Keto Pumpkin Swirl Brownies
Treat yourself to this rich, decadent dessert. It is low carb, keto friendly, and sure to satisfy every sweet craving.
Ingredients
For the Brownie Batter
- 1/2 cup Butter, Melted
- 2/3 cup Granulated Erythritol Sweetener
- 2 Large Eggs, Room Temperature
- 1 tsp Vanilla Extract
- 3/4 cup Blanched Almond Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
For the Pumpkin Swirl
- 4 oz Cream Cheese, Softened
- 1/3 cup Pumpkin Puree
- 3 tbsp Powdered Erythritol Sweetener
- 1 Large Egg Yolk
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla Extract
Equipment
- 8x8 inch baking pan
- parchment paper
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a large bowl, whisk the melted butter and granulated sweetener together. Add the eggs and vanilla and whisk for 1 minute until glossy.
- Add the almond flour, cocoa powder, baking powder and salt. Stir until a thick, smooth brownie batter forms. Set aside 1/4 cup of the batter, then spread the rest evenly in the pan.
- In a separate bowl, beat the cream cheese and powdered sweetener until smooth. Add the pumpkin puree, egg yolk, pumpkin pie spice and vanilla and beat until creamy with no lumps.
- Spread the pumpkin mixture over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top, then drag a toothpick or skewer through both layers to create swirls.
- Bake for 28 to 32 minutes, until the edges are set and the center has only a slight jiggle. Do not overbake, as the brownies firm up while cooling.
- Cool completely in the pan, then chill for at least 1 hour. Lift out using the parchment and slice into 16 squares.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 4gProtein: 3gFat: 12g
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