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!
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.
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.
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!
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!