Keto Pumpkin Brownies - Keys Nutrition
Super moist pumpkin brownies?! The recipe is over here. 🧡🤎
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Pumpkin Ingredients :
- 8 oz. softened cream cheese
- 1/4 cup sweetener of choice (available here)
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp. pumpkin spice* (homemade recipe lower)
- 1 tsp. vanilla extract
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Ingredients for brownie maker :
- 1/2 cup almond flour (available here)
- 1/4 cup of pure cocoa powder (available here)
- 1/2 cup sweetener of your choice (available here)
- 1/2 tsp. baking powder
- 1 oz of your choice of sugar-free dark chocolate (available here)
- 10 tbsp of softened butter
- 3 large eggs
- 1 tsp. vanilla extract
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Pumpkin Ingredients :
- 8 oz. softened cream cheese
- 1/4 cup sweetener of choice (available here)
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp. pumpkin spice* (homemade recipe lower)
- 1 tsp. vanilla extract
.
Ingredients for brownie maker :
- 1/2 cup almond flour (available here)
- 1/4 cup of pure cocoa powder (available here)
- 1/2 cup sweetener of your choice (available here)
- 1/2 tsp. baking powder
- 1 oz of your choice of sugar-free dark chocolate (available here)
- 10 tbsp of softened butter
- 3 large eggs
- 1 tsp. vanilla extract
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*Ingredients Pumpkin Spice:
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1/2 tsp. cloves
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1/2 tsp. cloves
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Method :
Preheat oven to 350F. Line a square baking dish with parchment paper. To begin, make the pumpkin mixture. Using a food processor, blend cream cheese with sweetener until smooth. Add vanilla extract and egg. Mix well. Finish with spices and
puree. Transfer to a bowl. For the brownie layer, combine all dry ingredients in a bowl. Set aside. In a double boiler, melt chocolate and butter. Set aside. Using a food processor, whip the eggs until frothy (about one minute), add the vanilla extract and the bowl of melted chocolate and butter. Process until smooth. Then slowly combine the bowl of dry ingredients. Spread a first layer of brownies (about 2/3 of the mixture), then the pumpkin layer and the remaining brownies. Swirl the two mixtures with a knife. Bake for about 30 minutes or until brownies are set but still tender to the touch. Cool and cut evenly into 12 pieces.
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Makes 12 pieces.
[5.2g net carbs per serving] .
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Credit: Keys Nutrition
Preheat oven to 350F. Line a square baking dish with parchment paper. To begin, make the pumpkin mixture. Using a food processor, blend cream cheese with sweetener until smooth. Add vanilla extract and egg. Mix well. Finish with spices and
puree. Transfer to a bowl. For the brownie layer, combine all dry ingredients in a bowl. Set aside. In a double boiler, melt chocolate and butter. Set aside. Using a food processor, whip the eggs until frothy (about one minute), add the vanilla extract and the bowl of melted chocolate and butter. Process until smooth. Then slowly combine the bowl of dry ingredients. Spread a first layer of brownies (about 2/3 of the mixture), then the pumpkin layer and the remaining brownies. Swirl the two mixtures with a knife. Bake for about 30 minutes or until brownies are set but still tender to the touch. Cool and cut evenly into 12 pieces.
.
.
Makes 12 pieces.
[5.2g net carbs per serving] .
.
Credit: Keys Nutrition