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!
How to Make It
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 (8×8 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!
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