It also affects the color, as you can see in the photos.
These tasty pumpkin brownies taste like rich, chocolaty, moist brownies – no one will ever guess there’s pumpkin in there. In fact, these brownies are so good, so rich and chocolaty, that I had to check the nutritional facts twice – I just couldn’t believe they were so low in calories.
I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.
I tried using just one tablespoon of stevia glycerite in these pumpkin brownies, which would be the equivalent of 1 cup of sugar, but I tasted the batter, and the large amount of unsweetened cocoa powder in this recipe, necessary for producing rich, chocolaty brownies, means that one cup of sugar is simply not enough. When I added one more teaspoon of stevia, it was just right.
If you like baking with pumpkin, try this wonderful paleo pumpkin bread. It’s delicious!
Watch the video to see how I make these tasty pumpkin brownies:
- Avocado oil spray
- 4 large eggs
- 1 cup pure pumpkin puree
- 2 tablespoons avocado oil
- 4 teaspoons stevia glycerite*
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup blanched almond flour
- 1 cup unsweetened cocoa powder (80 grams)
- 1/2 teaspoon baking powder**
- Preheat oven to 325 degrees F. Line an 8-inch square pan with parchment paper and spray it with oil.
- In a large bowl, whisk together the eggs, pumpkin, avocado oil, stevia, vanilla and salt.
- Whisk in the almond flour.
- Gradually whisk in the cocoa powder. Use a strainer to prevent lumps, as shown in the video.
- Finally, whisk in the baking powder.
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake until a toothpick inserted in center comers out with a few moist crumbs – not wet, but not completely dry, about 30 minutes.
- Cool in pan, on a cooling rack, 10 minutes, then remove the parchment paper from the pan and transfer to the cooling rack, as shown in the video. Allow to cool 10 more minutes before cutting into nine squares.
*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here's a conversion chart. Please keep in mind that I only tested this recipe with stevia.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.
**If you need this recipe to be strictly gluten free, use gluten free baking powder.