Low Carb Pumpkin Chocolate Brownies

By: Toya. L

These delightful treats combine the warmth of autumn’s favorite spice with the decadence of dark chocolate in every bite. What makes them even more delightful? They’re crafted with wholesome, low-carb ingredients, making them a guilt-free pleasure for your taste buds and your well-being. These brownies are perfect for satisfying your sweet cravings without compromising your commitment to a healthier lifestyle. Enjoy the irresistible fusion of pumpkin and chocolate in every square, and savor the taste of fall with every delicious, guilt-free morsel.” Not only are they low in carbs, but you can also stick to your weightless routine while eating this delicious treat. You get the best of both worlds. Savory pumpkin, and descendent chocolate.

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These brownies combine the best of both worlds. During the Autumn season I am always craving pumpkin. And I could eat something chocolaty every day. So, these two flavors work very well for me to satisfy those cravings.

Are these Pumpkin Chocolate Brownies Keto friendly?

Yes, our Pumpkin Chocolate Brownies are both low in carbs and keto friendly. We use wholesome ingredients like almond flour, a natural pumpkin puree without all of the sugars, a low carb sweetener, and sugar free chocolate chips.

Can I eat regular brownies following a low carb diet?

Regular brownies, which are typically made with flour, sugar, and other high-carb ingredients, are not compatible with a low-carb diet. These traditional brownies are relatively high in carbohydrates, which can significantly impact blood sugar levels and may not align with the goals of a low-carb diet.

❤️What is there to love about these Pumpkin Chocolate Brownies❤️

• Flavor Fusion: Pumpkin and chocolate are a match made in dessert heaven. The sweetness of chocolate pairs beautifully with the earthy, slightly sweet flavor of pumpkin, creating a harmonious and delicious combination.
• Moist and Fudgy Texture: The addition of pumpkin puree in brownie batter adds moisture and makes the brownies incredibly fudgy. They have a dense, gooey texture that many find irresistible.
• Seasonal Appeal: Pumpkin is often associated with the fall season and holidays like Thanksgiving and Halloween. Pumpkin chocolate brownies offer a comforting taste of autumn in every bite.
• Warm Spices: This recipe includes warm spices like cinnamon, nutmeg, and ground ginger which enhances the pumpkin flavor and add a cozy, aromatic quality to the brownies.
• Rich Nutrients: Pumpkin is rich in vitamins, minerals, and fiber, adding a nutritious element to the dessert. It’s a good source of vitamin A, vitamin C, potassium, and antioxidants.

INGREDIENTS:

RECIPE INSTRUCTIONS:

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
• Mix Wet Ingredients: In a mixing bowl, whisk together the butter, sweetener, eggs, and vanilla extract until well combined.
• Mix Dry Ingredients: In a separate bowl, combine the almond flour, the baking powder, and the salt, until mixed well.
• Add the dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing everything together well.
• Divide the batter: Pour 1 cup of the batter into a separate bowl.
• Mix pumpkin batter: Add the pumpkin puree, the cinnamon, the ground ginger, and the nutmeg into the first batter.
• Mix the brownie batter: Add the cocoa powder and the sugar free chocolate chips into the second batter.
• Pour into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly. Pour the pumpkin batter evenly on top of the brownie batter.
• Add remaining chocolate chips: Add the remaining chocolate chips on the top of the pumkin batter.
• Bake: Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want them to be moist.
• Cool: Allow the brownies to cool in the pan for about 10 minutes. Place them on a wire rack to cool completely.
• Slice and Serve: Slice the brownies into squares and serve. Enjoy your low carb Pumpkin Chocolate Brownies!

*NUTRITION DISCLAIMER:

TIPS FOR PUMPKIN CHOCOLATE BROWNIES:

• 1. Use Unsweetened Pumpkin Puree:
• Ensure you’re using unsweetened pumpkin puree to keep the carb content low. Canned pumpkin puree without added sugars is a suitable choice.
• 2. Choose the Right Sweetener:
• Opt for keto-friendly sweeteners like erythritol, stevia, monk fruit, or a blend of these to sweeten your brownies without adding extra carbs.
• 3. Select Low-Carb Flour Alternatives:
• Almond flour is an excellent low-carb alternatives to traditional wheat flour. It provides structure and a moist, fudgy texture.
• 4. Watch Portion Sizes:
• Be mindful of portion sizes, especially if you’re following a strict keto diet. Even low-carb treats should be consumed in moderation to stay within your daily carb limits.
• 5. Adjust Spice Levels:
• Customize the level of pumpkin spice or other spices to suit your taste preferences. Some people prefer a more pronounced spice flavor, while others like it milder.
• 6. Use High-Quality Cocoa Powder:
• Choose unsweetened, high-quality cocoa powder for the best chocolate flavor. Cocoa powder with a high cocoa content (70% or more) is preferred.

FLAVOR VARIATIONS:

• 1. Peanut Butter Swirl Pumpkin Brownies:
• Dollop or swirl peanut butter on top of the brownie batter before baking. The combination of peanut butter and pumpkin is delightful.
• 2. Espresso Pumpkin Brownies:
• Add a shot of espresso or 1-2 tablespoons of instant coffee granules to the batter for a mocha twist. Coffee enhances the chocolate flavor.
• 3. Cream Cheese Swirl Pumpkin Brownies:
• Create a cream cheese swirl by mixing softened cream cheese, keto-friendly sweetener, and a dash of vanilla extract. Swirl it into the pumpkin brownie batter for a cheesecake-like layer.
• 4. Coconut Pumpkin Brownies:
• Fold in unsweetened shredded coconut or sprinkle it on top before baking for a tropical flair.
• 5. Almond Joy Pumpkin Brownies:
• Combine chopped almonds, sugar-free chocolate chips, and unsweetened shredded coconut for a taste reminiscent of the popular candy bar.
• 6. Mint Chocolate Pumpkin Brownies:
• Add a few drops of peppermint extract to the brownie batter for a refreshing minty flavor paired with chocolate and pumpkin.
• 7. Orange Zest Pumpkin Brownies:
• Grate orange zest into the batter to infuse a citrusy brightness that complements the richness of the chocolate and pumpkin.
• 8. Caramel Pumpkin Brownies:
• Drizzle sugar-free caramel sauce on top before baking or add caramel extract to the batter for a sweet and indulgent twist.
• 9. Walnut or Pecan Pumpkin Brownies:
• Incorporate chopped walnuts or pecans into the batter for a satisfying crunch and nutty flavor.

STORING, FREEZING, AND THAWING INSTRUCTIONS:

• Cool Completely: Allow your pumpkin chocolate brownies to cool completely in the baking pan before attempting to store them.
• Slice: Once the brownies have cooled, you can slice them into individual portions if you haven’t done so already. This makes it easier to grab a serving when you’re ready to enjoy them.
• Airtight Container: Place the sliced or whole brownies in an airtight container with a tight-sealing lid. You can also use a resealable plastic bag. For extra freshness, consider placing parchment paper between the layers to prevent sticking.
• Room Temperature or Refrigerator: If you plan to consume the brownies within a couple of days, you can keep them at room temperature. However, if you want to extend their shelf life, store them in the refrigerator. Properly stored, they can last in the refrigerator for up to a week.

FREEZING:

• Place the brownies in the freezer, ideally in a single layer, until they are frozen solid. This helps prevent sticking and preserves their texture.
• Long-Term Storage: For longer-term storage, pumpkin chocolate brownies can typically be kept in the freezer for up to 2-3 months.

THAWING:

• Refrigerator Method: The safest way to thaw brownies is in the refrigerator. Remove the desired number of brownies from the freezer and place them in the refrigerator for several hours or overnight.
• Room Temperature: If you’re in a hurry, you can thaw individual brownies at room temperature for about 30 minutes to an hour. Keep them in their wrapping to prevent drying out.
• Optional: Reheat: To refresh the texture and flavor of thawed brownies, you can briefly warm them in the oven at a low temperature (around 275°F or 135°C) for a few minutes.

FREQUENTLY ASKED QUESTIONS:

• 1. Can I use fresh pumpkin instead of canned pumpkin puree?
• Yes, you can use fresh pumpkin puree in place of canned pumpkin puree. Simply cook and puree fresh pumpkin until smooth. Make sure it’s cooled before using it in the brownie recipe.
• 2. How do I know when pumpkin brownies are done baking?
• Pumpkin brownies are done when a toothpick or cake tester inserted into the center comes out with a few moist crumbs clinging to it. The brownies will continue to set as they cool.
• 3. Can I substitute other sweeteners for keto sweeteners in pumpkin brownies?
• Yes, you can use other keto-friendly sweeteners like stevia, monk fruit sweetener, or a blend of erythritol and stevia. Be sure to adjust the quantity to your preferred sweetness level as some sweeteners are sweeter than others.
• 4. Can I make pumpkin brownies dairy-free?
• Yes, you can make dairy-free pumpkin brownies by using dairy-free alternatives for ingredients like butter (use coconut oil or a dairy-free butter substitute) and chocolate (use dairy-free chocolate or cocoa powder).
• 7. Can I make pumpkin brownies without eggs?
• Yes, you can experiment with egg substitutes like flaxseed meal mixed with water or unsweetened applesauce for an egg-free version. Keep in mind that the texture may vary slightly.