Low-Carb Pumpkin Spice Brownies are the perfect way to enjoy pumpkin season – without the guilt. Whether you’re living a low-carb lifestyle or on the Keto diet – these will be great for you!
I know what you’re thinking – pumpkins are loaded with carbs. You’re totally right. As much as I love pumpkin drinks and canned pumpkin recipes, there’s no denying the nutritional facts. Pumpkin is considered a higher-carb vegetable.
While I may indulge from time to time, I know that it isn’t a great idea when you’re working to reach Ketosis. Just as much as the lovely taste of Pumpkin Spice, I enjoy the smell. Basically, you can catch me enjoying a DIY Pumpkin Spa Night all season long.
Low-Carb Pumpkin Spice Brownies
If there’s one thing I can’t get enough of when it comes to desserts – it’s definitely brownies. From chocolaty to full-loaded, I love them all. With that in mind, I decided to try my hand at some Pumpkin Spice Keto Brownies. I figured if I failed, I just wouldn’t share or make them again.
They turned out to be fantastic! With the perfect amount of crisp on the outside and chewy on the inside – you’d never know these were made with Almond Flour!
Rather than risking the carbs from a can of pumpkin, I decided to throw in a little bit of Pumpkin Spice seasoning. I keep Simply Organic Pumpkin Spice Mix in my spice cabinet year round.
While you can definitely use coconut oil for your brownies, I prefer butter to really keep the traditional brownie flavor.
How to Store Pumpkin Spice Brownies
They are freezer friendly too! Just wrap tightly in plastic wrap and keep the freezer for up to 4 months.
Once you are ready to eat just let it thaw in the kitchen counter or heat quickly in the oven.
- 1 Cup butter
- ¾ Cup erythritol
- 3 Eggs
- ½ Cup almond flour
- ⅓ Cup cocoa powder
- 2 Tsp baking powder
- ½ Tbsp Simply Organic pumpkin spice
- Preheat oven to 350 degrees. Line a baking pan with parchment paper and set aside.
- In a bowl mix butter and erythritol. Add eggs and whip up until just barely incorporated.
- Add almond flour, cocoa powder, baking powder and pumpkin spice and mix until everything is well incorporated.
- Pour batter into prepared cake pan and take to the oven. Bake for 20 minutes or until done.
- Remove from oven and wait for it to completely cool off before cutting and serving.
Use Thanksgiving cookie cutters to make these fall-themed!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 196 Total Fat: 19g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 87mg Sodium: 229mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 3g
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