Description
These. Are. Everything! Expect these gluten-free and keto pumpkin brownies to become a favorite treat this fall. They’re ultra fudgy, easy-peasy, and ridiculously tasty!
Ingredients
227 g cream cheese, softened
70 g allulose or 50 g xylitol or powdered erythritol
1 egg, room temperature
1 teaspoon vanilla bean paste
1 teaspoon pumpkin pie spice
125 g pumpkin puree
1 batch keto brownies
Instructions
1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. For the pumpkin layer, mix cream cheese and sweetener until smooth. Add egg, vanilla, and pumpkin spice; mix well. Stir in pumpkin puree.
3. Prepare keto brownie batter according to your recipe.
4. Pour 2/3 of the brownie batter into the pan. Spread pumpkin mixture on top. Dollop remaining brownie batter and swirl with a knife.
5. Bake for 27-35 minutes or until center is set but jiggly.
6. Cool completely before cutting into 16 squares.
Notes
Use more sweetener for a traditional sweetness or less for keto adaptation.
For extra clean edges, freeze for 10 minutes before cutting.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 158 kcal
- Sugar: 1 g
- Sodium: 189 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 63 mg