• 1 cup pumpkin puree
  • 1 cup almond flour
  • 2 large eggs
  • ⅓ cup granulated erythritol or monk fruit
  • ⅓ cup plus 3 tbsp) cacao powder, unsweetened
  • ¼ cup coconut oil or melted butter
  • 1 tsp baking powder
  • 1 tsp mixed spice/pumpkin spice optional

For the glaze:

  • Stevia Sweetened Chocolate Bar or Chips
  1. Pre-heat oven to 350 Fahrenheit.
  2. Combine all dry ingredients in a bowl.
  3. Add all wet ingredients. You can mix with a blender or even with a fork.
  4. Check the sweetness and add more sweetener if required.
  5. Line a baking tin with baking paper (mine was 15×20 cm) and fill with the mixture.
  6. Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
  7. 7. If desired, melt 2 squares of chocolate plus 1 tsp of butter/coconut oil and drizzle over the brownies.
  8. Store in an air tight container in the fridge.

Amount Per Serving: Calories: 166, Net Carbohydrates: 4.3g, Total Fat: 14g, Protein: 6g

Recipe from: Sugar Free Londoner

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