These Healthy 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!
Keyword: brownies, gluten free, keto, pumpkin
For the brownies:
1cupgranular sweetener of choice192 grams Swerve granular
3/4cupunsalted butter, melted and cooled1.5 sticks
For the chocolate ganache (optional, but delicious):
1ozsugar free chocolate chips 28 grams
1/4cupheavy 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!
The chocolate ganache is included in these macros.