These Keto Pumpkin Brownies are vegan paleo brownies with a rich, fluffy, gooey texture. This is a healthy pumpkin brownie recipe that you won’t believe is good for you. These pumpkin brownies are flourless, vegan, gluten-free, sugar-free, and have only 4 grams of net carbs per slice.
Why you’ll love this brownie
What do I like best about this recipe? There’s no flour or eggs. Pumpkin puree is magic. It combines all the other ingredients perfectly to create the most delicious, fluffy and healthy pumpkin brownies.
We don’t use refined sugar or flour, only natural ingredients rich in protein and fiber.
Ingredients and Substitutes
If you’re looking for the flavor of pumpkin spice, these keto pumpkin brownies are for you. Gooey, fluffy Paleo pumpkin brownies made with just 6 ingredients, a food processor, and 1 bowl!
Almond Butter – If you’re looking for a fluffy texture, choose creamy, smooth almond butter. You can also make the recipe using peanut butter or cashew butter. Make sure there are no added sugars or oils. Pumpkin Puree – We use 100% natural canned pumpkin puree. There is nothing else in the can and no additives. Homemade pumpkin puree is not recommended for this recipe, as it may turn liquid, especially if the pumpkin is boiled. Pumpkin is a keto-friendly vegetable that is rich in gut-friendly fiber. Learn how to make your own pumpkin puree. Sugar-Free Maple Flavored Syrup – This recipe uses monk fruit syrup. It’s sugar-free, low-carb, keto-friendly, and 100% natural. If you’re not watching carbs, you can use regular liquid sweeteners like maple syrup, agave, or brown rice syrup. If you want to learn more about sweeteners or convert your sweeteners, try my sweetener converter. Unsweetened Cocoa Powder – We use high quality cocoa powder to make our brownies richer. Vanilla extract – for flavor. Pumpkin Pie Spice – This is not optional. This is delicious and brings extra flavor to your keto pumpkin brownies.
For pumpkin glazing you will need:
Pumpkin Puree Nut Butter – Use creamy almond butter or peanut butter (low carb, not paleo!) or cashew butter. Melted Coconut Oil – Refined coconut oil has no coconut flavor. Pumpkin Pie Spice – This makes the glaze really delicious. Stevia Drops – An option for increased sweetness.
How to make keto pumpkin brownies
Combine the ingredients for the dough (pumpkin puree, almond butter, unsweetened maple syrup, pumpkin spice, and vanilla) in a food processor.
Blend pumpkin brownie batter for 30 seconds until smooth and homogeneous. Add unsweetened cocoa powder and mix again for 30 seconds until thick and glossy.
Add the chocolate chips using a silicone spatula or wooden spoon to avoid breaking the chocolate chips.
Transfer brownie batter to a square baking sheet lined with lightly oiled parchment paper. Bake the pumpkin brownies at 180°C (350°F) for 20 to 25 minutes, until the edges begin to crisp.
Combine glazing ingredients in a mixing bowl. Remove the brownies from the oven and let them cool in the pan for 15 minutes to finish baking the bottom of the crust.
Then remove from the pan and let cool on a cooling rack for another 15 minutes. Adding a pumpkin glaze to your brownies will enhance the pumpkin flavor even more.
allergy exchange
If you have allergies, you can substitute the following ingredients.
Almond-free: Replace almond butter with sunflower seed butter or tahini. Coconut-free: Use melted butter instead of coconut oil.
Precautions for storage
Pumpkin brownies can be stored in the refrigerator for up to 4 days if you use a cake box to prevent the brownies from drying out. You can also store it at room temperature for up to 2 days. Store it in your pantry. These keto pumpkin brownies can be frozen in ziplock bags. Reheat in the oven for 10 minutes or in the air fryer.
More Keto Pumpkin Desserts
If you like keto desserts made with pumpkin, you’ll love this.
cooking modePrevent the screen from going dark
Preheat oven to 350°F (180°C).
Line a square brownie pan with parchment paper. Let’s put that aside.
Add pumpkin puree, almond butter, unsweetened maple-flavored syrup, pumpkin spice, and vanilla to a food processor using the S-blade attachment.
Blend on high speed for 30 seconds or until a beautiful orange uniform dough forms.
Add unsweetened cocoa powder, almond flour and mix again for 30 seconds until a thick, sticky, glossy brownie batter forms.
Mix in chocolate chips using a spatula or food processor on pulse mode.
Transfer the brownie batter to the prepared brownie pan and spread it evenly with a silicone spatula. The batter is sticky, which is fine.
Sprinkle additional sugar-free chocolate chips on top. Use a spatula to lightly press it into the dough.
Bake at 180°C (350°F) until the top and edges are set, 20 to 25 minutes.
Remove brownies from oven and let cool in brownie pan for 15 minutes.
Transfer to a cooling rack. Meanwhile, prepare the pumpkin glaze.
pumpkin glaze
In a medium mixing bowl, add nut butter, melted coconut oil, pumpkin spice, pumpkin puree, and pumpkin stevia drops.
Mix with a spoon until a creamy glaze forms.
Pour over cold brownies until all remains are gone. The glazing does not harden and remains moist and soft.
Chocolate drizzle – optional
In a microwave-safe bowl, melt the sugar-free chocolate chips with the melted coconut oil. Microwave for 30 seconds and stir until completely melted. Drizzle over pumpkin glazing.
Freezing the brownies for 10 minutes solidifies the chocolate drizzle and adds an extra fluffy texture.
Nut allergies: You can use sunflower butter or tahini in this recipe.
Storage: Brownies can be stored in the refrigerator for up to 4 days, using a cake box to prevent brownies from drying out. It can also be stored at room temperature for up to 2 days. Keto pumpkin brownies can be frozen in ziplock bags.
Provided by: 1 slicecalorie: 154.5 kcal (8%)carbohydrates: 8.4 g (3%)fiber: 4.4 g (18%)Net carbs: 4 gprotein: 5.6 g (11%)fat: 13.3 g (20%)Saturated fat: 2.2 g (14%)sodium: 3.4 mgpotassium: 269.3 mg (8%)sugar: 1.6 g (2%)Vitamin A: 2529 IU (51%)Vitamin C: 0.6 mg (1%)calcium: 83.2 mg (8%)iron: 1.7 mg (9%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two children before I could take a photo.
All of my recipes are tested at least three times to make sure they work, and I pride myself on keeping them as accurate as possible.
See all my recipes in the recipe index.
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