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Flourless Pumpkin Brownie


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Keto

Description

Flourless brownies!


Scale

Ingredients

  • 1 packed cup of roasted pumpkin, small diced or 1/23/4 cup pumpkin puree
  • ½ heaping cup cacao powder
  • 1 teaspoon baking powder (corn free version here)
  • ¼ teaspoon fine salt
  • 1/4 teaspoon Pure Monk Fruit or 1/3 cup erythritol (SEE NOTES)
  • 1 teaspoon vanilla extract
  • 1/3 cup softened coconut oil or butter/ ghee
  • 3 tablespoons sun butter (or tahini or nut butter)
  • 2 large eggs

Toppings (optional)

  • Chopped nuts, chocolate chips, cacao nibs, coconut butter clumps, pili nuts

Instructions

  1. Pre-heat oven to 350F.
  2. Line a small loaf pan with parchment paper (8×4).
  3. In your blender combine the pumpkin, cacao powder, baking powder, fine salt, monk fruit, vanilla extract, coconut oil and sun butter.
  4. Blend on high until almost combined, but still chunky.
  5. Lower the speed and then add in one egg at a time until the batter is just smooth.
  6. Taste the batter, if you would like it sweeter, here is the time to add in some extra swerve or stevia.
  7. Use a spatula to scrape all of the mix out into the loaf pan. Spread out and smooth.
  8. Add your toppings.
  9. Bake for 20-25 minutes in the center of the oven. When the sides are dry and risen and the center is firm to the touch and doesn’t look wet (darker than the rest), that’s when it’s ready. You can also go by the tooth pick test. While it won’t come out totally clean, when you insert a wooden toothpick in the center it should come out streaked and crumbly, not totally brown and moist.
  10. Remove from the oven and let cool for 10-20 minutes before cutting in.
  11. Store in an airtight container at room temperature up to 3 days.

Recipe Notes:

  • I’m still playing around with the amounts of monk fruit to use. I recommend starting with 1/4 tsp, taste the batter, if you want it sweeter add in a little more. It’s very strong, so you have to decide how sweet you want the brownies.
  • If using Swerve, honey or coconut palm sugar use 1/3 cup-1/2 cup. Or do 1/3 cup erythritol + 20 drops stevia glycerite.
  • If using liquid stevia use it to taste, the flavor varies so much from brand to brand.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 152
  • Fat: 12.6g
  • Carbohydrates: 7.1g
  • Fiber: 2.5g
  • Protein: 3.7g