Pumpkin Brownies (sugar-free, lactose-free, gluten-free, and Keto)

I needed something chocolatey. I am finding most people I know are experiencing the same at the moment. These are some of our favourites (Doisy and Dam vegan almond cups for me and Reeses sugar-free peanut butter cups for others who aren’t lactose-free) to give you an idea of the extent of our cravings. I am power walking during my daily exercise and limiting the amount of chocolate for when I need a serotonin boost and dark chocolate helps immunity.

Brownies are always good to have in for a healthy snack, especially when made with unsweetened cacao powder. The recipe indicates that a single serving provides 8.6g carbs, 4.3 g fibre and 1.7 g sugar. Although I initially cut the brownies into 8 portions as suggested in the recipe, they are rich and satisfying so I have now cut them in half again. I cooked them for the 30 minutes and they are fudgy. Next time, I would add the additional 25g/1/4 cup almond flour for a more cake-like texture.

Enjoy healthy treats and keep safe!

Ingredients:

  • 250g pumpkin puree
  • 100g almond flour
  • 2 large eggs
  • 60g Sukrin Gold, or granulated sweetener
  • 45g Cacao powder, unsweetened
  • 50g coconut oil, or melted butter
  • 1 tsp baking powder
  • 1 tsp mixed spice/pumpkin spice (optional)
  • for the glaze: dark chocolate sugar free or at least 85% cocoa, melted (optional). I did this as I thought they looked too plain without.

Method:

  • Preheat oven to 180 degrees celsius, or 160 degrees fan-assisted, or 350 degrees Fahrenheit.
  • Combine all dry ingredients in a bowl: almond flour, cacao powder, sukrin gold, baking powder, and mixed spice ( I chose not to use mixed spice).
  • Then add in all wet ingredients: pumpkin puree, eggs, and coconut oil or butter. Mix until all ingredients are combined.
  • Check the sweetness, and add more if needed, mine didn’t need any additional sweetener.
  • Line a baking tin with grease-proof paper; then fill with brownie mixture.
  • Bake for around 25-30 minutes, or until your skewer comes out clean. The brownies will be soft when first taken out, but will firm up as they cool.
  • If you want a glaze on top, melt some dark chocolate about 2 square with a teaspoon of coconut oil or butter (I used a lactose-free butter), and drizzle over the brownies.
  • Store in an air tight container, and enjoy!!

Note: If you prefer your brownies to have a cake like texture, add an extra 25g of almond flour.

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