- 3/4 cup pumpkin puree
- 3/4 cup almond butter
- 1 large egg
- 2/3 cup powdered erythritol or 1/2 cup granulated white sugar
- 1/4 cup + 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 cup chopped sugar-free or dark chocolate divided
Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
In a large mixing bowl, add almond butter, pumpkin and egg. Mix with a whisk until everything is evenly mixed and no egg streaks remain.
Add in powdered erythritol/sugar and whisk until dissolved into batter.
Add in cocoa powder and baking soda. Whisk until batter is smooth and cocoa powder is evenly combined. Batter should be very thick. Stir in 1/2 cup of chocolate.
Add batter to baking pan. Use a spatula to spread it evenly across the pan. Sprinkle remaining chocolate over surface of batter.
Put brownies in oven and bake about 20-25 minutes or until toothpick inserted comes out mostly clean with only a few crumbs clinging.
Let brownies cool before slicing and serving.
- I recommend using a nonstick metal baking pan for making brownies. Glass bakeware does not conduct heat as evenly and can cause issues with the brownies cooking correctly.
- I use So Nourished powdered erythritol* I recommend sticking to powdered form for brownies because it melts better into the batter.
- You can use regular white sugar if you do not need this recipe to be low carb or low sugar.
- You can make this with your favorite dark chocolate or keto chocolate. I used Lily's chocolate bars*
- To reduce calories or carbs further, you can reduce the amount of chopped chocolate used in the batter.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information is calculated using powdered erythritol and sugar free dark chocolate. It does not include carbs from sugar alcohols