These pumpkin brownies are chocolatey and fudgy and don’t require any cooking or baking. Adding pumpkin to the batter is a healthier way to make the brownies extra moist without sacrificing on taste.
Pumpkin season is here and I’m so excited that I just can’t wait until October to start on my pumpkin recipes this year. I love baking with pumpkin. It’s a great way to make desserts lighter and healthier without sacrificing on taste. I already have a traditional baked keto pumpkin brownies recipe I make every year, but I wanted to share a no bake recipe.
Natural Creamy Almond Butter
This recipe uses natural almond butter, the kind that only lists almonds in the ingredient label. Other almond butters will be too thick and you won’t be able to mix it.
I believe other natural nut butters will work but I haven’t tested them out. I also am not sure if sun butter works as a nut-free substitute.
I always use canned pumpkin puree but you can make your own as well. Just make sure your puree is thick like the canned version, otherwise your brownies will have too much moisture.
Unsweetened cocoa powder
Both natural or dutch process will work for this recipe. I use dutch process because it has a richer chocolate flavor and darker color.
Keto Friendly Maple Flavored Syrup
The sugar-free maple syrup plays several roles. Since these are pumpkin brownies, the maple flavor pairs well with the pumpkin.
The maple syrup also acts as a thickener because it has a high water content, which helps to thicken the chocolate and nut butter.
Finally, the maple syrup acts as a sweetener. I find that using just liquid stevia doesn’t always taste right but using it in combination with another low carb sweetener yields better results.
Coconut flour adds structure to your brownies. It can be eaten raw and it is highly absorbent which makes it the perfect flour substitute for no bake recipes. You don’t really taste the coconut either since it absorbs the chocolate and spread flavors.
Liquid Stevia Drops
Liquid Stevia drops add sweetness to this recipe without making it too moist. If you only use syrup, you will need a lot of it and it will make your brownie batter too soft.
No Bake Brownie Texture
No bake brownies do not taste or have the same texture as traditional baked brownies. They are more moist and fudgy and taste more raw. But they are also very chocolatey and sweet and are an easy way to satisfy your sweet tooth. If you like your brownies extra fudgy, use the minimum amount of coconut flour. If you want something sturdier, then use some more coconut flour as indicated in the recipe.
More Keto Pumpkin Desserts
No Bake Keto Pumpkin Brownies
- 3/4 cup creamy natural almond butter unsweetened
- 3/4 cup pumpkin puree
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 2 tbsp Lakanto maple flavored syrup
- 8-12 liquid stevia drops
- 4-6 tbsp coconut flour
- 2 tbsp chopped sugar-free chocolate optional
- Line an 9 x 5 inch loaf pan with parchment paper.
- In a large bowl add almond butter, pumpkin puree, cocoa powder. Mix with a spatula until a smooth thick paste forms that is uniform in color. Add in syrup
- Add in syrup and stir and fold until it is evenly mixed into the batter. Do not add the syrup until this step. The syrup will thicken up the paste even more. If you add it with the other ingredients, it will be difficult to stir and mix your batter.
- Add in liquid stevia drops and mix until the batter reaches your desired sweetness.
- Add in coconut flour. Start with 4 tbsp and stir in until completely incorporated. Check on the brownie texture. If you want something firmer and less fudgy, add 1-2 more tbsp of coconut flour. Taste and add more syrup or liquid stevia if you want the brownies sweeter. You can also add more syrup if your brownies appear to be too dry.
- Press brownie batter into prepared pan. If using, sprinkle chopped chocolate over surface. Place a piece of parchment paper on top of brownies and press to smooth surface of the brownies. Place into fridge to set for about 1 hour.
- When brownies are set, cut them with a sharp knife. Uneaten brownies should be stored in the fridge.
- Adapted from The Big Man's World
- Make sure to add the ingredients in the order as stated in the instructions, as mixing up the order can greatly affect the texture of the brownies.
- Make sure to use creamy natural almond butter (the kind with only almonds listed in the ingredient label). I have not tested this with other nut butters but I think they should work. I have also not tested this with sun butter.
- I used Lakanto Maple Flavored Syrup*
- The chopped chocolate is completely optional. It will add some crunchy texture to your brownies. I used Lily's Creamy Milk Chocolate bar
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.