Yield: 16 serving
Serving Size: 1 brownie square
For the Brownie Base:
1/2 cup (50g) superfine almond flour
1/2 cup (50g) cocoa powder (unsweetened, I used dutch-processed "dark" cocoa for better flavor)
1/2 tsp baking powder
2 large (50-53g) eggs
1/2 cup (100g) unsalted melted butter (or vegan butter substitute, see note below if using oil***)
1 cup (195g) allulose (or other keto-friendly baking sweetener blend, ideally 50% allulose/tagatose or more)
1 tsp (5ml) vanilla extract (optional)
1/2 tsp fine salt (or 1 tsp coarse salt, *IF using salted butter, cut this amount in half)
For the Pumpkin & Cream Cheese Swirls:
1/4 cup (65g) pumpkin puree (unsweetened, unflavored)
2 oz (60g) cream cheese (or vegan cream cheese substitute)
1 large (50-53g) egg
2 Tbsp (25g) keto sweetener (erythritol will work fine here)
1/2 tsp pumpkin spice blend (a mix of cinnamon, cloves, nutmeg, allspice, etc.)
1. Preheat the oven to 350F/177C. In a large bowl, whisk together the wet brownie base ingredients together (the melted butter, allulose, vanilla, salt, and eggs) until well mixed.
2. Sift over the dry ingredients (the almond flour, cocoa powder and baking powder) and stir until fully combined. Pour this batter into a parchment-lined 8"x8" square baking pan.
3. In a new bowl, whisk together all the pumpkin/cream swirl ingredients EXCEPT the pumpkin, leave it for later. Drizzle half of this cream cheese mixture in three thin rows over top the raw brownie batter. Mine was too thin and so I had to make little divets in the brownie batter to hold the cream cheese lines.
4. Add the pumpkin puree into the remaining half of the cream cheese mixture in the bowl and whisk well. Repeat the drizzle method and create three new rows with the pumpkin swirl mixture. Using a pointy utensil such as a knife or chopstick, draw lines perpendicular to the rows of "drizzle" to create a swirl pattern. Try not to over-swirl the batter or it will all mix together and the pumpkin will disappear into the brownie.
5. Bake at 350F/177C for 25-30 minutes. The center should be slightly underbaked. Cool fully, and freeze for easier slicing.
***Note if using oil instead of butter:
Butter and vegan butter alternatives contain water emulsified in with the oil content, so keep that in mind when substituting for pure oil in baking. For this recipe try 7 Tbsp of oil (refined coconut oil would work great) and 1 Tbsp of water in place of melted butter.
Powdered Erythritol: https://amzn.to/2JnVpnE
Almond flour: https://amzn.to/2H4N86h
Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/
Vanilla Extract: https://amzn.to/2XgBsFX
Natural Cacao powder: https://amzn.to/2EtyqXy
Dutched cacao powder: https://amzn.to/2xjaS35
Pumpkin Spice Blend: https://amzn.to/2Jh4h2B
Pumpkin Spice DIY Recipe: https://minimalistbaker.com/diy-pumpkin-pie-spice/
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Kitchen Scale: https://amzn.to/2LjURAm
Electric Mixer: http://amzn.to/2C3RaYX
Fine Mesh Sifter: http://amzn.to/2shOYgU
Metal Whisk: https://amzn.to/33bX8Ff
Measuring Cups: https://amzn.to/2G8EzrT
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
8" Square baking pan: https://amzn.to/2TsT7Zc
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