These Death by Chocolate Healthy Fudgy 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!
Do you love fall and Halloween as much as we do? We are serious fall enthusiasts, so when the idea to create a rich, gluten free, fudgy and healthy keto pumpkin brownie came to us, we ran with it. These flavors melt PERFECTLY. Truly.
Take your favorite pumpkin spice blend (or make your own, like we do!) and combine it with fresh pumpkin puree, and then add in absurd amounts of chocolate. Thank us later. 😉 Your taste buds will be delighted, and people won't be able to fathom that these are sugar free, gluten free and keto!
We're all about the fall flavors, so stay tuned for more recipes that we will be releasing this fall that will delight your palate!
Keep reading for all the tips, tricks and process photos to see how this comes together. We also make notes about substitutions, and more in the body of the text. You can always skip to the recipe card to jump right into it.
This post is also available as a Google Web Story!
- Granular sugar free sweetener of choice - We love granular erythritol, and it measures 1:1 for sugar.
- Unsalted butter - Melted and cooled, this will give the brownies a lot of richness! You could use coconut oil instead if you prefer, but we think butter is pretty unmatched in baked goods.
- Eggs - Room temperature.
- Pure pumpkin puree - Just make sure you don't buy the pumpkin pie filling instead of pure pumpkin puree. A lot of canned pumpkin ingredients have added pumpkin, so just keep your eye out for this.
- 100% unsweetened chocolate - Melt it and then let it cool. But when we said these brownies were decadent, we weren't kidding!
- Vanilla extract - An essential for anything you're baking!
- Almond flour - The base of these brownies! We don't recommend subbing coconut flour, as they are not a 1:1 substitute.
- Dutch process cocoa powder - For a rich (but never bitter) brownie!
- Coconut flour - To balance out the moisture in the brownie and get just the right texture.
- Pumpkin pie spice - Adds a subtle spiced warmness that you need! You can use store bought or homemade. We included our recipe below.
- Instant coffee - This is something we add to most of our chocolate desserts to make the flavor even deeper. It doesn't taste like coffee, just enhances the chocolate flavor!
- Baking powder - Just to give a slight rise to these brownies.
- Kosher salt - An essential in any recipe, ever! Yes, even baked goods. Salt actually enhances the sweetness.
- Xanthan gum - Helps hold our gluten free baked goods together. Technically optional, but highly recommenced. If you decide to omit it, just know that your treats will be slightly more crumbly.
- Sugar free chocolate chips & heavy whipping cream - To make a luscious (yet optional) chocolate ganache!
- Flaky sea salt - Optional, but we love it for topping the brownies!
Here's How To Make These Fudgey Keto Pumpkin Brownies:
Preheat your oven to 350°F. Grease and then line your 9x9 baking pan with parchment paper.
In a large bowl, cream together your melted and cooled unsalted butter with your sweetener for about 2 minutes. Add your pumpkin puree and vanilla extract, mix well. Next, mix in your eggs one by one and beat for 10 whole minutes.
Add in your melted and cooled chocolate to the batter, mixing well.
Next, sift in the dry ingredients to the batter and mix until just combined.
Fold in your chocolate chips, then add to your parchment lined baking pan. Use your rubber spatula to push the batter into all corners of the pan and even it out. Bake for 35-45 minutes, until a toothpick comes out clean.
Allow the brownies to cool for about 45 minutes before cutting them into pieces. Cut your brownies into 12 even pieces. Hopefully you can do a much better job than me.. 😂
To make your chocolate ganache, heat your heavy whipping cream over medium-low heat until just bubbling. Remove from heat, add your chocolate chips, then let sit for 5 minutes. Then, stir to combine. Drizzle your ganache all over your brownies!
Allow the ganache to set for a few minutes, then sprinkle with flaky sea salt if you want. That's it!
Serve and enjoy your Keto Pumpkin Brownies!
We advise sweetening this Pumpkin Brownies to taste! There are a lot of sweeteners we know and love, so use your favorite. For this recipe, we used Granular Swerve Sweetener. Since Swerve is sweetened with 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 Swerve has the closest 1:1 substitute so you should be able to make the swap just fine.
The chocolate ganache is technically optional, but if you decide not to use it, you might want to add a whole cup of sweetener to your brownie mix as opposed to ¾ cup. Some sweetness is in the chocolate ganache if you use the sugar free chocolate chips. You could use Baker's chocolate 100% unsweetened chocolate to make the chocolate ganache, but you would need to add some sweetener.
Pumpkin pie spice is easy to make at home with just a few spices! You can also buy it easily at almost any store in the fall season. Here's some on Amazon.
To make your own pumpkin pie spice, combine:
4 tablespoons of ground cinnamon
1 tablespoon of ground ginger
1 tablespoon of ground nutmeg
2 teaspoons of ground allspice
2 teaspoons of ground cloves
& a bit of ground cardamom, try about ¼ teaspoon (if you want, we love cardamom!)
As always, adjust seasonings to taste.
Check Out Some Other Pumpkin Favorites:
- Keto Pumpkin Pancakes
- Creamy Keto Pumpkin Alfredo Sauce with Turkey and Rosemary
- Keto Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Spiced Maple Cream Cheese Frosting (Keto, GF)
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Healthy Pumpkin Brownies
For the brownies:
- 1 cup granular erythritol 192 grams
- ¾ cup unsalted butter, melted and cooled 1.5 sticks
- ¾ cup pure pumpkin puree 180 grams
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
- 4 ounces unsweetened chocolate, melted 100% unsweetened Baker's chocolate
- ¾ cup almond flour 84 grams
- ¼ cup dutch process cocoa powder
- 1 tablespoon coconut flour about 8 grams
- 1.33 tablespoons pumpkin pie spice or to taste
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon xanthan gum to hold brownies together
- 1 tablespoon instant coffee optional, enhances chocolate flavor
- ¾ cup sugar free chocolate chips 132 grams
For the chocolate ganache (optional, but delicious):
- 1 ounce sugar free chocolate chips 28 grams
- ¼ cup heavy whipping cream
For the Brownies:
- Preheat your oven to 350F. Grease a 9x9 baking pan then line with parchment.
- In a large bowl, cream together your melted butter and sweetener for 2 minutes. Add in the pumpkin puree and vanilla extra, cream together for another 2 minutes. Add in eggs one at a time, then beat for 10 minutes to add air to the batter.
- Add the melted chocolate to the batter and mix well. Sift in your dry ingredients, then mix until just combined.
- Fold your chocolate chips into the batter, mix until combined, then add to your parchment lined baking sheet. Use your rubber spatula to press it down evenly and into all of the corners. Bake for 35-45 minutes, until a toothpick comes out clean.
- Allow to cool for 45 minutes, then cut into 12 pieces.
For the chocolate ganache:
- Now, warm your heavy whipping cream until just boiling, then immediately remove from the heat. Add your chocolate chips, allow to sit for 5 minutes, then whisk to combine until smooth.
- Glaze the top of the brownies with the chocolate ganache and enjoy! Sprinkle with flaky sea salt (optional) and some optional and super cute pumpkin chocolates!