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Low carb brownie recipe – Recipes that include pumpkin are certainly rich in nutrients (vitamin A, B vitamins, calcium, phosphorus and it is a low-calorie fruit). This deliciously spiced chocolate brownie is sugar-free, grain-free and low-carb.
Low carb brownie recipe | Ingredients
- 250g / 1 cup mashed potatoes pumpkin
- 100g / 1 cup almond flour
- 2 large eggs
- 60g / 1/3 cup of granulated sweetener of your choice
- 45g / 1/3 cup plus 3 tablespoons cocoa powder
- 50g / 1/4 cup melted butter or coconut oil
- 1 teaspoon baking powder
- 1 tsp mixed/pumpkin seasoning (optional)
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For the topping: dark, unsweetened chocolate or at least 85% cocoa solids, melted (optional)
Low Carb Brownie Recipe | Instructions
Preheat the oven to 180 Celsius.
Combine all dry ingredients in a bowl.
Add all the wet ingredients. You can mix with a blender or even with a fork.
Check for sweetness and add more sweetener if needed.
Pour the mixture into a non-stick pan and bake for about 25-30 minutes or until a knife comes out clean. The low carb brownies will be very soft at first, but they will firm up once they cool.
If desired, melt 2 squares of dark or unsweetened chocolate, plus 1 teaspoon of butter/coconut oil, and spread over your low carb brownie recipe.
Store in an airtight container in the refrigerator.
Low carb brownie recipe | Notes
I made one batch with ground almonds and one with almond flour. Both work well.
If you prefer a more cake-like texture, add an extra 25g/¼ cup almond flour or about 3 tablespoons coconut flour.
Discover the book 101 low carb recipes with tips and recipes to help you lose weight
