Low Carb Death by Chocolate Pumpkin Brownies

Briana

Briana

These Low Carb Death by Chocolate Pumpkin Brownies are a chocolate lovers dream, with a hint of pumpkin and spice. This delightful fall inspired brownie is moist, rich and delicious, with no sugar and very low carbs, as well as being gluten free! The perfect keto friendly fall treat!


Low Carb Death By Chocolate Pumpkin Brownie

Here’s What You Need For Low Carb Death by Chocolate Pumpkin Brownies:​

Ingredients:

For the brownies:

For the chocolate ganache (optional, but delicious):

Low Carb Death By Chocolate Pumpkin Brownies

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 

Sweeteners: We advise sweetening this to taste! There are a lot of sweeteners we know and love, so use your favorite. For this recipe, we used Lakanto Classic. We think the best baked goods often blend sweeteners. Since Lakanto is sweetened with monk fruit and erythritol, we don’t add it to our nutritional facts, as these natural sweeteners are not known to spike blood sugar. If you are using other sweeteners, please keep this in mind. We are definitely not experts and everyone is a little different. If you are looking to use regular sugar, we think Lakanto has the closest 1:1 substitute so you should be able to make the swap just fine.

Chocolate ganache: You could use baker’s chocolate to make the chocolate ganache, but you would need to add some sweetener, as baker’s chocolate is generally unsweetened. For this recipe, we thought we would pair Lily’s Caramelized and Salted Chocolate with Lily’s Dark Chocolate Original. We used one whole bar of the caramelized and salted and half a bar of the dark chocolate. It was delicious! It just made our lives a bit easier to add in Lily’s presweetened bars. One less thing to worry about and the flavors are on point!

Spices: We used Bean Envy Pumpkin Spice Collagen + MCT Oil Powder for this recipe, along with pumpkin pie spice and ground cinnamon. We don’t think these brownies have too much of a pumpkin spice taste, as we use really high quality cocoa powder that is rich in flavor, making the perfect balance of pumpkin spice and chocolate. We would recommend adding less pumpkin spice if you are a using a lighter baking cocoa, as the chocolate flavor might not be as strong. We really just recommend doing things to taste!

Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com.

We are also affiliates for Bean Envy, they make collagen and MCT oil supplements that we absolutely love. We earn commission from any sales that are driven using our link. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

Collagen: As mentioned above, we love Bean Envy’s MCT Oil + Collagen Supplements. Collagen is all the rage these days and for good reason. With lots of options on the market, why choose Bean Envy? We love the fact that this supplement is totally keto/paleo friendly. It’s made from grass fed cows, yet is dairy free, gluten free, and non-gmo. It’s sugar free, and is sweetened with stevia. They also include MCT oil powder for an added boost of fats that will keep you going all day without crashing or getting the jitters. There’s acacia giber added too, which is prebiotic and helps soothe sensitive stomaches. We obviously add this to our coffee, but we love adding some collagen to our baked goods too. It adds protein and goodness as well as helps create a great texture and flavor.

Bean Envy Mct Oil Powder and Collagen

Tools:

pumpkin brownie recipe ingredients

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Here’s What You Need For Low Carb Death By Chocolate Pumpkin Brownies:​


Preheat your oven to 350F. Grease a baking pan. Set aside.

In a large bowl, add all of your dry ingredients and mix them together very well with a whisk. Dry ingredients are: almond flour, baking cocoa, coconut flour, collagen, salt, baking powder, cinnamon, pumpkin pie spice. Set aside.

whisking cocoa powder in glass bowl

In a separate bowl, cream together your melted butter, vanilla extract and sweetener, then add your eggs. Beat until smooth.

Add in your pumpkin puree, and beat until smooth and creamy. Then, add your wet ingredients to your dry ingredients.

Mix well, and make sure to scrap the sides of the bowl to ensure everything is incorporated. Fold in your chocolate chips. Make sure you have some for the top!

Add to a greased baking pan, and bake for 35-40 minutes, until a toothpick comes out clean. Let them cool for about 30 minutes.

brownies with chocolate chip fresh out of the oven
Now, using a a bowl and saucepan to make a double boiler, melt together your two remaining tablespoons of butter with your Lily’s Chocolate bars, stirring frequently until the chocolate is smooth. Let it cool a bit before adding it to the brownies.
Glaze the top of the brownies with the chocolate ganache and enjoy!
Low Carb Death By Chocolate Pumpkin Brownie

Please let us know if you give this recipe a try, and be sure to share your creations with us on Instagram! Tag us at @afullliving! If you’re looking for more pumpkin and chocolate combos, check out these delicious pumpkin chocolate chip cookies (keto and gluten free). Happy Baking!

Until next time,
Briana & Chamere

Low Carb Death By Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

These Low Carb Death by Chocolate Pumpkin Brownies are a chocolate lovers dream, with a hint of pumpkin and spice. This delightful fall inspired brownie is moist, rich and delicious, with no sugar and very low carbs, as well as being gluten free! The perfect keto friendly fall treat!

Course: Dessert
Cuisine: American
Keyword: brownies, dessert, gluten free, keto, pumpkin
Servings: 12
Calories: 176 kcal
Ingredients
For the brownies:
  • 1 cup sweetener of choice (we used Lakanto Classic)
  • 4 tbsp melted butter
  • 1 cup pure pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup Rodelle Dutch Baking Cocoa
  • 2 scoops Pumpkin Spice Bean Envy Collagen + MCT Powder
  • 1 tbsp coconut flour
  • 2 tsp pumpkin pie spice (or to taste)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 1/2 cup Lily's milk chocolate chips (reserve some for the top or just add more!)
  • 2 tbsp butter for greasing your pan
For the chocolate ganache (optional, but delicious):
  • 1-2 bars Lily's Chocolate (we used a mix of their Caramelized and Salted and Original Dark Chocolate)
  • 2 tbsp butter
Instructions
For the Brownies:
  1. Preheat your oven to 350F. Grease a baking pan. Set aside.

  2. In a large bowl, add all of your dry ingredients and mix them together very well with a whisk. Dry ingredients are: almond flour, baking cocoa, coconut flour, collagen, salt, baking powder, cinnamon, pumpkin pie spice. Set aside.

  3. In a separate bowl, cream together your melted butter, vanilla extract and sweetener, then add your eggs. Beat until smooth.

  4. Add in your pumpkin puree, and beat until smooth and creamy. Then, add your wet ingredients to your dry ingredients.

  5. Mix well, and make sure to scrap the sides of the bowl to ensure everything is incorporated. Fold in your chocolate chips. Make sure you have some for the top!

  6. Add to a greased baking pan, and bake for 35-40 minutes, until a toothpick comes out clean. Let them cool for about 30 minutes.

For the chocolate ganache:
  1. Now, using a a bowl and saucepan to make a double boiler, melt together your two remaining tablespoons of butter with your Lily’s Chocolate bars, stirring frequently until the chocolate is smooth. Let it cool a bit before adding it to the brownies.

  2. Glaze the top of the brownies with the chocolate ganache and enjoy!

Recipe Notes

Macros:  Makes 12 servings, 176 calories cupcake, 3 net carbs (6 grams fiber), 16 grams of fat, 4 grams of protein. 

 

We estimate these nutrition facts using MyFitnessPal and cannot guarantee the accuracy. They are provided as a courtesy. You should calculate your own macros, as nutrition facts vary from brand to brand. 

 

 

Sweeteners: We advise sweetening this to taste! There are a lot of sweeteners we know and love, so use your favorite. For this recipe, we used Lakanto Classic. We think the best baked goods often blend sweeteners. Since Lakanto is sweetened with monk fruit and erythritol, we don’t add it to our nutritional facts, as these natural sweeteners are not known to spike blood sugar. If you are using other sweeteners, please keep this in mind. We are definitely not experts and everyone is a little different. If you are looking to use regular sugar, we think Lakanto has the closest 1:1 substitute so you should be able to make the swap just fine.

 

 

Chocolate ganache: You could use baker’s chocolate to make the chocolate ganache, but you would need to add some sweetener, as baker’s chocolate is generally unsweetened. For this recipe, we thought we would pair Lily’s Caramelized and Salted Chocolate with Lily’s Dark Chocolate Original. We used one whole bar of the caramelized and salted and half a bar of the dark chocolate. It was delicious! It just made our lives a bit easier to add in Lily’s presweetened bars. One less thing to worry about and the flavors are on point!

 

 

Spices: We used Bean Envy Pumpkin Spice Collagen + MCT Oil Powder for this recipe, along with pumpkin pie spice and ground cinnamon. We don’t think these brownies have too much of a pumpkin spice taste, as we use really high quality cocoa powder that is rich in flavor, making the perfect balance of pumpkin spice and chocolate. We would recommend adding less pumpkin spice if you are a using a lighter baking cocoa, as the chocolate flavor might not be as strong. We really just recommend doing things to taste!

These Low Carb Death By Chocolate Pumpkin Brownies are a chocolate lovers dream, with a hint of pumpkin and spice. This delightful fall inspired brownie is moist, fudgy, rich and delicious, with no sugar and very low carbs, as well as being gluten free! The perfect keto friendly fall treat, made with cocoa, Lily's chocolate chips, pumpkin puree, pumpkin spice collagen, and drizzled with Lily's chocolate ganache. #afullliving #ketopumpkinbrownies #pumpkinbrownies #fallrecipes #falldessertrecipes

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These Low Carb Death By Chocolate Pumpkin Brownies are a chocolate lovers dream, with a hint of pumpkin and spice. This delightful fall inspired brownie is moist, fudgy, rich and delicious, with no sugar and very low carbs, as well as being gluten free! The perfect keto friendly fall treat, made with cocoa, Lily's chocolate chips, pumpkin puree, pumpkin spice collagen, and drizzled with Lily's chocolate ganache. #afullliving #ketopumpkinbrownies #pumpkinbrownies #fallrecipes #falldessertrecipes
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