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, 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. If you’re feeling super festive, make some to celebrate Halloween and add some ChocZero limited edition chocolate Halloween pumpkins to the chocolate ganache for some extra flair. They’re so fun! You can use our affiliate code ‘AFullLiving’ for 10% off on their website!
- Granular sugar free sweetener of choice (Swerve Sweet)
- Melted unsalted butter, melted and cooled
- Pure pumpkin puree
- 100% unsweetened Baker’s chocolate, melted and cooled
- Vanilla extract
- Almond Flour (Bob’s Red Mill)
- Dark Baking Cocoa (Baker’s)
- Coconut Flour (Bob’s Red Mill)
- Pumpkin pie spice (store bought or homemade, see our recipe below)
- Instant coffee
- Baking powder
- Kosher salt
- Xanthan gum (to keep the pumpkin brownies from crumbling)
- ChocZero chocolate chips (Use code ‘AFullLiving’ for 10% off your order on their website!)
- Heavy Whipping Cream (for the chocolate ganache)
- ChocZero pumpkin chocolates (optional and delicious!)
- Flaky sea salt for topping (optional)
Here’s How To Make These Healthy Chocolate Pumpkin Brownies:
- Preheat your oven to 350°F. Grease and then line your 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 your Chocolate Pumpkin 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.. hahha!
- 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. We also added ChocZero chocolate pumpkins to ours for more fun. That’s it!
- Serve and enjoy your Chocolate Pumpkin Brownies!
What Sweetener Do I Use?
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.
Do I Have To Make the Chocolate Ganache for These Healthy Chocolate Pumpkin Brownies?
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 3/4 cup. Some sweetness is in the chocolate ganache if you use the ChocZero chocolate chips. You could use Baker’s chocolate 100% unsweetened chocolate to make the chocolate ganache, but you would need to add some sweetener. We just used some ChocZero chocolate chips and combined it with warmed heavy whipping cream to create the ganache! We love being affiliates for ChocZero, they make such amazing products. You can use our code ‘AFullLiving’ for 10% off your order on their website! ChocZero also made the super cute limited edition Halloween pumpkins that we added to this Chocolate Pumpkin Brownies!
How Do I Make My Own Pumpkin Pie Spice?
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 tbsp of ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground nutmeg, 2 tsp ground allspice, 2 tsp ground cloves and a bit of ground cardamom, try about 1/4 tsp (if you want, we love cardamom!) As always, adjust seasonings to taste.
If You Love This Recipe, Check Out Some Other Pumpkin Favorites:
- Keto Pumpkin Pancakes
- Creamy Keto Pumpkin Alfredo Sauce with Turkey and Rosemary
- Keto Pumpkin Chocolate Chip Cookies
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Healthy Chocolate Pumpkin Brownies Recipe
For the brownies:
- 1 cup granular sweetener of choice 192 grams Swerve granular
- 3/4 cup unsalted butter, melted and cooled 1.5 sticks
- 3/4 cup pure pumpkin puree 180 grams
- 2 tsp vanilla extract
- 2 whole eggs, room temperature
- 4 oz melted chocolate 100% unsweetened Baker's chocolate
- 3/4 cup almond flour 84 grams
- 1/4 cup dark cocoa powder
- 1 tbsp coconut flour
- 1.33 tbsp pumpkin pie spice or to taste
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp xanthan gum to hold brownies together
- 1 tbsp instant coffee optional, enhances chocolate flavor
- 3/4 cup sugar free chocolate chips 132 grams
For the chocolate ganache (optional, but delicious):
- 1 oz sugar free chocolate chips 28 grams
- 1/4 cup heavy whipping cream
For the Brownies:
- Preheat your oven to 350F. Grease a 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 ChocZero pumpkin chocolates!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.