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prep time
20 min
cook time
20 min
ready time
40 min
Keto Pumpkin Brownies with Cream Cheese Frosting
These pumpkin brownies with cream cheese frosting are one of the best Keto fall dessert recipes you can prepare this season. This fantastic recipe is low in carbs and loaded in healthy fats – a wonderful, Keto-friendly dessert for the entire family to enjoy. Gooey pumpkin brownies are perfectly balanced with rich cream cheese frosting – a combination you will make for years to come. You can sprinkle the prepared brownies with some cinnamon or ground nutmeg before serving. Enjoy!
Preparation tips:
For slightly gooey brownies, bake for about 20-21 minutes. If you like your brownies more firm, bake for about 25 minutes, but remember to keep an eye on them after 20 minutes. We added one teaspoon of pumpkin pie spice, but you can add more or less, according to your taste. You can add more or less sweetener depending on the type of chocolate chip you use. As for the cream cheese frosting, remember to keep the cream cheese at room temperature for about 20 minutes to soften before mixing it. You can also adjust the amount of sweetener according to your taste or add some more lemon juice.
How do you store these brownies?
Store the leftover brownies in airtight containers and refrigerate for up to a week. Optionally, freeze for up to 3 months.
Net Carbs
4.9 g
Fiber
3.2 g
Total Carbs
18.3 g
Protein
7.1 g
Fats
33.6 g
353 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Cocoa powder
0.25 cup
Chocolate chips, sugar free
0.25 cup
Granulated Allulose
0.33 cup
Baking soda
1 tsp
Pumpkin Pie Spice
1 tsp
Egg
2 medium
Butter
0.33 cup
100% Pure Pumpkin Puree
0.5 cup
Vanilla extract
1 tsp
Cream cheese
225 g
Allulose, powdered
0.5 cup
Lemon juice
1 tbsp
Vanilla extract
1 tsp
Heavy cream
225 ml
Recipe Steps
steps 8
40 min
Step 1
Add the almond flour, cocoa powder, sweetener, baking soda, and pumpkin pie spice to a bowl. Mix well to combine. Set it aside.Step 2
Crack the eggs into a separate bowl. Using a hand mixer with whisk attachments, beat until slightly frothy and the whites and yolks are combined. Set it aside.Step 3
Melt the butter in a microwave. Add the butter, pumpkin puree, vanilla extract, and eggs to a bowl with your dry ingredients. Mix until fully combined, and then fold in the chocolate chips.Step 4
Preheat the oven to 175°C (350°F). Line a 20x20cm (8x8 inch) baking dish with parchment paper. Pour the mixture into the prepared baking dish and bake for 20 minutes. When done, remove from the oven and cool to room temperature.Step 5
Meanwhile, prepare the frosting. Add the cream cheese, powdered allulose, lemon juice, and vanilla extract to a bowl. Mix well to combine.Step 6
Add the heavy cream to a separate bowl. Mix on medium speed until stiff peaks form. This will take about 90 seconds.Step 7
Fold the whipped cream into the cream cheese mixture. Use a spatula to top the cooled brownies with the frosting thoroughly. Refrigerate for at least 4 hours before serving.Step 8
Cut the brownies into 9 equal pieces. Optionally, sprinkle with some cinnamon and serve immediately. Enjoy!
