Keto Pumpkin Spice Brownies Recipe

Name: Keto Pumpkin Spice Brownies
Prep time: 10M
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 0.25 table salt USDA; 0.666 canned pumpkin, unsalted USDA; 2 baking chocolate, square, unsweetened USDA; 1.5 pumpkin pie spice blend USDA; 1.5 Swerve confectioners erythritol based sweetener; 4 raw egg USDA; 2 vanilla extract USDA; 1 butter, unsalted USDA; 0.5 cinnamon, ground USDA; 1 cocoa powder, unsweetened USDA; 0.25 baking soda USDA; 0.25 coconut flour, finely ground, organic King Arthur Flour; 8 cream cheese USDA

2.4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.5g

Protein

14.2g

Fat

1.8g

Fiber

154.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 tsp table salt USDA
0 2/3 cup canned pumpkin, unsalted USDA
2 oz baking chocolate, square, unsweetened USDA
1 1/2 tsp pumpkin pie spice blend USDA
1 1/2 cup Swerve confectioners erythritol based sweetener
4 lrg raw egg USDA
2 tsp vanilla extract USDA
1 stick butter, unsalted USDA
0 1/2 tsp cinnamon, ground USDA
1 Tbsp cocoa powder, unsweetened USDA
0 1/4 tsp baking soda USDA
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
8 oz cream cheese USDA

DIRECTIONS

Heat oven to 350°F. Line an 8x8-inch pan with parchment paper.
In a medium mixing bowl, use an electric hand mixer to cream together room temperature cream cheese and ½ cup confectioners sweetener. Add one room temperature egg, canned pumpkin, and pumpkin pie spice and mix, scraping down sides as needed until well combined and smooth. Set aside.
In a medium microwave safe mixing bowl, melt butter and chopped chocolate in 30 second intervals in the microwave, stirring well between, until melted. Use a whisk to mix in remaining 1 cup sweetener and cocoa powder until smooth. Whisk in 3 remaining room temperature eggs and vanilla extract until incorporated and smooth.
In a small bowl, mix together coconut flour, cinnamon, baking soda, and salt, breaking up any clumps of flour as needed. Add to the chocolate mixture and stir together until thickened and evenly combined. Smooth 1/3 of this brownie batter into the bottom of the prepared pan. Smooth pumpkin mixture into an even layer on top. Drop remaining 1/3 of the brownie batter on top by the spoonful. Use a knife to gently swirl the top layer of brownie batter with the pumpkin layer to create a marbling effect.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least an hour before cutting into 16 even pieces. These are best served at room temperature, but keep refrigerated in an airtight container for up to 1 week. One piece as described is one serving.

Cooking Tip

This recipe was edited February 2024, when we adjusted the baking time and changed the sweetener. Originally, this recipe called for 4 ounces powdered erythritol to sweeten the brownie, and 1/3 cup sucralose based sweetener for the pumpkin layer. Try adding up to 1/4 tsp cayenne pepper to the chocolate part of this recipe and bumping up the pumpkin pie spice in the pumpkin part to add a little zing to this recipe!