(Ultra Fudgy!) Keto Pumpkin Brownies

(Ultra Fudgy!) Keto Pumpkin Brownies

These. Are. Everything! Fact is, Expect these gluten free and keto pumpkin brownies to become a favorite treat this fall. They're ultra fudgy, easy-peasy and and ridiculously tasty!

Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.

Course Dessert

Cuisine American

Keyword gluten free pumpkin brownies, keto pumpkin brownies

Prep Time 25

Cook Time 30

Total Time 55

Servings brownies

Calories 158kcal

Ingredients

For pumpkin layer

227 g cream cheese softened
50-70 g allulose xylitol or powdered erythritol (I use the larger amount for allulose and the lower for xylitol and erythritol)*
1 egg at room temperature
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
125 g pumpkin puree to taste**

For keto brownie layer

1 batch (suuuper fudgy!) keto brownies

Metric - US Cups

Instructions

See recipe video for guidance!
Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
Make the pumpkin cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg, vanilla extract and pumpkin spice until fully combined. Mix in pumpkin puree. Set aside.
Whip up a batch of our (suuuper fudgy!) keto brownies. Please note that your batter with xylitol and allulose will be thinner than with erythritrol (where you can add an extra egg or a couple tablespoons of almond milk to losen up a bit for cleaner swirls!- see brownie post for more deets).
Pour 2/3 of the brownie mixture into prepared pan, followed by the pumpkin layer. Add the remaining brownie batter in 4 dollops (see pictures in post for reference), and swirl the two batters together using a knife.
Bake for 27-35 minutes (I did 30), or until the center is just set and still jiggly. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 20 the first time around. Do note that these guys take longer than the brownies themlseves, because of the added pumpkin swirls.
Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (I do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!). And, ahem, these are even terrific eaten frozen lol.

Video

Notes

*The lower quantities are for more keto-adapted palates, while the larger ones will get you more 'traditional' sweetness. Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for these!

**You can technically go all the way up to 1 cup of pumpkin puree. Just keep in mind you'll need to increase baking time a tad (and a bit more carbs).

***If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary).

Nutrition