Recipes

Keto Pumpkin Spice Brownies Recipe

Atkins Keto Pumpkin Spice Brownies
2.4g
Net Carbs
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

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INGREDIENTS

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

DIRECTIONS

  1. Heat oven to 350°F. Line an 8x8-inch pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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