Keto Pumpkin Brownies – Fudgy, Spiced, and Low-Carb
These keto pumpkin brownies bring together cozy fall flavors and rich chocolate in a way that feels indulgent without the sugar crash. They’re fudgy in the middle, lightly spiced, and naturally gluten-free. You only need simple pantry staples and one bowl.
Whether you’re cutting back on carbs or just want a better-for-you treat, these brownies check every box.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- Balanced texture: Almond flour and cocoa powder create a soft, fudgy crumb that mimics classic brownies without wheat flour.
- Moisture from pumpkin: Pumpkin purée adds moisture and natural sweetness, so you don’t need lots of oil or sweetener.
- Low-carb sweetener: Granular erythritol or allulose keeps the brownies keto-friendly, with no bitter aftertaste when used correctly.
- Simple method: One bowl, minimal cleanup, and ready for the oven in about 10 minutes.
- Customizable spice: Cinnamon, nutmeg, and vanilla round out the chocolate, but you can dial the spices up or down to taste.
Ingredients
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup granular erythritol or allulose (or a blend), plus 1–2 tablespoons to taste
- 1/3 cup melted coconut oil or unsalted butter, slightly cooled
- 1 teaspoon vanilla extract
- 1 cup superfine almond flour
- 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/4 teaspoon fine sea salt
- 1/3 cup sugar-free chocolate chips or chopped 85–90% dark chocolate (optional)
How to Make It
- Prep your pan: Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Whisk the wet ingredients: In a large bowl, whisk pumpkin purée, eggs, sweetener, melted coconut oil or butter, and vanilla until smooth and glossy.
- Combine the dry mix: In the same bowl, add almond flour, cocoa powder, coconut flour, baking powder, cinnamon, nutmeg, and salt.
Stir with a spatula until just combined. The batter will be thick.
- Adjust sweetness and spice: Taste the batter and add 1–2 tablespoons more sweetener if needed. Fold in sugar-free chocolate chips, if using.
- Spread and smooth: Transfer batter to the prepared pan.
Smooth the top with a spatula, pushing into the corners for even thickness.
- Bake: Bake for 18–24 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs. Do not overbake.
- Cool completely: Let brownies cool in the pan on a rack for at least 30–45 minutes. Lift out with the parchment and slice into 9–12 squares.
- Optional finish: Sprinkle a light pinch of flaky salt on top to deepen the chocolate flavor.
Keeping It Fresh
- Room temperature: Store in an airtight container for up to 2 days.
Place a small sheet of parchment between layers.
- Refrigerator: Keeps well for 5–6 days. Chilling helps them firm up and intensifies the fudgy texture.
- Freezer: Wrap individual squares and freeze up to 2 months. Thaw in the fridge or at room temp for 30 minutes.
- Reheat: Warm a square in the microwave for 10–15 seconds for a gooey, fresh-baked feel.
Health Benefits
- Lower carbs, higher satisfaction: Using almond and coconut flour keeps net carbs low while adding fiber and healthy fats that promote fullness.
- Pumpkin perks: Pumpkin provides beta-carotene (vitamin A) and potassium, plus moisture without extra sugar.
- Better fats: Coconut oil or butter contributes satisfying fats that fit a keto approach when portioned mindfully.
- No refined sugar: Keto-friendly sweeteners help maintain stable blood sugar compared to traditional brownies.
- Gluten-free by default: Almond and coconut flours make this a naturally gluten-free treat.
Common Mistakes to Avoid
- Overbaking: Pull them when the center is slightly soft.
They continue to set as they cool.
- Using pumpkin pie filling: It contains added sugar and spices. Choose pure pumpkin purée.
- Skipping the coconut flour: That small tablespoon helps bind and prevents a greasy texture. Don’t omit unless you adjust other ingredients.
- Not cooling before slicing: Warm brownies can crumble.
Cooling makes cleaner cuts and a fudgier bite.
- Wrong sweetener type: Powdered stevia alone can taste bitter here. A granular erythritol or allulose-based blend works best.
Recipe Variations
- Marbled swirl: Reserve 1/4 cup batter, mix in 1 tablespoon extra pumpkin and a pinch of cinnamon, then swirl over the top with a knife.
- Peppermint mocha: Add 1/2 teaspoon peppermint extract and 1 teaspoon instant espresso powder to the batter.
- Walnut crunch: Fold in 1/3 cup chopped walnuts or pecans for texture and extra healthy fats.
- Protein boost: Replace 2 tablespoons almond flour with 2 tablespoons chocolate or unflavored whey isolate; add 1–2 tablespoons extra liquid if batter seems dry.
- Dairy-free: Use coconut oil instead of butter and dairy-free sugar-free chocolate chips.
- Extra fudge: Stir in 1 tablespoon almond butter for added richness.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent than almond flour, so a 1:1 swap won’t work. If you must use coconut flour, you’ll need far less (about 1/4 to 1/3 the amount) and additional eggs.
For best results, stick with almond flour.
What sweetener works best?
Granular erythritol or allulose (or a blend) gives a clean taste and good structure. Allulose keeps brownies softer and chewier, while erythritol yields a slightly crisper edge. Adjust sweetness to taste.
How do I know when they’re done?
Look for set edges and a center that no longer looks glossy.
A toothpick should come out with moist crumbs, not wet batter. Start checking at 18 minutes.
Can I make these egg-free?
You can try 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes). Texture will be denser and a bit more delicate, but still tasty.
Is canned pumpkin the same as pumpkin purée?
Yes, as long as the label reads 100% pumpkin.
Avoid “pumpkin pie filling,” which has added sugar and spices.
Do these taste like pumpkin or chocolate?
Mostly chocolate, with gentle pumpkin and warm spice in the background. If you want more pumpkin flavor, increase cinnamon to 3/4 teaspoon and add a pinch of cloves.
Can I bake this in a loaf pan?
Yes, but the batter will be thicker and may need 5–10 extra minutes. Line the pan and check doneness often to avoid overbaking.
How many net carbs are in a brownie?
It depends on your sweetener and chocolate chips.
On average, a 1/9 slice is roughly 3–5 net carbs when using allulose and sugar-free chips. Calculate with your exact brands for accuracy.
Final Thoughts
These keto pumpkin brownies deliver that rich, brownie satisfaction with a seasonal twist and far fewer carbs. They’re easy, flexible, and perfect for a fall dessert or a weekday treat.
Keep a batch in the fridge for a quick, cozy bite whenever the chocolate craving hits. With the right ingredients and a gentle bake, you’ll have fudgy squares everyone will love—keto or not.
