keto

pumpkin-swirl

brownies

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 (50-53geggs

  • 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 (50-53gegg

  • 2 Tbsp (25g) keto sweetener (erythritol will work fine here)

  • 1/2 tsp  pumpkin spice blend (a mix of cinnamon, cloves, nutmeg, allspice, etc.)

Directions:

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.

 

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

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/

EQUIPMENT USED:

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

ADVERT ALERT:

Yup, all those links up there are affiliate links which means you can support my work by buying stuff through those links! It is of course not required and I still encourage everybody to do your own research on what products to use. None of those are brand-sponsored links, I don't have any affiliation with those individual companies, it's just Amazon who pays me a tiny tiny percentage of what y'all buy on Amazon if you choose to use those links because they like that I send you to their site. If this affiliate program didn't exist I would still show y'all these links because it's useful to know where I source my ingredients and tools. Currently with 50k subscribers this affiliate program makes me between $50-$100 USD per month, which just about covers my ingredient costs. If you want to more directly support my work, join as a Patreon member to get behind-the-scenes access, or buy one of my eCookbooks, or the FREE option is to just share my youtube channel with everyone you think might like it. Sharing helps me grow better than anything else. :) 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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